Prepare to embark on a mouthwatering journey that will revolutionize your dessert game! These aren't just ordinary cookies - they're a decadent symphony of creamy peanut butter, sweet white chocolate, and the iconic crunch of Reese's Pieces. Imagine biting into a perfectly soft, golden-edged cookie that delivers an explosion of flavors in every single bite. Whether you're a serious cookie enthusiast or just looking to impress your friends and family, this recipe is about to become your new secret weapon in the kitchen!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup Reese's Pieces
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened unsalted butter, creamy peanut butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together all-purpose flour and baking soda to ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in white chocolate chips and Reese's Pieces using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature before starting to help them blend more smoothly.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- For extra indulgence, slightly press a few additional Reese's Pieces and white chocolate chips on top of each cookie dough ball before baking.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For softer cookies, slightly underbake and let them continue setting on the hot baking sheet.
- Store in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 5g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
