Reese’s Pieces Soft Peanut Butter Cookies
I had never baked Reese’s Pieces into cookies until now.
Thank goodness I’ve made up for lost time.
I’m not sure how I managed to write my cookbook Peanut Butter Comfort, filled with over 100 recipes using peanut butter, and have 75+ peanut butter recipes on my site, but have never baked those smooth little discs into cookies.
The Reese’s Pieces add a wonderful crackly texture to the soft, moist, tender cookies. I prefer my cookies on the underbaked side and these are soft, squishy perfection.
There’s a very slight bit of chewiness to the edges, but these are for soft-batch cookie fans. No crispy or crunchy cookies for me. Ever.
They’re loaded with Reese’s Pieces and there’s an abundance of oozing, melted chocolate chips in every bite.
I almost skipped the chocolate chips and opted to solely use Reese’s Pieces, but I’m glad I tossed in the chocolate chips, too. Cookies just aren’t the same without chocolate.
The peanut butter flavor is distinct and full-on. There’s a hefty amount in the dough and there’s all those Reese’s Pieces.
These cookies are made for those of us who really like the peanut butter in peanut butter cookies. With some recipes you have to wonder if it’s really there, or not. Not an issue here. Very peanut buttery.
They’re a snap to make and the dough comes together quickly and easily.
Homemade Peanut Butter or ‘natural’ varieties are playing with fire in cookie-baking.
Cookies made with them tend to spread, and I don’t have time to worry about a potential cookie flop or wasted ingredients, so I bake with what I know will give me success, every time.
Every recipe in my cookbook was tested with Jif because it’s universal and I know it works.
Chill the dough so your cookies bake up nice and thick. Warm dough equates to thinner, flatter cookies and I prefer thicker and puffier.
I use my cookie scoop to scoop out the dough, put the mounds on a plate, and refrigerate. When I’m ready to bake, I grab a half dozen and save the rest for later.
I always have plates of dough in the fridge. Cookie dough, bread dough. Somethings always ready and waiting.
Calling all peanut butter (and chocolate) lovers.
These are for you.
Reese's Pieces Soft Peanut Butter Cookies
The cookies are soft, moist, with irresistibly tender centers, a slight bit of chewiness to the edges, loaded with Reese’s Pieces, and oozing, melted chocolate chips. They’re packed with full-on peanut butter flavor and are the perfect choice for soft peanut butter cookie fanatics.
1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
pinch salt, optional and to taste
1 cup Reese’s Pieces
1 cup semi-sweet chocolate chips
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Add the Reese’s Pieces, chocolate chips, and blend until just incorporated.
- Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Peanut Butter Chocolate Chunk Cookies (GF) – My favorite peanut butter cookies on my blog. My other favorites are in my book. There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy & oozing with dark chocolate. Crazy good!
Soft and Puffy Peanut Butter Coconut Oil Cookies – No butter used in these soft, tender cookies with dough so good you won’t even want to bake them
Thick and Soft Chocolate Peanut Butter Cookies – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and almost brownie-like
Soft and Chewy M&Ms Cookies – My favorite chocolate chip cookie dough base that I loaded with M&Ms
Peanut Butter Cup Cookie Dough Crumble Bars – This bar and the one below it are my two favorite bars of 2013 to date
Homemade Peanut Butter (vegan if plain peanuts are used, GF) – Ready in 5 minutes and you have not lived until you’ve made your own. Just eat it, but don’t bake with it
Peanut Butter Comfort, my cookbook featuring 100+ Peanut Butter Recipes
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Reese’s Pieces fan?
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