Description
These Reese’s Pieces Peanut Butter Cookies are a delightful blend of creamy peanut butter, chewy cookie texture, and colorful Reese’s Pieces candy. Perfectly soft with a gooey center and a hint of crunch from peanut butter chips, these cookies are an irresistible treat for peanut butter lovers and candy enthusiasts alike.
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 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, light brown sugar, and creamy peanut butter. Beat on medium-high speed for about 3-5 minutes until the mixture is light, fluffy, and creamy.
- Add vanilla: Pour in the vanilla extract and mix briefly to combine well with the creamed mixture.
- Add eggs: Add the eggs one at a time, mixing well after each addition to ensure fully incorporated and smooth batter.
- Whisk dry ingredients together: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher salt to evenly distribute the leavening agents and seasoning.
- Combine dry and wet ingredients: Slowly add the dry ingredients to the wet ingredients in the mixer. Mix on low speed just until the dough comes together and no flour streaks remain.
- Fold in chips and pieces: Gently fold in the peanut butter chips and Reese’s Pieces candies by hand to evenly distribute them throughout the dough without overmixing.
- Chill dough and preheat oven: Refrigerate the dough for 15 minutes to firm up and help maintain shape during baking. Meanwhile, preheat the oven to 400°F (204°C) near the end of chilling.
- Scoop dough: Use a ¼ cup cookie scoop or measuring cup to portion out dough balls onto the lined baking sheets. Place them about 3 inches apart. Slightly flatten each dough ball using your hands or the bottom of a glass, as these cookies do not spread much in the oven.
- Bake cookies: Bake the cookies for 8-10 minutes or until the edges are set and the tops turn golden brown. The centers should remain soft and gooey as they will continue to set after removal from the oven.
- Cool cookies: Allow the cookies to cool on the baking sheet for at least 30 minutes before serving to ensure they firm up to the perfect consistency.
Notes
- Room temperature ingredients, especially butter and eggs, help the dough come together smoothly and improve texture.
- Chilling the dough helps cookies maintain shape and prevents excessive spreading during baking.
- Do not overbake; the centers should remain soft and gooey for the best texture.
- You can store baked cookies in an airtight container at room temperature for up to 5 days.
- For crispier cookies, bake for an additional 1-2 minutes but watch carefully to avoid overbaking.
