Description
Deliciously chewy Reese's Pieces Peanut Butter Cookies packed with peanut butter chips and colorful Reese's Pieces candy. These cookies have a rich peanut butter flavor with a perfect balance of sweetness and a gooey center that crisps beautifully on the edges. Perfect for peanut butter lovers seeking a fun and flavorful treat.
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
- Line baking sheets. Line 2 large baking sheets with parchment paper and set them aside to prepare for baking the cookies.
- Beat butters and sugar. In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, brown sugar, and creamy peanut butter. Beat on medium-high speed for about 3-5 minutes until the mixture is light and creamy.
- Add vanilla. Pour in the vanilla extract and mix just until combined.
- Add eggs. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Whisk dry ingredients together. In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher salt until evenly combined.
- Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients in the mixer. Mix on low speed just until the dough comes together; avoid overmixing.
- Fold in chips and pieces. Gently fold in the peanut butter chips and Reese's Pieces candy into the dough until evenly distributed.
- Chill dough and preheat oven. Cover the dough and refrigerate for 15 minutes to firm up. Meanwhile, preheat your oven to 400°F (204°C) near the end of the chilling period.
- Scoop dough. Using a ¼ cup cookie scoop or measuring cup, portion out dough onto the prepared baking sheets, spacing each ball about 3 inches apart. Slightly flatten each ball with your hands or the bottom of a glass—these cookies won’t spread much during baking.
- Bake cookies. Bake the cookies in the preheated oven for 8-10 minutes or until the edges are set and tops turn golden brown. Note that the centers will remain gooey but will firm up as they cool.
- Cool cookies. Allow the cookies to cool on the baking sheet for at least 30 minutes to set completely before removing and serving.
Notes
- Make sure the butter and eggs are at room temperature before starting to ensure a smooth batter.
- Do not skip chilling the dough, as it helps maintain the shape and texture.
- Use parchment paper for easy cleanup and to prevent sticking.
- The cookies will be soft when removed from the oven but will firm up as they cool.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
