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    Home » Recipes » Desserts » Cookies » Reese’s Double Peanut Butter Cookies

    Reese’s Double Peanut Butter Cookies

    Published: Oct 3, 2014 · Modified: Apr 28, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    A stack of Reese's DoublePeanut Butter Cookies

    Reese’s Double Peanut Butter Cookies are packed with peanut flavor with both Reese’s chips and peanut butter.  Nothing says comfort food like the PERFECT peanut butter cookie.  This recipe never lets us down and perfect with a glass of milk.

    Reese's Double Peanut Butter Cookies with glass of milk

    Natalie has always been my peanut butter lover.  She took a peanut butter sandwich to school almost every day. When she was in elementary school, she found this recipe on Hersey’s website and it has been one of her favorites.  I made a batch this weekend and will be sending them to her to enjoy.  The peanut butter chips give these a little something extra, not that criss cross peanut butter cookies aren’t great, but we all need some variety.  She prefers these over the traditional.

    Reese's Double Peanut Butter Cookies close-up
    A stack of Reese's Double Peanut Butter Cookies

    Reese’s Double Peanut Butter Cookies

    Author: Barbara Curry
    Reese’s Double Peanut Butter Cookies are packed with peanut flavor with both Reese’s chips and peanut butter.  Nothing says comfort food like the PERFECT peanut butter cookie.  This recipe never lets us down and perfect with a glass of milk. 
    5 from 1 vote
    Print Pin
    PREP: 10 minutes minutes
    COOK: 12 minutes minutes
    Servings: 24

    Ingredients
     

    • ½ cup butter room temp
    • ¾ cup sugar
    • ⅓ cup peanut butter creamy
    • 1 egg
    • 1 teaspoon vanilla
    • 1¼ cups flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup Reese’s peanut butter chips
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    Instructions
     

    • Preheat oven to 350º. Line cooke sheets with parchment.
    • 2.Beat butter, sugar and peanut butter in mixing bowl until light and fluffy. Add egg and vanilla. Beat well.
    • 3.Whisk together flour, baking soda, and salt, gradually add to peanut butter mixture beating well. Add peanut butter chips and mix on low speed. Using a 2 tablespoon ice cream scoop, drop onto prepared cookie sheets.
    • 4.Bake for 12-16 minutes.

    Nutrition

    Serving: 1serving | Calories: 144kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 110mg | Potassium: 31mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Calcium: 5mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Comments

    1. Nancy Turner says

      April 20, 2020 at 5:36 pm

      Barbara, Just made the peanut butter cookie, sampled one still warm from the oven, and it was fabulous! So light, yet little crisp around the edges!
      You and your daughters are amazing cooks.
      Thanks,
      Nancy
      4/20/2020

      Reply
      • Barbara Curry says

        April 21, 2020 at 1:41 pm

        Sometimes the basic cookies are the best!

        Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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