Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes).
- Add the egg, egg yolk, and vanilla extract. Beat until well combined.
- With the mixer on low, gradually add the flour mixture and mix just until combined. Do not overmix. Gently fold in the Reese's Pieces.
- Chill the dough for at least 30 minutes. This is optional but highly recommended to prevent spreading.
- Scoop dough by rounded 1.5-tablespoon portions and roll into balls. Place 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are lightly golden but the centers are still soft. Do not overbake.
- Immediately after removing from the oven, press one Mini Reese's Peanut Butter Cup into the center of each cookie.
- Allow cookies to cool on the baking sheet for 5-10 minutes before moving them to a wire rack to cool completely.
Notes
Do not use natural peanut butter. Commercial brands like Jif or Skippy work best for the texture of these cookies.
Chilling is key! Don't skip chilling the dough for at least 30 minutes to get thick, chewy cookies.
Do not overbake. The cookies will look slightly underdone in the center when you pull them out, but they will set up perfectly as they cool.
Chilling is key! Don't skip chilling the dough for at least 30 minutes to get thick, chewy cookies.
Do not overbake. The cookies will look slightly underdone in the center when you pull them out, but they will set up perfectly as they cool.