Reese's Thins Peanut Butter Cookies
Chewy peanut butter cookies topped with Reese’s Thins—easy, chocolatey, and addictive!
Servings: 30 cookies
Calories: 167kcal
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 30 Reese's Thins Candies
- ¼ cup granulated sugar for rolling optional
Instructions
- Preheat oven to 375℉.Line two baking sheets with parchment paper. Silicone mats can also be use. Unwrap candies and set aside.
- Cream together the butter and sugars in a stand mixer or with a hand held mixer until fluffy. About 2 minutes total. Add the egg and mix in to combine. Add peanut butter and vanilla and mix until smooth and creamy.
- In a bowl whisk together the flour, salt and soda and add to wet mixture. Mix this in JUST until combined. It is important to not over mix.
- Using a medium cookie scoop, scoop dough into balls. This is about 1 ½ Tablespoons of dough. I like to roll the sides of the cookie ball in the extra sugar. This just gives it a classic look. Leaving about 2 inches between scoops.Bake at 375℉ for about 10 minutes. They should just be starting to crack and appear done on the sides. It is super important not to over bake!
- Remove from oven and immediately press unwrapped candy into center of cookie.
- Allow to cool for 2-5 minutes then remove to wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 167kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 123mg | Potassium: 90mg | Fiber: 1g | Sugar: 11g | Vitamin A: 108IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg
