Description
Deliciously chewy and soft White Chocolate Reese’s Pieces Peanut Butter Chip Cookies packed with creamy peanut butter chips, sweet white chocolate chips, and crunchy Reese’s Pieces for a perfect treat that balances sweetness and texture.
Ingredients
Scale
Dry Ingredients
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 8 ounces unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
Add-ins
- 1 cup white chocolate chips
- 1 cup peanut butter chips
- 1/2 cup Reese’s Pieces
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to ensure cookies don’t stick.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt; set aside to incorporate the leavening and seasoning evenly.
- Cream butter and sugars: In a large mixing bowl, beat the room-temperature unsalted butter, light brown sugar, granulated sugar, and vanilla extract until the mixture becomes light and fluffy, which usually takes about 2 minutes.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth, homogenous batter. Allow the mixture to rest for 5 minutes before the next step to optimize dough texture.
- Combine dry and wet ingredients: Gradually fold the flour mixture into the wet ingredients using a rubber spatula until just combined, being careful not to overmix to maintain cookie tenderness.
- Add chips and candies: Gently fold in the white chocolate chips, peanut butter chips, and Reese’s Pieces until they are evenly distributed throughout the dough.
- Shape cookies: Roll approximately three tablespoons of dough per cookie into balls and place them on the prepared baking sheets, leaving sufficient space between each to allow spreading.
- Bake: Bake the cookies for about 11 minutes or until the edges turn golden but the centers remain soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, which helps them set perfectly.
Notes
- Use room temperature butter and eggs for better dough consistency and easier mixing.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Space the cookie dough balls adequately on the baking sheet to prevent them from merging while baking.
- Remove cookies from the oven when edges are golden but centers seem slightly underbaked as they will continue to cook on the hot sheet.
- For extra flavor, chill dough for 30 minutes before baking to enhance taste and texture.
- Store cookies in an airtight container at room temperature for up to a week.
