1-First Step: Mise en place and preheat Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. Chop 1 cup Reese’s Peanut Butter Cups into small pieces$this prevents large melts and distributes flavor. Measure all ingredients. Room-temperature butter and egg mix better, avoiding lumps. This setup takes 10 minutes and sets you up for success.

2-Second Step: Cream wet ingredients In a large bowl, use an electric mixer on medium-high speed to beat 1/2 cup softened butter, 1/2 cup peanut butter, 1/2 cup sugar, and 1/2 cup brown sugar. Cream for 2-3 minutes until light and fluffy. Scraping the bowl midway ensures even texture. This step incorporates air for tender cookies$skip it, and dough stays dense.

3-Third Step: Add egg and vanilla Beat in 1 egg and 1 tsp vanilla extract on medium speed until fully combined, about 1 minute. The mixture should look smooth and glossy. If using natural peanut butter, stir gently to avoid separation. This binds everything, adding richness.

4-Fourth Step: Mix dry ingredients In a separate bowl, whisk together 1 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. This distributes leavener evenly, preventing bitter pockets. Sifting optional but helps for lighter dough.

5-Fifth Step: Form dough Gradually add dry mixture to wet on low speed, mixing just until combined$about 1 minute. Dough will be soft and sticky. Overmixing toughens gluten, so stop when no flour streaks remain. Fold in chopped Reese’s gently by hand to keep chunks intact.

6-Sixth Step: Chill dough Cover bowl and chill dough for 30 minutes in fridge. Chilling firms butter, preventing spread for thicker, chewier results. Perfect for soft reeses peanut butter cookies. Skip if rushed, but expect flatter cookies.

7-Seventh Step: Scoop and shape Preheat oven if cooled. Scoop tablespoon-sized portions (about 1 1/2 tbsp each), roll into balls. Place 2 inches apart on sheetsNULL per row max. Gently flatten tops with fork for classic crisscross if desired, but balls bake puffier.

8-Eighth Step: Bake cookies Bake one sheet at a time in middle rack for 8-10 minutes. Edges turn golden brown, centers stay soft$pull early for chew. Rotate sheet halfway for even heat. They firm as cool, mimicking bakery style.

9-Ninth Step: Cool properly Cool cookies on sheets 5 minutes$this sets structure. Transfer to wire rack to finish cooling, 10-15 minutes. Prevents breakage and soggy bottoms.

10-Final Step: Serve and enjoy Store as below or devour warm. Pair with milk, lemonade, or smoothies from our recipe collection. Yields 24; double for parties. Troubleshoot: greasy? Chill longer. Dry? Add 1 tbsp milk to dough.