Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream

Name: Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Yield: 1 serving
Ingredients: 1 large egg; 1 cup light brown sugar; ¾ cup creamy peanut butter; ½ cup unsalted butter; 1 tablespoon vanilla extract; 1 ¾ cups all-purpose flour; ¾ teaspoon baking soda; pinch salt; 1 cup Reese’s Pieces; 1 cup semi-sweet chocolate chips; about 12 to 15 large marshmallows; 4 tablespoons unsalted butter; about 1/3 cup creamy peanut butter; ¾ teaspoon vanilla extract; about 1 cup confectioners’ sugar; pinch salt; splash of cream or milk; chocolate sprinkles

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
29 mins
Course
Baked Goods

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream

Jade Rice

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The cookies are a peanut butter lover’s dream: Peanut butter in the dough, in the Reese’s Pieces, and in the buttercream. The cookie dough is supremely soft, the Reese’s Pieces add crunch, the chocolate chips are melty and soft, and the marshmallows are like biting into clouds. Clouds that are topped with frosting from the heavens. It’s light, soft, fluffy, and lends even more squishiness to already supremely soft, moist, tender, gooey cookies. They’re some of the best cookies I’ve ever made.

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Ingredients

Cookies

1 large egg
1 cup light brown sugar packed
¾ cup creamy peanut butter do not use homemade or natural peanut butter; use Jif, Skippy, or similar
½ cup unsalted butter softened
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
¾ teaspoon baking soda
pinch salt optional and to taste
1 cup Reese’s Pieces
1 cup semi-sweet chocolate chips
about 12 to 15 large marshmallows each sliced in half

Peanut Butter Buttercream Frosting

4 tablespoons unsalted butter softened (half of one stick)
about 1/3 cup creamy peanut butter
¾ teaspoon vanilla extract
about 1 cup confectioners’ sugar
pinch salt optional and to taste
splash of cream or milk only if necessary to achieve desired consistency
chocolate sprinkles optional for garnishing

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Instructions

For the Cookies – 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 mix until just incorporated.
Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 27). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 6 1/2 minutes. Cookies will be at the extremely under-done point.
Remove tray from oven, and place a marshmallow halve on top of each cookie, pressing it down lightly into the cookie. Don’t press too hard and flatten the cookie.
Return baking tray to oven and bake for about 2 more minutes, until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center (hard to tell with the marshmallows covering the centers, I realize). Do not overbake because cookies will firm up as they cool. Allow cookies to cool on the baking sheet while you make the frosting.
For the Peanut Butter Buttercream Frosting – To a medium mixing bowl, combine the butter, peanut butter, vanilla, and whisk to combine or beat with an electric mixer until smooth.
Slowly add the sugar, optional salt, and mix until smooth. Based on desired consistency of frosting, add the sugar slowly, and if you’ve added too much and the frosting gets too thick, add a splash of cream or milk to thin it.
Add a generous dollop (2+ tablespoons) to each cookie, and smooth it, as desired, with a knife or spatula.
Optionally garnish with sprinkles.
Cookies will keep airtight at room temperature for a few days or in the refrigerator for up to 1 week. I’m okay with leaving buttercream at room temperature for a couple days; if you aren’t, refrigerate the cookies, knowing they won’t have the gooey factor. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.