Reese's Pieces Cookies
This Reese’s Pieces Cookies recipe can’t be beat! If you like soft baked, puffy thick peanut butter cookies then you’ll go crazy for this delicious cookie combination chock-full of Reese’s Pieces and chocolate chips.
Everybody loves Reese’s Pieces, but do you love them as much as E.T.? Stranded on Earth without his family and thousands of light years from his exoplanet, that alien didn’t have a breakdown. Instead, he coped with a life crisis the same way I do: by hiding in a closet and eating Reese’s Pieces.
Sometimes I’ll eat two days worth of those peanut buttery calories in one dark, lightless sitting. I don’t even care if I get as round as a Reese’s because all that quality time in my closet has reminded me I need a new wardrobe anyway.
A wardrobe with a lot of elastic waistbands.
Actually, I may need to double up on Spanx after doubling down on the candy in my latest cookie concoction. The tried-and-true peanut butter cookie recipe that I make every week on repeat just got revamped with Reese’s Pieces and chocolate chips.
That’s right, the soft baked, puffy thick peanut butter cookies my family can’t get enough of are now chock-full of the universe’s favorite peanut butter candies. Plus chocolate chips to boot. It’s an incredible flavor combination that simply cannot be beat.
Keep a stash of Reese’s Pieces cookies in your closet for the next time your life is upside down. Take it from me, these cookies make everything better–even midlife crises.
Reese's Pieces Cookies
- 8 Tbsp unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla pure
- 1 cup creamy peanut butter *do not use natural peanut butter
- 1 1/2 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1/2 tsp sea salt fine
- 1 cup Reese's Pieces divided
- 1 cup semi-sweet chocolate chips
- Using an electric mixer, cream butter, brown sugar and granulated sugar until smooth.
- Add eggs and beat until combined.
- Add vanilla and peanut butter and beat until incorporated, scraping down the sides of the bowl as needed. Set aside.
- Whisk flour, baking soda and salt together in a separate bowl.
- Add dry ingredients to wet, 1/2 cup at a time, mixing on low speed until just combined. Avoid overmixing.
- With a wooden spoon, stir in 3/4 cup of Reese's Pieces and all chocolate chips until just combined.
- Cover bowl with plastic wrap and chill for 2 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Scoop chilled dough with a large cookie scoop and place dough balls on prepared cookie sheet spaced 2 inches apart.
- Bake for 11 minutes or until edges are slightly golden and centers are still soft. Remove from oven and top with remaining Reese's Pieces.
- Cool on baking pan for 5 minutes then transfer to a cooling rack to cool completely.
- Store cookies covered at room temperature for up to a week.
- Creamy, processed peanut butter works best for this recipe. By comparison, all-natural and chunky peanut butters are likely to result in dry, crumbly cookies.
- Cookie dough needs to be chilled 2 hours before baking. Chilled cookie dough is more hydrated than unchilled and spreads less in the oven.
- Remove cookies from the oven while they are still soft in the middle. Slightly underbaked is the key to the perfect texture.