Peanut Butter Cookies with Reese's
Indulge in warm, freshly baked Peanut Butter Cookies with chunks of Mini Reese's Peanut Butter Cups and Reese's Pieces for a gooey, nostalgic treat.
Ingredients
For the cookie dough
- 1 cup Butter, softened Rich and creamy
- 1 cup Light brown sugar, soft and fresh Adds a subtle molasses flavor
- 1/2 cup Granulated sugar Creates the perfect crispy edge
- 1 large Egg Binds the ingredients together
- 1 cup Creamy peanut butter Star ingredient for peanut flavor
- 1 teaspoon Vanilla extract, pure Elevates the aroma
- 2 cups All-purpose flour, sifted Essential for cookie structure
- 1 teaspoon Baking soda, fresh Helps cookies rise
- 1/2 cup Mini Reese's Peanut Butter Cups Provides melty bursts of flavor
- 1/2 cup Mini Reese's Pieces Adds crunch and sweetness
Instructions
Preparation
- Preheat the oven to 375°F.
- In a large bowl, beat the softened butter with light brown and granulated sugars until light, pale, and fluffy—about three minutes.
- Crack in the large egg, and pour in the creamy peanut butter and vanilla extract. Mix until smooth and well combined.
- Sprinkle the sifted all-purpose flour and fresh baking soda over the mixture. Mix on low speed until no dry flour remains.
- Gently fold in the mini Reese's Peanut Butter Cups and Mini Reese's Pieces.
- Using a cookie scoop, drop dough balls onto a baking sheet, leaving space for spreading.
- Bake for about 10 minutes until the edges are golden brown but the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
For a lighter version, substitute sugar with natural sweeteners or use dairy-free margarine instead of butter. Store in an airtight container for up to a week or freeze for longer storage.