Reese's Peanut Butter Chocolate Chip Cookies!
The BEST EVER Peanut Butter Cookies! These take less than 5 minutes to prepare and only 10 minutes to bake!
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Recipe: (Makes 15 Cookies, feel free to double the recipe)
1/4 C. Unsalted room temperature butter (57g)
1/3 C. Creamy peanut butter (90g)
1/2 C. Brown sugar (80g)
1/4 C. Granulated sugar (55g)
1 Egg
1 tsp Vanilla (4g)
Pinch of salt
1 C. All purpose flour (150g)
1 tsp Baking Soda (4g)
Chocolate chips and Reese's Pieces (Add as much as you like)
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Tools Used:
Hand mixer:
Baking Tray:
Measuring Spoons:
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Reese's Pieces Cookies
An easy cookie recipe - Reese's Pieces Cookies are like chocolate chip cookies filled with Reese's Pieces candy! These are SO good and really easy to make with my classic recipe.
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INGREDIENTS
1/2 cup (113g) unsalted butter, melted
1/3 cup (66 g) granulated sugar
1/2 cup (104g) light brown sugar, packed
1 large egg
1 teaspoon (5ml) vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (186g) all-purpose flour
1 1/2 cups Reese's Pieces Candy use regular ones or the minis in the baking aisle
INSTRUCTIONS
Note: This dough requires chilling.
Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in Reese's Pieces.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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How to Make Peanut Butter Cup Cookies | Get Cookin' | Allrecipes.com
The top-rated peanut butter cookie recipe in this video is decadence incarnate. Mini peanut butter cups are pressed into freshly baked homemade peanut butter cookies, resulting in an indulgent dessert that nobody will be able to resist. Chef Nicole McLaughlin shares a quick and easy, scratch-made recipe that’s perfect for an after school snack or getting rid of all that extra Halloween candy!
#Cookies #GetCookin #Dessert #PeanutButter #Food #Allrecipes
Get the recipe here:
00:00 Introduction
00:20 How To Prepare Dry Ingredients
00:31 How To Prepare Wet Ingredients
00:49 Combining Ingredients
1:00 Baking Instructions
1:25 How To Add The Peanut Butter Cups
1:44 Taste Test
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make Peanut Butter Cup Cookies | Get Cookin' | Allrecipes.com
Reese’s Peanut Butter Chip cookie recipe - make peanut butter cookies from scratch!
These chewy and delicious easy Reese's peanut butter cookies are loaded with delicious Reese’s peanut butter chips, they truly are the best peanut butter cookies! Unlike most peanut butter cookies these cookies have a chewy texture, they are not hard or cakey like most peanut butter cookies! The combination of butter and peanut butter plus the addition of corn starch gives these peanut butter chip cookies the perfect soft peanut butter cookies texture. The addition of Reese's peanut butter chips makes these peanut butter chip cookies extra tasty!
Peanut Butter Chip Cookie Recipe:
Ingredients:
1 Cup all purpose flour
1/4 Teaspoon sea salt
1/2 Teaspoon baking soda
1/2 Tablespoon corn starch
1/2 Cup butter (melted and cooled)
1/2 Cup peanut butter
1/2 Cup packed brown sugar
1/3 C White granulated sugar
1 Large egg (Room temperature)
1 C Reese's peanut butter chips + 1/4 cup for the tops
Directions:
Preheat your oven to 350F/175C. Line 2 cookie sheets with parchment paper (optional). In a medium bowl combine flour, salt, baking soda and corn starch, Whisk until combined. In the bowl of a stand mixer, or in a large bowl if using a hand mixer combine butter, peanut butter and both sugars. Mix on medium low for around 2 minutes until it is well combined. Add in the egg and continue mixing until well incorporated. Add in the dry mixture and mix on low until the dough comes together. Add in 1 cup of the peanut butter chips and mix with a spatula. Use a 1.5 Tablespoon cookie scoop (or 2 spoons) to scoop out balls of cookie dough and place them on the prepared pans, ensuring that you leave room for spreading. Place the remaining peanut butter chips on top. Bake for 8 - 10 Minutes, or until the bottoms are just golden brown. Allow to cool on the pan for a few minutes before moving to a wire rack to finish cooling completely. This recipe makes 18 cookies and they will keep at room temperature for 3 days (but I promise they won't last that long). These can also be portioned into dough balls and frozen for up to 2 months. Just allow the dough to come to room temperature before baking!
If you have any questions let me know down below, I love hearing from you!
Some more easy recipes that you may enjoy:
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Reese’s Peanut Butter Temptations | 12 Days of Christmas Treats | Easy dessert for the holidays
* Reese’s Peanut Butter Temptations | 12 Days of Christmas Treats | Easy dessert for the holidays *
Bake up these easy treats for a surprise peanut butter cup cookie. They are so so good!
Thanks for watching! - Miss Annie
missannieshomeandkitchen.com
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Chocolate Peanut Butter Reese’s Pieces Cookies | Easy Halloween cookies recipe
Today we are making one of my favourite easy Halloween cookie recipes.. peanut butter chocolate Reese’s pieces cookies! These delicious cookies are loaded with peanut butter, chocolate chips, rich cocoa flavour and lots of orange and brown mini Reese’s pieces candies, making this the perfect easy cookie recipe for Halloween!
Chocolate Peanut butter Reese's pieces Halloween cookie recipe:
Ingredients:
3/4 cup all purpose flour 100g
1/4 cup dark cocoa powder 30g
1/4 Teaspoon sea salt 1.5g
1/2 Teaspoon baking soda 3g
1/2 Cup salted butter (melted and cooled) 113g
1/2 Cup peanut butter125g
1/2 Cup packed brown sugar 90g
1/3 C White granulated sugar 65g
1 Large egg (Room temperature) 55-60g
1/2 cup semi sweet chocolate chips 90g
1/2 C mini Reese's pieces + 2 tablespoons for the tops * 100g
*For Halloween themed cookies remove the yellow Reese's piece and just use the orange and brown ones.
Directions:
Preheat your oven to 350F/175C. Line 2 cookie sheets with parchment paper (optional). In a medium bowl combine flour, cocoa, salt, and baking soda, Whisk until combined. In the bowl of a stand mixer, or in a large bowl if using a hand mixer combine butter, peanut butter and both sugars. Mix on medium low for around 2 minutes until it is well combined. Add in the egg and continue mixing until well incorporated. Add in the dry mixture and mix on low until the dough comes together. Add in 1/2 of chocolate chips and 1/2 cup mini Reese's pieces (reserving 2 tablespoons for the tops of the cookies). Mix with a spatula until just combined. Use a 1.5 Tablespoon cookie scoop (or 2 spoons) to scoop out balls of cookie dough and place them on the prepared pans, ensuring that you leave room for spreading. Place the remaining Reese's pieces candies on top. Bake for 8 - 10 Minutes, the edges should be crisp but the center should look slightly underbaked. Allow to cool on the pan for a five minutes before moving to a wire rack to finish cooling completely. This recipe makes 18-22 cookies (depending on the size of your scoop) and they will keep at room temperature for 3 days (but I promise they won't last that long). These can also be portioned into dough balls and frozen for up to 2 months. Just allow the dough to come to room temperature before baking!
If you have any questions let me know down below, I love hearing from you!