Why Make This Recipe
Reese’s Cup Peanut Butter Cookies are a delicious treat that combines the classic flavors of peanut butter and chocolate. If you’re a fan of the beloved candy, these cookies take it to the next level by incorporating Reese’s Peanut Butter Cups into the dough. They are perfect for sharing with friends or family, or simply enjoying as a sweet indulgence. Plus, they are easy to make and always a crowd-pleaser!
How to Make Reese’s Cup Peanut Butter Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter (traditional style)
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups Reese’s Peanut Butter Cups, chopped
- 1/2 cup semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until smooth and fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chopped Reese’s Peanut Butter Cups and chocolate chips by hand, being careful not to overmix.
- Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are set and the centers look slightly soft.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. The cookies will continue to set while remaining soft and chewy.
How to Serve Reese’s Cup Peanut Butter Cookies
These cookies are best served fresh out of the oven or at room temperature. They are perfect on their own or alongside a glass of cold milk. You can also serve them with a scoop of vanilla ice cream for an extra special treat.
How to Store Reese’s Cup Peanut Butter Cookies
Store any leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookies for up to three months. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Reese’s Cup Peanut Butter Cookies
- Make sure your butter is softened properly for easier mixing.
- Don’t overmix the dough after adding the flour; this keeps the cookies soft.
- For an extra peanut butter flavor, you can add a bit more peanut butter to the dough.
- Experiment with different types of chocolate chips if you want to change up the flavor.
Variation
Feel free to add nuts like chopped peanuts or use different kinds of candy bars in place of the Reese’s Peanut Butter Cups.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter if you prefer a bit of texture in your cookies.
2. What can I use if I don’t have all-purpose flour?
You can substitute with a gluten-free flour blend if needed, but the texture may differ slightly.
3. How do I know when the cookies are done baking?
The edges should look set and slightly golden, while the centers will still look a bit soft. They will firm up as they cool.
Reese’s Cup Peanut Butter Cookies
Ingredients
Cookie Ingredients
- 1/2 cup unsalted butter, softened Make sure butter is properly softened for easier mixing.
- 1/2 cup creamy peanut butter (traditional style) You can use crunchy peanut butter for added texture.
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with a gluten-free flour blend.
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups Reese’s Peanut Butter Cups, chopped Feel free to use different types of candy bars.
- 1/2 cup semi-sweet chocolate chips Experiment with different types of chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until smooth and fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chopped Reese’s Peanut Butter Cups and chocolate chips by hand, being careful not to overmix.
Baking
- Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are set and the centers look slightly soft.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.