Reese’s Peanut Butter Cookies Baked Until the Edges Set

For Reese’s Peanut Butter Cookies Baked Until the Edges Set, the counter starts with no-stir peanut butter I use Jiff, egg, and dark brown sugar loosely packed. Portion it for 8 Cookies.

Count on 5 minutes of prep, 12 minutes of cooking, about 17 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup no-stir peanut butter I use Jiff
• 1 egg
• ½ cup dark brown sugar loosely packed
• ½ cup granulated sugar
• 1 teaspoon baking soda
• ½ cup mini Reese’s peanut butter cups
• ¼ cup Reese’s peanut butter chips

How the cooking goes

1. Warm the oven to 350°F and line sheet pans with baking paper.
2. Add peanut butter, egg, both sugars, and baking soda in a bowl then mix with a hand mixer until well blended but not light and fluffy, about 1-2 minutes. Stir in chips and mini Reese’s cups.
3. Portion 2” cookie scoop sized balls of dough onto sheet pan, or simply divide the dough into 8 portions. Roll into balls and place them 2 inches apart on prepared sheet pans.
4. Bake 11-14 minutes until the edge are a deep gold and the centers have puffed and no longer look doughy. Let them cool on the cookie sheet before removing.
5. Try not to eat them all in one sitting.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Soft Gingerbread Cookies Baked Until the Edges Set and Funfetti Cookies Baked Until the Edges Set.