Reeses Pieces Peanut Butter Chip Chocolate Chip Cookies

Reeses Pieces Peanut Butter Chip Chocolate Chip Cookies are sooo good! 

Brown butter makes a delicious toffee like cookie base. These will quickly become a favorite cookie recipe.

These Brown Butter Reeses Pieces Peanut Butter Chip Chocolate Chip Cookies are quite possibly the best cookies ever! At least that is what our family has decided.

Logan came home a few weeks ago to tell me he created the best cookie recipe ever over at his fiancé Rileys families house. I of course was a little skeptical given my cookie connoisseur skills. So, I said, "How about you make them for me and I can be the judge of that." 

The following weekend he made another double batch and I'm here to tell you they were extremely addicting. I then made another double batch the following weekend so I could share his cookie magic with you.

This Brown Butter Chocolate Chip Cookie base gives these cookies a delicious slightly nutty toffee like flavor. Then he added some Peanut Butter Chips and Reeses Pieces to send these threw the roof making them a favorite fall cookie recipe with the colors but sooo good they definitely need to be added to Christmas cookie trays too. 

I maybe totally obsessed with these.

In a medium sized sauce pan cook 10 tablespoons Salted Butter over medium heat swirling pan as needed until brown and nutty smelling. 

Whatever you do be careful not to burn the butter. If it burns you have to start over. So it's better to go low and slow if you haven't browned butter before.

Move browned butter to a mixing bowl and add remaining 4 tablespoons Cold Butter and mix until butter is melted.

Add to the brown butter:

• 1/2 cup Granulated Sugar
• 3/4 cup Packed Brown Sugar
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon Salt

Mix until blended.

Mix together until well combined:

• 1 whole Egg
• 1 whole Egg Yolk

Add beaten egg to the sugar mixture and mix on medium-high speed for 30 seconds.

Allow mixture to rest for 3 minutes and then beat again for 30 seconds. 

Repeat until batter becomes thick and pale yellow. Depending on the temperature of the house this sometimes takes longer than other times but is an important step in the process for a nice cookie consistency when baked.

Once batter thickens and becomes pale yellow add 1/2 teaspoon Baking Soda and beat for another 30 seconds.

Scrape down sides of bowl.

Stir in:

• 1 3/4 cup All-Purpose or Whole Wheat Pastry Flour

Mix just until combined.

Stir in:

• 1/2 cup Semi-Sweet Chocolate Chips 
• 1/3 cup Peanut Butter Chips 
• 1/3 cup Reeses Pieces

Mix until well combined and evenly distributed.

Scoop cookie dough using a standard sized cookie scoop or 2 tablespoons of dough 2" apart apart on ungreased cookie sheet or parchment paper. For larger cookies use a large cookie dough scoop making only 2 rows on ungreased cookie sheet.

Press additional:

• Chocolate Chips 
• Peanut Butter Chips
• Reeses Pieces 

Into outside of cookie dough balls.

Baked at 375° for 8-10 minutes for standard sized cookies until edges are light brown and starting to set but centers are still soft. For large cookies bake 10-14 minutes until edges are light brown and starting to set but centers are still soft.

Allow cookies to cool for 1 minute on cookie sheet for standard sized cookies and 4-5 minutes for large cookies until cookies are firm and set.

Move to a wire rack to finish cooling. 

Reeses Pieces Peanut Butter Chip Chocolate Chip Cookies might be a mouthful to say but they are definitely a favorite cookie at the moment.

This recipe can easily be doubled for a larger batch.

If you love peanut butter and chocolate you will love this cookie recipe! 

I've also been drooling over these sweet and salty Loaded Rice Crispy Treats from Life Currents! I've added them to my must make list and I think you'll love these too! 

Other Cookie Recipes you might love are:

• Chocolate Chip Treasure Cookies
• Brown Butter Blondies 
• Flourless Peanut Butter Cookies
• Flourless Peanut Butter Oatmeal Chocolate Chip Cookies 

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Dessert, Cookies

American

Yield: 48

Author: Serena Bakes Simply From Scratch

Reeses Pieces Peanut Butter Chip Chocolate Chip Cookies

Reeses Pieces Peanut Butter Chip Chocolate Chip Cookies are sooo good! Brown butter makes a delicious toffee like cookie base. These will quickly become a favorite cookie recipe.

Prep time: 20 MinCook time: 8 MinInactive time: 20 MinTotal time: 48 Min

Ingredients

• 14 tablespoons Cold Butter
• 3/4 cup Packed Brown Sugar
• 1/2 cup Granulated Sugar
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon Salt
• 1 whole Egg
• 1 whole Egg Yolk
• 1/2 teaspoon Baking Soda
• 1 3/4 cup All-Purpose Flour or Whole Wheat Pastry Flour
• 1/2 cup Semi-Sweet Chocolate Chips Plus Additional For Top
• 1/3 cup Peanut Butter Chips Plus Additional For Top
• 1/3 cup Reeses Pieces Plus Additional For Top

Instructions

1. Preheat oven to 375 degrees.
2. In a small saucepan add 10 tablespoons butter and melt over medium heat until butter is brown and nutty smelling. Swirl the pan as needed to encourage butter to brown evenly. Remove from heat.
3. Add browned butter to mixing bowl and add remaining 4 tablespoons cold butter cut into 1 tablespoon sized pieces. Mix until butter is melted.
4. Add both sugars, vanilla and salt. Mix until blended.
5. Whisk whole egg with egg yolk and add to butter/sugar mixture. Beat on medium high speed 30 seconds. Let mixture rest 3 minutes.
6. Repeat beating mixture for 30 seconds and resting for 3 minutes until mixture becomes thick and pale.
7. Add baking soda and mix for 30 seconds. Scrape down the sides of bowl.
8. Add flour. Mix on low speed just until combined.
9. Stir in chocolate chips, peanut butter chips, Reeses Pieces, and scoop cookies using a standard sized cookie scoop about 2 tablespoons of dough onto an ungreased cookie sheet about 2" apart. For larger cookies use a large cookie dough scoop making only 2 rows on ungreased cookie sheet.
10. Push additional chocolate chips, reeses pieces, and peanut butter chips into top of cookie dough balls.
11. Baked at 375° for 8-10 minutes for standard sized cookies until edges are light brown and starting to set but centers are still soft. For large cookies bake 10-14 minutes until edges are light brown and starting across more of the cookies but centers are still soft.
12. Allow cookies to cool for 1 minute on cookie sheet for standard sized cookies and 4-5 minutes for large cookies until cookies are firm and set.
13. Move to a cooling rack to finish cooling.

Nutrition Facts

Calories

85.69

Fat

4.65

Sat. Fat

2.8

Carbs

10.4

Fiber

0.66

Net carbs

9.74

Sugar

6.83

Protein

1.12

Sodium

92.51

Cholesterol

15.71

Calories are estimated. Calories are also based on small cookie size.

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