Total Time:Description
Base recipe from Sally’s Baking Addiction
Ingredients
For the caramelized Reese’s Puffs:
- 3.5 oz Reese’s Puffs
- .5 oz nonfat dry milk powder
- 1 tbsp sugar
- 1/4 tsp salt
- 3 tbsp unsalted butter, melted
For the cookie dough:
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup + 2 tbsp packed light brown sugar
- 1 large egg, at room temperature
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- If you don’t feel like doing the extra step, you can just use plain Reese’s Puffs! But if you do, prepare the caramelized Reese’s Puffs: combine all the ingredients in a bowl and toss until the cereal is well-coated in butter. Spread out on two baking sheets lined with parchment paper and bake in the preheated oven until they caramelize, for approximately 35 minutes. Remove and let cool to room temperature while you prepare the rest of the dough.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips and Reese’s Puffs. Dough will be thick and soft.
- Cover and chill the dough in the refrigerator for 1 hour and up to 3 days. If chilling for longer than a few hours, though, allow the dough to sit out at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread that much.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop cookie dough into large balls, about 3 Tablespoons of dough per cookie (about 60g, it’s a lot!), and place 8 balls onto the cookie sheets. Gently press down on each ball to *slightly* flatten.
- Bake each batch for 14–15 minutes, or until the edges appear set and lightly browned on the sides. The centers will still look very soft.
- Cool cookies for 10 minutes on the baking sheet. Transfer to wire rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.