Reese's Pieces Peanut Butter Cookies

These are Reese's Pieces peanut butter cookies are the ULTIMATE peanut butter cookies. They're soft, chewy, pudgy, extra thick and packed with peanut butter, peanut butter candies and chocolate chips. This recipe makes big, bakery-style cookies.

Course Dessert

Cuisine American

Keyword Bakery Peanut Butter Cookies, Peanut Butter Cookies, Reese's Pieces Peanut Butter Cookies

Prep Time 10

Cook Time 15

Chilling 2

Total Time 2 45

Servings cookies

Calories 411kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

½ cup unsalted butter (112 grams)
¾ cup brown sugar (157 grams)
¼ cup granulated sugar (50 grams)
¾ cup peanut butter
1 large egg
1 teaspoon vanilla extract
1 ½ cup all-purpose flour (188 grams)
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips (135 grams) plus more for the top of each cookie
¾ cup Reese's Pieces (about 130-150 grams) plus more for the top of each cookie.

US Customary - Metric

Instructions

In a large bowl beat together the butter, brown sugar, granulated sugar and peanut butter until you no longer see lumps of butter.
Mix in the egg and vanilla.
Add in the flour, baking soda and salt. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed until combined.
Turn off the mixer and stir in the chocolate chips and Reese's Pieces.
Cover the bowl with plastic wrap, and refrigerate for 2 hours or up to 48 hours.
When ready to bake, preheat the oven to 350F (180C) and line cookie sheets with baking paper or silicone baking mats.
Form the dough into balls with ¼ cup of dough each for extra large cookies, or 1 ½ tablespoons of dough. Place extra large cookies 2 ½ inches apart on the lined cookie sheets, and smaller cookies about 2 inches apart.
Bake 1 sheet at a time on the middle of the oven for 14-16 minutes for extra large cookies or 9-11 minutes for smaller cookies, or until the tops look just set.
Remove from the oven and optionally dot the top of each cookie with a few extra chocolate chips and Reese's Pieces.
Cool the cookies on the cookie sheet for 10 minutes, before transferring to a wire rack to continue cooling.

Notes

Peanut Butter: Do not use homemade or natural peanut butter as it can separate. I always use classic, smooth peanut butter - such as Kraft, Skippy or Jiff.
Storage: Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen for up to 2 months in an airtight container, then thaw in the fridge. Bring to room temperature before enjoying.
Make Ahead Tips: Cookie dough balls can also be frozen in a freezer bag for up to 2 months. Bake cookies from frozen - they'll need 1-2 minutes longer.
Nutrition: Nutrition information is based on 1 cookie, assuming the recipe yields 12 very large cookies.

Nutrition