Reese’s Pieces Soft Peanut Butter Cookies


This post may contain affiliate links.

Peanut Butter Reese’s Pieces Cookies — These Reese’s Pieces cookies are are LOADED with Reese’s Pieces and oozing, melted chocolate chips. Perfect any time of year!

stack of four Reese's pieces cookies

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.

two Reese's peanut butter cookies leaning on each other

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.

two Reese's cookies stacked on top of each other

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.

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.

two stacks of Reese's Pieces peanut butter cookies

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
  • Semi-sweet chocolate chips 

overhead view of Reese's pieces cookies next to a small bowl of peanut butter

How to Make Reese’s Pieces Cookies 

Add the egg, peanut butter, softened butter, sugar, and vanilla to a bowl. Cream until smooth. 

Add in the dry ingredients, then fold in the Reese’s Pieces and chocolate chips last. 

Scoop the dough into balls, then refrigerate for at least 2 hours. Once chilled, bake the cookie dough until the edges have set and tops are just beginning to set.

stack of three Reese's Pieces peanut butter cookies. the top cookie has been split in half.

Do I Have to Chill the Dough? 

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.

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.

Can I Add Extra Mix-Ins? 

You’re welcome to mix and match the mix-ins as you see fit, but I wouldn’t add more than 2 cups total otherwise you won’t have enough dough to balance them out. 

two Reese's cookies leaning against each other

What Type of Peanut Butter Should I Use? 

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. 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.

overhead view of unbaked Reese's Pieces peanut butter cookie dough balls

Can I Use Crunchy Peanut Butter? 

Technically yes, but I much prefer using creamy peanut butter. 

How to Store Reese’s Pieces Cookies

These Reese’s Pieces peanut butter 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.

stack of four Reese's pieces cookies

Tips for Making Reese’s Peanut Butter Cookies 

I used semi-sweet chocolate chips to make these Reese’s peanut butter cookies, but you’re welcome to use milk or dark chocolate chips if preferred. You can also chop up a chocolate bar instead.

Likewise, you could switch out the chocolate chips for butterscotch chips or something similar. 

Note that the cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temperature 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.

Peanut Butter Reese's Pieces Cookies — These Reese's Pieces cookies are are LOADED with Reese’s Pieces and oozing, melted chocolate chips. Perfect any time of year!

Peanut Butter Reese's Pieces Cookies — These Reese's Pieces cookies are are LOADED with Reese’s Pieces and oozing, melted chocolate chips. Perfect any time of year!

Pin This Recipe

4.43 from 57 votes

Reese's Pieces Soft Peanut Butter Cookies

By Averie Sunshine
These Reese's Pieces cookies are are LOADED with Reese’s Pieces and oozing, melted chocolate chips. Perfect any time of year!
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 18 minutes
Servings: 26
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.


  • 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


  • 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.


Note: 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
Storage: 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.


Serving: 1, Calories: 169kcal, Carbohydrates: 19g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Cholesterol: 17mg, Sodium: 83mg, Fiber: 1g, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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!

Peanut Butter Chocolate Chunk Cookies

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.

Soft and Puffy Peanut Butter Coconut Oil Cookies

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.

Front book cover of Peanut Butter Comfort book

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Get the latest recipes via email!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 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 :(

    1. 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.

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. 5 stars
    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.

  6. 5 stars
    This is my favorite cookie recipe ever. Even better topped with the marshmallows and peanut butter buttercream.

    1. Thanks for the 5 star review and glad this is your favorite cookie recipe ever! One of my faves too :)

  7. 5 stars
    This is my favorite cookie recipe ever. Even better topped with the marshmallows and peanut butter buttercream.

  8. 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???

    1. 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.

      1. 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.

    1. 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!

  9. 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?

  10. 4 stars
    These cookies were really good. I only chilled dough for 20 min and did not flatten them turned out great.

    1. Thanks for trying the recipe and glad they turned out great even with slightly less chilling time.

  11. 4 stars
    These cookies were really good. I only chilled dough for 20 min and did not flatten them turned out great.

  12. 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!

  13. If the dough is too crumbly or it falls apart after baking, try adding another egg into the dough and baking right after making it. It spreads out a little more but its still fluffy :)

  14. Oh my goodness. These look divine! I cannot wait to make them. Thanks for all the tips. Super helpful!! I saw a few other peanut butter recipes and I am in love. They look unreal. I will definitely be checking those out too!

  15. I made these for the first time on Thanksgiving and my brothers, my husband and I loved them!  We are all big fans of the chocolate/peanut butter combo.  I am making these for the third time tonight and would definitely recommend this recipe!

