Reese's Peanut Butter Cookies

These Reese's Peanut Butter Cookies are made for anyone who dreams in peanut butter and chocolate. Packed with candies inside and out the cookies come out soft and chewy and honestly stay that way for days. They make every bake sale and family night a little brighter in my house and now it is your turn.

I first made these for a school bake sale and had to bake a second batch after my family devoured the first. Even a day later everyone grabbed for these before any store cookies.

Ingredients

• Unsalted butter: brings creamy rich structure to the dough makes cookies tender use real butter not margarine for best flavor
• Creamy peanut butter: pushes the peanut flavor forward stick to classic no-stir brands for the right texture
• Granulated sugar: helps with lift and sweetness choose fine white sugar for even mixing
• Packed light brown sugar: adds moisture chew and subtle molasses pick fresh soft brown sugar for best texture
• Large eggs: hold everything together and create structure use room temperature eggs for easier mixing
• Honey: brings gentle floral sweetness and moisture use a good clover or wildflower honey if you have it
• Vanilla extract: deepens all the other flavors pure extract is worth it here
• All purpose flour: forms the cookie's body sift the flour if it is clumpy for the softest cookies
• Baking soda: lifts the cookies so they are soft do not use baking powder as it changes texture
• Table salt: balances the sweets and deepens the peanut butter flavor use fine grained salt for even distribution
• Instant vanilla pudding mix: gives chew and keeps cookies moist get classic Jell O or similar instant variety
• Chocolate chips: for bursts of chocolate richness use semi sweet for less sweetness or dark for a bold kick
• Halved Reese's mini peanut butter cups: stuff the cookies inside and decorate on top look for fresh ones at the store for best ooze
• Mini Reese's Pieces: add a candy coated crunch and more peanut taste buy fresh with bright color for best effect

Step-by-Step Instructions

Prepare the Baking Sheet:

Line a sheet pan with parchment paper or use a Silpat nonstick mat to keep cookies from sticking and sliding and to ensure even baking

Make the Creamy Mixture:

In a large bowl beat together the softened butter creamy peanut butter granulated sugar and brown sugar until the mixture is light and fluffy and no streaks remain this can take three to four minutes and builds a smooth flavorful base

Add the Wet Ingredients:

Crack in the eggs one at a time then pour in the honey and vanilla extract beat again until the mixture looks creamy and satiny this ensures an even distribution for perfect cookies every time

Mix the Dry Ingredients:

In a separate bowl whisk together the flour baking soda salt and instant vanilla pudding mix until everything is evenly blended to prevent lumps in the dough

Combine Wet and Dry Mixtures:

Slowly add the dry mixture into the wet peanut butter mixture in batches stir gently until all flour just disappears and you have a thick but soft dough avoid overmixing to keep your cookies tender

Stir in the Candies:

Fold in the chocolate chips one cup of halved Reese's mini peanut butter cups and three fourths cup of mini Reese's Pieces with a spatula making sure every scoop of dough is loaded but the candy does not crush or melt

Shape the Cookie Dough:

Use a two tablespoon cookie scoop to portion the dough into about thirty six even balls then gently press extra peanut butter cup halves and Reese's Pieces into the tops for a pretty bakery look

Bake the Cookies:

Place twelve dough balls onto the prepared pan leaving space between them to prevent sticking bake in a preheated oven at three hundred fifty degrees Fahrenheit for ten minutes or until cookies look just set and edges are golden

Cool and Set:

Let the cookies rest for two minutes on the hot baking sheet then gently transfer to parchment paper or a wire rack allow them to cool completely so the middles set properly and candies do not melt

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My favorite part is pressing Reese's cups into the tops right before baking watching them melt into the crackly cookie edges is pure magic. Sometimes making these turns into a family event with everyone grabbing extra candies to decorate the tops before baking.

Storage Tips

Store these cookies in an airtight container at room temperature for up to four days for the softest chewy result. If you want to keep them longer slip a piece of fresh bread in with the cookies to help them stay moist. They also freeze beautifully layer them between wax paper in a ziptop bag for up to two months.

Ingredient Substitutions

If you need to swap ingredients use crunchy peanut butter for extra texture though classic creamy version stays softest. Substitute dark chocolate chips for more intense cocoa flavor or use white chocolate chips for a fun twist. If you cannot find Reese's Pieces mini M&Ms or peanut butter chips also work in a pinch.

Serving Suggestions

These cookies are party favorites stack them high on a platter or serve with milk for classic comfort. Try sandwiching two cookies with a scoop of vanilla or peanut butter ice cream for an over the top treat. They also make a colorful edible gift packed in a tin with pretty parchment.

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Cultural and Historical Context

Peanut butter cookies have been a part of American baking traditions since the early 20th century. Adding candies like Reese's cups and Pieces is a newer twist that brings modern flavor and playful color. In my family these cookies mark every celebration and make rainy afternoons extra special.

Recipe FAQs

→ How do I keep the cookies soft for days?

The addition of instant vanilla pudding keeps them soft. Store in an airtight container to maintain freshness.

→ Can I use crunchy peanut butter?

Yes, but it will add a chunkier texture. Creamy is recommended for a smooth dough, but crunchy brings extra crunch.

→ Should I use natural peanut butter?

It's best to avoid natural or oily peanut butter, as it can affect the texture and structure of the cookies.

→ Can I make these as cookie bars?

Absolutely! Press the dough into a greased 11x17 pan and bake at 350°F for 11-12 minutes for chewy bars.

→ Why add candies on top before baking?

Adding candies on top gives the cookies an attractive, bakery-style look and ensures every bite has extra candy.

→ Can these cookies be frozen?

Yes. Cool completely, then freeze in an airtight container for up to 2 months. Thaw at room temperature.