Reese’s Pieces Peanut Butter Cookies
Perfectly soft, chewy and delicious peanut butter cookies with peanut butter chips with Reese's Pieces!
Servings: 48 cookies
Peanut Butter Mixture
- 1 c. creamy peanut butter
- 1/4 c. butter room temperature
- 1/4 c. honey
- 3 c. all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 c. salted butter room temperature
- 1/4 c. butter flavored shortening
- 1 c. sugar
- 1 c. brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 c. Reese’s Pieces
- 1 c. peanut butter chips
Preheat oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
In a small mixing bowl mix the ingredients for the peanut butter mixture with hand mixer.
In a medium bowl, mix flour, baking powder, baking soda, and salt until just combined. Set aside.
In a large bowl cream the butter, shortening and both sugars until light and fluffy. Add the eggs, beating well after each one. Then vanilla and the peanut butter mixture to bowl and mix until just combined.
Add the flour mixture to cookie dough by the cupful and beat at a low speed until fully mixed. Mix in the Reese’s Pieces and peanut butter chips by hand.
Drop dough onto prepared cookie sheets about 2 inches apart. Bake in preheated oven at 350 degrees F for 11 minutes. They won’t look quit done but this will keep them soft! Remove from oven and let them sit on the baking sheet for 1 minute, then remove to a cooking rack.
Baking Tip: For the best soft and chewy cookies, don’t overbake the cookies. I can’t stress this enough! Keep an eye on them and once they are set around the edges but still a little underbaked take them out of the oven.
Variations: Guys, these are perfection as is but feel free to use chocolate chips in place of the peanut butter chips to switch them up! You can also M&M’s in them instead of Reese’s Pieces or Peanut Butter M&M’s!!
Storage Tip: Keep them in an airtight container, and they will keep well for several days. Or, you can freeze the baked cookies for several months! Be sure to wait until the cookies are completely cooled before storing them.
Make-Ahead Tip: You can make the dough a day in advance to bake later. If you do, I recommend rolling the balls first and chilling them on a baking sheet. If you leave the dough in one lump, it will harden and be hard to scoop. You will also need to add a little more baking time if the cookie balls are cold.
Serving: 1g | Calories: 224kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 119mg | Potassium: 85mg | Fiber: 1g | Sugar: 15g | Vitamin A: 135IU | Calcium: 19mg | Iron: 1mg