Reese’s Pieces Peanut Butter Cookies

Reese's peanut butter cookies

These delectable delights made my top ten cookies of all time list. This is a peanut butter double delight cookie, not just Reese’s peanut butter cookies. These cookies bring together almost everything peanutty and good in this world.

Natural peanut butter.

Reese’s Pieces.

Butter.

Amen.

These babies were whipped up for a dinner party we had with family friends a while ago and were created with the intent of having ice cream sandwich cookies made out of them.

They barely made it into the children’s grubby little paws for dessert.

Our guests snacked on them.

We snacked on them before our guests even arrived.

They are amazing sweet and salty and I was happy to have a recipe that uses natural peanut butter. My old one from my grandmother needed just a bit of tweaking.

And here it is!

Ingredients Needed for Reese’s Peanut Butter Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
1/2 cup of  salted butter, at room temperature
3/4 cup crunchy natural peanut butter
1/2 cup of white sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 package mini/regular Reese’s Pieces baking bits (10 oz)

Kick the tires and light the fires to 350 degrees F.

 

At first glance you might see that the word “salt” leaps out at you twice with this recipe. You actually need the extra salt in the butter because you lose salt that would usually be in a normal peanut butter.  You are replacing one salted product with another.  Just as you can’t really control the salt amount in your peanut butter you can’t control it in your butter, but knowing that it is good to the “taste”, you can safely use it. Meaning if you taste it before adding and it’s delightful and not too salty, it’s going to be just fine in the cookie. We’re not looking for “lift” in cookies, so an exact salt amount isn’t required for that purpose.

Natural peanut butter can be hard to bake with but since most normal ones have either hydrogenated or palm oil and are loaded with sugar, I prefer to use natural. I also like that I get to control the sugar in the cookies, giving me a better peanut flavor that isn’t overpowered by sweet.

To make, beat  the butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy.

Sift the flour, baking soda,baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in the Reese’s Pieces.

Drop by tablespoonfuls onto an ungreased cookie sheet if you want a cookie sized for ice cream sandwiches, otherwise heaping teaspoons for smaller cookies.

Bake 10 to 12 minutes or until edges are lightly browned and then remove from the oven. You will need to cool these for a good 5 minutes, then you need to remove them from the sheet and onto a wire rack. Peanut butter cookies are infamous for falling apart when you transfer them too soon!

Cool and enjoy these amazing Reese’s peanut butter cookies! Send some my way!

 

Reese's peanut butter cookies

Hope everyone’s summer is going fabulously! What kind of exciting things are you all getting up to this summer?  Where are you traveling to? Lakes? Campgrounds? Staying at home?

Love,

I Live For Summer Magpie

Reese's Pieces Peanut Butter Cookies
Delectable natural peanut butter cookies with Reese's Pieces!
Author:
Recipe type: cookie
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅓ teaspoon salt
  • ½ cup of salted butter, at room temperature
  • ¾ cup crunchy natural peanut butter
  • ½ cup of white sugar
  • ½ cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 package mini Reese’s Pieces baking bits
Instructions
  1. Kick the tires and light the fires to 350 degrees F.
  2. At first glance you might see that the word “salt” leaps out at you twice with this recipe. You actually need the extra salt in the butter because you lose salt that would usually be in a normal peanut butter. You are replacing one salted product with another. Just as you can’t really control the salt amount in your peanut butter you can’t control it in your butter, but knowing that it is good to the “taste”, you can safely use it.
  3. To make, beat the butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy.
  4. Sift the flour, baking soda, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in the Reese’s Pieces.
  5. Drop by tablespoonfuls onto an ungreased cookie sheet if you want a cookie sized for ice cream sandwiches, otherwise heaping teaspoons for smaller cookies.
  6. Bake 10 to 12 minutes or until edges are lightly browned and then remove from the oven. You will need to cook these for a good 5 minutes, then you need to remove them from the sheet and onto a wire rack. Peanut butter cookies are infamous for falling apart when you transfer them too soon!
  7. Cool and enjoy!

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