These Reese’s Pieces Peanut Butter Cookies were the maiden voyage of my brand new sheet pans! If the results are any indicator, I think we’re off to an auspicious start.We’re talking thick, soft cookies with tons of peanut butter flavor and an extra peanut buttery crunch from the Reese’s Pieces strewn throughout! You could obviously swap in chocolate chips or M&Ms or any other add-in you like, but I am all about that double peanut butter life.This cookie dough is super fun and easy to make. It comes together in just a few minutes and doesn’t require a mixer or a chill—score! Just mix, scoop, roll and bake. If you were to turn on your oven right now, you could have puffy peanut butter cookies in half an hour. Half an hour!Pretty sure that’s the height of luxury on the fiftieth weekend of quarantine. Or at least it is around here.
Reese’s Pieces Peanut Butter Cookies
makes 23-24 cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter
1/2 cup creamy peanut butter (not natural-style)
3/4 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup Reese’s Pieces candy
Set oven racks in central positions. Preheat oven to 350F. Line two rimmed baking sheets with parchment. Set aside.
In a small-medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Combine butter and peanut butter in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted. This may also be done in a small pot on the stove over medium-low heat.
Transfer butter/peanut butter to a medium mixing bowl and whisk in brown sugar, followed by egg and vanilla. Add dry ingredients in two installments, stirring until combined. Fold in Reese’s Pieces (or other add-ins).
Scoop dough in 1 1/2 tablespoon increments, roll into balls and place 2 inches apart on prepared pans. Flatten cookies lightly with your palm. Bake 9-11 minutes, until puffed and no longer raw looking. Let cool on the pans for 7-10 minutes before removing to a rack to cool completely. Let baking sheets return to room temperature before rolling and baking any remaining dough.
Serve cookies. Leftovers will keep in an airtight container at room temperature for up to a week.