This is a twist on my peanut butter blossom cookies.
It started when I wanted to use the dough for more than one type of cookie - because 1 batch makes A LOT of cookies and I didn't need that many PB Blossoms at the time.
So I decided to split the dough and add some peanut butter candies to it - it was a great idea! (This dough has a light peanut butter flavor, so it's not overpowering- it's like a hybrid between a chocolate chip cookie dough and a peanut butter cookie dough.)
I actually prefer these OVER the PB Blossoms (I know, crazy. Right??)
I still did the same sugar coating technique because it's one of my favorite additions to most drop cookies <3
Reese's Pieces Peanut Butter Cookies
1/2 cup (1 stick) softened unsalted Butter
1/2 cup packed Light Brown Sugar
1/2 cup Granulated Sugar
1/2 cup creamy Peanut Butter
1 large Egg
2 Tbspn Milk
1 tspn Vanilla Extract
1-3/4 cups All Purpose Flour
1 tspn Baking Soda
1/2 tspn Salt
1/3 cup Granulated Sugar - For Coating Dough Balls
1 bag of Reeses Mini Pieces Candies
Preheat oven to 375 degrees F.
Put the 1/3 cup Granulated Sugar - for coating dough balls- in a shallow, small bowl and set aside.
Cream wet ingredients together: butter, brown sugar, granulated sugar, and peanut butter. Add in the egg, milk and vanilla. Mix JUST UNTIL fully combined - do not over mix.
In a separate dish combine the dry ingredients: flour, baking soda and salt.
Mix the dry ingredients into the wet ingredients and mix until fully combined.
Fold in the Reese's Pieces.
Portion your cookies into teaspoon size dough balls or use a cookie scoop. Roll the balls in sugar & bake them for 10 minutes...
Coat each dough ball in the granulated sugar you reserved for coating.
Place your completed dough balls on an ungreased cookie sheet that is lined with a silicone sheet or parchment paper. (This recipe needs 5 sheets.)
Bake for 10 minutes on the middle rack of your oven preheated at 375 degrees F.
They are good at room temperature in an airtight container for up to 1 week; or frozen up to 3 weeks.
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