    1. Thanks for trying the recipe and I’m glad it came out great for you! So great that you’ve made them 3 times!

  16. I don’t know if you look at the comments here any more, but my cookies didn’t flatten AT ALL. I kinda overcooked the first batch because I was waiting for them to spread. The latter batches I cooked only for 8 minutes and ignored the looks – they were basically slightly-solid hunks of cookie dough. My husband loves them anyway (he likes soft cookies) but I just don’t get what happened. I rolled the dough while warm, chilled the balls for about five hours, warmed them for 15 minutes, and baked for 8 on a silpat-and-sheet. 

  17. Made these cookies for my brothers birthday. He’s a huge fan of Reese’s pieces. They turned out amazing! Seriously! They were thick and chewy and full of chocolate and Reese’s. Will definitely be making again.
    Thank you!

  18. What are the chances you know the calorie count or nutritional facts for these Reese’s Pieces Soft Peanut Butter Cookies recipe? I know it’s a number nobody really wants to look at! But I looove them and need to enter them into myfitnesspal :/ Even on cheat days! haha

  19. I have never written a comment after trying a recipe, but after making these I had to leave one. This recipe was so easy to follow and the cookies are delicious. They came out just like the pictures. I can’t wait to make them next week for a cookie bake! I will be sure to win with this cookie! Thank you so much!

    1. Glad this recipe motivated you to comment afterward because of how much you enjoyed the recipe! Thanks! Good luck next week!

  20. I noticed you said in your Soft batch cream cheese choc chip cookie recipe that you like using cornstarch to get a soft cookie. is there a reason that you don’t have cornstarch as an ingredient in your Reese’s pieces soft peanut butter cookies recipe or was it accidentally left out? Thanks!

    1. The recipe for the cookies is correct as written. Sometimes I maybe go a little overboard in ‘discussing’ my baking decisions and choices. These cookies are perfectly soft and so are the cream cheese cookies; they have different ingredients but both are perfectly soft. You can’t go wrong with either!

  21. Hi averie,
    I felt the need to comment since I actually made these several times and each and every time they come out wonderful! Love your blog and phenomenal recipes!

    1. Thanks for trying these many times ands o glad they’re always a hit! Thanks for your support and trying my recipes!

  22. This is basically heaven in a cookie! Peanut butter and chocolate ANYTHING is fantastic, especially in a cookie!

  23. Just made these and had to come back and comment, these are my FAVORITE peanut butter cookies I have ever made! I followed the recipe exactly and they turned out amazing! This is the second cookie recipe I’ve gotten from your site, and both have been awesome! I’m sure it takes a lot of time to develop these recipes and I love how detailed your instructions are, they are so easy to follow, Thank you!!
    My only problem is deciding what to make next :)

    1. Oh wow, what an amazing comment and compliments, thank you! I am so glad my recipes have been working well for you! I just posted a new PB cookie recipe yesterday and there are links to like 20 other PB cookie recipes within that post :)

      It does take a lot of time developing recipes and thanks for noticing as well as noticing that I write my instructions as detailed as possible. If you make more stuff, LMK!

  24. Hi Averie! First off, I’d like to say I have never been disappointed when baking a recipe from your site. You are extremely talented and this is my go to resource when I want to impress :) So yummy.

    I have some peanut butter addicts visiting this weekend and plan on baking these. Forgive the amatuer question, but when you say use a 2 in scoop and make 2 tbs mounds, am I to do 2 scoops? Ive never used a cookie scoop before and they are a tad confusing. Some are sized by inches and others by tbs. The one I have says it is a 2 inch scoop, but holds 1 TBS of dough. Should I use 2 scoops? Thanks in advance for any help!

    1. Scoops are HIGHLY confusing, that is for sure. I would use your scoop if it’s about 2-inches and overstuff it. You want at LEAST 2 tbsp of dough per cookie because cookies smaller than that just don’t have the right ratio of edges-to-center. They’ll probably look bigger than your typical homemade cookie dough mounds, but bakery cookies are always 4+ tbsp of dough. Hope your enjoy these and thanks for trying other recipes of mine!

  25. Just want to say that when people ask us what our favorite cookie recipe is, we say this one! And it turns out exactly like the photos! We have recommended this to so many people – it is AMAZING! Your blog is always a reliable recipe source and we LOVE IT! :)

    1. What an awesome comment and thanks for the compliments! So glad you love the cookies and recommend them and my site. Saying that I’m a reliable recipe source is such a high compliment, thank you!

  26. Can’t wait to make these. I have a kitchen aid that I don’t take advantage of how awesome it is. I just use it on the slower speeds because I have no idea how to use it another way. So, do you cream the ingredients on 4 or 6?

