Last winter, during our first weeks of living in a new place, a new friend brought these Reese’s peanut butter cookies over. It was the kind of cookie that I thought about for days, wishing there were more to eat. These cookies are crazy good!
These cookies are straight up addictive – there is just no other way to describe them. After making them, I can’t walk by the tray without eating one or three. It’s seven AM? No problem, they’re good with coffee!
It’s a basic dough – beat the wet ingredients together first.
Combine the flour, baking soda, and salt and add to the wet ingredients.
Form into 1 inch balls, then coat with sugar if you’re feeling festive!
Bake for 10 minutes at 375°F. Keep in mind it’s better to undertake than overbake on these.
Press the Reese’s into cookies as soon as you pull them out of the oven. Let them cool in the muffin tins completely.
I can’t claim credit for the recipe, it’s taken straight from the Hershey’s web site. It’s so good, I didn’t want to mess with perfection. All I added was colored sugar to give it some Christmas cheer!
Reese’s Peanut Butter Cookies
- 40 Reese’s peanut butter cups miniatures
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 tsp baking soda
- 1 tsp salt
- 1 1/2 cups all-purpose flour
- colored sugar for coating (optional)
- Preheat the oven to 375°F. Take both layers of wrapper off the Reese’s, then stick them in the fridge until you need them.
- Beat unsalted butter, then beat in both sugars. Once that’s light and fluffy, add peanut butter, egg and vanilla.
- Combine baking soda, salt and flour, then stir the flour mixture into the wet ingredients slowly.
- Roll into 1-inch balls. If you want, coat with colored sugar. Cook in a greased miniature muffin tin (cups should be around 1 inches in diameter).
- Bake 10 minutes until just lightly browned – it’s really important to not over-bake. As soon as you pull them out of the oven, press the Reese’s into the center of each cookie without removing from the muffin tin.
- Let the cookies cool completely in tins, about 20 more minutes.
It’s that simple for truly addictive Reese’s peanut butter cookies! I’ll end up making them a bunch of times this season – they’re so delicious!
I’m also thinking of making these red velvet chocolate chip cookies and gingerbread cupcakes over the next few weeks for the holidays! What goodies are you making for Christmas this year?
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13 thoughts on “Reese’s Peanut Butter Cookies”
These are such a classic! I feel like it’s just not Christmas without them. I also feel like I have to have almondbark pretzels for it to be Christmas. Tis the season for lots of baking!
OOh almondbark pretzels sound so good!!!
Yum! I just tried these a few days ago at a Xmas white elephant party, and they are AWESOME!!! Peanut butter and Reece’s are my fave! My fiancé loves Reece’s too so I’m definitely going to attempt making them myself for Christmas:)
Aren’t they so addictive?!? YUM!
OMG these look so tasty, I’ve never made cookies with peanut butter in them but I’ve been meaning to-this would be perfect at Christmas!
They’re so festive – and addicting!
Omg these look so yummy!! My boyfriend and I are addicted to sweets. These look dangerous! 😉
Dangerous is a GREAT word for them!
The cookies look so delicious, I like the way you have presented them. I would add this to my holiday cooking book.
Thank you so much!
AH these are one of my favorite holiday cookies! SO yummy! Love these photos!
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