Reese’s Pieces Soft Peanut Butter Cookies

I had never baked Reese’s Pieces into cookies until now.

Thank goodness I’ve made up for lost time.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

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&Ms, peanut butter M&M’s, and finally now Reese’s Pieces.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

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.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

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.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

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.

These cookies are made for those of us who really like the peanut butter in peanut butter cookies. With some recipes you have to wonder if it’s really there, or not. Not an issue here. Very peanut buttery.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

They’re a snap to make and the dough comes together quickly and easily.

Use regular, storebought peanut butter. Old-fashioned Jif or Peter Pan Honey Roasted Peanut Butter are my favorites for baking.

Homemade Peanut Butter or ‘natural’ varieties are playing with fire in cookie-baking.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

Cookies made with them tend to spread, and I don’t have time to worry about a potential cookie flop or wasted ingredients, so I bake with what I know will give me success, every time.

Every recipe in my cookbook was tested with Jif because it’s universal and I know it works.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

Chill the dough so your cookies bake up nice and thick. Warm dough equates to thinner, flatter cookies and I prefer thicker and puffier.

I use my cookie scoop to scoop out the dough, put the mounds on a plate, and refrigerate. When I’m ready to bake, I grab a half dozen and save the rest for later.

I always have plates of dough in the fridge. Cookie dough, bread dough. Somethings always ready and waiting.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

Calling all peanut butter (and chocolate) lovers.

These are for you.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

Reese’s Pieces Soft Peanut Butter Cookies - Peanut butter lovers' will go nuts for these super soft cookies loaded with Reese's Pieces & chocolate! Easy recipe at

Reese's Pieces Soft Peanut Butter Cookies

The cookies are soft, moist, with irresistibly tender centers, a slight bit of chewiness to the edges, loaded with Reese’s Pieces, and oozing, melted chocolate chips. They’re packed with full-on peanut butter flavor and are the perfect choice for soft peanut butter cookie fanatics.

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1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
pinch salt, optional and to taste
1 cup Reese’s Pieces
1 cup semi-sweet chocolate chips


  1. 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.
  2. 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.
  3. Add the Reese’s Pieces, chocolate chips, and blend until just incorporated.
  4. 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 plasticwrap, 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.
  5. 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 (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have slightly chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, 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.

Adapted from Soft and Puffy Peanut Butter Coconut Oil Cookies and Old-Fashioned Peanut Butter Cookies

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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186 comments on “Reese’s Pieces Soft Peanut Butter Cookies”

  1. very good cookies, thank you for the recipes, my e-mail is [email protected] com

    Rating: 5
  2. 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!

    Rating: 5
  3. 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.

    Rating: 5
  4. This is my favorite cookie recipe ever. Even better topped with the marshmallows and peanut butter buttercream.

    Rating: 5
  5. 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.

  6. 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!

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