Reese’s Peanut Butter Cookies

1 ¼ cups (156g) all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick or 113g) unsalted butter, softened to room temperature
½ cup (100g) light brown sugar, packed
¼ cup (50g) granulated sugar
¾ cup (185g) creamy peanut butter (not natural-style)
1 large egg, at room temperature
1 teaspoon pure vanilla extract

For the Filling:

24 mini Reese’s Peanut Butter Cups, unwrapped

Equipment

Electric hand mixer or stand mixer
Medium mixing bowl
Large mixing bowl
Whisk
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
#24 cookie scoop (about 1.5 tablespoons), optional but helpful
Wire cooling rack

Instructions

Step 1: Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is key for a consistent rise and texture in your finished cookies. Set this bowl aside.

Step 2: Cream the Wet Ingredients

In a large bowl, using an electric mixer on medium speed, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, pale, and fluffy. This should take about 2-3 minutes. The process of creaming incorporates air into the dough, contributing to a lighter texture.
Add the creamy peanut butter and mix until just combined. Then, beat in the egg and vanilla extract, scraping down the sides of the bowl as needed, until the mixture is smooth.

Step 3: Create the Dough

Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients, mixing only until the flour streaks have just disappeared. Do not overmix! Overmixing develops gluten, which can lead to tough cookies.

Step 4: Chill the Dough (A Crucial Step!)

Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. This step is non-negotiable for the perfect cookie. Chilling solidifies the butter, which prevents the cookies from spreading too much and becoming flat in the oven. It results in a thicker, chewier, and more flavorful cookie.

Step 5: Stuff and Shape the Cookies

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Take the chilled dough out of the refrigerator. Using a #24 cookie scoop or a tablespoon, portion out the dough. You should get about 24 equal portions.
Take one portion of dough and flatten it slightly in the palm of your hand. Place one unwrapped mini Reese’s cup in the center. Carefully fold the dough up and around the peanut butter cup, rolling it gently between your palms to form a smooth, round ball. Ensure the candy is completely sealed inside the dough to prevent leaking.
Place the stuffed dough balls about 2 inches apart on the prepared baking sheets.

Step 6: Bake to Perfection

Bake for 10-12 minutes. The cookies are done when the edges are lightly golden and the tops look set and slightly cracked. They will still look a little soft in the center—this is perfect! Do not overbake.
Pro Tip: For an extra touch, you can gently press an additional half of a mini Reese’s cup into the top of each cookie immediately after they come out of the oven. This makes them look even more irresistible.

Step 7: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. This resting period on the hot pan allows them to finish setting up. While they are delicious warm and gooey, they achieve their ideal chewy texture once fully cooled.

Baker’s Notes & Tips for Success

Peanut Butter Choice: For the best texture and flavor, use a standard, shelf-stable creamy peanut butter like Jif or Skippy. Natural peanut butters (the kind that separate) can alter the dough’s consistency and lead to oily, spreading cookies.
Room Temperature is Key: Using room temperature butter and egg is crucial for proper emulsification. This means your ingredients will blend together smoothly, creating a uniform dough. Cold butter won’t cream properly, and a cold egg can cause the creamed butter to seize.
Don’t Skip the Chill: We cannot emphasize this enough. If you skip chilling the dough, your cookies will likely spread into thin, flat puddles. The chilled dough ensures the cookie holds its shape long enough for the structure to set in the oven, trapping the molten Reese’s cup inside.
Uniform Sizing: Using a cookie scoop ensures all your cookies are the same size, which means they will bake evenly. No more some being raw while others are overdone!
Storage: Once completely cooled, store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.

Nutrition Information

(Please note: The following is an estimate and can vary based on specific ingredients and brands used.)

A Note on Nutrition: These cookies are a decadent treat, and their nutrition profile reflects that. They are a source of energy-dense fats and carbohydrates, primarily from sugars. The peanut butter provides a small amount of protein. For those monitoring their intake, be mindful that these are a high-calorie, high-sugar indulgence best enjoyed in moderation as part of a balanced diet.

We hope you enjoy baking and devouring these incredible Reese’s Peanut Butter Cookies as much as we do. They are the perfect fusion of two iconic treats, creating a dessert that is truly greater than the sum of its parts. Happy baking