Reese's peanut butter cups cookies Archives - Family Cookie Recipes

REESE’S PEANUT BUTTER PUDDING COOKIES

Nellie — Tue, 02 Apr 2024 23:31:27 +0000

Reese’s Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and chunks of Reese’s peanut butter cups too!

Reese’s Peanut Butter Pudding Cookies are one of those recipes you’ve just got to try. I love peanut butter cookies. My go-to Chocolate Chip Peanut Butter Cookie recipe has been made at my home way more times than I’d like to admit and I loved it so much that I never even really tried any other recipe. Both of these recipes are among the most popular cookie recipes on our site!

One day, I started thinking about how a lot of my other favorite cookies had pudding mix added to them and I began to wonder why I’d never tried to make peanut butter cookies with pudding in them. So I tried it and the results are delicious!

I had some mini Reese’s peanut butter cups in the pantry and thought they would be good, so I chopped them up and threw them in along with some mini chocolate chips. This combination was amazing in the cookies, but Reese’s Pieces would work well or just regular chocolate chips would be fine. You don’t have to put anything in the dough if you don’t want to – the plain peanut butter cookie is so good by itself that you would still be loving the results!

HOW TO MAKE PERFECT PEANUT BUTTER COOKIES

Making Reese’s Peanut Butter Pudding cookies is easy! Here are a few tips for getting perfect cookies every time!

Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5-second intervals, being very careful to pull it out before it melts. I like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it!
Use regular peanut butter, not the more natural kind. The peanut butters where the oils separate out tend to be a little runnier and just don’t yield consistently favorable results in baking!
Most cookie recipes require that you mix the dry ingredients separately before adding the wet ingredients. This is an important step!
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop if you want all your cookies to be perfectly shaped and have them all be exactly the same size.

Ingredients in Reese’s Peanut Butter Pudding Cookies

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Peanut butter – Every time I have made these cookies I have used a regular creamy peanut butter (like Jif or a store-brand alternative). Many readers have commented that peanut butter cookies do not turn out as well when using a more natural peanut butter.

Sugars – You will need 1/2 cup each of granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.

Vanilla pudding mix – A small box of instant vanilla pudding mix adds flavor to the cookies and results in cookies with the perfect consistency.

Eggs – Two eggs will help bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better!

Flour – All-purpose flour works best in these cookies. Cake flour also works well.

Baking soda – Baking soda is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.

Salt – A little bit of salt helps to bring out the other flavors in the cookies.

Mini chocolate chips – You can use regular chocolate chips, but I like to use mini chips in these cookies.

Reese’s miniature peanut butter cups – You can use regular-sized peanut butter cups as well, but I like to use the mini ones and quarter them. You will need about a cup of chopped peanut butter cups, but I’ve found that most people don’t complain if you add a few extra.

How to make Reese’s Peanut Butter Pudding Cookies

Preheat oven to 350°.

In a large bowl, beat the butter until creamy and fluffy (about 2 minutes).

Add the peanut butter and sugars and beat for another 2-3 minutes.

Add the pudding mix and beat for another minute.

Add the eggs and vanilla and beat for another 2 minutes.

In a separate bowl, stir together the flour, baking soda, and salt.

Add this mixture to the butter mixture and mix just until combined.

Carefully fold in the chocolate chips and chopped Reese’s peanut butter cups. And anything else you want to add in!

Use a cookie scoop to scoop the dough onto a prepared cookie sheet, placing the cookie dough balls about 2 inches apart.

Bake cookies for about 10 minutes – do not overbake!

Reese’s Peanut Butter Pudding Cookies

Reese's Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and chunks of Reese's peanut butter cups too!

Course Cookies

Cuisine American

Keyword Peanut Butter Pudding Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 173kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened to room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
3.4 oz vanilla instant pudding mix
2 eggs
1 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
½ tsp salt
½-1 cup mini chocolate chips
1 cup chopped Reese’s miniature peanut butter cups

Instructions

Preheat oven to 350°.
In a large bowl, beat the butter until creamy and fluffy (about 2 minutes). Add the peanut butter and sugars and beat for another 2-3 minutes. Add the pudding mix and beat for another minute.
Add the eggs and vanilla and beat for another 2 minutes.
In a separate bowl, stir together the flour, baking soda and salt. Add this mixture to the butter mixture and mix just until combined.
Carefully fold in the chocolate chips and chopped Reese’s peanut butter cups. And anything else you want to add in!
Use a cookie scoop to scoop the dough onto a prepared cookie sheet, placing the cookie dough balls about 2 inches apart.
Bake cookies for about 10 minutes – do not overbake!

Video

Nutrition

FAQS

When making Peanut Butter Cookie recipes, there are a few common questions that people may have. Here are some frequently asked questions and their answers:

HOW DO YOU KEEP PEANUT BUTTER COOKIES SOFT?

