Reese's Pieces Cookies
This easy peasy Reese’s Pieces Cookie Recipe creates deliciously chewy cookies that nobody can resist. These gooey peanut butter treats put smiles on faces in less than 30 minutes!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup salted butter melted
- 1/2 cup creamy peanut butter
- 1/3 cup brown sugar measured packed
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 cup Reese's Pieces candies
Instructions
- Preheat the oven to 350 degrees F. Line your cookie sheets with parchment paper or silicone mats, then set aside.
- In a medium bowl, whisk the flour, baking soda, and salt together, then set this aside.
- In a large bowl, beat together the melted butter, peanut butter, brown sugar, and granulated sugar. Then beat in the egg and vanilla. Mix until these are well incorporated.
- Add the flour mixture dry ingredients to the butter and peanut butter mixture. Use a wooden spoon to mix this until just combined. Do not over mix. Then stir the Reese’s pieces in
- Then, shape the dough into 16 balls and smooth out using your hands. You can also use a cookie dough scoop.
- Place the cookie dough balls on the prepared cookie sheets, leaving at least 2 inches of space between each one. Flatten each one just slightly with the bottom of a heavy glass.
- Bake cookies for 10 minutes, then check them. We want the edges to be just barely be starting to turn golden, while the middle should still be soft. If they are not ready, keep baking but watch them closely. Take care not to over-bake, and remember that cookies do continue to bake on the baking sheet after you remove them from the oven.
- Once they are done baking, take them out of the oven and place baking sheet on a wire baking rack. If desired you add more Reese's Pieces candies to the top of each cookie by slightly pressing them into the warm dough. You just need to do this quickly while the cookies are still hot.
- Allow the cookies to stay on the pan and cool for at least 10 minutes. Then move them to a cooling rack.
Notes
Please read the entire post above for all of my tips, advice and answers to frequently asked questions.
Storage – These Reese’s peanut butter cookies will store for about a week in an airtight container at room temperature, or frozen for up to 3 months. You can also pre make the cookie dough and put it in the fridge for 3 days before baking. If you do this, allow the dough to sit at room temperature for at least 15 minutes before shaping and baking.
You can also pre roll the dough into balls and freeze them for up to 3 months, however if you don’t thaw the frozen ones overnight before baking, you may need to add a few minutes to the bake time.
Nutrition
Calories: 227kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 179mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin A: 192IU | Calcium: 21mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!