Hey there! I know it’s been a beat since my last post, which I apologize for. I recently switched to night shifts so I’ve been taking some time to adjust to that. It’s not too shabby though! There’s a great team of people around me at night (as there was on days), so I definitely feel supported when I have questions. Trust me. As a new nurse, I have plenty of questions. I’m officially off of orientation and will start taking patients without preceptor guidance though, which is super exciting!
In order to thank the preceptors I had while orienting (similar to mentors), I decided to make them something. In typical Kalli fashion, I decided to choose a sweet treat with a peanut butter focus. SHOCKER, right?! Nope. Not really. I can’t help it though people…I just really really love peanut butter. Heaven forbid my future children have a nut allergy….
I whipped up these babies and they came out so soft. Plus they have an apparent peanut butter flavor that does not overwhelm anyone. That is important because that means people who really love peanut butter will love these, but people who just somewhat like peanut butter will also enjoy them. I threw in the reese’s pieces and chocolate chips to add an additional pop of flavor. You’re welcome!
Just as with many recipes out there, I started this recipe by sitting out my 2 sticks (1 cup) of unsalted butter and 2 eggs on the kitchen counter in order to reach room temperature. This usually takes around 20-30 minutes in my kitchen, depending on how hot it is out. Texas heat, ya know?
Once they have reached room temperature, place the butter in the bowl of a stand mixer (or use a hand mixer) and beat on medium speed for one minute. I do this just to begin breaking down the fats and soften the butter. After one minute, add in the granulated sugar and brown sugar and beat on high speed for around 2 minutes. It is done when the texture is light and fluffy (meaning no sugar lumps) and a light cream color is showing. Scrapes the sides and give it another brief mix.
Turn the mixer to low speed and add one room temperature egg, allowing it to combine fully. Then add the second egg, and allow it to mix completely again. Add your vanilla extract at this point, just until combined.
Grab your peanut butter. I used creamy Jif peanut butter, but you are welcome to use crunchy peanut butter instead! Just don’t use the natural peanut butters because of the lack of oils and such involved. Scoop whatever peanut butter you choose into the mixer and turn the speed up to medium until you have a creamy, smooth texture. We want to make sure your butter and sugar have truly mixed with your peanut butter, otherwise what’s the point?
Scoop your flour, baking powder, baking soda, and salt into a medium sized bowl. Give the dry ingredients a quick stir.
Turn your mixer to low speed and slowly add in dry ingredients to the wet ingredients. Just mix until everything is combined. We don’t want to over mix here and make our cookies like rocks, right? That sounds like the opposite of the peanut butter party I had in mind! Feel free to scrape the sides of the bowl here as well.
Lastly, add in your reese’s pieces and chocolate chips. Either give a quick mix using low speed on the mixer or fold them in with a rubber spatula. Your mix will be smooth and light, but still thick.
At this point you will cover your bowl with saran wrap and place in the fridge for at least two hours. This is just to tighten up the dough in order to avoid immediate spreading in the oven.
Once it has chilled long enough and you are ready to start baking them, start by preheating the oven to 350°. I keep a thermometer in my oven during preheating in order to make sure I’m baking at an accurate temperature. Once the oven has preheated to the right temperature, grab your baking sheet and line it with either a silicone baking mat or parchment paper.
Take your dough out of the fridge. If the dough has been in there for many hours and it is too firm to scoop (which mine was still soft out of the fridge), let sit out for 15-20 minutes. I used my handy dandy ice cream scoop to just spoon the dough onto the tray. My scoop holds 2 tablespoons worth of dough, which turned out to be the perfect amount for each cookie, in my opinion. I fit 12 cookies per baking sheet.
Place your unbaked cookies in your preheated oven. Bake them for around 12-14 minutes. They are done when the edges are golden and the cookie is slightly set. Be careful not to overbake these, because peanut butter items are easy to dry out. They may look slightly underdone on the top since you’re used to seeing the super rich golden color straight out of the oven but these won’t be like that, so just be aware.
Remove your tray from the oven and let sit for 4-5 minutes before placing on a rack to let them completely cool. Once cool, keep these in an airtight container at room temperature.
Have a wonderful rest of the day! Tell me, what’s your favorite peanut butter treat?
Peanut Butter Cookies with Reese’s Pieces
Prep Time: 15 minutes Chill Time: 2 hours minimum Cook Time: 14 minutes
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs, at room temperature
- 2 1/2 teaspoons vanilla extract
- 1 1/4 cup creamy peanut butter (I used Jif)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup reese’s pieces
- 1/2 cup semi-sweet chocolate chips
- Grab room temperature butter and mix on medium speed for one minute using a stand or hand mixer. Add in granulated and brown sugar and beat on high speed for 2 minutes, until light and fluffy in color and texture. Scrape sides of bowl.
- On low speed, add one egg at a time, making sure to fully combine each egg into the mixture.
- Still using low speed, mix in the vanilla extract.
- Add peanut butter and turn mixer to medium speed. Mix until the peanut butter is fully combined and the mixture is smooth and creamy.
- In a separate bowl, combine your flour, baking soda, baking powder, and salt.
- With the mixer running on low speed, slowly add in the flour mixture. Mix just until combined. Scrape the sides of the bowl, if needed.
- Add reese’s pieces and chocolate chips. Either fold them in or mix on low speed with mixer, until just combined.
- Cover and chill dough for at least 2 hours.
- Once dough has chilled, preheat oven to 350° and line baking sheets with either a silicone baking mat or parchment paper.
- Scoop 2 Tablespoons worth of dough onto baking sheet for each cookie. I fit 12 cookies on each tray. Place in oven and bake for around 12-14 minutes each. The cookies are done when the tops are set and the edges are lightly browned.
- Remove from the oven and leave on the sheet for 4-5 minutes before moving to a cooling rack. Once cool, store in an airtight container at room temperature.