After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. If they start to get hard, you can place a piece of bread in the container to keep the cookies fresh and soft for longer.

CAN I USE NATURAL PEANUT BUTTER INSTEAD OF REGULAR PEANUT BUTTER?

While the recipe calls for regular creamy peanut butter, some people may prefer to use natural peanut butter instead. However, it’s important to note that the cookies may not turn out as well with natural peanut butter. This is because natural peanut butter tends to be runnier and oilier than regular peanut butter, which can affect the texture and consistency of the cookies.

CAN I MAKE THE COOKIES IN ADVANCE?

Yes, you can make the cookies up to 2-3 days in advance and store them in an airtight container until ready to serve. They can also be frozen and thawed as needed. You can freeze the baked cookies, but I actually prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time!

Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.

MORE PEANUT BUTTER COOKIE RECIPES TO TRY:

Reese’s Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and pieces of Reese’s peanut butter cups too!

The post REESE’S PEANUT BUTTER PUDDING COOKIES appeared first on Family Cookie Recipes.

REESE’S CHOCOLATE CHIP COOKIES

Jessica — Thu, 04 Jan 2024 23:03:45 +0000

Chocolate Chip Cookies stuffed with a Reese’s Peanut Butter Cup for the ultimate cookie treat! Classic cookies with a fun twist for anyone who loves peanut butter + chocolate!

There’s no doubt that homemade cookies are great. I mean, chocolate chip’s been voted #1 for decades. But, take another fabulous candy like Reese’s cups and fold it into the middle, and you’ve just created something out of this world good!

Reese’s chocolate chip cookies

These are a soft and thick chocolate chip cookie surrounding a Reese’s peanut butter cup. With the peanut butter surprise in the middle, every bite is an explosion of flavor and fun. Also, the Reese’s cup doesn’t melt into the cookie as it bakes, so you get a nice peanut butter filling inside every cookie and melted chocolate chips for a win-win that you can’t wait to dig into.

Ingredients for Reese’s stuffed cookies

-Brown sugar: You will need ¾ cups of brown sugar to give a good chocolate chip cookie flavor you know and love but if you don’t have brown sugar on hand you can just use granulated sugar.

-Granulated sugar: Adding ¾ cups of white granulated sugar into the cookie dough will give it more sweetness and nice cookie edges.

-Butter: Use ½ cup (one stick) of room temperature butter.

-Shortening: Adding in ½ cup of shortening will make our cookies have a fluffier end result and be richer in taste when paired with the butter. But, if you don’t have shortening, you can use all butter instead. That said, I do not recommend doing this recipe with all shortening.

-Eggs: Eggs help to bind baked goods together so we want to use 3 eggs in our dough to get our cookies to turn out perfectly.

-Vanilla: Adding 2 teaspoons of vanilla will help to enhance some of the wonderful flavors that we have going on.

-Flour: The base of our cookie dough is 3 cups of all-purpose flour.

-Cornstarch: To help our cookies turn out fluffy and be lighter in texture, add in 2 teaspoons of cornstarch. If you don’t have cornstarch, you could use arrowroot as a sub.

-Baking soda: Adding 1 teaspoon of baking soda into the dough will get the cookies to puff up nicely while baking.

-Salt: This is a natural flavor enhancer so we want to use ½ teaspoon of salt to make our cookies taste great.

-Chocolate chips: We want 1 cup of mini chocolate chips to make sure that there is plenty of chocolate in every bite.

-Reese’s cups: We need 16 Reese’s cups so that each cookie can have a whole one hidden away in the middle.

How to make stuffed Reese’s cookies

Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or spray well with nonstick cooking spray. Set aside.

In a stand mixer bowl, mix together the brown sugar, granulated sugar, butter, and shortening on medium-high speed for 3 minutes.

Add in the eggs, one at a time, until well mixed.

Add in the vanilla to incorporate.

In another large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt.

Add the flour mixture to the stand mixer bowl and beat on medium-low speed just until the flour has been mixed and no flour streaks remain.

Fold in the chocolate chips.

Use a cookie scoop to scoop out a ball of dough. Place it in the palm of your hand and shape it into a bowl. Place Reese’s cup into the middle of the bowl, face down, and then pinch the dough up and around the Reeses to hide it away.

Place the cookie dough ball on the baking sheet, with the face down. Repeat until all cookies have been rolled and placed. You should be able to fit about 6 cookies per sheet. The cookies will now expand very far as they bake.

Place the cookies into the oven for 20-22 minutes or until the edges of the cookies are slightly browned and the centers are baked.

Remove the cookies from the oven and let them sit on the sheet for 5 minutes before serving. Enjoy!

Reeses Chocolate Chip Cookies

Chocolate Chip Cookies stuffed with a Reese's Peanut Butter Cup for the ultimate cookie treat! Classic cookies with a fun twist for anyone who loves peanut butter + chocolate!

