Reese's Pieces Peanut Butter Cookies
These Reese's Pieces peanut butter cookies are thick peanut butter cookies filled with Reese's Pieces candies. Peanut butter lovers must make these cookies!
Equipment
- Large Mixing Bowl
- Baking Sheets
- Parchment paper
- Cookies Scoop
Ingredients:
- 2 ¼ cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup brown sugar
- ⅓ cup sugar
- ⅔ cup creamy peanut butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups Reese's Pieces, plus extras
Instructions:
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, and sugar until fully combined. Then mix in the peanut butter, eggs, and vanila extract.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined (the dough will be a little sticky). Then fold in the Reese's Pieces.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and top with additional Reese's Pieces (optional). Then bake for 10-13 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
Baking Sheet: Line each pan with parchment paper or silicone baking mats.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop.
Bake Time: The cookies should look slightly underdone on top. They will continue to set up once out of the oven, so be careful to not overbake them.
Nutrition
Serving: 1cookieCalories: 235kcalCarbohydrates: 29gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 149mgPotassium: 105mgFiber: 1gSugar: 18gVitamin A: 177IUCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!