Welcome to recipe three of my classic candy-themed Christmas cookie extravaganza. This peanut butter cookie recipe is inspired by Reese’s Peanut Butter cups, of course! A chewy, salty-sweet cookie packed with Reese’s Pieces and mini Reese’s cups.
Check out the other recipes from this series:
This milk chocolate-dipped peanut butter confection was created in 1928 by H.B. Reese, former dairy farmer and shipping foreman for Milton S. Hershey. Reese established the Harry Burnett Reese Candy Co. in the basement of his Hershey, PA home. Reese used Hershey chocolate in his candies from the beginning. Due to the popularity of his PB cups, he eventually discontinued his other lines. At Harry’s death in 1956, the company was left to his six sons who merged with the Hershey Chocolate Corporation. Reese’s is currently the best-selling candy brand in the US and the fourth bestseller globally!
Use up your leftover Reese’s candies with some of these recipes from fellow food bloggers! Or try making your own Reese’s cups here.
Reese's Lover’s Cookies
1 ¼ cups whole wheat pastry flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup butter or margarine, softened
½ cup peanut butter
¼ cup shortening
½ cup granulated sugar
½ cup packed light brown sugar
1 egg, beaten
1 cup Reese’s pieces
1/2 cup Reese’s minis
Sift or whisk together flour, baking soda, baking powder and salt.
In a separate bowl combine butters and shortening.
Combine wet and dry ingredients.
Refrigerate overnight or for at least 1 hour.
Shape dough into 1 ¼ inch balls or use cookie scoop.
Place 3 inches apart on greased cookie sheet.
Flatten in crisscross pattern with a fork dipped in powdered sugar.
Sprinkle with additional powdered sugar.
Bake at 350ºF for 8-10 minutes or until light golden brown.
Cool for 2 minutes on cookie sheet and then move to wire rack.