The First Bite That Hooked Me
The smell of warm peanut butter and melted chocolate hit me the second I walked into my aunt’s kitchen. She handed me a cookie still soft from the oven. One bite—crunchy edges, gooey center, peanut butter cups melting on my tongue—and I was obsessed. Ever wondered how you could turn Reese’s Peanut Butter Cookie Delight into something unforgettable? Now, every time I bake these, that memory comes rushing back. Share your favorite cookie memory below—I’d love to hear it!My Messy First Attempt
My first batch of these cookies looked more like pancakes. I forgot the baking powder, so they spread too thin. But the taste? Still amazing. That’s the magic of home baking—even mistakes can turn out delicious. Cooking isn’t about perfection. It’s about joy, mess, and sharing. Have you ever had a kitchen fail that turned into a win? Tell me in the comments!Why These Cookies Work
– The mix of creamy peanut butter and crunchy Reese’s cups gives every bite a fun texture. – Brown sugar adds a caramel-like depth, balancing the sweetness. Which flavor combo surprises you most? Is it the peanut butter chips or the coconut oil drizzle? Vote in your head—no wrong answers!A Sweet Slice of History
Peanut butter cookies became popular in the early 1900s, thanks to cheap peanut crops. Reese’s cups joined the party in 1928. *Did you know the first Reese’s cup was called “Penny Cups” because they cost one cent?* This recipe mixes old-school comfort with modern candy love. What’s your favorite vintage-meets-new treat?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Flour | 3 cups | |
| Baking powder | 2 teaspoons | |
| Cream of tartar | ½ teaspoon | |
| Unsalted butter | ½ cup | room temperature |
| Creamy peanut butter | ½ cup | |
| Light brown sugar | ½ cup | |
| Powdered sugar | 2 tablespoons | |
| Vanilla extract | 1 teaspoon | |
| Eggs | 2 | room temperature |
| Reese’s peanut butter cups | ½ cup | chopped |
| Reese’s peanut butter chips | 1 cup | |
| Coconut oil | 1 teaspoon | |
| Reese’s peanut butter cups | ½ cup | chopped (for topping) |
How to Make Reese’s Peanut Butter Cookie Delight
Step 1 Preheat your oven to 350°F. Line a cookie sheet with parchment paper. This keeps cookies from sticking. Set it aside for later.
Step 2 Whisk flour, baking powder, and cream of tartar in a bowl. Sifting avoids lumps. Your cookies will rise evenly. (*Hard-learned tip: Measure flour by spooning it into the cup—don’t scoop!*)
Step 3 Cream butter in a mixer until fluffy. Add peanut butter and sugars. Scrape the bowl sides. Mix until smooth.
Step 4 Beat in vanilla and eggs. No streaks should remain. Fold in chopped Reese’s cups by hand. Dough will be thick.
Step 5 Scoop dough into 10 balls. Flatten with a glass. Leave space—they spread! Bake 10 minutes. Let cool fully.
Step 6 Melt peanut butter chips with coconut oil. Stir every 30 seconds. Drizzle over cooled cookies. Top with more Reese’s. What’s your go-to cookie add-in? Chocolate chips or something crunchy? Share below! Cook Time: 10 minutes Total Time: 45 minutes Yield: 10 cookies Category: Dessert, Cookies
3 Fun Twists on This Recipe
1. Salted Caramel Drizzle melted caramel on top. Sprinkle flaky sea salt. Sweet and salty perfection.
2. Double Chocolate Swap peanut butter chips for chocolate ones. Add cocoa powder to the dough. Rich and fudgy.
3. Crunchy Pretzel Mix in crushed pretzels with the Reese’s. Adds a salty crunch. Kids love it. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Cookies
Serve warm with vanilla ice cream. The melty topping is heavenly. Or pack them for picnics. Pair with cold milk for a classic combo. Adults might like coffee or bourbon. Both cut the sweetness. Which would you choose tonight—milk, coffee, or bourbon?
Storage Tips for Your Cookie Delights
Keep cookies fresh by storing them in an airtight container. They last 3 days at room temp or 1 week in the fridge. Freeze extras for up to 2 months—just thaw before serving. *Fun fact*: I once forgot a batch in my freezer for months. They still tasted great! Batch-cooking? Double the recipe and freeze half the dough for future treats. Why this matters: Freshness saves time and money. Ever tried freezing cookie dough balls for quick baking? Share your tricks below!Cookie Troubles? Fix Them Fast
Cookies too flat? Chill the dough for 30 minutes before baking. Dough too dry? Add 1 tablespoon milk or water. Peanut butter chips won’t melt smoothly? Use shorter microwave bursts and stir often. Why this matters: Small tweaks make big differences. My neighbor’s first batch spread like pancakes—chilling fixed it! Which issue drives you craziest—spreading, dryness, or melting fails? Tell me in the comments!Your Questions, Answered
Q: Can I make these gluten-free?
A: Swap flour for a 1:1 gluten-free blend. Add 1/4 teaspoon xanthan gum for texture.
Q: How far ahead can I prep the dough?
A: Refrigerate for 2 days or freeze for 3 months. Bake when ready.
Q: Any peanut butter swaps?
A: Try almond butter or sunflower seed butter. Adjust sugar if needed.
Q: Can I halve the recipe?
A: Yes! Use 1 egg and halve all other ingredients.
Q: Why coconut oil in the topping?
A: It helps the chips melt smoothly without seizing.
Let’s Bake Together!
These cookies are my go-to for potlucks and bad days. They always bring smiles. Tag me @SpoonSway on Pinterest with your creations. I’d love to see your twists! Happy cooking! —Sarah Cooper
Reese’s Peanut Butter Cookie Delight
Description
Experience the delightful combination of peanut butter and chocolate with these Reese’s Peanut Butter Cookie Delights, featuring chopped Reese’s peanut butter cups and a creamy peanut butter drizzle.
Ingredients
Instructions
- Preheat the oven to 350°F. Line an insulated cookie sheet with parchment paper and set aside.
- In a medium mixing bowl, sift or whisk together the 3 cups flour, 2 teaspoons baking powder, and ½ teaspoon cream of tartar.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the 1/2 cup unsalted butter until light and fluffy. Add the ½ cup creamy peanut butter, ½ cup light brown sugar, and 2 tablespoons powdered sugar, mix well, scraping down the sides of the bowl.
- Stir in the 1 teaspoon vanilla extract and 2 eggs until no streaks remain.
- Using a rubber spatula, fold in the chopped ½ cup Reese’s peanut butter cups by hand.
- Using a large cookie scoop (2 tablespoons), scoop cookie dough into 10 balls. Place them onto the prepared cookie sheet, leaving 2 inches between. You might need to work in 2 batches.
- Using the bottom of a flat glass or measuring cup, flatten each cookie dough ball to about ½ inch thickness.
- Bake the cookies for 10 minutes and allow them to cool completely after baking.
- Melt the 1 cup Reese’s peanut butter chips and 1 teaspoon coconut oil in the microwave in 30-second increments, stirring in between until smooth.
- Using a spoon, pour the peanut butter mixture over the top of each cookie.
- Sprinkle with chopped ½ cup Reese’s peanut butter cups.
Notes
- For extra richness, drizzle melted chocolate over the cookies before serving.
Peanut Butter, Cookies, Reese’s, Dessert, Chocolate