REESE'S COOKIES RECIPE | Baking the Basics
Today we're making some delicious cookies featuring Reese's peanut butter cups. It's nice to be back to YouTube. Thanks so much for watching. If you like my content (or not lol) please like, comment and subscribe!
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RECIPE
1 cup/2 sticks butter
2/3 c peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
Hey everyone it's Matthew. If you don't know me, I'm a teen chef who's been featured on various Food Network shows. Baking and cooking are my passions and I love content creation. Thank you so much for watching my videos and if you enjoy them please like, comment and subscribe.
Peanut Butter Cookie Cups | Easy Cookie Recipe | MOLCS Easy Recipes
Peanut Butter Cookie Cups
350°
1 C Flour
1 tsp Baking Soda
1/8 tsp Salt
1/2 C Sugar
1/4 C Butter - softened
1/3 C Creamy Peanut Butter
1 Egg
1 tsp Vanilla
2 Tbsp Heavy Cream
1 Bag Resses' Mini Peanut Butter Cups - unwrapped
In medium bowl whisk flour, baking soda & salt. Set aside
In large bowl beat sugar & butter until fluffy, add peanut butter and mix well for 1 - 2 minutes, add egg, vanilla & heavy cream . Mix until well blended. Slowly add flour mixture until well blended.
Spray mini muffin tin with cooking spray. Roll dough into 3/4 balls, place in muffin tin. Bake
@ 350º for 10 minutes, remove from oven and press peanut butter cup into center. Return to oven for 2 more minutes.
Let cool in pan on wire rack.
Music: Angeline The Baker By Nat Keefe With The Bow Ties
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Easy Peanut Butter Blossom Cookies
These ULTRA-easy, melt-in-your-mouth peanut butter blossoms have lots of peanut butter flavor and a big kiss of chocolate right in the middle. Peanut butter and chocolate are a match made in heaven, add cookies into the mix and everything’s coming up roses!
Full Recipe:
These peanut butter cookies are so fun to make and basically foolproof making them a great addition to your cookie rotation. P.S. I hope you have a rotation of cookie recipes you work though, you deserve a treat!Do you think the red one's look like Santa's hats? Christmas cookie time appoaches!
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The BEST Reese’s peanut butter cookies recipe | Easy Reese’s pieces cookies!
We’re making easy Reese’s pieces peanut butter cookies loaded with Reese’s peanut butter chips! These chewy peanut butter cookies take less than 30 minutes to make, and the easy recipe is perfect for beginner bakers! Follow along with our step by step cookie recipe and learn how to make the best peanut butter cookies!
Reese's pieces cookie recipe
Ingredients:
2 cups all purpose flour 260g
1 tablespoon corn starch 12g
1/2 teaspoon fine sea salt 3g
1 cup packed brown sugar (light or dark) 90g
1/2 granulated white sugar 50g
1 cup salted butter (melted and cooled slightly) 113g
1 cup peanut butter * 250g
2 large eggs (room temperature) 100-120g
1 teaspoon vanilla extract 4g
1 cup (+1/4 cup**) Chipits Reese's peanut butter chips 225g
1/2 cup (+1/4 cup**) Reese's pieces 160g
*Natural peanut butter does not work well for this recipe. I used Kraft peanut butter. Jiff, Skippy or a similar processed peanut butter would be ideal for this peanut butter cookie recipe.
**I like to set aside 1/4 cup of both the peanut butter chips and Reese's pieces to add to the tops of the cookies for a pretty presentation. This step is optional, you can also just mix them all in!
Directions:
Preheat your oven to 350F/175C. In a medium bowl whisk together flour, cornstarch and sea salt. Set aside. In a separate large bowl combine both sugars, butter and peanut butter. Using a hand mixer, mix on low for 2 minutes or until well combined. Add eggs and vanilla, and continue mixing until all the ingredients are well incorporated. Add in your dry ingredients and mix until just combined, and no streaks of flour remain. Add in the peanut butter chips and Reese's pieces (set aside 1/4 cup of each to add to the top of the scooped cookies). Using a spatula mix until evenly distributed into the dough.
For small cookies use a 1.5 tablespoon cookie scoop and for larger cookies use a 3 tablespoon cookie scoop. Drop your cookie dough onto parchment lined sheets. For the large size place 6 per cookie sheet to allow room for spreading. For the smaller size you can fit 8-12 cookies per sheet. Add the remaining Chipits peanut butter chips and Reese's pieces to the tops of your cookies.
For small cookies bake 7-9 minutes. For large cookies bake 9-11 minutes. Take them out as soon as the bottoms are a deep golden brown. They will be super soft in the middle, so let them set on the pan for a few minutes before moving to a wire rack to finish cooling completely!
That is how you make Reese's pieces cookies in under 30 minutes! These chewy peanut butter cookies will keep for 3 days at room temperature, or 5 days refrigerated. If using a 3 tablespoon cookie scoop you will get 18-20 cookies, and using1.5 tablespoon scoop you will get 36-40 cookies!
Some more easy recipes:
Easy spring cookies :
Lemon cookies:
Strawberry Lemon Bars:
Peanut butter brownies:
Sweet & Salty cookies :
Coconut macaroons :
Cinnamon swirl cake :
Chocolate cupcakes w/ chocolate buttercream :
Chocolate ganache tart :
Peanut Butter Cup Cookies
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INGREDIENTS
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup flour
- miniature peanut butter cups
INSTRUCTIONS
Cream butter and sugars until light and fluffy. Add egg, peanut butter and vanilla, mixing to incorporate after each addition. Sift flour, salt and baking soda. Add dry ingredients to creamed and mix throughly.
Roll into small, 1-inch, balls. Place in miniature muffin tins and push center down with fingers to create bowl shape. Place in preheated 375-degree oven for 8-10 minutes until lightly golden and puffed around the edges.
Immediately place unwrapped peanut butter cup in center of each cookie, pressing until level on top of cookie. Let cool for at least 10 minutes in the pan, otherwise the peanut butter cups and cookie may collapse and leak out.
After 10 minutes, remove from pan and let cool on rack. To finish the the cookies with seasonal flair, I love to drizzle chocolate (semisweet or milk) over the top.
Reese's Peanut Butter Cup Cookies
Ingredients:
1 3/4 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg, beaten
1 tsp. vanilla extract
2 tbsp. milk
40 minature Reese's Peanut Butter Cups Miniatures
1. Preheat oven to 375 degrees.
2. Stir together the flour, salt, and baking soda. Set aside.
3. Cream together the butter, both sugars, and peanut butter until fluffy. Beat in the egg, vanilla and milk.
4. Slowly add the flour mixture and stir until just combined.
5. In an ungreased mini-muffin tin, scoop one heaping teaspoon of dough into each muffin section.
6. Bake for 8 minutes. After removing the pan from the oven, immediately press a mini peanut butter cup into each ball.
7. Cool completely and remove from the pan.