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:
Music Credit:
bensound.com
purple-planet.com
Best Chewy Reese's Peanut Butter Chip Cookies
Reese's peanut butter chip cookies are a must have for all home bakeries. Bake the best Reese's peanut butter chip cookies to super charge your home bakery business!
Recipe (24 cookies):
1/2 cup butter, unsalted, softened
1/4 cup white sugar
3/4 cup light brown sugar
1 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cups all-purpose flour
3/4 cup Reese's peanut butter chips
Equipment:
Kitchen-Aid Mixer:
Ice Cream Scoopers:
Food Processor:
Spatula Set:
Glass Bowl Set:
Non-Stick Baking Mat:
#recipe #reeses #reesespeanutbutter
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How to make REESE'S Chewy Chocolate Cookies
I couldn't believe my eyes when I found Reese's peanut butter chips in the grocery store the other day - so many of my favourite foods from home were not available in Australia when I first moved here 12 years ago, but times are changing. I recently saw Reese's peanut butter cups in Woolies, and now -- peanut butter chips! So of course I had to grab some and start scouring for ideas to use them for. These cookies were a simple yet delicious idea. Now to get my husband to eat them all so they don't sit around tempting me! :)
This recipe is from Hersheys.com and it was really quick and easy to throw together. It said they made 54, but I actually got 72 out of them. I suppose it just depends on how big you make them. They were great, he said they were delicious by themselves, and he also tried using them to make ice cream sandwiches by layering some vanilla ice cream between two cookies. Yum!
Ingredients
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda / bicarb soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
Directions
1. Heat oven to 350°F / 180°C. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.
HIGH ALTITUDE DIRECTIONS:
-- Increase flour to 2 cups plus 2 tablespoons.
-- Decrease baking soda to 3/4 teaspoon.
-- Decrease sugar to 1-2/3 cups.
-- Add 2 teaspoons water with flour mixture.
-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen. Visit and Like us on Facebook:
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 :
Homemade Reese’s Chewy Chocolate Cookies ( Cookie Marathon part 3)
Reese’s Chewy Chocolate Cookies
2 cups all-purpose flour
¾ cup Hershey’s Cocoa powder
1 tsp. baking soda
½ tsp. salt
1 ¼ cups or 2 ½ sticks of butter
2 cups of sugar
2 eggs
2 tsp. vanilla extract
1 10oz. bag of Reese’s Peanut butter chips
Combine: butter, granulated sugar and vanilla extract in large mixer bowl until creamy then add eggs. Add in flour, baking soda, salt and Hershey’s Cocoa powder in the wet mix. Let all the ingredient mix together 2- 4 mins then add in Reese’s Peanut butter chips and let it mix until evenly distributed throughout the batter. Use ungreased baking sheet use the drop cookie method as shown in the video. After the cookies are done baking let them cool on the cookie sheet for 2 mins and then place them on a baking rack to finish cooling.
Bake at 350 for 8 -10 mins don’t over bake.
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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RECIPE:
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 is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
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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