Reese's Peanut Butter Cookies Recipe With Video

Preheat oven to 350°. In a large bowl, beat the butter until creamy and fluffy (about 2 minutes). Place your reese’s cups in the freezer so that they will harden and be easy to stuff in the cookie dough. In the bowl of a stand mixer (or in large bowl using electrical.

Combine the two by folding them into each other until well incorporated. Combine peanut butter, almond milk, vanilla, and salt and mix until smooth. Heat chocolate chips, coconut oil, and vanilla extract into a small pot over medium heat. stir until chocolate has. Fold in chocolate chips. Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly. Preheat oven to 350° and line 2 large baking sheets with parchment paper. In a large bowl using a hand mixer, beat peanut butter and sugar until light and fluffy.

Place your reese’s cups in the freezer so that they will harden and be easy to stuff in the cookie dough. In the bowl of a stand mixer (or in large bowl using electrical. Prepare the cheesecake mixture in one bowl and whip up the heavy cream in another. Combine the two by folding them into each other until well incorporated. Combine peanut butter, almond milk, vanilla, and salt and mix until smooth.

Prepare the cheesecake mixture in one bowl and whip up the heavy cream in another. Combine the two by folding them into each other until well incorporated.