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.
I had the same problem as another reviewer. My cookies did not spread at all. After 8 minutes they were still balls of dough. I pushed them down with a spoon and were still not cooked after 12 mins :(
It’s likely then that you added too much flour accidentally or measured it too tightly packed. Overflouring dough causes it to become stiff and less likely to spread in the oven.
very good cookies, thank you for the recipes, my e-mail is wanda.abbott@yahoo. com
Thanks for the 5 star review and glad you enjoyed the cookies and the recipes!
very good cookies, thank you for the recipes, my e-mail is wanda.abbott@yahoo. com
This is my go-to cookie recipe. Making them again this year for Thanksgiving. If you love peanut butter and chocolate you have got to make these. Best cookies ever!
I’m glad these are your go-to cookies and that you’re making them again this year!
This is my go-to cookie recipe. Making them again this year for Thanksgiving. If you love peanut butter and chocolate you have got to make these. Best cookies ever!
These are fantastic. I made a lot for out of town visitors and they were gone. I also took some to a Friendsgiving…everyone has asked for the recipe. These are perfect…soft, yummy and peanut buttery. Make them, you won’t be sorry.
Thanks for the five star review and I’m glad they were a huge hit!
These are fantastic. I made a lot for out of town visitors and they were gone. I also took some to a Friendsgiving…everyone has asked for the recipe. These are perfect…soft, yummy and peanut buttery. Make them, you won’t be sorry.
This is my favorite cookie recipe ever. Even better topped with the marshmallows and peanut butter buttercream.
Thanks for the 5 star review and glad this is your favorite cookie recipe ever! One of my faves too :)
This is my favorite cookie recipe ever. Even better topped with the marshmallows and peanut butter buttercream.
I’m not sure what happened with these. I bake all the time so I don’t think it’s inexperience, but these came out so dry and just crumbled apart after they were baked. I’m so disappointed because they looked so good. I wonder what I did wrong? Any ideas???
Over-adding the flour (using a heavy hand when measuring it) which is a common error people make and/or overbaking them. Or possibly not measuring the peanut butter correctly. Hard to say but thanks for trying the recipe.
Thanks for your response. I did add some moisture (butter and a tad bit of milk) to the dough because I hated to throw it all out. They baked much better after that. So happy to rescue it from throwing it out.
Could these be sent in a military care package, and still remain soft copies n a air tight container
I would say overall, yes they will be fine. Definitely make sure you under bake the cookies to begin with because if they’re at all over baked, within a day or two they will be quite hard and crumbly. Cookies are one of those baked goods that truly are best fresh as possible. I feel like the texture of brownies is more forgiving days later, but I understand if you want to send cookies and peanut butter cookies always tend to be the softest cookies out there. Good luck!
Loved these cookies. I froze the left over cookie dough. I was wondering if I need to thaw the dough before i cook it. Also, if i still bake it at the same time and temp?
No need to thaw, just bake an extra few minutes, or as necessary. Glad you love the cookies!
Can you freeze this cookie dough?
Yes
These cookies were really good. I only chilled dough for 20 min and did not flatten them turned out great.
Thanks for trying the recipe and glad they turned out great even with slightly less chilling time.
These cookies were really good. I only chilled dough for 20 min and did not flatten them turned out great.
These are the perfect cookie! Every time I make them everyone that has them loves them. They’re not only delicious in every way-they’re cute too!
I’m glad you love these cookies and that everyone loves them as well!