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Reese's Pieces Peanut Butter Cookies

Delight in these crispy-on-the-outside, soft-in-the-center peanut butter cookies loaded with colorful Reese's pieces, perfect for sharing joy with loved ones.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup unsalted butter, room temperature Ensure butter is at room temperature for a creamier batter.
  • 1.5 cups light brown sugar, packed
  • 0.5 cup creamy peanut butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 1 cup peanut butter chips
  • 2 cups Reese's pieces Provides a delightful crunch and sweetness.

Method
 

Preparation
  1. Line two large baking sheets with parchment paper.
  2. In a stand mixer bowl, beat together the butter, brown sugar, and creamy peanut butter on medium-high speed until the mixture is light and airy, about 3-5 minutes.
  3. Add the vanilla extract and mix until well combined.
  4. Incorporate the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add this to the wet mixture, mixing on low speed just until everything is combined.
  6. Fold in the peanut butter chips and the colorful Reese's pieces.
  7. Chill the dough in the refrigerator for 15 minutes.
Baking
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 3 inches apart. Gently flatten each ball of dough.
  3. Bake for 8-10 minutes, or until the edges are set while the tops remain golden brown and gooey in the center.
  4. Let the cookies cool on the baking sheet for at least 30 minutes.

Notes

Serve these cookies with cold milk or coffee. Store in an airtight container at room temperature for about a week. Freeze for longer storage. Tips: Do not skip chilling the dough and feel free to experiment with other chocolate or nut pieces.