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- Beat together the cake mix, butter, cream cheese, and egg until a soft dough forms.
- Gently stir in the peanut butter chips, 3/4 cup Reese’s Pieces, and 1 cup Reese’s PB cup pieces. Refrigerate the dough 1-2 hours.
- Preheat the oven to 350°. Scoop the dough into 24 balls.
- Press a few extra Reese’s Pieces and peanut butter cup halves on the top of the dough balls. Place 12 on a cookie sheet and the other 12 back in the fridge.
- Bake for 10 minutes. Do not overbake. Remove the pan from the oven and let the cookies rest on the hot cookie sheet for 2 minutes.
- Move to parchment paper on the counter to cool completely. Tap the tops of the cookies with the bottom of a flat spatula to flatten them out slightly, if needed.
- Bake the remaining cookie dough balls. Let the cookies cool completely, then store them in a tightly sealed container on the counter.
Notes
- Chill the dough. You’ll get a much better texture and shape if you chill the dough for at least 60 minutes before baking.
- Use a cookie scoop. This will ensure that the dough balls are all the same size.
- Do not overbake. They will look underdone when you take them out of the oven. Trust the process because these cookies set up after they cool.
- Let them cool. Cake mix cookies have the best texture after they have cooled completely.
