Now for the scooping. I line my baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze. I use a small cookie scoop (about 1.5 tablespoons) to portion the dough. This ensures they all bake evenly and stay truly “bite-sized.” I roll each scoop into a rough ball and place them about 2 inches apart on the sheet. A key tip I learned: I press 2-3 extra chocolate chips and a small piece of Reese’s cup onto the top of each dough ball. This makes them look bakery-perfect when they come out, with melty chocolate and peanut butter right on the surface.
I bake them one sheet at a time in the center of a preheated oven. The magic happens fast, usually in 9-11 minutes. You want the edges to be just set and golden, but the centers should still look soft and slightly underdone. They will firm up as they cool. This is the secret to a soft, chewy center. I pull them out and let them cool on the baking sheet for 5 full minutes—this allows them to set without overcooking. Then, I transfer them to a wire rack to cool completely. The smell in my kitchen at this point is pure torture in the best possible way.
Pro Tips for Best Results
I tested the Reese’s incorporation three different ways: folding chopped cups into the dough, pressing a whole mini cup into the center of each ball, and using the “baking bits.” Folding chopped cups was the clear winner. The whole mini cup sank and created a crater. The baking bits didn’t melt properly. Chopping the cups gives you those perfect, uneven pockets of molten peanut butter and chocolate throughout every single bite.
Here’s what I learned the hard way about the dough: if it feels too sticky or soft after mixing, don’t add more flour. That leads to dry, cakey cookies. Instead, cover the bowl and chill the dough for 30 minutes. This firms up the butter and peanut butter, making the dough easier to handle and preventing excessive spreading in the oven. It also deepens the flavors. If I have time, I always give it a quick chill.
For the absolute best texture, I slightly underbake them. I set my timer for 9 minutes and check. The cookies should look puffed and the edges just barely golden. They will look too soft in the middle, but they continue to cook on the hot baking sheet. Letting them cool on the sheet is the final, crucial part of the baking process. This method guarantees a crispy edge and a fabulously soft, gooey center that stays that way for days.
Common Mistakes to Avoid
My first batch turned into one giant, flat cookie puddle because I used natural peanut butter. I thought, “It’s just peanut butter, how different can it be?” The answer is very. The oils in natural peanut butter separate and don’t emulsify with the dough properly, causing catastrophic spreading. Use a conventional creamy peanut butter with stabilizers. It’s the binder that holds everything together.
Another early mistake was not letting my butter soften properly. I microwaved it for a few seconds, and it became partially melted. Melted butter, while great for some cookies, makes these spreads too thin and greasy before the structure can set. Your butter should be cool to the touch but yield easily to gentle pressure—able to hold a thumbprint without being oily. True room-temperature butter is key.(See the next page below to continue…)