Description
Delicious Reese’s Sandwich Cookies feature soft, chocolatey peanut butter cookies filled with creamy peanut butter frosting and loaded with Reese’s Pieces candy for extra crunch and flavor. Perfect for peanut butter lovers seeking a fun and indulgent sandwich cookie treat.
Ingredients
Scale
Cookie Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons milk
- 1 cup Reese’s Pieces candy
Peanut Butter Frosting
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 to 2 cups powdered sugar
- 2-3 tablespoons milk (adjust for consistency)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350 degrees F (175 degrees C) and line a cookie sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Cream butter and sugars: Using a stand mixer, beat the softened butter, granulated sugar, brown sugar, and creamy peanut butter together on medium speed until the mixture is smooth and creamy.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated into the butter mixture.
- Combine dry and wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to form the cookie dough.
- Add Reese’s Pieces: Gently fold in the Reese’s Pieces candies evenly throughout the dough.
- Shape cookies: Using a small ice cream scoop or spoon, scoop out portions of dough and roll into balls with your hands.
- Arrange on sheet: Place the dough balls onto the prepared cookie sheet and press down slightly using the bottom of a glass to flatten them.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set but the centers remain slightly soft.
- Cool cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet before frosting.
- Prepare frosting: In a bowl, beat together the softened butter and creamy peanut butter until smooth. Gradually add powdered sugar, 1/2 cup at a time, mixing well. Add vanilla extract and enough milk to reach a spreadable consistency.
- Assemble sandwich cookies: Spread a generous amount of peanut butter frosting onto the bottom side of one cookie and then top it with a second cookie, pressing gently to form a sandwich. Repeat with all cookies. Serve or store in an airtight container.
Notes
- Make sure cookies are completely cooled before assembling to prevent frosting from melting.
- Adjust milk quantity in frosting for desired thickness.
- For a crunchier texture, refrigerate the sandwiches for 30 minutes before serving.
- Store sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
