Description
Learn how to make delicious Double Reese’s Peanut Butter Cookies. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 cup creamy peanut butter (natural or regular)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped Reese’s Peanut Butter Cups (about 8 standard-sized cups)
- 1/2 cup mini Reese’s Peanut Butter Cups or peanut butter chips for extra texture and flavor
Substitution tips: If you don’t have Reese’s cups on hand, feel free to swap in any peanut butter and chocolate candy combo you like, or use all peanut butter chips for a simpler version. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking—a little trick I picked up from my culinary classes.
- In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is creamy and smooth, about 3-4 minutes. This step is key for a tender cookie, so don’t rush it.
- Add the egg and vanilla extract, mixing just until combined. Be careful not to overmix here; you want the dough to stay light and airy.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures your leavening agents are evenly distributed, preventing any surprises in texture.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Overworking the dough can make the cookies tough—something I learned after many batches of my early cooking experiments.
- Fold in the chopped Reese’s Peanut Butter Cups and mini Reese’s cups or peanut butter chips, distributing them evenly throughout the dough for that double dose of peanut butter goodness.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough about 2 inches apart on the prepared baking sheets. I like to lightly press each ball down with a fork to create that classic crisscross pattern.
- Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly soft. I find that pulling them out just before they’re fully set keeps the cookies soft and chewy—perfect for my son Eli, who’s pretty picky about cookie texture!
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step lets the cookies finish baking gently and helps them hold their shape.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Double Reese’s Peanut Butter Cookies, recipe, cooking, food