Course Cookies, Dessert

Cuisine American

Keyword Reese’s Chocolate Chip Cookies

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 426kcal

Author Jessica & Nellie

Ingredients

¾ cup brown sugar
¾ cup white sugar
½ cup butter room temp
½ cup shortening
3 eggs
2 tsp vanilla
3 cups flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
1 ½ cups mini chocolate chips
1 ½ cups semi-sweet chocolate chips
16 reeses cups

Instructions

Preheat the oven to 350 F. Line a baking sheet with parchment paper and spray it before setting it aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix the brown sugar, white sugar, butter and shortening. Beat on medium high speed for 3 minutes.
Add in the eggs one at a time, beating after each addition.
Add in the vanilla and mix to incorporate.In a lage mixing bowl, whisk together the flour, cornstarch, baking soda and salt.
Add the flour mixture to the wet mixture and beat on medium low speed just until the flour is incorporated. Fold in the chocolate chips.
Using a cookie scoop, scoop out a ball of cookie dough. Place it in the palm of your hand and shape it into a bowl shape.
Place a reeses cup, face down, into the center and fold the cookie dough over it. Pinch the dough together.
Place the cookie, face down, onto the baking sheet. Repeat this until your cookie dough is used. You should be able to fit about 6 cookies onto the baking sheet. They do not have to be spaced out very far as they do not expand.
Place into the oven to bake for 20-22 minutes, or until the edges of the cookies begin to slightly brown and the centers are baked. Remove from the oven and let cool for 5 minutes before serving.

Video

Notes

Storage: Cookies may be stored in a baggie or airtight container at room temp for up to 7 days or in the fridge for up to 10 days.

When forming the dough around the reeses, be sure to not get the dough too thin on one side and too thick on the other as the cookie will not bake evenly.
After the cookies have cooled and possibly set for a day, they are better when reheated for a couple seconds in the microwave.

Nutrition

Can I freeze Reese’s stuffed cookies?

Yes, these cookies can be made in advance and then frozen. Just let the cookies cool completely and then freeze in an airtight container for up to 6 months. Thaw and maybe reheat before eating if you want that warm from the oven taste.

What should I do if my cookie dough is too soft?

Soft dough happens and sometimes it can be a result of just varying weather conditions, surprisingly enough. If you find that your dough is too soft to work with properly, simply cover the bowl of dough with plastic wrap and place it in the fridge to chill for about 30 minutes. Then proceed with the recipe as stated by scooping and hiding a Reese’s cup in the middle, before baking. If your dough still seems too soft, add 1/4 cup of flour.

Chocolate Chip Cookies stuffed with a Reese’s Peanut Butter Cup for the ultimate cookie treat! Classic cookies with a fun twist for anyone who loves peanut butter + chocolate!

More chocolate chip cookie recipes:

You’re going to love this unique and wonderful way to use up Reese’s candy (especially after Halloween) when extra candy seems to be begging to get eaten. These Reese’s chocolate chip cookies are delicious year-round so don’t forget to enjoy them often.

Chocolate Chip Cookies stuffed with a Reese’s Peanut Butter Cup for the ultimate cookie treat! Classic cookies with a fun twist for anyone who loves peanut butter + chocolate!

The post REESE’S CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

REESE’S CHOCOLATE PEANUT BUTTER COOKIES

Nellie — Mon, 23 Nov 2020 15:00:05 +0000

Reese’s Chocolate Peanut Butter Cookies are soft, chewy, and packed with peanut butter and chocolate, making them the ultimate cookie indulgence. Loaded with creamy peanut butter, cocoa, semi-sweet chocolate chips, and chopped Reese’s Peanut Butter Cups, they’re rich, flavorful, and impossible to resist. If you’re a chocolate and peanut butter fan, this recipe is going straight to the top of your list.

RECIPE HIGHLIGHTS

Perfect flavor combination: Peanut butter and chocolate are always a winning duo, and adding Reese’s Peanut Butter Cups takes it over the top.
Soft and chewy texture: With the right amount of flour and perfectly softened butter, these cookies bake up thick, soft, and chewy.
Quick and easy to make: The dough comes together in just minutes and bakes in under 10 minutes, making them a fast treat for any occasion.
Crowd-pleasing recipe: This is a cookie that everyone loves—great for parties, holidays, or a simple family dessert.
Bakery-style results at home: Simple tips like creaming butter and sugar properly and using parchment paper ensure professional-quality cookies from your own kitchen.

