Yield: 24 Cookies
Reese's Pieces Cookies
Reese’s Pieces Cookies are the perfect easy dessert for peanut butter lovers! These soft, crumbly cookies can even be customized with all your favorite toppings.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Reese's Pieces, about 8 oz
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Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Combine the flour, baking soda and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the butter, peanut butter and sugars, until light and fluffy. Add in the egg and vanilla.
- Gradually add in the flour mixture on low speed. Stir until dough forms. Then stir in Reese's Pieces by hand.
- Using a cookie dough scoop or your hands, form balls of dough with 1 heaping tablespoon of dough. Gently flatten cookie dough (to form a disk shape) and place on prepared baking sheets. (If desired, press a few extra Reese's Pieces candies into the top of each cookie.)
- Bake for 9 minutes and remove from oven. Let cool for 5 minutes before transferring cookies to a wire rack to cool completely.
Notes
Storing: These cookies are safe to store at room temperature for up to one week. To keep them as fresh as possible, store them in an airtight container or zip-top bag.
Freezing: If you’d like to freeze your Reese’s Pieces peanut butter cookies, just cool them down to room temperature first. Then place them in an airtight container or a freezer bag, with parchment paper in between layers of cookies so they don’t stick to each other. Freeze them for up to three months, and thaw to room temperature before serving.
Overmixing: Overmixing cookie dough (after you add the flour) can lead to dry, crumbly cookies. When you overmix, you develop too much gluten in the flour, which can create texture issues.
Peanut Butter: Natural peanut butter is wonderful, but commercial peanut butter is less likely to melt and become grainy in baking dishes. I use commercial peanut butter for most dessert recipes for the perfect smooth, even result.
Doneness: These cookies will not spread much at all in the oven, but that’s a good thing! They’ll stay thick and moist. You may feel that they don’t look done when you take them out, but they will become firm as they cool.
Nutrition
Serving: 1, Calories: 117kcal, Carbohydrates: 17g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 128mg, Fiber: 1g, Sugar: 8g