🍪 Reese’s Pieces Peanut Butter Cookies 🥜
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
¾ cup creamy peanut butter
¾ cup granulated sugar
¾ cup packed light brown sugar
1 large egg + 1 egg yolk (save the white for later)
1 tsp pure vanilla extract
2¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
For the Egg Wash & Topping:
1 egg white, lightly beaten
¼ cup granulated sugar (for sprinkling on top)
1 cup Reese’s Pieces candies (divided)
Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars
In a large mixing bowl or stand mixer, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy—about 2–3 minutes on medium speed.
3. Add Eggs and Vanilla
Beat in the whole egg and egg yolk, followed by the vanilla extract, until fully incorporated. Scrape down the sides of the bowl as needed.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined.
5. Fold in Reese’s Pieces
Stir in ¾ cup of the Reese’s Pieces candies into the dough using a spatula or wooden spoon.
6. Shape the Dough
Using a medium cookie scoop or tablespoon, portion out dough balls and place them about 2 inches apart on the prepared baking sheets.
7. Prepare for Baking
Brush the tops lightly with the beaten egg white and sprinkle with granulated sugar. Press 1–2 additional pieces of Reese’s onto each cookie for a beautiful finish.
8. Bake Until Golden
Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden and the centers are still soft. The cookies will continue to firm up as they cool.
9. Cool and Store
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.