This recipe for Reese’s Cookies With Popcorn is my go-to when I crave something uniquely delicious and easy to make. It’s a simple blend of crunchy, salty popcorn with the rich, chocolaty goodness of Reese’s pieces, all baked into a cookie that’s out of this world.
Contents
Why You’ll Love Reese’s Cookies With Popcorn
- Unique Twist on a Classic: These Reese’s cookies are a unique twist on your classic peanut butter cookies, which I love the most.
- Minimal Prep Time: Plus, they need minimal prep time, which I’m always down for.
- Versatile Recipe: I also love bringing a bit of variation to them by adding some peanut butter cups to the cookie dough and turning them into peanut butter cup cookies, but more on that later.
If you love cookies be sure to check out these Big Fat Chewy Chocolate Chip Cookies and this tasty Chewy Flapjack recipe.
Recipe Ingredients
- Salted Butter Softened: Gives your cookies a rich, buttery base, while the salt boosts the flavor. If you prefer, you can opt for unsalted butter in your Rees’s peanut butter cookie recipe to suit your taste.
- Granulated Sugar And Light Brown Sugar: Sweeten your cookies, with brown sugar adding a caramel-like depth of flavor.
- Creamy Peanut Butter: Gives your cookies a deliciously nutty flavor, complementing the Reese’s Pieces candies perfectly.
- Large Egg: Acts as a binding agent, helping to hold all the ingredients together while also adding moisture.
- Pure Vanilla Extract: Enhances the flavors in your cookies, adding a touch of sweetness that balances out the savory peanut butter cookie dough.
- All-Purpose Flour: Forms the structure of your cookies, giving them their shape and texture.
- Baking Soda: Acts as a leavening agent, helping your cookies rise and spread during baking.
- Salt: Enhances all the flavors in your cookies, balancing out the sweetness and intensifying the peanut butter flavor.
- Reese’s Pieces Candies: Add a pop of color, a bit of crunch, and an extra dose of peanut butter flavor to your cookies.
- Popcorn (Popped): Adds a unique twist of texture and a slightly salty flavor, providing a delightful contrast to the sweet, chewy cookies.
How To Make The Reese’s Cookies With Popcorn?
Step One: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, brown sugar, peanut butter, egg, and vanilla together until fluffy. Slowly add the flour mixture to the wet mixture, beating until you get a sticky dough. Fold in the Reese’s pieces candies. Preheat oven to 350 degrees F.
Step Two: Line a baking sheet with parchment paper. Set aside. Using a cookie scoop, place the cookie dough balls on a baking sheet lined with parchment paper or cookie sheet and bake until golden brown. Top with popcorn while they are still warm. Allow them to sit on a cooling rack to cool before serving.
Expert Tips For Nailing These Reese’s Cookies
- Peanut Butter Selection: I would recommend using natural peanut butter to make these cookies.
- Butter Type: Remember to use room-temperature butter for this recipe. This will help the cookies have the perfect shape and structure.
- Dry Ingredients Ratio: The perfect proportion of flour, salt, and baking soda is crucial when it comes to this recipe, and most other baked goods, so keep that in mind when you bake these Reese’s cookies.
Optional Additions
- Reese’s Peanut Butter Chips: Can be mixed in with the dough or sprinkled on top before baking, adding a rich, peanut buttery flavor that complements Reese’s pieces candies and enhances the overall taste of the cookies.
- Mini Peanut Butter Cup: Introduces a richer peanut butter and chocolate flavor, enhancing the overall taste and texture when mixed into the dough or pressed into the tops of the cookies before baking.
Variations
- Chocolate Chip Variation: I love adding some chocolate chips to the cookie dough. The result will be your favorite chocolate chip cookies, but with the added creaminess of peanut butter.
- Reese’s Peanut Butter Cup Cookies Variation: Sometimes, I like to add a bit of the cookie dough into a mini muffin pan or a mini muffin tin, press in Reese’s peanut butter cups, and top with some chocolate chips before I bake them. This 2 minutes of extra effort transforms these cookies into Reese’s peanut butter cup cookies, which my family totally loves!
How To Store These Popcorn Cookies
- Room Temperature: Store leftover Reese’s Cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate in an airtight container for up to 7 days.
What To Serve With Reese’s Cookies
- Hot Cocoa Dip: Serve Reese’s cookies with popcorn alongside the hot cocoa dip for a warm, chocolatey treat that perfectly complements the salty crunch of the popcorn.
- Oreo Milkshake: Pair Reese’s cookies Oreo milkshake for a tasty dessert experience. The creamy, rich flavors of the milkshake enhance the sweet and salty notes of the cookies and popcorn, making for an irresistible treat.
Reese’s Cookies With Popcorn
Indulge in a sweet and salty treat with these Reese’s Cookies with Popcorn! These soft, chewy cookies are loaded with chunks of Reese’s peanut butter cups and crunchy popcorn, creating an irresistible combination of flavors and textures.
Serving Size 24 Cookies
Ingredients
- 1/2 cup Salted Butter 1 stick softened
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1/2 cup Creamy Peanut Butter
- 1 Egg
- 1/2 teaspoon Pure Vanilla Extract
- 1 cup All Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Kosher Salt
- 1 cup Reese’s Pieces Candies
- 1 Bag Popcorn
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, brown sugar, peanut butter, egg, and vanilla together until fluffy.
- Slowly add the flour mixture to the wet mixture, beating until you get a sticky dough.
- Fold in the Reese’s pieces candies.
- Using a cookie scoop, place the cookie dough balls on a baking sheet lined with parchment paper or cookie sheet and bake until golden brown.
- Top with popcorn while they are still warm.
- Allow them to sit on a cooling rack or a wire rack and cool completely before you serve them.
Notes
Peanut Butter Selection: I would recommend using natural peanut butter to make these cookies.
Butter Type: Remember to use room-temperature butter for this recipe. This will help the cookies have the perfect shape and structure.
Dry Ingredients Ratio: The perfect proportion of flour, salt, and baking soda is crucial when it comes to this recipe, and most other baked goods, so keep that in mind when you bake these Reese’s cookies.
