Here’s a detailed recipe for Reese’s Peanut Butter Cookies that are soft, chewy, and packed with delicious chocolate and peanut butter flavor. Enjoy baking!
Ingredients:
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1 cup (240g) creamy peanut butter
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1/2 cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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1 cup (220g) packed brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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1 1/2 cups (180g) all-purpose flour
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 cup (175g) mini Reese’s Peanut Butter Cups, chopped (or regular-sized, cut into smaller pieces)
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1/2 cup (90g) chocolate chips (optional for extra chocolatey goodness)
Instructions:
1. Preheat Oven & Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and make cleanup easier.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the creamy peanut butter, unsalted butter, and both sugars (granulated and brown). Use a hand mixer or stand mixer to beat the ingredients together on medium speed until the mixture is smooth and creamy (about 2-3 minutes). This will help make the cookies soft and chewy.
3. Add Eggs and Vanilla:
Add the eggs, one at a time, mixing after each addition. Then, stir in the vanilla extract until fully combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda is evenly distributed throughout the dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as the flour is incorporated into the dough.
6. Add Reese’s Peanut Butter Cups and Chocolate Chips:
Fold in the chopped mini Reese’s Peanut Butter Cups and chocolate chips (if using). Gently mix until evenly distributed throughout the dough.
7. Shape the Cookie Dough:
Using a cookie scoop or tablespoon, scoop out dough and roll it into balls (about 1 to 1.5 inches in diameter). Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
8. Flatten the Dough:
Gently press each dough ball with a fork to flatten it slightly, creating a crisscross pattern (optional but adds a nice touch). You can also press a couple of extra chopped Reese’s pieces on top of each cookie for decoration.
9. Bake the Cookies:
Bake the cookies in the preheated oven for 9-11 minutes or until the edges are lightly golden. The center may look slightly soft, but it will firm up as the cookies cool. Keep an eye on them to prevent overbaking.
10. Cool:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and become less fragile.
11. Enjoy:
Once the cookies have cooled, they’re ready to enjoy! These Reese’s Peanut Butter Cookies are perfect with a glass of milk or as a sweet treat for any occasion.
Tips for Perfect Cookies:
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For extra peanut butter flavor: You can substitute some of the butter with additional peanut butter (about 1/4 cup).
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Cookie size: If you want bigger cookies, scoop out larger portions of dough, but make sure to adjust the baking time accordingly (it might take a bit longer to bake).
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Storage: Store these cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage. To freeze, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or container.