Reese's Peanut Butter Cookies

A soft and chewy Reese's peanut butter cookie with chocolate chips.

Reese's Peanut Butter Cookies

The most delicious Reese's Peanut Butter Cookies packed full of Reese's peanut butter chips AND chocolate chips!!!

5 from 1 vote

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Course: lunch box, Snack

Cuisine: Biscuits/Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: serves

Calories: 80kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix
Oven

Ingredients

115 g butter softened to room temperature
100 g (½ cup) brown sugar
110 g (½ cup) caster sugar
2 tsp vanilla extract
250 g (1 cup) peanut butter smooth and creamy
pinch of salt
1 egg
190 g (1¼ cups) plain flour
1 tsp baking powder
165 g (¾ cup) Reese's peanut butter chips
165 g (¾ cup) chocolate chips milk or dark

Instructions

Preheat oven to 175 degrees celsius (fan forced) or 350 fahrenheit.
Grease and line two baking trays with baking paper and set aside.
Using electric beaters or a stand mixer, cream together the butter, brown sugar, caster sugar and vanilla extract until pale and fluffy.
If using a Thermomix: Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and brown sugar and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).
Add the peanut butter and a pinch of salt and beat until combined.
If using a Thermomix: Remove the Butterfly. Add the peanut butter and salt and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Add the egg and beat until well combined.
If using a Thermomix: Reduce to Speed 2 and add the egg through the MC hole. Mix for 10 seconds.
Slowly add the sifted plain flour and baking powder. Continue to beat until well combined.
If using a Thermomix: Add the plain flour and baking powder to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Add in the Reese's peanut butter chips and the chocolate chip cookies and mix gently to combine.
If using a Thermomix: Add the Reese's peanut butter chips and the chocolate chips and mix for 10 seconds, Reverse, Speed 1 (using the spatula to help mix).
Roll the mixture into tablespoon sized balls and place onto the prepared trays (leaving a 5cm gap between the cookies to allow for spreading).
Cook for 10 minutes or until lightly golden.
Leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS

Don't over-mix the dough - this will result in dense cookies.
Line the baking trays with baking paper - to prevent them from sticking to the tray.
Leave a gap in-between the balls of cookie dough - the cookies will spread when baked.
The warm cookies are very fragile fresh from the oven - leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack.
Storage - store in an airtight container at room temperature for up to a week.
Freezing - wrap well and store in an airtight container, freeze for up to 3 months.
For more tips, see my simple tips for baking perfect cookies.

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