Description
Reese’s peanut butter chocolate cookies bring sweet nostalgia with each delightful bite. Chocolate chips mingle with peanut butter chunks, creating irresistible comfort that draws friends and family closer to the cookie plate.
Ingredients
Scale
Dry Ingredients:
- 1 cup (125 g) all-purpose flour
- ⅓ cup (35 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Sugars and Fats:
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
Wet Ingredients and Mix-ins:
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (150 g) chopped Reeses peanut butter cups
- ½ cup (90 g) Reeses Pieces
Instructions
- Prepare the oven environment by heating to 350F (175C) and lining a baking sheet with parchment paper for optimal cookie performance.
- Create a smooth, homogeneous mixture by vigorously blending peanut butter, sugar, egg, and vanilla extract in a large mixing bowl until perfectly combined.
- Craft the dry foundation by whisking flour, baking soda, and salt in a separate bowl, ensuring even distribution of ingredients.
- Merge wet and dry components by gradually incorporating the flour mixture into the peanut butter base, stirring until a cohesive dough forms.
- Elevate the cookie’s flavor profile by gently folding chopped mini Reeses Peanut Butter Cups throughout the dough, creating pockets of chocolate-peanut butter intensity.
- Transform the dough into uniform spheres by scooping tablespoon-sized portions and rolling them between palms, strategically positioning each ball two inches apart on the prepared baking sheet.
- Achieve culinary perfection by baking 8-10 minutes, watching for golden-brown edges while maintaining a soft, tender center that promises delightful texture.
- Allow thermal relaxation by letting cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling, ensuring optimal consistency and preventing continued cooking.
Notes
- Prevent dryness by using room temperature egg and peanut butter for smoother, more even mixing.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, more structured cookies.
- For gluten-free version, swap wheat flour with almond or coconut flour and use gluten-free Reeses Peanut Butter Cups.
- Reduce sugar content by using monk fruit sweetener or cutting traditional sugar by one-third without compromising cookie texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 175
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg