Ultimate Reese’s Puffs Peanut butter cookies
I’m a product of the 90’s. And like any 90’s baby out there, I grew up on sugar cereal. I pride myself on the fact that I have sampled every cereal out there and have come to the conclusion I am best fit for judging what gets the number 1 spot in sugar cereal. And the absolute, definite, unarguable choice would be Reese’s Puffs. However, I will note that as a grown adult, I can hardly consider this breakfast and rather a decadent dessert, but no matter, because that’s exactly what I’ve done with these cookies.
Melt in your mouth peanut butter goodness
Picture, the richest, creamiest peanut butter cookie, but then add crushed up Reese’s puffs, chunks of the cereal, and don’t worry, if you thought it wasn’t rich enough yet, I went ahead and took the liberty of adding peanut butter chips into the dough.
These cookies are perfect for a lazy Sunday at home, meeting the in-laws, or celebrating your baby’s first day of school. They are sweet, rich, and incredibly easy to put together. And best part is, they’ll take you right back to Saturday morning, eating your favorite cereal out of the bowl, with the weird straw thing that was so cool back then…
The crunch of the Reese’s puffs sets this cookie apart
What You’ll Need For These Cookies:
You’re not a cheap wine type of gal. Because every time you go down that route, you wake up the next morning with instant regret. Don’t be the “cheap wine” cookie girl, splurge on those quality ingredients. Trust me, they really make a difference.
Unsalted Butter: this really is such a key ingredient! You want to control how much salt goes into any recipe. And when you use salted butter, you give up all control!
Brown Sugar: I like to use brown sugar for this recipe. It keeps the cookies soft and chewy. Light brown sugar preferred.
2/3 Cup Peanut Butter: What’s a peanut butter cookie without peanut butter? Make sure to use the good stuff like Jiff or Skippy. No natural peanut butter for this one!
Eggs: Do yourself a favor and buy those organic eggs, friend.
All Purpose Flour: My favorite brand is King Arthur. And it really does make a difference to buy the more expensive one. It’s better quality, which results in a better cookie!
Reese’s Puffs Cereal: You’ll be using two forms of it for this cookie. The first, will need to be blended. The second, is chopped up. BUY BRAND NAME!
Baking Soda: Buy a small box and make sure it’s fresh!
Salt: Baked Foods NEED salt. Otherwise they’re obnoxiously sweet. The salt enhances the flavor. Just trust me, okay?
Reese’s Peanut Butter Chips: I found these at my nearest Kroger store in the baking section.
Ultimate Reese's Puffs Peanut Butter Cookies
Ingredients
- 1/2 cup crushed Reese's puffs
- 2 1/2 cup flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoon unsalted butter
- 2 cup light brown sugar
- 2/3 cup peanut butter
- 2 eggs
- 1 cup Reese's puffs
- 1 cup peanut butter baking chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Blend 1 cup of Reese's puffs in blender. After blended, it should equal approximately 1/2 cup for the recipe.
- In a separate bowl, combine flour, baking soda, salt, and blended Reese's puffs. Stir and set aside.
- In stand mixer, with paddle attachment, beat butter and sugar for 3-5 minutes. Make sure to beat well on medium-high.
- Once mixture is creamed, add your peanut butter and eggs to mixture. Beat for another 3 minutes on medium-high.
- Once fully incorporated, turn your mixer to low and add your dry ingredients slowly. Stop mixing once combined. Do not over mix your dough!
- Stir in your peanut butter chips and Reese's puffs.
- Roll dough into 3 ounce balls. You will make approximately 16 cookies.
- Place in oven for 10 minutes. Let cool for a few minutes, once out of the oven and then enjoy!