Peanut Butter Reese’s Pieces Cookies — 🥜🍫🍪 These Reese’s Pieces cookies are LOADED with Reese’s Pieces and oozing, melted chocolate chips. Perfect any time of year!
Table of Contents
Reese’s Pieces Peanut Butter Cookies
I had never baked Reese’s Pieces into cookies until now. Thank goodness I’ve made up for lost time.
I’m not sure how I managed to write my cookbook Peanut Butter Comfort, filled with over 100 recipes using peanut butter, and have 75+ peanut butter recipes on my site, but have never baked those smooth little discs into cookies. I’ve used Reese’s cups, mini Reese’s cups, M&M’s, peanut butter M&M’s, and finally now Reese’s Pieces.
The Reese’s Pieces add a wonderful crackly texture to the soft, moist, tender cookies. I prefer my cookies on the underbaked side and these are soft, squishy perfection.
There’s a very slight bit of chewiness to the edges, but these are for soft-batch cookie fans. No crispy or crunchy cookies for me. Ever.
They’re loaded with Reese’s Pieces and there’s an abundance of oozing, melted chocolate chips in every bite. I almost skipped the chocolate chips and opted to solely use Reese’s Pieces, but I’m glad I tossed in the chocolate chips, too. Cookies just aren’t the same without chocolate.
The peanut butter flavor is distinct and full-on. There’s a hefty amount in the dough and there’s all those Reese’s Pieces. They’re a snap to make and the dough comes together quickly and easily.
Calling all peanut butter (and chocolate) lovers! These are for you.
What’s in Reese’s Pieces Cookies?
To make this Reese’s cookie recipe, you’ll need:
- Egg
- Light brown sugar
- Creamy peanut butter
- Unsalted butter
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Reese’s Pieces candies
- Semi-sweet chocolate chips – You’re welcome to use milk or dark chocolate chips if preferred. You can also chop up a chocolate bar instead
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Reese’s Pieces Cookies
These chewy peanut butter cookies are simple to make. Here’s an overview of the process:
- Use an electric mixer to cream the wet ingredients on medium-high speed until light and fluffy. Scrape down the sides of the bowl, and add the dry ingredients. Mix again on low just until incorporated, being careful not to overmix!
- Fold in the Reese’s pieces and chocolate chips just until well incorporated.
- Use a medium 2-inch cookie scoop to form mounds of cookie dough balls, two tablespoons in size. Place the mounds on a large plate, flatten them slightly, cover the plate with plastic wrap, and chill for at least 2 hours or up to 5 days. Do not bake the dough warm, or the cookies will be flat and spread!
- Place the cookie mounds on a baking sheet lined with a Silpat, parchment paper, or greased with cooking spray. Bake in a preheated oven until the edges have set and the tops are just beginning to set and look lightly golden brown. Do not bake longer than 10 minutes! The cookies will firm up as they cool.
- Cool the cookies on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack to cool completely.
Storage
Baked cookies will keep fresh in an airtight container at room temperature for up to 1 week or in the freezer for up to 4 months.
Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days. So, consider baking only as many cookies as desired, and save the remaining dough to be baked in the future when desired.
Recipe FAQs
Yes! Chill the dough so your cookies bake up nice and thick. Warm dough equates to thinner, flatter cookies and I prefer thicker and puffier.
You’re welcome to mix and match the mix-ins as you see fit such as peanut butter chips or butterscotch chips. However, I wouldn’t add more than 2 cups total otherwise you won’t have enough dough to balance them out.
Use regular, store-bought peanut butter. Old-fashioned Jif or Peter Pan Honey Roasted Peanut Butter are my favorites for baking. Do not use homemade peanut butter or natural peanut butter, or your cookies will be more likely to flop.
Technically yes, but I much prefer using creamy peanut butter. Crunch peanut butter is harder to mix.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Reese’s Pieces Soft Peanut Butter Cookies
Equipment
- 1 Electric Mixer
- 1 Medium (2-inch) Cookie Scoop
- 1 Baking Sheet
- 1 Wire Rack
Ingredients
- 1 large egg
- 1 cup light brown sugar, packed
- ¾ cup creamy peanut butter, do not use homemade or natural peanut butter; use Jif, Skippy, or similar
- ½ cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup Reese’s Pieces
- 1 cup semi-sweet chocolate chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Add the Reese’s Pieces, chocolate chips, and blend until just incorporated.
- Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 27). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes because cookies will firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Peanut Butter Cookie Recipes:
Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!
Peanut Butter Chocolate Chunk Cookies — My favorite peanut butter cookies on my blog. There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy, and oozing with dark chocolate. Crazy good!
Easy 4-Ingredient Peanut Butter Cookies — These 4-ingredient peanut butter cookies are made with a secret ingredient…and lots of peanut butter, of course! These are so easy and fast to make!
Soft and Puffy Peanut Butter Coconut Oil Cookies — No butter used in these soft, tender cookies with dough so good you won’t even want to bake them.
Big Soft and Chewy Peanut Butter Crinkle Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!
Peanut Butter Blossoms — These peanut butter blossoms feature soft and chewy peanut butter cookies topped with a Hershey’s chocolate kiss. A classic Christmas cookie recipe!
Soft & Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose! Easy, no-mixer recipe, and always a hit!
Peanut Butter Comfort, my cookbook featuring 100+ Peanut Butter Recipes.
No reese’s pieces into cookies… EVER? Averie, how am I in disbelief? I’m certainly glad you changed that today! Reese’s Pieces often made it into my dairy queen blizzards when I was younger and (along with Raisinets!) were my favorite movie theater snack. I love them! And throwing them into some soft peanut butter cookies sounds like perfection. I love the “fanned” look to them from your cookie scoop. I can always tell when a cookie is Averie’s! PS: “I always have plates of dough in the fridge.” — YES! me too. Dough – hoarding refrigerator space 24/7. ;)
Girl I have so much dough in my fridge and I keep it on large flat plates and so it’s not stackable and I am running out of room given all the FOOD I am making right now and I know you are too :)
And never did R.P.’s in cookies til now! Raisinets and RPs were MY fave movie theater snack…okay, and Twizzlers too!
My Blizzards were always Heath Bars with RPs if I was cheating on Heath Bars :)
oh my word. i am speechless! these are heaven in cookie form
xx
https://petalandplume.blogspot.com/
Oh, how I wish I had several of these cookies right now!! “…soft, squishy perfection.” You have the best descriptions, and the most accurate. :D I can’t remember if I’ve ever baked Reese’s pieces candies, I don’t think the bag lasts long enough.
I try to talk about the food. Not my dog, my run, my laundry, etc. Sometimes I read blogs and they have a great recipe but I have no idea what it tastes like other than what I can see from the photos b/c they spent the whole post talking about their husband’s new haircut or something like that..ya know!
Yeah…I know. Sometimes I ramble on a bit before getting to the meat of the actual recipe. (I have to put that English lit. major to some kind of use, no matter how errant.) :P
Your pictures slay me…. look at how ooey and gooey they look. All kinds of perfect here!
I am glad. That means I did my job as a photographer :)
Hey Averie! These are brilliant. I’m glad you threw the chocolate chips in there too :) I put chocolate chips in everything! I’m an underbaked girl just like you! I love my cookies soft and chewy. And the amount of peanut butter sounds perfect. I have a huge jar of peanut butter cookies at home right now but when they’re finished, I’ll give these a whirl.
Oh my gosh how have you survived all this time without baking Reese’s into cookies? Glad you see the light now ;-)
Bright white light, yes. The heavens have opened :)
Reeses Pieces have always held a special place in my heart. I like M&Ms just fine, but would take a bag of pieces over m&ms any day. At a movie theater, it was pieces or junior mints, always.
I LOVE them in cookies too and it has been too long. Stomach is growling right now! These look PERFECT.
I just told my other friend and food twin, Sally, that RP’s were a fave movie theater treat. Along with Raisinets and Twizzlers :)
Your pictures are out of this world, Averie! I feel like I can smell freshly made peanut butter cookies after looking at them. My mouth is watering after seeing all of the oozy chocolate and thinking about how delicious these must taste. Glad you have finally made something with Reese Pieces-they are a favorite of mine right up there with Peanut Butter M&Ms. :)
I love both PB M&Ms and RPs. Different, but can’t go wrong with either :)
These look delicious!
What an awesome looking cookie!
I want all that food you posted from your trip to Austin! SOooooo many good things!
I love Reese’s Pieces! These cookies look so relish!
Oops, I meant “delish”, of course ;)
These look like the perfect cookies Averie!
Your kids must be in heaven! These are so pretty, even unbaked!
I try to keep them as neat and pretty as I can, unbaked; so that when they do bake, hopefully they turn out :)
If you could mail me a bakers dozen of these that would be grrrreat :P
Happy Blogging!
Happy Valley Chow
I’m totally loving these cookies. I always think of the movie ET when I see reese’s pieces.
YUM!!! These look insane, Averie! I just love those photos of that gooey chocolate!