Ingredients in Reese’s Chocolate Peanut Butter Cookies

Butter: Provides richness and moisture, helping create a tender cookie texture.
Creamy peanut butter: Adds nutty flavor and creamy consistency, giving the cookies their signature peanut butter taste.
Sugar: Granulated sugar helps with sweetness and gives the cookies a light, crisp edge.
Brown sugar: Adds sweetness with a touch of molasses flavor and helps keep the cookies soft and chewy.
Eggs: Bind the dough together and add structure while also providing moisture.
Vanilla: Enhances the chocolate and peanut butter flavors with a warm, sweet note.
Flour: The base of the dough that provides structure and ensures the cookies hold their shape.
Cocoa powder: Adds rich chocolate flavor and deepens the color of the cookies.
Baking soda: Helps the cookies rise slightly and keeps them soft.
Semi-sweet chocolate chips: Bring extra bursts of chocolate flavor in every bite.
Chopped Reese’s Peanut Butter Cups: The star mix-in that combines peanut butter and chocolate in one irresistible bite.

Helpful Tips

Measure flour correctly: Too little flour makes the dough sticky; add a bit more if needed for easier handling. Always spoon and level the flour instead of scooping directly from the bag, which can compact it and cause the cookies to come out too dry.
Use softened, not melted butter: Melted butter will make cookies spread too thin and lose their chewy texture. Let the butter sit at room temperature until it’s soft enough to press a finger into but still holds its shape, which ensures the dough creams properly.
Take time to cream butter and sugar: Mixing for a full 2–3 minutes improves the texture and structure of the cookies. Creaming incorporates air into the dough, which gives the cookies a lighter feel while also enhancing the flavor and consistency.
Always preheat your oven: This ensures even baking and helps your cookies hold their shape. An oven thermometer can help confirm the proper temperature, since many ovens run hotter or cooler than the setting.
Use a cookie scoop: It makes shaping easier and ensures evenly sized cookies. Consistent sizing also helps the cookies bake at the same rate, so you don’t end up with some underdone and others overbaked.
Line pans properly: Parchment paper or silicone baking mats help cookies release easily and bake evenly. They also prevent excess browning on the bottoms, making cleanup much easier in the process.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, layer cookies between sheets of parchment paper to prevent sticking.

Reese’s Chocolate Peanut Butter Cookies Recipe

Reese's Chocolate Peanut Butter Cookies are full of chocolate, peanut butter and Reese's Peanut Butter Cups. Peanut butter cookie recipe that is soft, chewy and absolutely perfect!

Course Cookies

Cuisine American

Keyword Reese’s Chocolate Peanut Butter Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 177kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
¾ cup creamy peanut butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla
2 ⅓ cup flour
⅓ cup cocoa powder
1 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup chopped Reese’s Peanut Butter Cups

Instructions

Preheat oven to 350°.
Beat together butter, peanut butter and the sugars for about 2-3 minutes. Add the eggs and vanilla and beat for another 1-2 minutes.
Add the flour, cocoa powder and baking soda and mix just until well combined.
Sir in the chocolate chips and chopped Reese’s. Use a cookie scoop to drop spoonfuls of cookie dough onto a prepared cookie sheet.
Bake for 8-10 minutes. Let cool on the cookie sheets for about 4-5 minutes and then place on wire racks to complete cooling.

Nutrition

FAQs

Can I use chunky peanut butter instead of creamy?
Yes, but it will change the texture slightly. Creamy peanut butter gives the cookies a smoother, softer bite, while chunky will add crunch.

Can I substitute other candy for Reese’s Peanut Butter Cups?
Absolutely! Try chopped Snickers, Milky Way, or even M&M’s for fun variations.

How do I keep the cookies soft after baking?
Store them in an airtight container with a slice of bread; the cookies will absorb the moisture from the bread and stay soft longer.

Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 48 hours. Let it sit at room temperature for about 10 minutes before baking.

Do I need to chill the dough before baking?
Chilling isn’t required for this recipe, but if your kitchen is warm and the dough feels too soft, chilling for 20–30 minutes will help prevent excess spreading.

More Reese’s cookie recipes to try:

Loaded with chocolate chips, peanut butter chips, and Reese’s Pieces, Best Ever Reese’s Peanut Butter Cookies deliver the ultimate chocolate–peanut butter combo.
Soft and chewy with chunks of Reese’s Peanut Butter Cups, Reese’s Peanut Butter Pudding Cookies get their rich flavor from a vanilla pudding mix base.
A fun mashup of banana, chocolate, and peanut butter, Reese’s Peanut Butter Banana Cookies use banana pudding mix for soft, chewy cookies everyone loves.
Bite-sized and decadent, Reese’s Chocolate Cookie Cups feature a rich chocolate cookie filled with a mini Reese’s Peanut Butter Cup for the perfect treat.

These Reese’s Chocolate Peanut Butter Cookies combine everything you love about chocolate and peanut butter in one soft, chewy, decadent treat. Perfect for any occasion, they’re bound to become one of your go-to cookie recipes!

The post REESE’S CHOCOLATE PEANUT BUTTER COOKIES appeared first on Family Cookie Recipes.