Reese's Pieces Peanut Butter Chip Cookies
Gooey and loaded full of peanut butter cups and Reese's Pieces, this dessert is the ultimate cookie! This deliciously buttery and gooey cookies is simply irresistible for chocolate peanut butter fans!
Ingredients
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter no stir
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cup flour all purpose
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter chips
- 1/2 cup Reese’s pieces candy divided
- 12 mini Reese’s peanut butter cups unwrapped and chopped, see notes
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Cream together softened butter, white sugar, and brown sugar in a large bowl. Add peanut butter, egg, and vanilla extract to the butter mixture. Mix until all the wet ingredients are combined.1/2 cup butter, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup peanut butter, 1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, mix together flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until combined.1 1/2 cup flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Fold in all of the peanut butter chips and 1/4 cup Reese’s pieces, setting the remaining 1/4 cup of Reese's pieces to the side.1 cup peanut butter chips, 1/2 cup Reese’s pieces candy
- Using a cookie scoop, make cookie dough balls with about two tablespoons of dough per cookie. Place the cookies with at least two inches of space between the cookies on the baking sheet.
- Chop up the Reese's Peanut Butter cups into pieces while the cookies bake.12 mini Reese’s peanut butter cups
- Bake the pan of cookies for 9-11 minutes. The edges of the cookies will just start to brown but the inside of the cookie will still be a little gooey when you remove them.
- While cookies are still hot on the pan, press the remaining Reese’s Pieces and chopped Reese’s peanut butter cups into the top of the cookies. Let the cookies cool for a few minutes on the pan before moving to a cooling rack to finish cooling. Enjoy!
Notes
I used creamy peanut butter, but crunchy will also work in these cookies. I recommend using peanut butter that is already stirred. The type of peanut butter with the oil that needs to be stirred in can sometimes separate if you add it to baking.
This recipe calls for 12 of the mini-wrapped Reese's cups which is about 3 ounces. In the recipe we chop up the Reeses to add them to the cookies, so there is no reason you can't use the extra mini peanut butter cups or chop up full-size peanut butter cups.
Regular Size Reese's Peanut Butter Cups- You need 3 ounces or about 4 regular-sized Reeses Peanut Butter Cups chopped.
Minis Unwrapped Reeses Peanut Butter Cups- (These are smaller than the miniature Reeses Peanut Butter Cup, and are often used for ice cream topping.) You need 3 ounces or about 24 pieces of the minis unwrappd.
Nutrition
Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 151mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 142IU | Vitamin C: 0.002mg | Calcium: 14mg | Iron: 1mg