How To make Reeses Chewy Chocolate Cookies

how to make Reeses chewy cookies

Chase, Cheyann and I all make really good chocolate peanut butter cookies

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 :

Best Chocolate Chip Cookies - Recipe Wars

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Everyone's favorite after school snack is Chocolate Chip cookies, so we had chefs Adrian and Lalita put them to the test this week on Recipe Wars. They pitted Jacques Torres' rich chocolate chip cookies with sea salt against the thin chewy/crispy chocolate chip cookies from the famed Auntie Em's Kitchen in LA. Both were delicious, but who won?

Want to bake these cookies?
Auntie Em's -
Jacques Torres -


About Recipe Wars:
Each week on Recipe Wars, we our expert chefs recreate famous versions of a signature dish from around the world. Whether it's Martha Stewart's predictably upper-crust rendition of a Spanish Tortilla or Richard Simmons' Cobb Salad, our chefs duke it out and declare one celebrity cook's recipe the victor.

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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.

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!

Reese's Chocolate Chip Cookies