Double Reese’s Peanut Butter Cookies
Rich, chewy peanut butter cookies loaded with chopped Reese’s Peanut Butter Cups, peanut butter chips, semi-sweet chocolate chips, and colorful Reese’s Pieces candies—an ultimate crowd-pleaser perfect for gifting or cozy nights in.
Equipment
- Mixing bowls
- Electric Mixer or Hand Mixer
- Baking sheets
- Parchment paper
- Measuring Cups and Spoons
- Cookie Scoop or Tablespoon
Ingredients
For the Cookie Dough
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup Reese's Peanut Butter Cups chopped
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- 1 cup Reese's Pieces candies
Instructions
- Step 1: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until evenly combined. Set aside.
- Step 2: In a large bowl, beat softened butter, creamy peanut butter, granulated sugar, and packed light brown sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
- Step 3: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth and creamy.
- Step 4: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
- Step 5: Gently fold in chopped Reese’s Peanut Butter Cups, peanut butter chips, semi-sweet chocolate chips, and Reese’s Pieces candies until evenly distributed.
- Step 6: Cover the bowl with plastic wrap and chill dough in the refrigerator for 30 to 60 minutes (optional but recommended for thicker, chewier cookies).
- Step 7: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 8: Using a cookie scoop or tablespoon, portion dough into roughly 1.5-tablespoon balls and place about 2 inches apart on baking sheets. Press extra Reese’s Pieces or chocolate chips on top if desired.
- Step 9: Bake for 10 to 12 minutes until edges are set and light golden. Centers may look slightly soft.
- Step 10: Let cookies cool on baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is optional but helps cookies hold shape and become thicker and chewier. Store cooled cookies in an airtight container at room temperature for up to one week or freeze up to 3 months. For vegan versions, substitute butter and eggs with plant-based alternatives and check for dairy-free chips.