Reese’s Peanut Butter Cookies: How to Make Them Extra Soft

Have you ever bitten into a peanut butter cookie that was so soft and chewy it practically melted in your mouth? What if you could make those cookies at home, but with the added magic of Reese’s peanut butter cups? Get ready to discover the secrets to baking the softest, most delicious Reese’s peanut butter cookies that will make everyone ask for your recipe!

What Makes These Cookies Special

These Reese’s Peanut Butter Cookies aren’t just any cookies. They combine the classic taste of homemade peanut butter cookies with chunks of Reese’s peanut butter cups for an extra special treat. The best part? They stay soft for days (if they last that long!).

Time Required: 30 minutes prep + 10 minutes baking Difficulty Level: Easy – even beginners can master these!

The soft texture comes from a few special tricks in the recipe. We’ll use brown sugar for moisture, add an extra egg yolk, and be very careful not to overbake them. With these simple steps, you’ll have cookies that stay soft and chewy, even the next day.

Essential Ingredients

To make these extra-soft Reese’s Peanut Butter Cookies, you’ll need:

• ½ cup butter, softened – Use unsalted butter for better control of the salt level. The softened texture helps create a creamy base.
• ½ cup creamy peanut butter – Choose regular peanut butter, not the natural kind that separates. The oils in regular peanut butter help keep the cookies soft.
• ¾ cup brown sugar – Brown sugar contains molasses which adds moisture and helps create that soft, chewy texture.
• ¼ cup white sugar – Provides structure and the perfect amount of sweetness.
• 1 large egg + 1 egg yolk – The extra yolk adds richness and helps keep the cookies soft.
• 2 teaspoons vanilla extract – For flavor depth.
• 1¾ cups all-purpose flour – The right amount for soft, not cakey cookies.
• ½ teaspoon baking soda – Helps the cookies rise slightly while baking.
• ½ teaspoon salt – Enhances all the flavors.
• 1½ cups chopped Reese’s Peanut Butter Cups – The star of the show!

Possible Substitutions:

• Peanut Butter: If you have allergies, try almond or sunflower seed butter.
• Brown Sugar: Can use all white sugar in a pinch, but the cookies won’t be as soft.
• Reese’s Cups: Try Reese’s Pieces, chocolate chips, or any candy with peanut butter.
• Gluten-Free Option: Substitute a 1:1 gluten-free flour blend.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

1. Take the butter out of the fridge about 30 minutes before baking to soften.
2. Unwrap and chop the Reese’s Peanut Butter Cups into small chunks.
3. Preheat your oven to 350°F (175°C).
4. Line cookie sheets with parchment paper.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, cream together the softened butter and peanut butter until the mixture is smooth and creamy.
2. Add both brown and white sugars and beat until the mixture is light and fluffy (about 2-3 minutes).
3. Add the egg, extra egg yolk, and vanilla. Mix until well combined.

Step 3: Add the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, and salt.
2. Slowly add the dry ingredients to the wet mixture, stirring just until combined.
3. Be careful not to overmix – this can make your cookies tough instead of soft!

Step 4: Fold in the Reese’s

1. Gently fold in most of the chopped Reese’s Peanut Butter Cups, saving some to press on top.
2. The dough will be soft and a bit sticky – this is exactly what you want for soft cookies!

Step 5: Shape and Bake

1. Scoop balls of dough (about 2 tablespoons each) onto your prepared cookie sheets.
2. Press a few pieces of reserved Reese’s on top of each cookie.
3. Bake for 9-10 minutes, until the edges are just set but the centers still look slightly underbaked.
4. This is the secret to soft cookies – they’ll continue cooking on the hot cookie sheet!

Pro Tips for Extra Soft Cookies:

• Don’t overbake! Take them out when they still look slightly underdone in the center.
• Chill the dough for 30 minutes before baking if you want thicker cookies.
• Use room temperature eggs for better mixing.
• Measure flour correctly by spooning it into measuring cups and leveling off with a knife.
• Let them cool on the baking sheet for 5 minutes before moving to a cooling rack.

Assembly and Presentation

These cookies look best when they have visible pieces of Reese’s on top. Here’s how to make them look just as amazing as they taste:

1. After scooping the dough, press a few extra chunks of Reese’s on top of each cookie.
2. For a bakery-style look, sprinkle a tiny bit of flaky sea salt on top before baking.
3. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack.
4. For perfect circles, use a round cookie cutter slightly larger than your cookie to gently “scoot” around each warm cookie.

