These Reese’s Pieces Soft Peanut Butter Cookies are soft and chewy filled with chocolate chips and Reese’s Pieces. It’s a delicious and colorful cookie you will love!
Today is my brother-in-law’s birthday and tomorrow is my sister-in-law’s! (Happy Birthday!) They are 2 years apart. It’s perfect that their birthdays are a day apart because they both love Reese’s Pieces so I usually make them the same birthday treat each year! Last year I made them Peanut Butter Fudge Swirled Ice Cream that was to-die-for! One of the best ice creams I have ever had! I added mini Reese’s cups to it and Reese’s Pieces.
Earlier this week my other sister-in-law came over and we made these delicious cookies together for them!
This recipe is a beauty. I am kind of a baking nerd but I loved watching all the ingredients come together! It was so pretty! Especially with my cool new beater blade I got for my birthday.
These cookies are seriously some of the best I’ve ever had! Soft, packed full of flavor, not to mention Reese’s Pieces and chocolate chips! Any peanut butter (and chocolate lover’s) dream!
More delicious Peanut Butter Recipes:
- Peanut Buttter Lovers Muddy Buddies
- Peanut Butter Rice Krispie Treats
- Disneyland’s Chocolate Peanut Butter Sandwich
- Reese’s Peanut Butter Cup Popcorn
- 1 large egg
- 1 cup light brown sugar, packed
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- pinch of salt
- 1 cup Reese’s Pieces
- 1 cup semi-sweet chocolate chips
- In the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; no longer.
- Add the Reese's Pieces, chocolate chips, and blend until just incorporated.
- Scoop out cookie dough into 2-inch balls. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. (Tip: If you need to save time, place cookie dough on baking sheet (lined with parchment or silpat and freeze for 15 minutes.)
- Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days.
Slightly adapted from Averie Cooks
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