top of page
Search

Ultimate Reese's Peanut Butter Cookies

Writer: Kerri Lehman
Kerri Lehman
Jan 19, 2022
2 min read

Active time: 30 minutes | Bake time: about 22 minutes | Yield: 17 cookies


I'm always looking for fun ways to spice up cookies by experimenting with flavors, textures, mix-ins and more. I decided to put a spin on the classic peanut butter cookie by adding actual chopped up Reese's inside, in addition to dark chocolate and actual peanuts, plus I wanted to make them HUGE! The peanuts add a lovely crunch and the melty dark chocolate pairs perfectly with the lightly sweet cookie. If you're a Reese's lover, these cookies are absolute heaven!


Ingredients:

  • 226g (1 cup / 16 tbsp) unsalted butter, melted

  • 250g (1 ¼ cup) brown sugar

  • 120g (1 cup) powdered sugar

  • 260g (1 cup) peanut butter

  • 1 tbsp vanilla bean paste (or vanilla extract)

  • 2 large eggs

  • 1 tsp baking soda

  • ¾ tsp salt

  • 320g (2 ⅔ cup) all purpose flour

  • 270g (1 ½ cup) dark chocolate chips

  • 150g (1 cup) roasted peanuts, chopped finely

  • 35 Mini Reeses, roughly chopped


Directions:

  1. Line 2 baking sheets with parchment paper.

  2. In a large bowl, whisk the melted butter with both sugars until well combined.

  3. Add peanut butter & vanilla and mix until combined.

  4. Add eggs one at a time, mixing wellin between each egg.

  5. Fold in the flour, baking soda, and salt until mostly combined (still some flour streaks visible).

  6. Fold in chocolate chips, chopped Reese's cups, and about ¾ cup the chopped peanuts until just distributed.

  7. Divide the dough into 100g portions (about an ice cream scoop), place on a lined cookie sheet.

  8. Press the extra chopped peanuts into the top of each cookie. Refrigerate the cookies for at least 30 minutes.

  9. When ready to bake, preheat the oven to 350°F. Place the cookies on a baking sheet, spread 4 inches apart. Bake for 20-26 minutes, until lightly browned. After 10 minutes, rotate the baking sheet, so it bakes evenly.

  10. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

  • You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

  • Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.



Comments

bottom of page