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Outrageous Pretzel Reese’s Peanut Butter Cookies Recipe

Outrageous Pretzel Reese's Peanut Butter Cookies Recipe
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★★★★★

5 from 24 reviews

These Outrageous Pretzel Reese’s Peanut Butter Cookies combine a soft and chewy peanut butter dough with an irresistible mix of salty pretzels, chopped Mini Reese’s Peanut Butter Cups, Reese’s Pieces, peanut butter chips, dark chocolate chips, and optional roasted peanuts. Perfectly balanced with sweet, salty, and chocolatey flavors, these cookies are an indulgent treat for peanut butter and chocolate lovers alike.

Ingredients

Scale

Wet Ingredients

  • 1 cup butter (2 sticks, salted)
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 1 cup creamy peanut butter (e.g. Jif)
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Mix-ins

  • 1 (10-oz) bag Mini Reese’s Peanut Butter Cups, quartered (about 2 cups chopped)
  • 1 cup Reese’s Pieces candy (half chopped)
  • 1 3/4 cups pretzels, coarsely chopped
  • 1 cup peanut butter chips (e.g. Reese’s brand)
  • 1 cup dark chocolate chips (half chopped)
  • 1/2 cup roasted peanuts (optional)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  2. Beat butter: In a large bowl or stand mixer, beat 1 cup of butter for 2 minutes until smooth, scraping the bowl periodically.
  3. Add sugars: Add granulated sugar and brown sugar, beat for 2 more minutes until light and fluffy with no butter chunks.
  4. Add peanut butter: Mix in 1 cup creamy peanut butter until fully incorporated.
  5. Incorporate eggs and vanilla: Add 2 large eggs and 1 1/2 teaspoons vanilla extract; beat well, scraping bowl sides.
  6. Mix dry ingredients: Spoon and level 2 cups flour into a bowl. Stir in 1 teaspoon kosher salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Gradually beat into wet ingredients, leaving some flour streaks.
  7. Prepare mix-ins: Quarter the Mini Reese’s cups. Chop half the Reese’s Pieces candy and half the dark chocolate chips if desired.
  8. Combine mix-ins: Add peanut butter chips, quartered Reese’s cups, all Reese’s Pieces, chopped pretzels, dark chocolate chips, and optional peanuts to the dough. Fold gently by hand using a rubber spatula to avoid smashing the candies.
  9. Form cookies: Using a 1/4 cup measuring cup or large cookie scoop, shape dough into balls and space them 2 inches apart on baking sheets. Fit 8-12 cookies per half sheet.
  10. Bake cookies: Bake at 350°F (175°C) for 9-11 minutes, until edges are lightly golden and set but centers are still a bit shiny.
  11. Shape cookies: Immediately after removing from oven (within 30-60 seconds), use a spoon to gently push edges toward the center to shape cookies round and create a thicker, chewier center.
  12. Top cookies: While still warm, press reserved mix-ins into the tops of the cookies for decoration and extra texture.
  13. Cool and serve: Transfer cookies to a wire rack to cool. Enjoy warm with milk for the best experience.

Notes

  • Using salted butter adds a nice balance, but you can use unsalted butter and add a pinch more salt if preferred.
  • Chopping half of the Reese’s Pieces and dark chocolate chips adds texture and prevents overly large chunks.
  • The technique of pushing cookie edges toward the center right after baking improves chewiness and shape.
  • Peanuts are optional but add a nice crunch if you like extra nuttiness.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for baking later.

Nutrition

Keywords: peanut butter cookies, Reese's cookies, pretzel cookies, chocolate peanut butter cookies, chewy cookies, cookie recipe, holiday cookies

Find it online: https://cheflenacooks.com/outrageous-pretzel-reeses-peanut-butter-cookies-recipe/