reese’s peanut butter cookie recipe
The Best reese’s peanut butter cookie recipe
I have been making this Reese’s peanut butter cookie recipe for years and it is always a hit in my house. My kids love helping me press the peanut butter cups into the dough before they go into the oven. These cookies are perfect for after school snacks or for bringing to a potluck because they are easy to make and everyone loves the combination of chocolate and peanut butter. The best part is that they use simple ingredients you probably already have in your pantry. I also like that they are a bit more filling than a plain cookie because of the peanut butter which gives a little protein and healthy fat.
Reese’s Peanut Butter Cookies
Soft and chewy peanut butter cookies topped with a mini Reese’s peanut butter cup. These cookies are a classic treat that are easy to make and always disappear fast.
🥘Ingredients
For the Cookie Dough
For the Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Reese’s Peanut Butter Cookies Works
This Reese’s peanut butter cookie recipe is a simple and reliable dessert that always gets compliments. I love making them for birthday parties or just a weekend treat because they come together quickly and the kids gobble them up. They are a great choice for any gathering where you want something sweet and familiar that everyone will enjoy.
❓ Frequently Asked Questions About Reese’s Peanut Butter Cookies
1. Can I use natural peanut butter?
I do not recommend using natural or organic peanut butter that is oily and needs stirring. It can make the cookies spread too much. Use a standard creamy peanut butter like Jif or Skippy for the best texture.
2. Why did my cookies spread too much?
If your cookies spread too thin, your butter may have been too soft or your dough was too warm. Make sure your butter is just softened, not melted. You can also chill the dough balls for 15 minutes before baking to help them hold their shape.
3. Can I freeze these cookies?
Yes, these cookies freeze very well. You can freeze the baked cookies in an airtight container for up to 3 months. You can also freeze the unbaked dough balls and bake them straight from the freezer, adding a couple of minutes to the baking time.
4. Can I use full size Reese’s cups instead of mini?
You can, but you will need to cut them in half or quarters. The mini cups are the perfect size for pressing into the center of each cookie. If you use a full size cup, it may be too heavy for the cookie.
5. How do I store these cookies to keep them soft?
Store the cookies in an airtight container at room temperature. You can add a slice of bread to the container to help keep them soft. The bread will absorb any extra moisture and keep the cookies from drying out. Change the bread every day or two.
