The Ultimate Guide to Double Reese’s Peanut Butter Cookies
Double Reese’s Peanut Butter Cookies are the ultimate indulgence for anyone who believes there is no such thing as too much peanut butter. This recipe creates a cookie that is incredibly soft in the center with perfectly crisp edges, all while being loaded with a double dose of your favorite candy. Whether you are baking for a holiday party, a school bake sale, or just a quiet night at home, these cookies deliver an emotional comfort that only the combination of chocolate and peanut butter can provide. This specific version takes the traditional peanut butter cookie and elevates it by adding both Reese's peanut butter chips and chopped mini Reese's peanut butter cups, ensuring every single bite is a celebration of nutty goodness.
Creating the perfect Double Reese’s Peanut Butter Cookies requires a balance of high-quality ingredients and a few baker's secrets. When you take that first bite, you are greeted by the salty-sweet richness of the dough, followed by the crunch of the candy shell and the melting chocolate from the cups. It is a sensory experience that brings back childhood memories of trick-or-treating and special treats from grandma's kitchen. If you love classic recipes, you might also enjoy comparing this to The Ultimate Toll House Cookie Recipe: A Classic Homemade Treat. Both recipes share that comforting, home-baked feel that makes a house smell like a sanctuary.
Why You’ll Love It
You will love these Double Reese’s Peanut Butter Cookies because they solve the age-old problem of dry, crumbly peanut butter cookies. By using a specific ratio of brown sugar to white sugar, we maintain a moist and chewy texture that lasts for days. The 'double' factor is not just a name; it refers to the dual inclusion of peanut butter chips and actual Reese's candies, which provides a complex flavor profile that standard cookies lack. Furthermore, this recipe is extremely reliable. Even if you are a beginner baker, the structure of this dough is forgiving, and the results look professional every single time.
Another reason these Double Reese’s Peanut Butter Cookies stand out is their versatility. They are sturdy enough for shipping to loved ones but soft enough to melt in your mouth. They pair perfectly with a cold glass of milk or even a hot cup of coffee. For those who enjoy the simplicity of no-bake options, you can see how the flavor profiles compare with The Most Nostalgic and Addictive Peanut Butter No Bake Cookies That Will Hug Your Soul. Whether you prefer the oven-baked crunch or the fudgy texture of no-bake, the peanut butter remains the star of the show.
Ingredients for Double Reese’s Peanut Butter Cookies
To make the best Double Reese’s Peanut Butter Cookies, you need to start with the right foundation. Here is what you will need:
- 1 cup unsalted butter, softened to room temperature
- 1 cup creamy peanut butter (standard brand preferred)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Reese's peanut butter chips
- 1.5 cups mini Reese's peanut butter cups, chopped
Notes and Substitutions
For the best Double Reese’s Peanut Butter Cookies, do not use 'natural' peanut butter that separates. The excess oil will make the dough too soft. If you only have dark brown sugar, you can use it for a deeper molasses flavor, which actually complements the peanut butter quite well. If you want to cut down on the sweetness, you can use semi-sweet chocolate chips alongside the peanut butter chips. For a gluten-free version, a high-quality 1:1 gluten-free flour blend usually works well with this specific fat-heavy dough.
Equipment You’ll Need
To ensure your Double Reese’s Peanut Butter Cookies turn out perfectly, gather the following tools: a large mixing bowl, a stand mixer or hand mixer, a medium bowl for sifting dry ingredients, a silicone spatula, parchment paper or silicone baking mats, and heavy-duty baking sheets. Using a Quality Chef's Knife will make chopping the mini peanut butter cups much easier and safer.
How to Make Double Reese’s Peanut Butter Cookies
Follow these steps carefully to achieve cookie perfection. Chilling the dough is one of the most important parts of the process to prevent excessive spreading.
- Cream the butter, peanut butter, and both sugars together in your mixer until the mixture is light and fluffy. This usually takes about 3-5 minutes on medium-high speed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add these dry ingredients to the wet ingredients while the mixer is on low.
- Fold in the Reese's chips and chopped peanut butter cups by hand using a spatula to ensure they are evenly distributed without overworking the dough.