  27. THESE COOKIES WERE TO DIE FOR. I’m 18 years old and I’m kind of a terrible baker but the recipe was SUPER easy and the directions were really clear! And the cookies- the cookies were absolute perfection. So soft and gooey and the flavors were perfect (the only thing I did differently from you was that I used a mix of semi-sweet and milk chocolate chips- they still tasted pretty good!) What was even better, these cookies were a BIG hit with my friends and family. I’m definitely making these cookies again ASAP. It’s too bad I’m off to college in a week!!!

    1. Well just think, now you have a recipe that you can always make and everyone will love – think of it as a beginning! Glad you tried these and loved them!

  28. Once you measure each mound, do you roll it into a ball, or do you bake the mound as it is? I’m not sure which way is better, or if it would even make a difference, so if you could let me know I’d greatly appreciate it. Thanks!

    1. I mound it and then slightly flatten it. You can roll into balls and slightly flatten or slightly flatten the mounds. Make sure the dough has been properly chilled before baking.

  29. Thank you so much for another wonderful recipe! These cookies came out soft and delicious! They will not last long in this house :)

    1. Thanks for trying them (and the other recipes of mine you’ve made too!) and so glad these won’t last long in your house :)

  30. These look delicious! I have the shaped cookie dough chilling in the fridge now. I am worried that they won’t bake up OK though… The dough was extremely crumbly and very difficult to form. I had to throw away the last half a cup or so of dough because it wouldn’t stick together at all! I bake quite often and I am confident that I did not make a mistake. I think maybe there are too many chocolate chips and/or Reeses Pieces. The ratio of chocolate to dough must be off. If they stay together at all and they taste OK, I may try them again with a lot less of the chocolate. There’s got to be a way to make these Reeses cookies work for me!! :) Oh also do you think they would bake OK on parchment? Thanks!

    1. I never bake on parchment because it’s like a big slip and slide. Your cookies slide all over the place as that’s the *intention* of parchment, to be slippery. But slippery = spreading in the oven. I only bake on a Silpat.

      I had no trouble with the cookies being dry or crumbly. If you found the dough was too dry, next time start out with 1/4 cup less flour and if you need it, add it, if not, don’t. If you don’t need as many add-ins, reduce those too. I like tons :)

      1. Sounds good, thanks! I love the add ins too but I think that may have been my problem this time – they just didn’t want to stick in the dough! These look like they need to have some vanilla ice cream in between 2 of them. Mmm…

      2. They do have a tendency to slip out but you can just push them back in, best you can, or use slightly less next time. And using the cookies for an ice cream sammie sounds delish :)

  31. I just made this recipe and they turned out really good! I only put them in the fridge for about a half hour I was impatient and they still turned out almost exactly like the picture I think another half hour and it would have turned out perfect! I used Reese’s peanut butter chips instead of pieces though they taste the exact same and only a half a cup of chocolate chips as I am not a huge chocolate person!

    1. Glad to hear they worked out just fine for you despite a few minor tweaks. Thanks for trying the recipe!

  32. Holy cow, these are delicious! I left out the chocolate chips; one cup of Reese’s was plenty! I froze these on a cookie sheet for 30 mins and then baked as instructed, so they were chilled in a quarter of the time! They came out perfectly fluffy and round!!

    1. I do the flash-freeze method too sometimes (I don’t recommend it to people b/c there’s so many variables and some ppl over-freeze and then it’s too cold and then you have to bake longer, etc…) but glad it worked like a charm for you and that you’re digging them! :)

  33. Made these yesterday and they are delicious! I followed the directions exactly and they turned out just like the photo. They are so good – I wouldn’t change a thing. I look forward to trying some of your other cookie recipes! Thanks so much.

    1. Thanks for trying them and glad they turned out just like the pics for you! Wonderful to hear! If you make other things, LMK how they turn out, too!

  34. These cookies look nice and thick! Perfect with Reese’s Pieces and chocolate chips. I’ll have to make something like this to send to my brother at college!

  35. Is there a reason that you recommend to refrigerating dough already formed as balls versus refrigerating the whole batch and then forming balls?

    1. Have you ever tried to form balls from dough that’s been refrigerated for a few hours (or days)? It’s like hacking into an iceberg and a major struggle and then the dough crumbles on you. Total mess and make-work project. Do it in the order I list :)

  36. I made these, and just baked a batch after they cooled in the fridge 3 hours.

    They are delicious, but they are really crumbly… like they arent staying together. I took a bite and one crumbled in my hand. Delicious but, I must have done something wrong!

    1. The dough sounds dry and overfloured. When you measure your flour, make sure you’re not packing it down like brown sugar. Scoop it in with a light hand. It should be fluffy in the cup almost, not packed firmly. That could account for an easy 2-3 tbsp difference which would do it.

