Description
Delightfully chewy and sweet, these White Chocolate Reese’s Pieces Peanut Butter Chip Cookies combine the creamy richness of white chocolate chips with the nutty flavor of peanut butter chips and a colorful crunch from Reese’s Pieces. Perfect for peanut butter and candy lovers, these cookies are easy to make and bake to golden perfection with a soft center.
Ingredients
Scale
Dry Ingredients
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 8 ounces unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
Add-ins
- 1 cup white chocolate chips
- 1 cup peanut butter chips
- 1/2 cup Reese’s Pieces
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly, then set aside to blend flavors and ensure an even distribution in the dough.
- Cream Butter and Sugars: In a large mixing bowl, beat the room-temperature unsalted butter with light brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy, which takes about 2 minutes. This creates a smooth base for the cookies.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition to fully combine. After adding both eggs, let the batter rest for 5 minutes to hydrate the ingredients just before the next mixing step.
- Combine Dry and Wet Mixtures: Gradually fold in the flour mixture using a rubber spatula until just combined, being careful not to over-mix to keep the cookies tender.
- Fold in Chips and Candy: Gently fold in the white chocolate chips, peanut butter chips, and Reese’s Pieces until evenly incorporated throughout the dough, ensuring each cookie will have a perfect balance of flavors and textures.
- Shape Cookies: Roll approximately three tablespoons of dough into balls and place them on prepared baking sheets, spacing them generously to allow spreading during baking.
- Bake and Cool: Bake the cookies for around 11 minutes or until the edges are golden but the centers are still soft. Remove from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Room temperature ingredients help the dough mix evenly for better texture.
- Don’t over-bake to keep the centers soft and chewy.
- Use parchment paper for easy cleanup and to prevent cookies from sticking.
- Reese’s Pieces add a delightful crunch and colorful appearance to the cookies.
- For extra peanut butter flavor, try substituting part of the butter with peanut butter, but this may alter the texture.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
