Reese's Cookies

These Reese’s cookies pack both peanut butter chips and milk chocolate chips into one chewy drop cookie. If you love that salty-sweet peanut butter and chocolate combination, this is the cookie for you.

The base uses shortening instead of butter, which keeps the cookies soft and thick rather than spreading thin and crispy. Creaming the shortening with both granulated and brown sugar creates pockets of air that give the cookies their chewy center. Brown sugar adds moisture and a hint of caramel flavor that pairs well with the peanut butter chips.

Drop these by rounded teaspoonfuls and keep them small. The short bake time means you want them barely golden on the edges and still soft in the center. They firm up as they cool on the rack.

Pro Tips

• Pull the cookies at 8 minutes if your oven runs hot. They should look slightly underdone in the center when you take them out.
• Use shortening for the softest texture. If you substitute butter, use ¾ cup and expect thinner, crispier cookies.
• Let the baking sheet cool between batches. Warm pans cause the dough to spread before the edges can set.

Variations

• Use all peanut butter chips and skip the chocolate for a peanut butter lover’s version.
• Press a mini Reese’s cup into the center of each cookie right after baking.
• Add a sprinkle of flaky sea salt on top before baking for a sweet-salty finish.