Introduction
Reese Pieces Cookies (Crispy-Edge Version) are the ultimate treat for anyone who adores the perfect balance of peanut butter and chocolate in cookie form. These delectable treats feature crispy, golden-brown edges with soft centers packed with colorful Reese’s Pieces candies that melt slightly during baking, creating pockets of peanut butter goodness. If you’re searching for a crowd-pleasing dessert that combines nostalgic Reese Pieces Cookies with innovative baking techniques for the perfect texture, you’ve come to the right place. Whether you’re a fan of traditional Reese’s Pieces Cookies or looking to expand your peanut butter dessert repertoire, this recipe delivers irresistible results every time.
Nutritional Benefits
While these cookies are certainly an indulgence, they do offer some nutritional benefits when enjoyed in moderation. The peanut butter provides protein and healthy fats, while the dark brown sugar adds depth of flavor with traces of minerals like iron and calcium.
| Nutrition | Amount per Cookie |
|---|---|
| Calories | 220 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 180mg |
| Carbohydrates | 26g |
| Fiber | 1g |
| Sugar | 16g |
| Protein | 4g |
Ingredients & Substitutions
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| 1 cup unsalted butter, melted and cooled | Provides richness and helps create crispy edges | Coconut oil (for dairy-free option, but flavor will change) |
| 1 cup creamy peanut butter | Core flavor component | Almond butter, sunflower seed butter (for allergies) |
| 1 cup granulated sugar | Sweetness and crispness | Coconut sugar (less sweet, more caramel notes) |
| 1 cup dark brown sugar, packed | Moisture, chewiness, deeper flavor | Light brown sugar or additional granulated sugar + 1 Tbsp molasses |
| 2 large eggs | Structure and binding | Flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water) |
| 2 tsp vanilla extract | Flavor enhancement | Almond extract (use half the amount) |
| 2½ cups all-purpose flour | Structure | 1:1 gluten-free flour blend |
| 1 tsp baking soda | Leavening | 1 tsp baking powder (cookies will be puffier) |
| 1 tsp salt | Flavor enhancement | ½ tsp salt for reduced sodium |
| 2 cups Reese’s Pieces candies | Mix-in for flavor and texture | Mini Reese’s Cups, chocolate chips + ¼ cup peanut butter chips |
| Flaky sea salt (optional) | Finishing touch for flavor contrast | Omit if desired |
Equipment Needed
– Stand mixer or electric hand mixer
– Large mixing bowl
– Medium mixing bowl
– Measuring cups and spoons
– Rubber spatula
– Baking sheets
– Parchment paper or silicone baking mats
– Cookie scoop (2 tablespoon size)
– Wire cooling rack
– Airtight container for storage
Step-by-Step Instructions
1. Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix wet ingredients: In a large bowl, combine the melted and cooled butter with the peanut butter until smooth. Add both granulated and brown sugars, beating until light and fluffy, about 2-3 minutes.
3. Add eggs and vanilla: Mix in the eggs one at a time, then add the vanilla extract, ensuring everything is well incorporated.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Create cookie dough: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep your Reese Pieces Cookies (Crispy-Edge Version) tender.
6. Add candy: Gently fold in 1½ cups of the Reese’s Pieces Cookies candies, saving the remaining ½ cup for topping.
7. Chill (optional but recommended): For best results, chill the dough for 30 minutes. This helps develop flavors and prevents excessive spreading.
8. Portion: Using a cookie scoop, measure out 2-tablespoon portions of dough and roll into balls. Place on prepared baking sheets about 2 inches apart.
9. Top with extras: Press a few of the reserved Reese’s Pieces into the top of each cookie ball, then sprinkle lightly with flaky sea salt if desired.
10. Bake for perfect edges: Bake for 11-13 minutes until the edges are golden brown but the centers still look slightly underdone. This is the secret to achieving those perfect crispy edges!
11. Cool properly: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Troubleshooting & Pro Tips
– Too flat? If your cookies spread too much, add 1-2 tablespoons more flour to the remaining dough and chill before baking.
– Too thick? Slightly flatten the cookie balls with your palm before baking.
– For extra crispiness: Use more white sugar than brown sugar.
– For softer centers: Slightly underbake the cookies by 1 minute.
– Even baking: Rotate your baking sheets halfway through baking time.
– Candy melting issues: If your Reese’s Pieces are melting too much, try freezing them for 30 minutes before adding to the dough.
– Enhanced flavor: Let the dough rest overnight in the refrigerator for deeper flavor development.
Storage & Make-Ahead Tips
– Room temperature: Store in an airtight container at room temperature for up to 5 days.
– Freezing baked cookies: Cooled cookies can be frozen in an airtight container for up to 3 months. Thaw at room temperature for 1-2 hours before serving.
– Freezing cookie dough: Form dough balls and freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
– Freshness trick: Place a slice of bread in the cookie container to maintain moisture and prevent cookies from hardening.
Conclusion
These Reese Pieces Cookies (Crispy-Edge Version) offer the perfect combination of crispy edges and soft, chewy centers studded with colorful candy pieces. The marriage of peanut butter and chocolate creates an irresistible flavor profile that’s hard to beat. While they may seem like a simple treat, the techniques used to achieve those perfect crispy edges elevate them to bakery-quality status. Whether you’re making these Reese’s Pieces Cookies for a special occasion, holiday gathering, or just because you’re craving something sweet, they’re sure to disappear quickly. Don’t be surprised when friends and family request this recipe after the first bite!
FAQ
Q: Can I make these cookies without a stand mixer?
A: Absolutely! You can use a hand mixer or even mix by hand with a wooden spoon, though it will require more effort to properly cream the butter and sugars.
Q: Why did my cookies not get crispy edges?
A: The crispy edges come from the proper ratio of butter to sugar and adequate baking time. Make sure your oven is properly preheated and try baking a minute longer if needed.
Q: Can I make these cookies gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different but still delicious.
Q: How can I make these cookies less sweet?
A: Reduce both sugars by ¼ cup each and consider using dark chocolate chips in place of some of the Reese’s Pieces.
Q: Why chill the dough?
A: Chilling helps solidify the fats, reducing spread during baking and allowing flavors to develop. It also helps achieve that perfect crispy-edge, chewy-center texture.
Follow me on Pinterest for more Reese Pieces Cookies (Crispy-Edge Version). If you love these cookies, you might also enjoy my Homemade Reese’s Eggs recipe for another delicious peanut butter chocolate treat!