So, About These Ridiculously Good Cookies…
OK, picture this. It’s one of those rainy afternoons when you just can’t for the life of you find your umbrella, the cat’s eyeing your sandwich, and your sweet tooth starts shouting louder than the weather forecast on TV. That’s usually when I remember I’ve got a bag of Reese’s peanut butter chips hiding in the pantry. I first made these cookies after a friend insisted (would not take no, bless her) I had to try her family’s not-so-secret recipe. Let’s just say after one batch, I was hooked, and things got a bit…competitive over the cookie tin. There’s even a hole in my favorite tea towel as proof. True story.
Why I Turn to These Cookies (More Than I Probably Should)
I make these when I’m having a tough day or, honestly, when I’m too lazy to make something that needs a mixer. My family goes absolutely bonkers for them; if I don’t squirrel away a few in a separate jar, they’re gone by midnight (and that’s not even an exaggeration). What’s funny is that, for such a simple recipe, people will actually beg for the how-to. I’ve tried tweaking it here and there – once, I doubled the chips, and they practically fell apart in my hands. Still tasted brilliant, but maybe don’t do that. Unless you like cookies you have to eat with a spoon, which is actually not a half-bad idea.
The Stuff You’ll Need (And Some You Might Not!)
- 1 cup (225g) unsalted butter, softened (or, let’s be real, salted works too if that’s all you’ve got; I use Kerrygold if I’m feeling fancy but supermarket own brand is grand)
- ¾ cup granulated sugar (my mum always used Demerara but honestly, any basic white sugar works)
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract (if you’ve run out, almond extract gives a funky twist – not exactly classic, but good in a pinch)
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt (I usually just eyeball this, no drama)
- 1 ½ cups Reese’s peanut butter chips (but if you can’t find the brand, any peanut butter-flavored morsels do okay; just don’t use actual chopped up peanut butter cups – trust me, cleanup’s a nightmare)
- Optional: a handful chopped salted peanuts (for crunch, or when you’ve got someone who likes a little salt with their sweet)
How I (Mostly) Get Them Right…Directions, Kinda
- Heat your oven to 350°F (or just shy of 180°C for those UK folks like me). Line a couple of baking trays with parchment. I sometimes skip the paper and just grease the tray, but parchment makes me feel like a proper baker.
- Cream the butter and both sugars together until smooth. This is where I usually attempt to whip by hand, but halfway through, I switch to a wooden spoon or that sad old hand mixer. If it looks a bit grainy, no problem – it always comes together after the next step.
- Add the eggs, one at a time, and mix after each. Stir in the vanilla. At this point, I often taste the dough, because why not. No one ever got hurt from a nibble (though my husband would argue otherwise).
- In another bowl (if you can be bothered – sometimes I just dump everything in one go), whisk flour, baking soda, and salt.
- Gradually add the dry bits into the wet bowl. It’ll look thick and a bit stubborn; just keep mixing. This is where you build those biceps.
- Stir in the peanut butter chips (and nuts, if using). The dough will be pretty chunky, but that’s the sweet spot.
- Drop spoonfuls onto your trays (I use a heaping tablespoon, but sometimes just scoop with my hands if the spoons are all dirty – don’t judge). Leave a good 2 inches in between because these babies spread out a bit.
- Bake for 10-12 minutes. They’re done when the edges are just golden. They might look a bit underbaked in the middle, but that’s perfect, trust me.
Personal side note: This is where I burn my tongue every time because I can’t wait for them to cool down. - Let 'em rest on the sheet for a few minutes, then bung them onto a rack to cool properly (unless you want to eat them warm, which is a very, very good idea).
Cookie Wisdom I Learned the Hard Way…Notes
- If you overbake, you get crunchy more than chewy – which, depending on your mood, could be a win or disappointment.
- I tried using natural peanut butter once. Cookie dough was like scoopin’ out wet concrete. Stick to regular, shelf-stable stuff for add-ins.
- A sprinkle of sea salt right on top before baking really jazzes things up. Actually, it’s downright addictive.
My Experiments…Cookie Variations That Sometimes Worked
- Once swapped half the flour for oat flour – cookies came out a bit more crumbly but way nuttier. Not bad.
- Chucked in a handful of dark chocolate chips once; folks loved the combo. Highly recommend.
- Tried using white chocolate chips instead of peanut butter ones… eh, not my favorite, but kids devoured them anyway.
Do You Need Fancy Stuff? Equipment Chat
No stand mixer? No drama. A good old wooden spoon works, though you’ll likely need a fair bit of elbow grease for the creaming part – consider it an arm workout. I sometimes use a soup spoon to drop out the dough instead of a fancy cookie scoop. Works a treat. Oh, and for cooling racks, I’ve made do with the wire shelf thingy from my oven in a pinch (don’t tell the purists).
Storing Leftovers (If That Ever Happens!)
Keep these in a tin with a tight lid – they’ll hang around for a good 3 to 4 days. Or so I’ve been told; honestly, in my house, they’re usually just…gone. I read here that popping in a slice of bread helps keep them chewy, so maybe try that if yours last longer than mine do.
The Way We Serve Them
My brother likes them with vanilla ice cream, straight out of the freezer. I like them with a good mug of tea while watching really old sitcom reruns. Family tradition: someone always tries to sneak one before dinner; no one’s succeeded without being caught (yet).
My Hard-Won Cookie Pro Tips
- Let the cookies cool fully on the tray for a few mins before moving, or they just fall apart (I once tried rushing this part and there were cookie casualties all over the kitchen. Sad times).
- Actually, I find it works better if I chill the dough for 20 minutes before baking – the cookies spread a bit less, and the flavor’s deeper. But if you’re in a hurry, it’s not the end of the world if you skip it.
People Actually Ask Me…FAQ Time
- Can I freeze the dough?
- Yep, and I do all the time. Just shape the dough into little mounds, freeze ’em, bag ’em up, and bake straight from frozen (add a minute or two). So handy for late-night cravings.
- Do I have to use Reese’s chips?
- Not at all. Any peanut butter chips work – heck, one mate even used broken up peanut brittle, which was wild, but pretty tasty. Or you could try Hershey's for a slightly different taste.
- Why do my cookies spread too much?
- More often than not, it’s butter that’s melted to start with. Try using butter that’s just soft, not melty, and maybe chill the dough. Or if it’s a super hot day, put the tray in the fridge for a mo’ before baking. (Happens to the best of us.)
- Can I make these gluten free?
- Haven’t tried personally but heard this method (using a 1-to-1 GF flour mix) works for similar recipes. Give it a lash and let me know how it goes?
Honestly, these Reese’s peanut butter chip cookies are pure comfort. Every batch’s come with a story round here. All told, whether you’re baking for yourself, your best mate, or just for the biscuit tin, they’ve got your back. And if they don’t last the day, well, you know who to blame.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups Reese’s peanut butter chips
Instructions
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1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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3Beat in eggs, one at a time, then add vanilla extract and mix until well combined.
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4In a separate bowl, whisk together flour, baking soda, and salt. Slowly add dry ingredients to wet mixture, mixing until just combined.
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5Gently stir in the Reese’s peanut butter chips.
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6Drop tablespoonfuls of dough onto prepared baking sheets. Bake for 10-12 minutes or until edges are golden. Let cool on wire racks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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