Here’s your big, detailed recipe for Reese’s Peanut Butter Cookies, complete with introduction, ingredients, step-by-step instructions, history, methods, and even a little love story for cookie lovers.
Reese’s Peanut Butter Cookies – The Ultimate Indulgence
If peanut butter is your love language and chocolate is your soulmate, these Reese’s Peanut Butter Cookies are your happily-ever-after. Buttery, soft, and studded with peanut butter cups, they offer that magical balance between melt-in-your-mouth tenderness and decadent sweetness. Each bite is like a warm hug from your favorite dessert. Whether served fresh from the oven with a cold glass of milk or packed into a gift tin for someone special, these cookies are destined to become a treasured recipe in your kitchen.
A Brief History
The combination of chocolate and peanut butter was first popularized in the late 1920s when H.B. Reese, a former dairy farmer and candy maker, developed Reese’s Peanut Butter Cups. Over time, this iconic pairing made its way into cookies, cakes, and other baked goods. Today, Reese’s desserts are a staple at bake sales, holiday cookie swaps, and family gatherings worldwide.
Ingredients
Yield: About 36 cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chopped Reese’s Peanut Butter Cups (plus extra for topping, optional)
- ½ cup Reese’s Pieces candies (optional, for extra crunch and color)
Instructions / Methods
Step 1 – Creaming the Base
- In a large mixing bowl, beat butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Step 2 – Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 3 – Chocolate Magic
- Gently fold in the chopped Reese’s Peanut Butter Cups and Reese’s Pieces (if using).
- Cover the dough with plastic wrap and chill for at least 30 minutes — this helps the cookies keep their shape.
Step 4 – Shaping & Baking
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 1½-inch balls and place them 2 inches apart on the baking sheet.
- For a bakery-style look, press a few extra Reese’s pieces or chunks on top before baking.
- Bake for 10–12 minutes, until edges are set but centers look slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Formation Tips
- For chewy cookies, slightly underbake them and let them finish cooking on the tray.
- For crisp edges, flatten the dough balls a bit before baking.
- Want a giant bakery cookie? Use an ice cream scoop and bake 2–3 minutes longer.
Cookie Lovers’ Notes ❤️
These cookies are for the ones who:
- Eat Reese’s straight from the freezer.
- Believe peanut butter counts as a food group.
- Sneak chocolate chips into “healthy” trail mix.
- Find joy in baking for loved ones (even if they “accidentally” keep half the batch for themselves).
Conclusion
Reese’s Peanut Butter Cookies are more than a dessert — they’re a little piece of nostalgia, a dash of comfort, and a whole lot of flavor. Share them with friends, bring them to a holiday party, or keep a stash in your freezer for late-night cravings. Just be warned: one bite might turn you into that person who’s always “just baking another batch.”
If you want, I can also give you a “chewy bakery-style” variation of this recipe with melted peanut butter swirl for extra richness. Would you like me to add that version too?