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Writer's pictureJenn Can Cook

Reese's Peanut Butter Shapes Chocolate Chip Cookies


Reese's Peanut Butter Shapes are, in my opinion, the BEST because of their ratio to peanut butter and milk chocolate. They make a FABULOUS contribution to chocolate chip cookies! Best part, Reese's now have shapes for almost every occasion so you can use them all year!


There are a million ways to make chocolate chip cookies. They all work, well some do. These are my version of the softest, chewiest, most devour-able cookies:


Reese's Peanut Butter Shape Chocolate Chip Cookie

Makes 40-48 palm size cookies


Wet Ingredients:

2 cups (4 sticks or 1 pound) unsalted butter (NOT MARGARINE) at room temp

1.5 cups granulated sugar (while sugar)

1.5 cups brown sugar, packed (pushed into the measuring cup like wet sand)

4 whole eggs

2 teaspoons vanilla extract


Dry Ingredients:

5 cups all- purpose flour

2 teaspoons baking soda

2 teaspoons kosher salt (Diamond is the preferred brand of kosher salt for this)


Additions:

1 bag (12 oz) semi-sweet chocolate chips

1 bag Reese's Peanut Butter Shape (pick your shape)

Maldon Salt for the top - https://amzn.to/3ZEby0M

Non Stick Spray or soft butter for greasing pans


Method:

Preheat oven to 375 degrees

Grease pans with non stick spray OR butter


In large mixing bowl, mix flour, baking soda and kosher salt with whisk and set aside.


In a second large mixing bowl, add room temp butter, granulated sugar and brown sugar. Mix until sugar is completely incorporated (no lumps).


Add in vanilla and one egg at a time and mix until the egg is incorporated. Add second egg and repeat mixing process until all four eggs are mixed in.


Turn mixer off (if using one) and add 1/4 of the dry ingredients. Gently and slowly mix dry mix until completely incorporated. Add another quarter or dry mixture and repeat the process until its completely incorporated.


Add in whole bags of Reese's Peanut Butter Shapes AND semi-sweet chocolate chips. Gently mix until they are completely incorporated.


Using a 2 oz yellow scoop (https://amzn.to/3ZG0tg4) or a spoon (larger dinner size) and scoop cookie dough onto cookie sheets. Space them about 2 inches apart -because the butter is NOT cold and still room temp, they will spread.


Place in hot oven and back for 9-11 minutes.

because all ovens are different, check at 9 minutes -they should be a little brown on the bottom and top. Pull out ad set on top of the hot oven. (They are PIPING HOT in the middle and will continue to cook for a few minutes.)

IMMIDIETLY upon pulling out of the oven, sprinkle with Maldon salt. The crystals will melt a little and stick to the cookie. If they are not hot enough or you wait 30 seconds they will not stick resulting in a non salted cookie, this will be a sad day!

Repeat cooking process until all are baked off!


Store in an air tight container.

I like to freeze them and enjoy




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