Reese’s Pieces, being made of peanut butter and a crunchy, non-chocolate candy shell, are among the few commercial candies that I can still eat on my migraine diet. This is excellent news, because I’ve always loved them.
What makes Reese’s Pieces even more delicious? When they’re miniature, and mixed into peanut butter cookie dough. While this original recipe from Hershey’s Kitchens used full-sized candies, I chose to go with miniatures because, well, I wanted there to be more of them in each cookie. The end result is delicious, though next time I’ll bake these cookies for a few minutes less than I did yesterday so they can stay a bit softer. Peanut butter cookies get dry when they’re baked even just a minute too long, and the cookies are a bit harder today than I’d like them to be…although this hasn’t stopped me from eating them, of course.
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter, softened
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup miniature Reese’s Pieces candies (available in the baking asile)
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
In a small bowl, stir together flour, baking soda, and salt; set aside.
In a mixing bowl fitted with the paddle attachment, cream together butter, sugar, brown sugar, peanut butter, egg, and vanilla extract until light and fluffy.
Add flour mixture and beat until a soft dough forms. Stir in candies.
Using a 1-inch cookie scoop, drop scoops of dough onto prepared baking sheets about 2 inches apart.
Bake for 9-11 minutes, until cookies are set at the edges but still appear puffy in the middle. Remove from oven and allow to cool on baking sheets for about 3 minutes, then remove to a wire rack to cool completely.
Store in an airtight container at room temperature. Makes 3 dozen cookies.