- Chill the dough in the refrigerator for at least 30 to 60 minutes. This is crucial for the structure of the Double Reese’s Peanut Butter Cookies.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are just slightly golden brown. The centers may look a bit soft, but they will firm up as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips for the Best Results
When making Double Reese’s Peanut Butter Cookies, the temperature of your ingredients is everything. Ensure your eggs are at room temperature so they emulsify properly with the fats. Another tip is to use a cookie scoop for uniform sizing; this ensures that all your cookies bake at the same rate. If you find the dough is sticking to your hands, lightly flour them or chill the dough for an extra 15 minutes. For an extra touch of gourmet flair, sprinkle a tiny pinch of sea salt over the cookies immediately after they come out of the oven to balance the sweetness of the candy. According to Wikipedia, the classic fork-cross pattern is traditional for peanut butter cookies, but for this loaded version, we recommend leaving them as mounds so the candy chunks remain prominent.
Serving, Storage & Variations
Serve these Double Reese’s Peanut Butter Cookies warm with a glass of milk for the ultimate experience. For storage, keep them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully. You can even freeze the dough balls and bake them straight from the freezer—just add an extra 2 minutes to the baking time. For variations, try adding 1/2 cup of chopped pretzels for a salty crunch, or swap the peanut butter chips for white chocolate chips to create a different color contrast. These cookies also make excellent ice cream sandwich bases; simply place a scoop of vanilla or chocolate ice cream between two cooled cookies and press gently.
Nutrition Information
The following values are estimates based on standard ingredients and a yield of approximately 24 cookies. Actual values may vary depending on the specific brands of peanut butter and candy used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 245 kcal |
| Protein | 5g |
| Carbohydrates | 28g |
| Fat | 14g |
| Saturated Fat | 7g |
| Sodium | 190mg |
| Sugar | 18g |
Disclaimer: Nutritional information is an estimate and can vary based on cooking methods and specific brands of ingredients used.
Conclusion
Mastering the Double Reese’s Peanut Butter Cookies recipe is a surefire way to become the favorite person at any gathering. These cookies are not just a dessert; they are a decadent, chewy, and highly addictive experience that satisfies every craving. By following our pro tips and ensuring you use the right ingredients, you will produce a batch of cookies that rivals any high-end bakery. We hope you enjoy every bite of these peanut-butter-packed delights. Happy baking, and don't forget to share a few with your fellow peanut butter enthusiasts!
FAQs
Can I freeze Double Reeseu2019s Peanut Butter Cookies?
Yes, you can freeze these cookies for up to three months. Simply place them in an airtight container or a heavy-duty freezer bag with parchment paper between layers to prevent sticking.
Why did my cookies spread too much?
The most common reasons for spreading are using butter that is too warm or not chilling the dough. For the best results with Double Reeseu2019s Peanut Butter Cookies, ensure your dough is chilled for at least 30 minutes before baking.
What type of peanut butter is best for this recipe?
A standard creamy commercial peanut butter works best. Natural peanut butters that require stirring can be too oily and may cause the cookies to crumble or separate during the baking process.
Can I use Reese's Pieces instead of Peanut Butter Cups?
Absolutely! This recipe is versatile. Using both Reese's Pieces and mini peanut butter cups provides that signature 'double' flavor and a variety of textures.
Double Reese’s Peanut Butter Cookies
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A decadent, soft, and chewy cookie loaded with both Reese's peanut butter chips and chopped mini Reese's peanut butter cups.
Ingredients
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2.5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup Reese's peanut butter chips
1.5 cups mini Reese's peanut butter cups, chopped
Instructions
Step 1: Cream together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
Step 2: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 3: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 4: Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until just combined.
Step 5: Fold in the Reese's peanut butter chips and chopped mini peanut butter cups using a spatula.
Step 6: Cover the dough and refrigerate for at least 30 minutes to ensure the cookies don't spread too much.
Step 7: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 8: Scoop 2-tablespoon-sized portions of dough and place them on the baking sheets, spaced 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use a standard commercial peanut butter like Jif or Skippy rather than a natural oil-separating version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 245 kcal
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
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