Reese's Pieces Soft Peanut Butter Cookies
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
8 mins
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Chill Time
2 hrs
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Total Time
2 hrs 18 mins
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Servings
26 servings
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Calories
169 kcal
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Course
Baked Goods
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Cuisine
American
Reese's Pieces Soft Peanut Butter Cookies
Description
The recipe begins by creaming together softened unsalted butter, light brown sugar, creamy peanut butter, egg, and vanilla extract until fluffy, forming a tender base. Dry ingredients including all-purpose flour, baking soda, and a pinch of salt are mixed in just until combined to preserve softness. Folded in are Reese's Pieces and semi-sweet chocolate chips adding colorful candy texture and chocolate richness throughout.
Chilling the shaped dough mounds for at least two hours, or up to five days, helps prevent spreading during baking, ensuring soft and thick cookies. Baking at 350°F typically for eight minutes produces a cookie with soft, pillowy centers and slightly chewier edges. Rotating trays midway promotes even baking. Cooling briefly before transferring maintains the structure.
The finished cookies can be stored airtight at room temperature for up to one week or frozen for up to four months. Unbaked dough also freezes well when wrapped properly and can be baked fresh as desired.
Ingredients
- 1 egg large
- 1 cup light brown sugar packed
- ¾ cup peanut butter do not use homemade or natural peanut butter; use Jif, Skippy, or similar, creamy
- ½ cup butter softened, unsalted
- 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 chocolate chips semi-sweet
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
- Chilling the cookie dough at least 2 hours before baking prevents spreading and helps create thick, soft cookies.
- Bake cookies for about 8 minutes, rotating the tray halfway for even baking, then cool briefly before removing from the tray.
- Store baked cookies airtight at room temperature for up to one week or freeze for up to four months.
- Unbaked cookie dough can be refrigerated sealed for up to five days or frozen for longer storage, ready to bake when desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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