Reese's Pieces Peanut Butter Cookies Recipe
Delight in these Reese's Pieces Peanut Butter Cookies, combining the creamy richness of peanut butter with the colorful crunch of Reese's Pieces and peanut butter chips. These cookies offer a perfectly gooey center with golden edges, making them a delicious treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Yield: 22 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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.
- Beat butters and sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, light 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 until well combined.
- Add eggs. Add eggs one at a time, beating well after each addition to incorporate fully into the batter.
- Whisk dry ingredients together. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients in the mixer and mix on low speed until just combined.
- Fold in chips and pieces. Gently fold in the peanut butter chips and Reese's Pieces to distribute them evenly throughout the dough.
- Chill dough and preheat oven. Place the dough in the refrigerator to chill for 15 minutes. Near the end of chilling, preheat the oven to 400°F (204°C) to ensure it’s ready for baking.
- Scoop dough. Using a ¼ cup cookie scoop or measuring cup, portion the dough onto the prepared baking sheets about 3 inches apart. Slightly flatten each dough ball with your hands or bottom of a glass, as these cookies will not spread much during baking.
- Bake cookies. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops turn golden brown. The centers will remain gooey but will firm up as they cool.
- Cool cookies. Let the cookies cool on the baking sheet for at least 30 minutes before removing or serving to allow the centers to set properly.
Notes
- Chilling the dough helps prevent spreading and maintains the cookie shape during baking.
- Using parchment paper on baking sheets ensures easy removal and cleanup.
- Although cookies appear gooey out of the oven, they will firm up as they cool, so avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- Allow the butter and eggs to come to room temperature before mixing for best texture.
