Double Reese's Peanut Butter Cookies
Chewy cookies filled with both Reese's Peanut Butter Cups and Reese's Pieces.
Ingredients
- 1 cup butter (2 sticks), room temperature
- 1 cup dark brown sugar
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 Reese's peanut butter cups, snack size
- 4 ounces Reese's Pieces candy + extra for topping
- 1/2 cup dark chocolate morsels + extra for topping
Instructions
- Preheat the oven to 350 degrees. Put the peanut butter cups in the freezer to firm while making the cookie dough.
- To a bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside.
- In the bowl of a mixer fitted with a paddle attachment, add the butter, the light and dark brown sugars, and the granulated sugar. Cream together for 2-3 minutes or until well combined and light and creamy. Add the eggs, one at a time, and the vanilla, mixing until well incorporated.
- Slowly add in the flour mixture, mixing until just combined. Scrap down the sides of the bowl if necessary.
- Remove the peanut butter cups from the freezer and chop into roughly 1/2-inch pieces. Add the peanut butter cups, Reese's pieces, and chocolate morsels to the dough. Fold in by hand.
- Using a 2-tablespoon cookie scoop, portion the dough onto baking sheets lined with parchment or a silpat mat. Bake for 10-12 minutes until golden brown around the edges. The middle will look slightly underdone. Cool for 5 minutes on the baking sheet before transferring to a cooling rack. Store in an airtight container.
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