White Chocolate Reese’s Cookies
Alright, so this is Reese’s hidden gem… WHITE CHOCOLATE REESE’S PB CUPS! I had no clue what to expect when I walked past them at the store, but I eyed them for a solid 3 weeks. Finally, a friend mentioned that these were the best candy she tasted, and caves into them a couple times a week!
Well, that was all it took. I bought a massive pack of these babies and was SO ready to make them into cookies. Let me tell you, these did not fail! 
They have the perfect combination of the chewy and soft texture, with a little surprise now and then of the peanut butter cup. The white chocolate adds a subtle richness that isn’t overpowering to the entire cookie. Overall, they rank in the top 5 cookies I’ve ever made. But I think I say that most of the time that I try a new recipe. But no joke these are unreal.
To Make the Dough:
As always, the creaming of the butter and sugars is critical. I used good ol’ salted cream butter with white and brown sugar for this recipe. You can play with the amount of sugars that you put in, but the brown sugar is going to give you the chewiness that I LOVE.
From there, add in the eggs, vanilla extract, salt, baking soda, and vanilla instant pudding. Yep, you read that right. The instant pudding mix is amazing and will give you an even chewier and softer cookie than without. I like to add it to the cookie dough’s that are highlighting some kind of add in (like white chocolate Reese’s for example).
After you have scraped down the bowl a couple of times to make sure that the mixture is smooth and fluffy, add in the flour.
You can do this part whenever, but peel the 93473839 white Reese’s peanut butter cups from their wrappers. Ok, not that many, but definitely enough to mix through all the dough. I did a 12oz bag but if that doesn’t seem like enough, feel free to add in some white chocolate chips too.
Using our handy-dandy ice cream scoop, evenly scoop the cookie dough onto a greased cookie sheet. Bake these delicious cookies for 9-10 minutes or until you see the edges just barely starting to turn golden.
After cooling for about 5 minutes, move to a wire cooling rack until they are fully cooled. Try not to eat all the cookies, and serve delicious and warm!
These white chocolate Reese’s cookies are perfect with a glass of cold milk or the outside of an ice cream sandwich!
White Chocolate Reese's Cookies
AuthorIonaPreheat oven to 350 degrees F and grease your cookies sheets.
In the bowl of an electric mixer, cream together the butter, brown sugar, and sugar until light and fluffy. The mixture will start to turn a lighter color when done.
Add in the eggs, pudding powder, vanilla, salt, and baking soda. You'll have to scrape down the sides of the bowl a couple of times to make sure it's fully incorporated.
Add in the flour slowly (unless you want a white kitchen) and scrape down the sides and bottom of the bowl a couple times.
Finally, chop up the white chocolate Reese's and add to the dough mixture. Stir until the pieces are evenly distributed throughout the dough.
Using an ice cream scoop, place the cookie dough on the greased cookie tray and space evenly apart. Bake for 9-11 minutes, or until you see the edges start to turn a nice golden brown. Remove from the cookie tray and onto a wire rack after ~5 minutes to finish cooling.
Enjoy warm, or store in an airtight container for future yumminess!
Ingredients
Directions
Preheat oven to 350 degrees F and grease your cookies sheets.
In the bowl of an electric mixer, cream together the butter, brown sugar, and sugar until light and fluffy. The mixture will start to turn a lighter color when done.
Add in the eggs, pudding powder, vanilla, salt, and baking soda. You'll have to scrape down the sides of the bowl a couple of times to make sure it's fully incorporated.
Add in the flour slowly (unless you want a white kitchen) and scrape down the sides and bottom of the bowl a couple times.
Finally, chop up the white chocolate Reese's and add to the dough mixture. Stir until the pieces are evenly distributed throughout the dough.
Using an ice cream scoop, place the cookie dough on the greased cookie tray and space evenly apart. Bake for 9-11 minutes, or until you see the edges start to turn a nice golden brown. Remove from the cookie tray and onto a wire rack after ~5 minutes to finish cooling.
Enjoy warm, or store in an airtight container for future yumminess!
Notes
