Ultimate Reese's Peanut Butter Cookies
Indulge in these decadent peanut butter cookies, made with creamy Reese's Peanut Butter, packed with Reese's Pieces, and topped with mini Reese's cups. Perfect for any peanut butter lover, each bite is a delightful blend of rich flavors and textures.
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Equipment
- KitchenAid stand mixer with dough hook
- Sieve
- Cling film
- Teaspoon
- Baking sheet with parchment paper
- Cookie jar
Ingredients
- 2 cups Cake flour 8.82 oz
- ½ cup Brown and white sugar
- ½ tsp Baking powder
- ½ tsp Vanilla sugar
- 1 pinch Cocoa powder
- 7.3 oz Peanut butter Reese’s
- 5 ¾ tbsp Butter soft
- 1 Egg size M
- 1 tbsp Milk
- Reese's pieces about 2 small packs (3.06 oz)
- Reese’s mini cup(s) about 2 packs (5 oz)
Instructions
- Mix 2 cups Cake flour and ½ tsp Baking powder, then sieve into a mixing bowl.
- Add ½ cup Brown and white sugar, ½ tsp Vanilla sugar, 1 pinch Cocoa powder , 7.3 oz Peanut butter, 5 ¾ tbsp Butter, 1 Egg, Reese's pieces, and 1 tbsp Milkone by one, except for the Reese's cups, which are reserved for topping after baking.
- Knead the mixture into a dough using a food processor with a dough hook. If the dough is too dry, add a bit more peanut butter.
- Wrap the dough in cling film and chill in the fridge for 1 hour.
- Cut off pieces of dough with a small teaspoon and shape into small balls.
- Place the dough balls on a baking tray lined with baking paper and flatten slightly.
- Bake at 180°C (356°F) with top/bottom heat for 8-10 minutes.
- Immediately after baking, place a Reese’s mini cup(s) on each cookie and let them cool on a cooling rack.
Nutrition
Serving: 1Cookie | Calories: 138kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 63mg | Potassium: 65mg | Fiber: 1g | Sugar: 11g | Vitamin A: 79IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 0.2mg
Calories: 138kcal
Servings: 30 Cookies
