Reese's Pieces Peanut Butter Cookies

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You can't go wrong with combining two of the best flavors in the world into a cookie: peanut butter and chocolate. I'm not someone to brag about what I make, but I'm gonna go ahead and toot my own horn for these cookies, because damn are they delicious. These reese's pieces peanut butter cookies are soft, chewy, decadent, and everything you need in life. Guaranteed.

Reese's Pieces Peanut Butter Cookies

After making several recipes of cookies, such as my triple threat cookies or my current favorite: brown butter pecan cookie bars, I've come to learn a few things about baking cookies. What I've found is that I love them, way more than I thought I would. My favorite part of making these reese's pieces peanut butter cookies is the dynamic duo of the reese's pieces and the chocolate chips together. I deliberately opted not to use any peanut butter cups, because I wanted to give the cookies the classic dome on top, the perfect chew, the outer snap, without overcomplicating the texture.

Can I use other forms of peanut butter?

YES. I didn't use any actual peanut butter other than the reese's pieces, but you can certainly use chopped peanut butter cups, a dollop of peanut butter, or even almond butter if that's your thing. Regardless, these cookies are delicious and you must make them, kay?

Baking Tips

Making cookies does not have to be complicated! Trust me, follow these tips and you'll have delicious cookies each and every time.

  1. Bake the cookies to the desired time and don't stress if they look too soft! They will finish baking as they cool, and will harden as well. You do not want to over bake your cookies.
  2. Chill the batter. I know, it can add more baking and cooking time to the recipe, but I truly feel like chilling the batter will help keep the cookies thick, chewier, and if you plan accordingly, you can easily make these at night, let them chill, and then bake the next day.
  3. When creaming the butter and sugar together, make sure you spend time on this step. Whipping the butter and eggs together creates air in the cookies and gives them a great shape and texture.

Ingredients

My recipe is pretty standard, no weird ingredients, which is great considering no one has time for ingredients that don't make sense to have in a cookie recipe amirite? Yep. So, here's what you'll need:

  • All-Purpose Flour: the best type of flour for these cookies. This type of flour is versatile, and will hold up well to all the mix-ins.
  • Baking soda: we just need a little bit to get the domed rise as it bakes and cools.
  • Salt: a little salt goes a loooong way to balance out the sweetness
  • Butter: I mean, no cookie is a delicious cookie without butter. One cup is used here, and it should be just room temperature. Meaning, you should be able to leave a small indent in the stick of butter when you press it.
  • Sugar: We use cane sugar and light brown sugar here. The light brown gives the cookie a softer texture.
  • Eggs: The binding agent for our cookies.
  • Chocolate Chips: of course, the choco chips have to be part of this recipe.
  • Reese's Pieces: a good ol' cup of these will do the trick!

Directions

Baking and making these cookies is a breeze! Just a few steps and you're on your way to yummy peanut butter cookies you just won't be able to resist.

  1. In a large bowl, cream butter and sugar until it is light and fluffy, approximately 2-3 minutes.
  2. To the batter, add in eggs one at a time and mix. Pour in the vanilla and mix again.
  3. Add in flour and baking soda, fold in with a spatula. Pour in the chocolate chips and peanut butter pieces.
  4. Taking a large cookies scoop, form balls and lay on a baking sheet. Place the cookie dough balls in the fridge for at least an hour or two. The longer they chill, the cookies will spread less.
  5. Preheat the oven to 350º and line two baking sheets with aluminum foil. Spread out the cookie dough on each sheet and bake for 11 minutes. Let cool for 30 minutes and transfer to a cooling rack to finish cooling.

Swaps and Subs

Can I use a gluten free flour?

YES! Swap for a 1:1 GF flour like Bob's Red Mill

Can I make this recipe ahead of time and freeze?

Absolutely, these cookies are great in the freezer. If you want to reserve some of the cookie dough balls, put them in a ziploc bag, label, and write down the temp and time on the bag, 325º for 15-16 minutes. It'll need this temp/time as you can bake them from the freezer.

Hungry for more?

These cookies are a great dessert for any of the yummy dinners below:

Reese's Pieces Peanut Butter Cookies

Calling all peanut butter lovers, this recipe is perfect for you! We're making cookies, but not just any cookies, we're making peanut butter cookies, but with Reese's Pieces, because they're amazing and they taste great too. Trust me, you're going to want to make these ASAP.

Author:
Morgan

Ingredients

  • 256g (2 cups) all purpose flour
  • 1 tsp baking soda
  • Pinch of salt
  • 70g cane sugar
  • 130g light brown sugar
  • 2 eggs, room temp
  • 8oz (2 sticks) butter, room temperature
  • 1 cup chocolate chips
  • 1/2 cup Reese's Pieces

Instructions

  1. In a large bowl, cream butter and sugar until it is light and fluffy, approximately 2-3 minutes.
  2. To the batter, add in eggs one at a time and mix. Pour in the vanilla and mix again.
  3. Add in flour and baking soda, fold in with a spatula. Pour in the chocolate chips and peanut butter pieces.
  4. Taking a large cookies scoop, form balls and lay on a baking sheet. Place the cookie dough balls in the fridge for at least an hour or two. The longer they chill, the cookies will spread less.
  5. Preheat the oven to 350º and line two baking sheets with aluminum foil. Spread out the cookie dough on each sheet and bake for 11 minutes. Let cool for 30 minutes and transfer to a cooling rack to finish cooling.

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