Peanut Butter Reese’s Cookies

This seems like a pretty obvious flavor combination. The cookies themselves are puffy and thick, but light and don’t make you feel gross when you inevitably eat too many of them, and the Reese’s are…Reese’s. So, good.

IMG_5719Ingredients:

  • 8 tablespoons of salted butter
  • 6 tablespoons of creamy peanut butter
  • 2 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 8 ounce bag of Reese’s Minis

Preheat your oven to 325 degrees and line to sheets with parchment.

Combine the butter and peanut butter in a small bowl and microwave in 30 second increments until melted. Stir together and set aside to cool to room temperature.

IMG_5712Mix the flour and baking soda in a small bowl and set aside.

In a large bowl, mix the butter/peanut butter mixture with the sugars until combined.

IMG_5713Stir in the egg, yolk, and vanilla.

IMG_5714

Add the flour/baking soda, and stir until just combined. It’s dry enough at this point that you might want to just use one of your hands to knead in the last bits of flour, but don’t worry – once baked these are not dry, hard, life-sucking peanut butter cookies!

IMG_5715Mix in the Reese’s.

IMG_5716Scoop into golf ball sized balls, and place 2″ apart on the lined sheets.

IMG_5717Bake 10-12 minutes, until starting to brown at the edges but still soft in the middle.

IMG_5718Reeaaaally tasty!

IMG_5721Peanut Butter Reese’s Cookies

Lightly adapted from How Sweet It Is.

  • 8 tablespoons of salted butter
  • 6 tablespoons of creamy peanut butter
  • 2 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 8 ounce bag of Reese’s Minis

Preheat your oven to 325 degrees and line to sheets with parchment.

Combine the butter and peanut butter in a small bowl and microwave in 30 second increments until melted. Stir together and set aside to cool to room temperature.

Mix the flour and baking soda in a small bowl and set aside.

In a large bowl, mix the butter/peanut butter mixture with the sugars until combined. Stir in the egg, yolk, and vanilla. Add the flour/baking soda, and stir until just combined, kneading lightly if necessary to incorporate all the flour. Mix in the Reese’s, then scoop the dough into golf ball sized balls, and place 2″ apart on the lined sheets.

Bake 10-12 minutes, until starting to brown at the edges but still soft in the middle.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
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