Triple Peanut Butter Cookies with Reese’s Pieces (Print version)
Soft peanut butter cookies packed with peanut butter chips and Reese’s Pieces for chewy centers, crisp edges, and candy crunch.
# Ingredients:
For the cookie dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
3/4 cup (190 g) creamy no-stir peanut butter
03 -
3/4 cup (160 g) packed light brown sugar
04 -
1/4 cup (50 g) granulated sugar
05 -
1 large egg, room temperature
06 -
2 teaspoons vanilla extract
07 -
1 1/2 cups (188 g) all-purpose flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon fine salt
For the mix-ins
10 -
3/4 cup (128 g) peanut butter chips
11 -
1 cup (170 g) Reese’s Pieces, plus 1/4 cup for topping
# Instructions:
01 -
In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar for 2 minutes until creamy and slightly lighter.
02 -
Beat in the egg and vanilla until combined. Scrape the sides and bottom of the bowl so the dough mixes evenly.
03 -
In a separate bowl, whisk together the flour, baking soda, and salt. Add to the peanut butter mixture on low speed and mix just until a soft dough forms.
04 -
Fold in the peanut butter chips and 1 cup Reese’s Pieces with a spatula. Cover and chill the dough for 30 minutes.
05 -
Heat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon dough balls and place them about 2 inches apart, then press extra Reese’s Pieces on top.
06 -
Bake for 10-12 minutes, until the edges are set and the centers still look soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
# Good to know:
01 -
Chilling the dough helps the cookies bake thick and chewy.
02 -
For smaller cookies, scoop 1 tablespoon portions and bake for 8-9 minutes.
03 -
Store airtight at room temperature for 4-5 days.