These homemade Reese’s Peanut Butter Chocolate Chip Cookies are a handheld delight. The creamy dough is flavored with peanut butter that’s combined with Reese’s pieces and chocolate chips for the classic flavor pairing we all love. These cookies are guaranteed to disappear in a hurry from your cookie jar.
Reese’s Peanut Butter Chocolate Chip Cookies
According to a recent poll by USA Today, Reese’s peanut butter cups remain at the top of the list for America’s favorite candy. The results of the poll aren’t surprising at all, the classic pairing of peanut butter and chocolate just never disappoints. My family is no different, whether I’m making these crunchy no bake peanut butter bars or easy tiger butter bark it always seems to disappear in no time flat. You can see from the poll results below that there’s a clear winner.
- Reese’s Peanut Butter Cups – 36%
- Snickers – 18%
- M&M’s – 11%
- Hershey bars – 6%
- Candy corn – 6%
- Skittles – 5%
- Starburst – 4%
- Tootsie Pops – 2%
Cooking Making Tips
Now, moving on to the cooking making. One thing I do love about cookies, apart from eating them of course, is how very simple they are to make. Flour, butter, eggs and sugar are typical pantry staples that most everyone has on hand. These Reese’s cookies take advantage of that, plus adding the Reese’s pieces and chocolate chips, just gilds the lily.
- Cookie dough chills and freezes beautifully. When you begin with the freshest of dairy, you can have cookie dough ready to go on days you’re in the mood for some love from the oven. This cookie dough can be kept in an airtight container in the fridge for up to 1 week and frozen for up to 2 months.
- An ice cream or a cookie scoop is the perfect kitchen tool for maintaining conformity of size and even baking.
- You can make these cookies any size you like. The yield may vary depending on the size of the cookies. Smaller cookies may take less time to bake and larger cookies, add more baking time. Adjust accordingly to accommodate.
- Why chill the dough? In short it controls the spread of the cookies. It also has an effect on the cookie’s texture. Chilling will cause the fat to melt more slowly while baking and to be absorbed by the sugar in the dough. The flavor of the dough will also intensify the longer it’s chilled.
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Helpful Kitchen Items:
Reese's Peanut Butter Chocolate Chip Cookies
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup butter soften1ed
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2/3 cup creamy peanut butter
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 11.5 oz package Reese's pieces
- 1 11.5 oz package milk chocolate chips
- In a medium size mixing bowl sift together the flour, baking powder, salt and baking soda. Set aside.
- Using an electric mixer cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color.
- Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
- Add sifted dry ingredients gradually while beating on low speed, mixing well between each addition. Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed. Beat just until the ingredients are fully combined
- Use a large non-stick spatula to mix in the Reese's pieces and milk chocolate chips by hand. The batter will be stiff. Cover and chill for 30-60 minutes.
- To bake: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Use a 2 or 4 oz ice cream scoop to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking. Bake for 14-16 minutes or until lightly golden.
- Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.