These Reese's Peanut Butter Cookies are filled with a double dose of Reese's candy. Grab a glass of milk and indulge in these perfectly chewy morsels.
Cookies and milk go together like peanut butter and chocolate. These cookies are wonderfully chewy and loaded with plenty of Reese's peanut butter flavor.
This dough is best when chilled. It prevents the cookies from spreading too much but it also deepens the flavors.
The dough can be chilled up to 24 hours, if needed. So, if you are short on time, mix the dough one day and bake the cookies the next.
Staple cookie dough ingredients are combined with two kinds of Reese's candy - peanut butter cups and Reese's pieces.
Please see the recipe card for complete instructions and ingredient amounts.
- Freeze the peanut butter cups while preparing the cookie dough, then chop. This helps the peanut butter cups stay intact when folding into the dough.
- In a bowl, combine the flour, baking soda, baking powder, and salt. Whisk together. Set aside. (Image 1)
- In the bowl of a stand mixer, combine the butter and sugars. Mix together until well blended and creamy. (Image 2)
- Add the vanilla and eggs, one at a time, and blend until light and creamy. (Image 3 and 4)
- Slowly add the flour mixture and mix until the flour is just incorporated. Overmixing can create tough cookies. (Image 5 and 6)
- Fold in the peanut butter cups and Reese's pieces. (Image 7 and 8)
- Using a 2-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Press extra candies on top, if desired. Chill for a minimum of 20 minutes or up to 24 hours.
- Preheat the oven to 375 degrees.
- Space the cookies 2 inches apart on a parchment-lined baking sheet. Bake for 8-10 minutes until just set in the middle.
- Top with extra candies if desired. Cool for 5 minutes before transferring to a cooling rack.
- Cool completely before storing in an airtight container.
- Use room temperature ingredients (butter and eggs) so everything blends together smoothly and consistently.
- Mix the flour until just combined. Overmixing can result in tough cookies.
- Don't skip the chill time. Chilling enhances the flavor and prevents overspreading. It also provides flexibility to make one day, bake the next.
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Double Reese's Peanut Butter Cookies
- 2¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter ((2 sticks) room temperature)
- 1¼ cups dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 8 Reese's peanut butter cups (snack size) (chopped, plus extra for topping (Note 1))
- 1 cup Reese's Pieces candy (plus extra for topping)
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter, granulated and dark brown sugars. Mix together until well combined and creamy, approx. 2 minutes. Add the eggs, one at a time, and the vanilla, mixing well after each addition.
- Slowly add in the flour mixture, mixing until just combined. Scrap down the sides of the bowl if necessary.
- Add the peanut butter cups and Reese's pieces to the dough. Fold together.
- Using a 2-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Chill for at least 20 minutes, or as much as 24 hours.
- Preheat the oven to 375 degrees. Place the dough 2 inches apart on a parchment-lined baking sheet. Bake for 8-10 minutes until just set in the middle. Top with extra candy if desired.
- Cool for 5 minutes on the baking sheet before transferring to a cooling rack. Cool completely before storing in an airtight container.
- Keep the peanut butter cups in the freezer while making the cookie dough. This helps to keep the cups intact when folding into the dough.
- When adding flour, mix until just incorporated. Overmixing can create a tough cookie.
- Store cookies in an airtight container for 3-4 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in May 2019 and has been updated.