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.
Averie, these look so good!! I love when PB cookies are super peanut-buttery! My husband is a choco PB fanatic – I can’t wait to make these for him!!
LMK how he likes them!
I love to mix reeses pieces with plain m&ms and these cookies do just that mix the chocolate with the peanut butter..can’t wait to try them.
Dude, reeses pieces are like gold! So glad you threw them into some cookies – I thank you in advance for the 10 lb I will gain just from eating these!
You have an incredible way of describing what to expect compared to other bloggers. So appreciated and so helpful! These cookies look ridiculous! Can’t wait to make them. Your recipes are some of my favorites nd your photos…the best!
Someone else just said the same thing to which I replied, “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.”
Nothing wrong with that and different strokes for different folks but I do love when someone really describes the food! Thanks for saying you appreciate my style and my photography!
Dam Averie!! The first picture made me drool. I can’t look at it anymore, or I am going to have to make these cookies like right now. Hmmm, I think I even have some hidden Reese’s. Most awesome recipe!!!
Go find that secret stash and bake some of these up!
Wow! Averie, I am in total shock that you haven’t baked chocolate chip cookies with Reese’s Pieces! But, I’m glad you have now! They are the perfect PB and chocolate fix in a chocolate chip cookie and your photography makes them look even more ooey-gooey, rich and chewy! Thanks so much for sharing, girl! Pinning! xo
Glad I broke my own spell on that one. And thanks for pinning!
I’ve been eating peanut butter in something everyday…muffins, shakes, cookies. Simply love it! These cookies look amazing. Double the does of peanut butter here is awesome. Soft ones are the only way to go. Photographs are beautiful. :)
Averie, you are most definitely the queen of soft cookies. You make it look so effortless. Another home run recipe!
You’re so sweet :) And I saw that we’re Pillsbury bloggers together! :)
I love the perfect little mounds of peanut buttery perfection these are! And omg the gooey chocolate chips!
I want a slice of your English muffin bread, please!
Reece’s Pieces always remind me of my great grandparents and I love putting them in baked goods. I love these, Averie!
These look absolutely perfect!! Nothing like a chewy cookie like this!
Love those shots of melted chocolate chips! Droolworthy!
Love these! And, um, great minds think alike, because I have something pretty darn similar going up next week! :)
Great minds think alike, indeed :)
I saw the pic of these cookies on Pinterest and thought they must be yours! Of course! Love the ooey gooey centers!
That’s so cool you recognized them before even knowing they were mine!
I love how gooey and delicious all your cookies always look
Any other way is a big waste of calories!
Your cookies always look the best! So jealous!
Thanks :)