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Reese’s Pieces Peanut Butter Cookies Recipe

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3.9 from 4 reviews

Delight in these irresistible Reese’s Pieces Peanut Butter Cookies, combining creamy peanut butter, sweet brown sugar, and a delightful mix of peanut butter chips and Reese’s Pieces candies for a perfect balance of gooey, crunchy, and chewy textures. These cookies offer a rich, peanut buttery flavor with colorful bursts of candy that make them perfect for parties or everyday treats.

Ingredients

Wet Ingredients

  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 1½ cups (300 g) light brown sugar, packed
  • ½ cup (129 g) creamy peanut butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Add-Ins

  • 1 cup (240 g) peanut butter chips
  • 2 cups (376 g) Reese’s Pieces

Instructions

  1. Line baking sheets: Line 2 large baking sheets with parchment paper and set them aside for easy cookie removal and cleanup.
  2. Beat butters and sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the room temperature butter, light brown sugar, and creamy peanut butter. Beat on medium-high speed until the mixture is light and creamy, about 3-5 minutes, to incorporate air for a fluffy dough.
  3. Add vanilla: Mix in 1 teaspoon of vanilla extract until fully combined for a fragrant touch to the dough.
  4. Add eggs: Add the eggs one at a time, mixing well between each addition to ensure they are thoroughly incorporated and the dough is smooth.
  5. Whisk dry ingredients together: In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt to evenly distribute the leavening agent and salt.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in the mixer bowl and mix on low speed until just combined, avoiding overmixing to keep the cookies tender.
  7. Fold in chips and pieces: Gently fold in the peanut butter chips and Reese’s Pieces to ensure even distribution of the candy and chips without breaking them.
  8. Chill dough and preheat oven: Chill the dough in the refrigerator for 15 minutes to firm it up for easier scooping. Meanwhile, preheat the oven to 400°F (204°C) near the end of the chill time.
  9. Scoop dough: Using a ¼ cup cookie scoop or measuring cup, scoop the dough onto the prepared baking sheets about 3 inches apart. Slightly flatten each dough ball using your hands or the bottom of a glass, since these cookies do not spread much.
  10. Bake cookies: Bake for 8-10 minutes until the edges are set and the tops are golden brown. The centers will remain soft and gooey but will continue to firm up as they cool.
  11. Cool cookies: Allow the cookies to cool on the baking sheet for at least 30 minutes before serving to set their shape and texture perfectly.

Notes

  • Make sure butter and eggs are at room temperature for smoother dough and better mixing.
  • Chilling the dough helps prevent spreading and gives the cookies a thicker texture.
  • These cookies have a gooey center even when fully baked; cooling is essential to help them firm up.
  • Use parchment paper or silicone mats on baking sheets for easy cookie removal and less mess.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://cookedbysarah.com/reeses-pieces-peanut-butter-cookies-recipe/