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Crumbl Peanut Butter Reese’s Cookies

Crumbl Peanut Butter Reese's Cookies
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Crumbl Peanut Butter Reese’s Cookies perfectly blend rich, creamy peanut butter with melty Reese’s chocolate pieces in soft, gooey cookies. This easy-to-make recipe delivers a comforting and exciting combination of sweet, salty, and creamy textures that peanut butter and chocolate lovers will adore. Made with simple pantry staples and customizable variations, these cookies are ideal for sharing or indulging solo.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract

Mix-ins

  • 1 cup Reese’s Peanut Butter Cups, chopped into small pieces

Instructions

  1. Prepare Your Ingredients: Measure all ingredients accurately, chop the Reese’s peanut butter cups into small pieces, and preheat your oven to 350°F (175°C) for optimal baking readiness.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution and a consistent cookie texture.
  3. Cream Butter and Sugars: In a large bowl, beat the room temperature unsalted butter with granulated and brown sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
  4. Add Peanut Butter, Egg, and Vanilla: Mix in the creamy peanut butter until fully combined, then beat in the egg and vanilla extract to create a smooth, unified base for the cookies.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies soft.
  6. Fold in Reese’s Pieces: Gently fold the chopped Reese’s peanut butter cups into the dough to evenly distribute pockets of melty chocolate.
  7. Scoop and Bake: Use a cookie scoop to portion dough onto a parchment-lined baking sheet, spacing cookies evenly. Bake for 10 to 12 minutes until edges are set but centers remain soft and gooey.
  8. Cool and Enjoy: Let the cookies cool briefly on the baking sheet, then transfer to a wire rack to finish cooling while maintaining softness and gooey centers.

Notes

  • Use room temperature butter for better creaming and lighter cookie texture.
  • Do not overbake; remove cookies when edges are set but centers look slightly underdone to retain gooeyness.
  • Chop Reese’s pieces into small, uniform chunks for balanced melting in each cookie.
  • Fresh baking powder and quality peanut butter significantly improve flavor and rise.
  • Chill the dough for 30 minutes before baking to reduce spreading and get thicker cookies.

Nutrition

Keywords: peanut butter cookies, Reese's cookies, soft cookies, gooey cookies, chocolate peanut butter, homemade cookies, Crumbl copycat

Find it online: https://mealsbylina.com/crumbl-peanut-butter-reeses-cookies/