I’ve been making peanut butter Reese’s cookies for years, and they’re always a hit with my family. The combination of creamy peanut butter and crunchy Reese’s pieces is a match made in heaven.
I love how easy this recipe is to make, and it’s perfect for any occasion. Whether I’m looking for a quick snack or a sweet treat to serve at a party, these cookies are always a good idea.
Plus, they’re relatively healthy compared to other cookie recipes – the peanut butter provides healthy fats, and the oats add some extra fiber. My kids adore helping me mix up the dough, and they’re always excited to taste the finished product.
I’ve even served these cookies at family gatherings and potlucks, where they’re always devoured quickly. The best part?
They freeze beautifully, so I can whip up a batch on the weekend and enjoy them all week long. One of my favorite things about this recipe is how versatile it is – you can customize it with different types of nuts or chocolate chips if you want to get fancy.
But honestly, the classic peanut butter Reese’s combination is all you need.
Peanut Butter Reese’s Cookies
4.6 from 1491 votes
These soft and chewy peanut butter cookies are packed with chunks of Reese’s peanut butter cups. They are a perfect treat for peanut butter and chocolate lovers, combining rich flavors in every bite.
1Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
2In a large mixing bowl, use an electric mixer to cream together the peanut butter, softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
3Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
4In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no streaks of flour remain.
6Gently fold in the chopped Reese’s peanut butter cups with a spatula, ensuring they are evenly distributed throughout the dough.
7Scoop rounded tablespoons of dough (about 1. 5 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
8Bake for 9 to 11 minutes, until the edges are set and lightly golden brown, but the centers still appear slightly soft.
9Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool completely.
10The cookies will firm up as they cool, resulting in a chewy texture with melted pockets of chocolate and peanut butter.
For extra indulgence, press a few additional chopped Reese’s pieces onto the tops of the dough balls before baking. Store cookies in an airtight container at room temperature for up to 5 days.
Watch Video Of How Peanut Butter Reese’s Cookies Works
To keep these cookies fresh, store them in a sealed container at room temperature for up to five days. If you want to reheat them, pop one in the microwave for about 10 seconds to soften the chocolate and peanut butter.
They also freeze well, so you can bake a batch ahead of time for parties or busy weeks. These peanut butter Reese’s cookies are perfect for any occasion, from birthday parties to casual family dinners.
They are easy to make, loved by kids and adults, and always disappear fast. I hope you enjoy them as much as my family does.
❓ Frequently Asked Questions About Peanut Butter Reese’s Cookies
1. Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter. It will add a little texture to the cookies. Just keep in mind that the dough may be slightly thicker, but the cookies will still bake up soft and chewy.
2. How should I store these cookies?
Store them in an airtight container at room temperature for up to five days. You can also freeze the baked cookies or the dough for up to three months. If freezing dough, scoop it into balls first and freeze on a tray before transferring to a bag.
3. Can I use mini Reese’s cups instead of full size?
Yes, mini Reese’s cups work great. You can chop them in half or leave them whole. They melt nicely and give you a little chocolate in every bite.
4. Why did my cookies spread too much?
If your cookies spread too much, the dough was likely too warm. Make sure to chill it for at least 30 minutes. Also, check that your butter is softened but not melted, and measure your flour correctly by spooning it into the cup and leveling it off.
5. Can I make these cookies gluten free?
Yes, you can substitute a 1 to 1 gluten free flour blend. The texture may be a bit more crumbly, but they will still taste great. Add an extra tablespoon of flour if the dough seems too sticky.
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