Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, add butter. Beat with a hand mixer until creamy.
- Add cake mix, eggs, sour cream, and vanilla. Continue mixing until combined.
- Gently fold in the chopped Reese's peanut butter cups.
- Using a 1½ tablespoon scoop, drop dough onto the prepared cookie sheet about 2 inches apart (6-8 cookies per baking sheet). Use the bottom of a glass to slightly flatten each cookie to about ½ inch thickness.
- Bake for 8-10 minutes, or until the edges are lightly golden.
Notes
- For the chewiest Reese's cookies, do not overmix the dough once the dry ingredients are added; mix just until combined.
- If your cookies are spreading too much, chill the dough for 15-20 minutes before scooping. This helps them hold their shape better.
- Store leftover Reese's cookies in an airtight container at room temperature for up to 3-4 days, or freeze baked cookies for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your cookies are spreading too much, chill the dough for 15-20 minutes before scooping. This helps them hold their shape better.
- Store leftover Reese's cookies in an airtight container at room temperature for up to 3-4 days, or freeze baked cookies for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.