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Outrageous Pretzel Peanut Butter Reese’s Cookies Recipe

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★★★★★

4.9 from 129 reviews

Outrageous Pretzel Peanut Butter Reese’s Cookies combine a rich peanut butter dough with a mix of sweet and salty add-ins like mini Reese’s Peanut Butter Cups, Reese’s Pieces, pretzels, peanut butter chips, dark chocolate chips, and optional roasted peanuts. Baked until lightly golden on the edges and soft in the center, these cookies offer a delightful chewy texture and an indulgent explosion of flavors perfect for peanut butter and chocolate lovers.

Ingredients

Scale

Wet Ingredients

  • 1 cup butter (2 sticks, salted)
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 1 cup peanut butter (creamy, I like 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 (Reese’s brand preferred)
  • 1 cup dark chocolate chips (half chopped)
  • 1/2 cup roasted peanuts (optional)

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a few baking sheets with parchment paper or silicone mats to prevent sticking.
  2. Beat butter: In a large bowl or stand mixer, beat 1 cup of butter for about 2 minutes until smooth, scraping the bowl sides and bottom occasionally for even mixing.
  3. Add sugars: Add 3/4 cup granulated sugar and 1 cup packed brown sugar to the butter. Beat for 2 more minutes until the mixture is light and fluffy with no chunks of butter remaining.
  4. Mix in peanut butter: Add 1 cup creamy peanut butter to the butter and sugar mixture and mix thoroughly until combined.
  5. Add eggs and vanilla: Incorporate 2 large eggs and 1 1/2 teaspoons vanilla extract, beating well and scraping the sides and bottom to ensure even distribution.
  6. Combine dry ingredients: In a separate bowl, mix 2 cups of all-purpose flour with 1 teaspoon kosher salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Spoon and level the flour for accuracy.
  7. Add dry ingredients to wet: Gently beat the flour mixture into the wet ingredients, stopping while some flour streaks remain to avoid overmixing.
  8. Prepare mix-ins: Quarter the mini Reese’s Peanut Butter Cups. Chop half of the Reese’s Pieces candy and half of the dark chocolate chips for varied texture. Coarsely chop the pretzels.
  9. Set aside toppings: Reserve a handful of any mix-ins for pressing on top of the cookies later.
  10. Fold in mix-ins: Using a rubber spatula, carefully fold in peanut butter chips, quartered Reese’s cups, all Reese’s Pieces, chopped pretzels, dark chocolate chips, and optional roasted peanuts. Handle gently to avoid breaking the Reese’s cups.
  11. Scoop dough: Use a 1/4 cup measuring cup or a large cookie scoop to portion dough balls. Place them 2 inches apart on prepared baking sheets, fitting 8-12 per half sheet.
  12. Bake: Bake cookies for 9-11 minutes at 350°F, until edges are a very light golden color and set, but centers remain slightly shiny and soft.
  13. Shape cookies: Immediately after removing from the oven, use a spoon to gently push cookie edges toward the center to create a rounded shape with a thicker, chewier center. Do this within 30-60 seconds while warm.
  14. Press reserved mix-ins: While cookies are still warm, press the reserved mix-ins into the top surfaces for an attractive finish.
  15. Cool and enjoy: Transfer cookies to a wire rack to cool. Serve warm with milk for the best experience.

Notes

  • Use a stand mixer or hand mixer for best creaming results when mixing butter and sugar.
  • Do not overmix after adding dry ingredients to maintain a tender cookie texture.
  • Quartering and chopping candy pieces improves cookie texture and ensures even distribution.
  • Pressing the edges inward after baking helps create a chewy and thicker center.
  • You can omit roasted peanuts if you prefer a nut-free version.
  • Store cooled cookies in an airtight container for up to 5 days to maintain freshness.
  • Reheat cookies briefly before serving for a soft, melty treat.

Keywords: peanut butter cookies, Reese's cookies, pretzel cookies, chocolate peanut butter cookies, peanut butter Reese's cups, chewy cookies, chocolate chip cookies

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