Reese's Pieces Soft Peanut Butter Cookies

Name: Reese's Pieces Soft Peanut Butter Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 2 h 18 min
Yield: 26 servings
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

User Reviews

4.4

177 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 18 mins
Servings
26 servings
Calories
169 kcal
Course
Baked Goods
Cuisine
American

Reese's Pieces Soft Peanut Butter Cookies

Jade Rice

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🥜🍫🍪 These Reese’s Pieces cookies are LOADED with Reese’s Pieces and oozing, melted chocolate chips. Perfect any time of year!

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Ingredients

Servings

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

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Instructions

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.
Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 27). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, 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).
Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes because cookies will firm up as they cool.
Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Notes

Note: The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have slightly chewy edges with soft, pillowy centers
Storage: 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.
Adapted from Soft and Puffy Peanut Butter Coconut Oil Cookies.

Nutrition Information

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Serving 1serving Calories 169kcal (8%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Cholesterol 17mg (6%) Sodium 83mg (3%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 26servings

Amount Per Serving

Calories 169 kcal

% Daily Value*

Serving	1serving
Calories	169kcal	8%
Carbohydrates	19g	6%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Cholesterol	17mg	6%
Sodium	83mg	3%
Fiber	1g	4%
Sugar	11g	22%