Reese's Pieces Peanut Butter Cookies
These easy to make Reese's Pieces peanut butter cookies are chewy, sweet and packed with peanut butter flavor. You only need 30 minutes (no-chill time) to get these ready to snack on.
Equipment
- Measuring Cup
- Measuring Spoons
- Hand or Stand Mixer
- Mixing bowl
- Wooden spoon or spatula
- cookie sheet
Ingredients
- 2.5 Cups Flour
- 2 Cups Reese's Pieces
- 1 Cup Peanut Butter
- .25 Teaspoons Salt
- 1.25 Teaspoons Baking Soda
- 2 Eggs
- 1.25 Cups Granulated Sugar
- .75 Cups Brown Sugar
- 1 Cup Butter
- 1 Teaspoon Vanilla
Instructions
- Pre-heat the oven to 350 degrees Fahrenheit. Spray cookie sheet with non-stick cooking spray, if needed.
- Add 1 cup of softened butter, .75 Cups brown sugar and 1.25 Cups granulated sugar to mixing bowl.Note: to soften the butter, leave it standing at room temperature for an hour. Or cut it into chunks to speed up softening. You should be able to press the center and have a slight indentation.
- Cream together the butter and sugar with the hand or stand mixer for a few minutes. It is ready when it is lighter and fluffier and thoroughly combined.
- Add 1 teaspoon of vanilla, 2 eggs and 1 cup of peanut butter. Then, combine well.
- In a separate bowl, mix the 2.5 cups of flour, 1.25 teaspoons of baking soda and .25 teaspoons of salt.
- Turn the mixer on slow and slowly pour the flour mixture into the creamed butter, sugar and eggs. Mix until it is well combined.
- Pour in 2 cups of Reese's Pieces and carefully fold into the dough.
- Using a tablespoon, scoop heaping scoops (about 1.5 tablespoons). Roll dough into balls with your hands.
- Place the balls of dough a few inches apart on the baking sheet.
- Bake at 350 for about 10 - 12 minutes. Since ovens and cooking times can vary, start checking around 8 minutes. Edges will be firm and light brown when ready. Centers will still be soft.
Notes
Storage & Freezing
- Store Cookie Dough- you can keep the cookie dough in an airtight container for around 4 days in the refrigerator. Or, you can wrap it in cling wrap and then put in an airtight container or ziplock bag and freeze for later.
- Store Cookies - you can store cookies in the fridge or at room temperature in an airtight container for up to a week.
- Freeze - you can put these in an airtight container or ziplock back and freeze them for up to a year.
- Don't overwork dough - overworked dough leads to flat cookies. Only mix at each step enough to combine the ingredients.
- Perfect sized cookies - Use a tablespoon or cookie scoop to make sure each cookie is the same size. This way the cook more evenly.
- Don't overbake - make sure to remove cookies when the centers are still soft. They will continue to cook and firm up as they cool on the baking sheet.
- Chill while waiting - since this makes multiple cookie sheets worth of cookies, keep the dough that is waiting to be baked in the refrigerator to keep it cool. This will help the cookies keep their shape and not spread too much.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.