Reese's Puffs Chocolate Chip Cookies with Peanut Butter Frosting
Soft-baked chocolate chip cookies featuring ground Reese's Peanut Butter Puffs cereal that adds a sweet crunch and amplifies the peanut butter flavor. These cookies can be enjoyed on their own or transformed into indulgent sandwich cookies with a creamy peanut butter frosting. The cereal creates a unique texture while maintaining the classic chocolate chip cookie appeal, making them perfect for kids' parties, bake sales, or anyone craving a nostalgic treat with extra peanut butter punch.
Ingredients
- 2 sticks unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 2 cups all purpose flour
- 1 cup Reese's Peanut Butter Puffs, finely ground
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 ½ cups semi-sweet chocolate chipsmini chocolate chips1:1size
note: distributes chocolate more evenly
- 1 cup creamy peanut butter
- 1 stick unsalted butter, softened
- 2 cups powdered sugar
Instructions
- 1
Preheat oven to 350 degrees F and line large baking sheet with parchment paper
- 2
Cream butters and sugars in large bowl or stand mixer
- 3
Add eggs and vanilla beating until well combined
- 4
Stir in flour, cereal, baking soda, salt and chocolate chips
- 5
Using medium-large cookie scoop of at least 2 tablespoons, scoop dough onto prepared baking sheet at least 1 inch apart
- 6
Bake for 13-15 minutes until golden edges and baked through
- 7
Let cool on cookie sheet for 10 minutes before transferring
- 8
If making cookie sandwiches, cream peanut butter and butter until smooth in medium mixing bowl
- 9
Stir in powdered sugar until thick and spreadable
- 10
Spoon frosting on inside of one cookie and top with second cookie
- 11
Place Reese's Puff Cereal on outside of frosting if desired
Tips
Grind the cereal in a food processor until fine but not powdery to maintain some texture without large chunks that could break apart during baking.
For uniform cookies, use a cookie scoop and chill the dough for 30 minutes if it seems too soft to hold its shape.
Make extra frosting and roll the sandwich cookie edges in crushed cereal for an impressive presentation and extra crunch.
Good to Know
Store in airtight container at room temperature for up to 1 week. Sandwich cookies should be stored in refrigerator for up to 5 days.
Cookie dough can be made 2 days ahead and refrigerated, or scooped and frozen for up to 3 months.
Serve at room temperature. Sandwich cookies are best served within 2 hours of assembly for optimal texture.
Common Mistakes
Don't overbake to avoid hard cookies - edges should be golden but centers still soft.
Avoid overmixing after adding flour to prevent tough cookies.
Let cookies cool completely before assembling sandwiches to prevent frosting from melting.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without the peanut butter frosting?
Yes, these cookies are delicious on their own. The ground cereal provides plenty of peanut butter flavor even without the frosting filling.
What if I can't find Reese's Peanut Butter Puffs cereal?
You can substitute with any peanut butter cereal ground finely, or use 1/2 cup peanut butter powder mixed with 1/2 cup graham cracker crumbs.
How long do the sandwich cookies keep?
Assembled sandwich cookies keep in the refrigerator for up to 5 days, but are best eaten within 2 days for optimal texture and freshness.