Reese’s Pieces Peanut Butter Cookies
These are now, officially, my husband’s favorite cookie. What more can I say?
I have been trying to perfect a peanut butter cookie for my discerning husband, and after several different varieties of peanut butter cookie (my favorite being the Peanut Butter Sugar Cookie) we have finally found the one recipe to rule them all.
One lesson learned on the peanut butter – Natural peanut butters do not tend to do well for cookies. They tend to give you dry, dense cookies. I recommend Jif, Skippy, etc.
Equipment I use:
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Reese’s Pieces Peanut Butter Cookies
Equipment
- Stand mixer
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup creamy peanut butter Jif or similar
- 1 egg room temp
- ½ tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 4 oz package of Reese's Pieces candy
Instructions
- In the mixing bowl of a KitchenAid with a batter attachment or using a hand mixer, cream butter, sugar, brown sugar, and peanut butter. Mix until lightened and fluffy.
- Beat in egg and vanilla.
- In a separate mixing bowl whisk together flour, baking soda, and salt. Gradually mix into the batter.
- Stir in the Reese’s Pieces candy.
- Drop by heaping teaspoons onto an ungreased cookie sheet or a Silicone Baking Mat. Don’t worry too much about spacing at this point, and pop them into the fridge to chill for at least 30 minutes.
- Preheat oven to 350ºF
- Remove about half of the cookies from the baking sheet, either freeze them for a later batch, or spread them to a separate cookie sheet. You want 1-2 inches between cookies in the oven as they will spread out.
- Bake the cookies for 12-15 minutes. You want the edges lightly browned. The cookies will appear fluffy and slightly spongy upon inspection. Allow them to cool about 5 minutes before transferring to a wire rack to cool fully. They will flatten into the expected cookie shape as they cool.
Notes
- If freezing any of the dough, allow to thaw for 20 minutes at room temperature prior to baking.
