Reeses ® Steamdough Recipe

Prepare

Preheat oven to 350°F (175°C). If using the steam-bake method, position a shallow, ovenproof dish (ramekin or metal pan) on the lowest rack to hold water; you will add water to it just before baking. Line two baking sheets with parchment paper or silicone mats.

Cream fats and sugars

In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar on medium speed for 2–3 minutes, until light and fluffy and sugar is mostly dissolved.

Add peanut butter and eggs

Add the creamy peanut butter and mix on low until incorporated, about 30 seconds. Add the eggs one at a time, mixing briefly after each until just combined. Scrape down the bowl as needed. Mix in the vanilla extract.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed.

Form dough

With the mixer on low, gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix; stop when no large streaks of flour remain.

Fold in the mini Reese’s Pieces and chopped Reese’s peanut butter cup chunks by hand with a rubber spatula until evenly distributed, leaving some clusters of chocolate for texture. Reserve a small handful (about 2 tbsp) of mini Reese’s Pieces for topping if desired.

Portion dough into 2-tablespoon (roughly golf-ball-sized) scoops and place them 2 inches apart on the prepared baking sheets. For a more polished look, roll each ball lightly between your palms to smooth the surface. If using sanding sugar, gently roll the top of each ball in the coarse sugar or sprinkle a few crystals on top. Press a few reserved mini Reese’s Pieces or a chunk of chopped Reese’s on top of each dough ball for visual appeal.

If using steam: place the prepared shallow dish on the bottom oven rack and carefully pour 1/2 cup hot water into it just before placing cookies in the oven. The steam will create a slightly softer, glossy exterior. Quickly place the baking sheet(s) on the middle rack(s). If not using steam, place baking sheets directly on the middle rack.

Bake at 350°F (175°C) for 9–12 minutes, rotating the pans halfway through. Cookies should be set at the edges with centers still slightly soft and puffy. The tops will be lightly golden.

Remove baking sheets from the oven. If you used steam, carefully remove the water dish (it will be hot). Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling on the sheet helps them finish setting without becoming hard.

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies layered between parchment for up to 3 months. You may also freeze shaped raw dough balls on a tray until solid, then transfer to a freezer bag; bake from frozen adding 1–2 minutes to bake time.