These Reese’s Pieces Peanut Butter Cookies are the perfect treat for a cool Autumn day, and they definitely started my fall baking routine with bang. They are soft and chewy, and filled with delicious peanut butter flavor, and of course – lots of Fall color. The Reese’s Pieces remind me of falling leaves on trees characteristic of this beautiful time of year in Michigan.
To make this recipe, there are a few important steps to ensure success:
- Soften your butter well ahead of time. It needs to really be room temperature – overnight or several hours in advance should do the trick
- Take the eggs out an hour or so before you plan to make the cookie dough, room temperature eggs work best with this recipe. If you forget, you can always put them in some tepid water for 5-10 minutes to help the process along.
Making the Cookie Dough
To get started, preheat oven to 375 degrees, and line baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
Cream together the softened butter, sugars, and vanilla in a large bowl.
Add the eggs and beat until just incorporated. Let the cookie batter rest while you gather the Reese’s Pieces and baking chips, about 5 minutes.
Now, beat the batter again for another 30 seconds.
Slowly stir in the flour mixture until just combined, ensuring the bottom and sides of the bowl have been scraped down.
Fold in the peanut butter and white chocolate chips and the Reese’s Pieces. You can do this with a wooden spoon or spatula. I cheated and used my stand mixer set on low.
Using a heaping medium cookie scoop or 2 tablespoons, make golf ball sized clumps of cookie dough and roll each one into a ball. Leave about 2-3 inches in between each cookie. We don’t want them to touch while baking, so they do need quite a bit of room as they are big cookies!
Baking the Reese’s Pieces Peanut Butter Cookies
Bake for 9-12 minutes, or until just starting to turn golden brown, but still just set in the middle. Be careful not to over bake.
While the cookies are fresh from the oven and still hot, press a few of the peanut butter chips, white chocolate chips, and Reese’s Pieces into the top to give them that “Bakery” fresh look. Let them rest on the baking sheet for about 5 minutes, then transfer to wire racks to finish cooling.
Reese’s Pieces Peanut Butter Cookies will stay fresh for up to 4 days when stored in a resealable bag or air tight container.
These are the perfect cookie for Fall – beautiful seasonal colors and so delicious!
Makes about 24 big cookies!
Reese’s Pieces Peanut Butter Cookies
Ingredients
- 2 sticks Salted Butter, softened
- 1 cup Light Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 large Eggs, room temperature
- 2 tsp Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 1/4 tsp Kosher Salt
- 1 tsp Baking Soda
- 1 cup White Chocolate Chips (and extra for topping)
- 1 cup Peanut Butter Chips (and extra for topping)
- 3/4 cup Reese's Pieces (and extra for topping)
Instructions
- Soften butter and ensure eggs are room temperature.
- Preheat oven to 375 degrees, and line baking sheets with parchment paper.In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- Cream together the softened butter, sugars, and vanilla in a large bowl. Add the eggs and beat until just incorporated. Let the cookie batter rest while you gather the Reese's Pieces and baking chips, about 5 minutes.
- Beat the batter for another 30 seconds. Slowly stir in the flour mixture until just combined, ensuring the bottom and sides of the bowl have been scraped down.
- Fold in the peanut butter and white chocolate chips and the Reese's Pieces with a spatula or wooden spoon. Reserve some of each to press into the top of each cookie just after they come out of the oven.
- Using a heaping medium cookie scoop or 2 tablespoons, make golf ball sized clumps of cookie dough and roll each one into a ball. Leave about 2-3 inches in between each cookie.
- Bake for 9-12 minutes, or until just starting to turn golden brown, but still just set in the middle. Be careful not to over bake. Press a few Reese's Pieces and baking chips into the top of each cookie for that "bakery" fresh look. Let the cookies cool on the baking sheet for roughly 5 minutes, then transfer to wire racks to finish cooling. Store in a resealable bag or air tight container for up to 4 days.
Notes
Like this recipe? Try my Peanut Butter Blossom recipe next!