Serving Suggestions:

• Stack 3-4 cookies and tie with a ribbon for a sweet gift.
• Serve warm with a cold glass of milk.
• Make mini ice cream sandwiches by placing a small scoop of vanilla ice cream between two cookies.
• Drizzle cooled cookies with melted chocolate for an extra fancy touch.

Storage and Make-Ahead Tips

When stored correctly, these cookies remain soft and delicious for days!

Short-Term Storage:

• Store in an airtight container at room temperature for up to five days.
• Add a slice of bread to the container to keep cookies extra soft.

Long-Term Storage:

• Baked cookies can be frozen in an airtight container for up to three months.
• Thaw at room temperature for about an hour before serving.

Make-Ahead Options:

• The cookie dough can be refrigerated for up to 3 days before baking.
• Roll the dough into balls and freeze on a baking sheet, then transfer to a freezer bag.
• Frozen dough balls can be baked directly from frozen – just add 1-2 minutes to the baking time.

Recipe Variations

Once you’ve mastered the basic recipe, try these fun variations:

Double Chocolate Version:

• Mix ¼ cup of cocoa powder into the dry ingredients.
• Reduce flour by ¼ cup.
• Use a mix of Reese’s cups and chocolate chips.

Cookie Cups:

• Press dough into greased mini muffin tins.
• Bake for 10-12 minutes.
• While the cookie cups are still warm, gently press a mini Reese’s cup into the center of each one.

Peanut Butter Explosion:

• Add ½ cup of Reese’s Pieces to the dough along with the chopped peanut butter cups.
• Drizzle finished cookies with melted peanut butter.

Oatmeal Addition:

• Reduce flour to 1¼ cups and add ¾ cup quick oats for a heartier texture.
• Add ½ teaspoon cinnamon for extra flavor.

Nutty Version:

• Add ½ cup chopped peanuts to the dough for extra crunch.
• Top with a whole peanut before baking.

Conclusion

There’s something truly magical about biting into a soft, warm peanut butter cookie filled with melty Reese’s pieces. These cookies are perfect for bake sales, after-school treats, or simply when you need a bit of comfort food.

The key to their irresistible texture is all in the technique – from the extra egg yolk to the careful baking time. Now that you know the secrets to making perfectly soft Reese’s Peanut Butter Cookies, it’s time to head to your kitchen and start baking!

Don’t be afraid to make the recipe your own with the variations we’ve suggested, or create something entirely new. Baking is part science, part art, and a whole lot of fun. Enjoy the process, and most importantly, enjoy every bite of these amazingly soft cookies!

FAQ:

Why did my cookies come out hard instead of soft?

The most common reason is overbaking. Remember to take them out when they still look slightly underdone in the center. Also, make sure you’re using enough brown sugar and the extra egg yolk for moisture.

Can I use crunchy peanut butter instead of creamy?

Yes! Crunchy peanut butter will give you soft cookies with tiny bits of peanuts throughout. It’s a great option if you enjoy some texture in your cookies.

How do I know when the cookies are done?

The edges should be set and slightly golden, but the centers will look underbaked. They’ll continue cooking on the hot cookie sheet after you take them out of the oven.

Can I make these cookies without peanut butter cups?

Absolutely! You can substitute chocolate chips, candy pieces, or even leave them plain for a traditional peanut butter cookie.

Are these cookies freezer-friendly?

Yes! Both the baked cookies and the raw dough freeze beautifully. See our storage tips above for details.

Why add the extra egg yolk?

The extra egg yolk adds richness and helps keep the cookies soft and chewy longer.

Can I make bigger or smaller cookies?

Yes! Just adjust the baking time – smaller cookies need less time (about 7-8 minutes) and larger cookies need more (about 12-13 minutes).

How can I make these cookies healthier?

Try using natural peanut butter (though texture may change slightly), reduce the sugar by ¼ cup, or substitute part of the all-purpose flour with whole wheat flour.

Why did my Reese’s cups melt too much?

If you live in a warm climate, try freezing the chopped Reese’s cups for 30 minutes before adding them to the dough. This helps them hold their shape during baking.

Can I use this recipe to make cookie bars instead?

Yes! Press the dough into a greased 9×13 pan and bake for 20-25 minutes at 350°F. Let cool completely before cutting into squares.