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Double Reese’s Peanut Butter Cookies

Recipe by Evelyn Marcella Rivera

Thick, chewy peanut butter cookies loaded with chopped Reese’s Peanut Butter Cups, peanut butter chips, semi-sweet chocolate chips, and Reese’s Pieces candies. The ultimate cookie for peanut butter and chocolate lovers.

  • Total Time1 hour 15 minutes
  • Yield48 cookies 1x

Ingredients

Units Scale

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 (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

  1. Build Your Dry Team: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until evenly combined. Set aside.
  2. Cream Until Cloud-Like: 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.
  3. Add the Eggs: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth and creamy.
  4. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
  5. Fold In the Mix-Ins: Gently fold in chopped Reese’s Peanut Butter Cups, peanut butter chips, semi-sweet chocolate chips, and Reese’s Pieces candies until evenly distributed.
  6. Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for 30 to 60 minutes for thicker, chewier cookies.
  7. Prep Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop and Place: 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.
  9. Bake: Bake for 10 to 12 minutes until edges are set and light golden. Centers may look slightly soft — that’s perfect.
  10. Cool: Let cookies cool on baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely.

Notes

Chill dough for at least 30 minutes for thicker cookies. Use room temperature butter and eggs. Do not overmix after adding flour. Pull cookies from the oven when centers still look slightly underdone — they will firm up as they cool. Dough can be frozen for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snack
  • Cuisine: American

Nutrition

  • Calories: 210
  • Sugar: 16
  • Sodium: 130
  • Fat: 11
  • Saturated Fat: 5
  • Carbohydrates: 25
  • Protein: 4

Find it online: https://blesseddish.com/double-reeses-peanut-butter-cookies-worth-every-crumb/