Peanut butter, on peanut butter, on peanut butter, on peanut butter, on peanut butter…
Okay, maybe not that much peanut butter, but these cookies are for those crazy peanut butter people out there. Besides being an overall delicious recipe for classic, soft and chewy peanut butter cookies, throwing in some Reese’s Pieces just puts it over the top! I also have a delicious recipe for Reese’s Peanut Butter Cup-cakes which I will share with you in the future. Can you tell I like peanut butter??
Moving on, like I said, this recipe is perfect with or without the Reese’s so if you are looking to make some regular PB Cookies you can just omit the Reese’s. A full baking video of these delicious beauties will be posted on our Facebook page so head over there to watch these goods in action!
Ingredients
This recipe yields about 1 1/2 dozen cookies if they are roughly 1 tbsp sized balls. If you would like to make jumbo cookies, make 3 tbsp sized balls and you should get about 1 dozen cookies.
- 1 1/4 c all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 stick unsalted butter
- 1/2 c granulated sugar
- 6 tbsp light brown sugar
- 1 egg
- 1 c peanut butter (I use Skippy All Natural)
- 3/4 tsp vanilla
- Optional: 3/4 c Reese’s Pieces
- Optional: 1/4 granulated sugar (for rolling)
Look at that sugar sparkle!
Directions
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Cream together softened butter with granulated sugar and brown sugar.
- Add vanilla and beat until combined, about 30 seconds. Scrape down the side of the bowl if necessary.
- Mix in peanut butter. Fold in Reese’s Pieces, if you are adding them.
- Allow the dough to chill for at least 1 hour.
- Preheat the oven to 350°F.
- Roll dough into tbsp sized balls. Roll the balls in granulated sugar.
- Place the balls about 1 inch apart on a cookie sheet and press down on them slightly.
- Do not flatten them completely. They should crinkle slightly, but still be thick.
- Bake cookies for 15 minutes, rotating the pan after 8 minutes.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a cooling rack to cool completely.
These are so delicious!! They are sure to please any crowd and are perfect for parties! I might just have to make them again for Labor Day Weekend!
Test Kitchen: Opinions and Changes
This recipe is adapted from Sally’s Baking Addiction. The original recipe was for Big Bakery-Style Peanut Butter Chunk Cookies. I decided to make the recipe into normal sized cookies, rather than jumbo, and I mixed in the Reese’s Pieces, rather than chocolate chips.
I have said this before and I will say it again; any recipe of Sally’s Baking Addiction is most likely going to be a great recipe. I have never made anything off of her site and had it come out bad. I absolutely love her blog and recommend people to go and check it out! She is releasing a new cookie book in September and I have already pre-ordered mine so you can look forward to seeing me test out recipes from there!
Let me know what you think about the cookies and if you enjoyed the video that goes along with it!
Happy Baking!
Goods by Gabi 