These Reese’s Cookies are everything you want in a cookie. They are full of Reese’s Peanut Butter Cups, Reese’s Pieces, peanut butter, chocolate chips, and butterscotch chips. There is just something about the combination of chocolate and peanut butter that is divine!
How to Make Reese’s Cookies from Scratch
If you are looking for a cookie recipe that is easy to make, your family will love, and will be devoured quickly, then this is the recipe for you! These chewy cookies definitely live up to their name!
Once you make these cookies, you will quickly realize that even though there is nothing wrong with a regular peanut butter or chocolate chip cookie recipe, sometimes it’s okay to think outside of the box when it comes to making cookies. If you are looking for other cookies recipes that aren’t the norm, then make sure to check out my Lavender Shortbread Drop Cookies, my Mint Chocolate Chip Cookies, and definitely make sure to check out this recipe for these Acorn Cookies!
Expert Tips, Ingredient List and Suggestions for Recipe Success
- Peanut butter – creamy or crunchy. It’s totally up to you.
- Unsalted butter since you are already adding in additional salt.
- Kosher salt – remember to never use table salt when baking.
- You can use a store-bought Peanut Butter Cookie mix if you prefer.
- Also, once the batter is ready, chill it in the fridge both before you are ready to scoop it onto the baking sheets as well as keep it chilled in between batches. That way it prevents the batter from spreading too much on the cookie sheet during baking and helps the cookie retain it’s shape.
- Make sure even you are measuring out the flour that you are using the scoop and level method.
- Also, when baking cookies like these, they are done with the sides are light golden brown and firm to the touch. They will finish cooking as they cool. They should look moist in the crevices.
- Invest in a cookie scoop. If you don’t have one, it’s an absolute must! It makes scooping out dough so much easier! Plus everything is uniform AND it also works great when making meatballs!
What Do They Taste Like?
Think of these cookies as the ultimate cookie! Chewy and full of chocolate and peanut butter plus a hint of butterscotch! Add in a glass of milk and it’s perfection!
How to Store Them
You can store them once they are cool in an air-tight container for up to two weeks.
Can I Freeze Them?
Yes, you can. Place them in a freezer safe bag and freeze them for up to two months. When you are ready to enjoy them, let them defrost on the counter until they come to room temp. Then, if you want the fresh from the oven taste, just pop them in the oven at 350 for a few minutes just to warm them up.
Another way I have stored them before is to wrap them individual with wax paper and then place them in the Ziploc bag. That way I can pull out how every many I want without thawing the whole bag.
How to Know if Cookies are Undercooked?
First by looking at the edges. Are they light golden brown or firm to the touch? Are the center cervices moist? If not, then you might want to put them back in for a few minutes at a time. However, remember that the cookies continue baking after you remove them from the oven and allow them to sit on the cooking sheet to cool.
Step by Step Directions
*This recipe was originally posted on Kiddies Corner Deals on March 19, 2011. When I decided to merge the two sites together, I brought it onto MomSkoop on July 5, 2019. I have updated it again on 8/18/2021.
Step 1: Turn your oven to 350 degrees so it can begin to preheat.
Step 2: Cream together the butter, eggs, sugar, vanilla, and peanut butter.
Step 3: Add in the dry ingredients.
Step 4: Add in the remaining ingredients.
Step 5: Scoop out the dough.
Step 6: Bake
ULTIMATE REESE’S COOKIES
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup peanut butter creamy or crunchy
- 1/2 cup unsalted butter softened
- 1 egg
- 1 1/4 cups all-purpose flour scooped and leveled
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup Reese’s Pieces
- 1/2 cup Reese’s peanut butter cups minis quartered (approximately 11)
- 1/2 cup chocolate chips
- 1/4 cup butterscotch chips
- Heat oven to 350°F
- In a large bowl, beat brown sugar, granulated sugar, peanut butter, butter and egg with electric mixer on medium speed until smooth and creamy.
- Stir in flour, baking soda, baking powder and salt with a spoon and make sure all of the ingredients are thoroughly incorporated.
- Next, stir in the Reese’s Pieces, the Reese's peanut butter cups, the chocolate chips, and the butterscotch chips.
- Place the dough in the fridge while you prepare the cookie sheets. Then prepare the baking sheets either by laying parchment paper or a silicone baking mat on each cookie sheet.
- Using a cookie scoop, scoop out a ball of dough and roll it into a circle then place the ball on a cookie sheet.
- Bake cookies 12 to 15 minutes or until they are lightly brown on the sides.
- Let the cookies cool for approximately 5 minutes then remove them from the cookie sheet to the wire cooling rack.