Reeses Pieces Cookies
These Reeses Pieces Cookies are a delightful twist on peanut butter treats! Perfectly chewy and colorful, they're sure to impress!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar lightly packed
- 1.5 cups creamy peanut butter recommend JIF
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cup quick-cooking oats
- 1 bag Reeses Pieces (9.9 ounces)
- Flaky sea salt optional, for topping
Instructions
- Preheat your oven to 350°F (175°C) for even baking.
- Cream together the room temperature unsalted butter, granulated sugar, and brown sugar in a large mixing bowl with an electric mixer until light and fluffy (2-3 minutes).
- Add creamy peanut butter, eggs, and vanilla extract to the mixture, mixing until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, sea salt, and quick-cooking oats.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
- Fold in the Reeses Pieces gently with a spatula until evenly distributed.
- Scoop rounded tablespoons of dough onto prepared baking sheets, leaving space for spreading.
- Optionally, sprinkle a tiny pinch of flaky sea salt on top of each cookie before baking.
- Bake for 10-12 minutes until edges are lightly golden; centers may appear slightly underbaked.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheets
- Cookie Scoop
- Wire Rack
Notes
- Chill dough for up to 3 days in the fridge before baking for enhanced flavors.
- Store baked cookies in an airtight container for up to a week at room temperature.
- Freeze cookies for up to 3 months; thaw at room temperature before enjoying.