These Reese's Pieces Peanut Butter Cookies are a peanut butter lover's dream, much like this Reese's Peanut Butter Ice Cream. They are chewy and loaded with chocolatey peanut butter morsels. Grab a glass of milk and enjoy!
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
This post was originally published in May 2019 and has been retested and updated.
Peanut butter and chocolate are a match made in heaven, as shown in these White Chocolate Peanut Butter Cups and these Peanut Butter S'mores Bars.
These Reese's peanut butter cookies are equally crave-worthy. With their crisp exterior and chewy interior, you will find plenty of peanut butter flavor in every bite.
Jump to:
Why This Recipe Works
- Rich and indulgent peanut butter flavor. With two kinds of Reese's candy, there's no shortage of chocolatey peanut butter goodness.
- Make the dough one day and bake the next when your cookie craving calls! The dough requires chilling, but this only enhances the flavor.
- These are freezer-friendly. You can freeze the cookie dough as well as the baked cookies.
Ingredient Notes
- Both light and dark brown sugar can be used.
- Reese's Pieces and peanut butter cups provide a double dose of peanut butter flavor. You can use mini or chopped full-size PB cups.
Please see the recipe card for complete instructions and ingredient amounts.
How to Make Reese's Pieces Peanut Butter Cookies
Step 1: Combine flour, baking soda, baking powder, and salt in a bowl. Whisk together and set aside.
Step 2: Add the butter and sugars to the bowl of a stand mixer. Mix until well blended and creamy.
Step 3: Add the vanilla extract and eggs, one at a time. Blend until the mixture is light and creamy. With the mixer running, slowly add the flour mixture and blend just until the flour is incorporated.
Step 4: Fold in the Reese's pieces and peanut butter cups. Using a two-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Chill for at least 30 minutes or up to 24 hours.
Step 5: Preheat the oven to 350℉. Place the cookies 2 inches apart on a parchment-lined baking sheet. Bake for 11-13 minutes until lightly browned and just set in the middle.
Step 6: Top with extra candies if desired. Cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Expert Tips
- Use room temperature ingredients (butter and eggs) so everything blends smoothly and consistently.
- Mix in the flour until just combined. Overmixing can result in tough cookies.
- Use a cookie scoop to portion the dough. This ensures that the cookies will all be the same size and will bake evenly.
- Don't skip the chill time. Chilling enhances the flavor and prevents overspreading. It also provides flexibility to make one day and bake the next. This dough can be chilled for up to 24 hours.
Reese's Peanut Butter Cookies FAQs
More Cookie Recipes You Will Love
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Reese's Pieces Peanut Butter Cookies
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
EQUIPMENT
Ingredients
- 2¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- 1 cup unsalted butter (softened to room temperature)
- 1 cup light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup Reese's Pieces candy (plus extra for topping)
- 1 cup miniature Reese's peanut butter cups (or full-sized, chopped)
Instructions
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside.2¾ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon Kosher salt
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter, and sugars. Mix together until well combined and creamy, approx. 2 minutes. Add the eggs, one at a time, and the vanilla, mixing well after each addition.1 cup unsalted butter, 1 cup light or dark brown sugar, ½ cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
- Slowly add the flour mixture, mixing until just combined. Scrape down the sides of the bowl if necessary. Fold in the Reese's pieces and peanut butter cups.1 cup Reese's Pieces candy, 1 cup miniature Reese's peanut butter cups
- Using a two-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Chill for at least 30 minutes, or up to 24 hours.
- Preheat the oven to 350℉. Place the dough 2 inches apart on a parchment-lined baking sheet. Bake for 11-13 minutes until lightly brown around the edges and just set in the middle. Top with extra candy. Cool them for 5 minutes on the baking sheet before transferring them to a cooling rack. When completely cooled, store them in an airtight container for 3-4 days.
Notes
- Using room-temperature ingredients ensures that all ingredients blend together smoothly, resulting in an evenly textured dough.
- When adding the flour, mix just until it is incorporated. Overmixing can create a tough cookie.
- Don't skip the chill time. Chilling prevents the cookies from overspreading when baked and enhances their flavors.
- For unbaked cookie dough, place the dough balls on a parchment-lined sheet pan and freeze until firm. Transfer them to a freezer-safe zipper-top bag and store them in the freezer for up to two months. Thaw them overnight in the refrigerator and bake according to the recipe's directions.
- To freeze baked cookies, cool them completely. With parchment paper between the cookies, pack them in a freezer-safe container or plastic bag. Store the cookies in the freezer for up to two months. Thaw at room temperature.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
These freezer-friendly cookies will cure any cookie craving. Grab a glass of milk and enjoy!