Last winter, during our first weeks of living in a new place, a new friend brought these Reese’s peanut butter cookies over. It was the kind of cookie that I thought about for days, wishing there were more to eat. These cookies are crazy good!

These cookies are straight up addictive – there is just no other way to describe them. After making them, I can’t walk by the tray without eating one or three. It’s seven AM? No problem, they’re good with coffee!

It’s a basic dough – beat the wet ingredients together first.

Combine the flour, baking soda, and salt and add to the wet ingredients.

Form into 1 inch balls, then coat with sugar if you’re feeling festive!

Bake for 10 minutes at 375°F. Keep in mind it’s better to undertake than overbake on these.

Press the Reese’s into cookies as soon as you pull them out of the oven. Let them cool in the muffin tins completely.

I can’t claim credit for the recipe, it’s taken straight from the Hershey’s web site. It’s so good, I didn’t want to mess with perfection.  All I added was colored sugar to give it some Christmas cheer!

Reese’s Peanut Butter Cookies

Ingredients:

• 40 Reese’s peanut butter cups miniatures
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter
• 1 egg
• 1/2 tsp vanilla extract
• 3/4 tsp baking soda
• 1 tsp salt
• 1 1/2 cups all-purpose flour
• colored sugar for coating (optional)

Steps:

1. Preheat the oven to 375°F. Take both layers of wrapper off the Reese’s, then stick them in the fridge until you need them.
2. Beat unsalted butter, then beat in both sugars. Once that’s light and fluffy, add peanut butter, egg and vanilla.
3. Combine baking soda, salt and flour, then stir the flour mixture into the wet ingredients slowly.
4. Roll into 1-inch balls. If you want, coat with colored sugar. Cook in a greased miniature muffin tin (cups should be around 1 inches in diameter).
5. Bake 10 minutes until just lightly browned – it’s really important to not over-bake. As soon as you pull them out of the oven, press the Reese’s into the center of each cookie without removing from the muffin tin.
6. Let the cookies cool completely in tins, about 20 more minutes.

It’s that simple for truly addictive Reese’s peanut butter cookies! I’ll end up making them a bunch of times this season – they’re so delicious!

I’m also thinking of making these red velvet chocolate chip cookies and gingerbread cupcakes over the next few weeks for the holidays! What goodies are you making for Christmas this year?

The links above contain affiliate links, which means I get a few cents (at no extra cost to you) if you book or buy something via that link. This helps me keep costs down and posts up! All images copyright Teaspoon of Nose.

 

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