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Peanut Butter Cookies with Reese's

These delightful Peanut Butter Cookies with Reese's combine creamy peanut butter and crunchy chocolate for a delicious treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup Butter, softened Rich and creamy, it creates a melt-in-your-mouth texture.
  • 1 cup Light brown sugar, soft and fresh Adds a subtle molasses flavor.
  • 1/2 cup Granulated sugar Helps create a crispy edge.
  • 1 large Egg Binds ingredients together.
  • 1 cup Creamy peanut butter The star ingredient for peanut flavor.
  • 1 teaspoon Vanilla extract, pure Elevates aroma and flavor.
  • 2 cups All-purpose flour, sifted Essential for cookie structure.
  • 1 teaspoon Baking soda, fresh Helps cookies rise.
For the mix-ins
  • 1/2 cup Mini Reese's Peanut Butter Cups Provides melty bursts of flavor.
  • 1/2 cup Mini Reese's Pieces Adds crunch and sweetness.

Method
 

Preparation
  1. In a large bowl, beat together the softened butter, light brown, and granulated sugars until fluffy and light.
  2. Incorporate the egg and vanilla extract, mixing until the mixture turns silky.
  3. Fold in the creamy peanut butter until fully incorporated.
  4. In another bowl, whisk together the flour and baking soda.
  5. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
  6. Gently fold in the mini peanut butter cups and Reese's Pieces.
Baking
  1. Scoop out small portions of dough, roll them into balls, and place on a lined baking sheet.
  2. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes until edges are golden.
  3. Cool slightly on the baking sheet before transferring to wire racks.

Notes

Serve warm with ice cream or pair with cold milk for a delightful treat. Consider healthier alternatives such as coconut sugar, vegan butter, or gluten-free flour, and watch for common mistakes like overbaking or measuring flour inaccurately.