Reese’s Peanut Butter Cookies

Reese's Peanut Butter Cookies take a traditional peanut butter cookie and add Reese's Pieces and mini chocolate chips! Crispy edges and soft middles make these easy cookies a favorite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 12

Cooling Time (estimate) 20

Total Time 42

Servings cookies approximately (3 dozen cookies total)

Calories 168kcal

Author Toni Dash

Equipment

1 1/2 tablespoon Cookie Scoop

Ingredients

2 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened
½ cup creamy peanut butter not natural peanut butter that separates
1 cup brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup Reese’s Pieces candies
1 cup mini chocolate chips

Instructions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In a large bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla and beat to combine.
Add the flour mixture and beat until a thick dough forms.
Fold in the Reese’s Pieces and chocolate chips.
Use a 1 1/2 tablespoon cookie scoop to scoop the dough onto the prepared baking sheet.
Use the back of the scoop to press the top of the cookie down slightly. Top with additional Reese’s Pieces, if desired.
Bake in the preheated oven for 10 to 12 minutes, until the edges of the cookies are golden but the center is still soft.
Allow the cookies to cool on the pan until the center sets, then transfer the cookies to a wire cooling rack to cool completely.

Notes

Ingredient Notes

We recommend creamy peanut butter. Do not use natural peanut butter that separates. Crunchy peanut butter can also be used.

Flour: regular or gluten-free measure-for-measure flour can be used. We recommend Bob's Red Mill gluten-free 1-to-1 baking flour for gluten-free baking.

How to Store

After the cookies cool completely store in an airtight container at room temperature for 1 week or longer.

To freeze: place in a freezer safe air tight container and freeze for up to 3 months. Thaw in the refrigerator.

Nutrition