Try this Homemade Reese's Cookies recipe, or contribute your own.
- Carbohydrate 341.582774510736 g
- Cholesterol 614.975524104497 mg
- Fat 248.256213594888 g
- Fiber 1.94383333579889 g
- Protein 10.6621335940927 g
- Saturated Fat 150.320535960287 g
- Serving Size 1 1 recipe (1041g)
- Sodium 29732.9135814334 mg
- Sugar 339.638941174937 g
- Trans Fat 16.7265947061929 g
- Calories 3543 calories
Step-by-step
- Combine butter, sugars, peanut butter, egg and vanilla and beat until fluffy.
- Combine flour, baking soda and salt and gradually add to the butter mixture.
- Beat until well blended.
- Form into 1 inch balls and drop into cups on small muffin pan.
- Bake for about 8 to 10 minutes at 350 degrees or until puffy and lightly brown.
- Press unwrapped Reese in center or each cookie and allow to cool completely in muffin pan.
Bakers frequently err by pairing sweet peanut butter confections with equally sugary beverages, creating an unbalanced palate that overwhelms the tasting notes of roasted legumes and chocolate. High-sugar treats demand sharp structural contrasts to cleanse the mouth between bites. Coffee with high acidity or unswweetened black tea cuts through the heavy fat content provided by the half cup of butter and peanut butter. Alternatively, cold whole milk supplies milk proteins that bind to astringent compounds in the cocoa, softening the finish. Ensure beverages are served either steaming hot or thoroughly chilled to heighten temperature contrast against room-temperature baked goods.
Complementary Beverage Pairings
Selecting the right accompaniment requires matching flavor profiles. Dark roast drip coffee offers bitter notes that balance the high sugar concentration found in the miniature candies. Dry sparkling cider provides effervescence, scrubbing residual grease from the tongue. Roasted green tea brings earthy vegetal qualities that highlight the natural nuttiness of peanut butter without adding competing sweetness.
- Store baked goods in an airtight container at room temperature for up to three days with a slice of white bread to maintain moisture.
- Freeze unbaked dough balls on a sheet pan for two hours before transferring them to a zippered freezer bag for up to three months.
- Bake frozen dough directly from the freezer by adding two minutes to the standard 350 degree oven time.
- Reheat refrigerated cookies on a baking sheet at 300 degrees for four minutes to restore the original soft crumb texture.
