Reese’s Peanut Butter Chocolate Cookies
why make this recipe
Reese’s Peanut Butter Chocolate cookies are a delightful treat that combines the rich flavor of chocolate with the creamy goodness of peanut butter. They are easy to make and perfect for any occasion, whether it’s a family gathering, a party, or just a snack at home. Plus, who can resist the taste of iconic Reese’s Peanut Butter Cups mixed into warm cookies?
how to make Reese’s Peanut Butter Chocolate
Ingredients:
- 120g unsalted butter, softened
- 130g creamy peanut butter
- 100g packed brown sugar
- 50g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 125g all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 90g mini chocolate chips
- 35g chopped Reese’s Peanut Butter Cups
Directions:
- Set oven to 175°C. Line a baking sheet with parchment paper.
- In a large mixing bowl, blend softened butter, creamy peanut butter, brown sugar, and granulated sugar until smooth and creamy using a hand mixer or wooden spoon.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Stir in all-purpose flour, baking soda, and salt until just combined. Do not overmix.
- Gently fold mini chocolate chips and chopped Reese’s Peanut Butter Cups into the dough.
- Portion dough into 2.5cm balls using a small scoop or teaspoon, arranging them on the prepared tray.
- Bake for 10–12 minutes until lightly golden at the edges.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store airtight or serve warm.
how to serve Reese’s Peanut Butter Chocolate
These cookies can be enjoyed warm, right out of the oven, or at room temperature. They pair wonderfully with a glass of milk or a cup of coffee. For an extra treat, serve them with ice cream or whipped cream on the side.
how to store Reese’s Peanut Butter Chocolate
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Reese’s Peanut Butter Chocolate
- Ensure the butter is softened but not melted before mixing.
- Don’t overmix the dough after adding the flour to keep the cookies soft.
- Try adding more chopped Reese’s Peanut Butter Cups if you love their flavor.
variation (if any)
You can add different mix-ins such as chopped nuts, or swap the chocolate chips for white chocolate chips if you prefer. For a richer taste, consider using dark chocolate chips.
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, crunchy peanut butter can be used if you like a bit of texture in your cookies.
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
Q: How do I know when the cookies are done baking?
A: The cookies should be lightly golden around the edges while still soft in the center. They will continue to firm up as they cool.
Reese's Peanut Butter Chocolate Cookies
Ingredients
Base Ingredients
- 120 g unsalted butter, softened Ensure the butter is softened but not melted.
- 130 g creamy peanut butter Can substitute with crunchy peanut butter for texture.
- 100 g packed brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 125 g all-purpose flour Can substitute with gluten-free flour blend.
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Add-ins
- 90 g mini chocolate chips For a richer flavor, consider using dark chocolate chips.
- 35 g chopped Reese’s Peanut Butter Cups Add more if you love their flavor.
Instructions
Preparation
- Set oven to 175°C. Line a baking sheet with parchment paper.
- In a large mixing bowl, blend softened butter, creamy peanut butter, brown sugar, and granulated sugar until smooth and creamy using a hand mixer or wooden spoon.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Stir in all-purpose flour, baking soda, and salt until just combined. Do not overmix.
- Gently fold mini chocolate chips and chopped Reese’s Peanut Butter Cups into the dough.
- Portion dough into 2.5cm balls using a small scoop or teaspoon, arranging them on the prepared tray.
Baking
- Bake for 10–12 minutes until lightly golden at the edges.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