      Also, dried out brown sugar, or dry-ish PB. I think next time you should add 2 tbsp less of flour AND add 2 tbsp more of PB. Between that, it will solve the problem. Dough should not be crumbly so just moisten it up and you’ll be set!

  37. I just made these tonight, and you need to know – they are amazing. So wonderful. I absolutely love how packed they are with pieces and chips, how they retain the peanut butter cookie texture at the very edges yet are gooey all the way through. They are thick and charming. I didn’t even need to refrigerate them for a few hours – just piled them up tall and round and baked a tiny bit less.
    Thank you so much for this recipe. I know I’ll be making these again.

    1. I am so glad you love them and that they’re a keeper for you & that you’ll make them again! I wish I had put them in my cookbook but this recipe didn’t come into my head until just recently :) And yes, when I add chips, Pieces, add-ins of any kind, I am never stingy about it!

  38. Holy moly! My mouth is watering like crazy. Just pinned this recipe and I’m so excited to try it! (And congratulations on 7,000+ pins! Wow!)

  39. These were delicious! Baked a pan full & froze the rest of the dough but should have baked more- all of them were eaten in one night! Yummy, thank you.

    1. I am so glad to hear you made them and they were such a hit that they were gone in one night! Love stories like that – thanks for LMK!

  40. I think I just died! Reese’s are my fav and should be more available here in Australia. The cookies look AMAZING!!!!

    1. Thanks and you can of course use M&Ms or something else if you can’t get Reese’s but I agree – they’re so good!

  41. These honestly look like the perfect cookie – especially with the Reese’s Pieces! What a fabulous recipe! Just pinned :) Have a wonderful weekend!

  42. Lmao, Averie – you wrote a whole book on peanut butter but have never baked with Reese’s Pieces?! I’m so glad you finally did because they are ah-may-zing! I’ve been a Reese’s Pieces lover my whole life – it was such a huge treat as a kid when I got to each them (which was rare) and now, I love baking with them. These cookies are making me want to shove my face into my computer screen – damn they look good. You’re my hero for always having dough in the fridge for last minute baking urges. I need to model myself after you and do the same!

  43. Let’s talk about the photo SMACK in the middle full off oozey melty chocolate. I love you for that. <3

    1. Thanks for telling me that, Cassie! So glad you tried them and for coming back to LMK! Love it!

  44. I love Reese’s Pieces! I’ve baked with the Mini Reece’s Pieces before and loved them. I can’t wait to try this cookie!!

  45. Reeses + chocolate chips, I’m in!! These cookies look fantastic, I can’t wait to try!

  46. oh my gosh averie…the reeses pieces…and that melted chocolate chips…my kind of cookie. and love the photo of how you freeze cookie dough. what a great idea.

    1. Freeze it or keep it in the fridge for 5 days. That when when I want to bake 3 to 6 cookies, I can. So easy!

  47. You had me at peanut butter. These look incredibly delicious. I just recently used the pieces for the first time the other day in ice cream. There’s no lookin’ back now. I keep them stock piled in my pantry.

    1. I always have them on hand. That’s the funny thing. For eating :) Now they will be baked with more! Glad you’re on board as well!

  48. I love how adamant you are about your hatred of crispy cookies. Preach on! I’ve never baked Reese’s Pieces into cookies either, but I think it’s time to start. :)

  49. Come to Mama, you wonderful cookie!! This is a Reese’s and PB Cookie lover’s dream come true!!!

  50. I can’t believe you have never used Reese’s pieces before…especially given your love of peanut butter :-) These look like the perfect cookie to start with the pieces though. I just want to grab a handful and stuff my mouth full. Reese’s pieces are my favorite!!!

    1. You have quite a few recipes with them if I’m not mistaken. Don’t know what I was waiting for!

  51. 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!!

  52. 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.

  53. 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!

  54. 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!

    1. 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!

  55. 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!!!

  56. 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

  57. 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. :)

  58. Averie, you are most definitely the queen of soft cookies. You make it look so effortless. Another home run recipe!

  59. I love the perfect little mounds of peanut buttery perfection these are! And omg the gooey chocolate chips!

  60. Reece’s Pieces always remind me of my great grandparents and I love putting them in baked goods. I love these, Averie!

  61. Love these! And, um, great minds think alike, because I have something pretty darn similar going up next week! :)

  62. I saw the pic of these cookies on Pinterest and thought they must be yours! Of course! Love the ooey gooey centers!

  63. 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. ;)

    1. 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 :)

  64. 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.

    1. 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!

      1. 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

  65. Your pictures slay me…. look at how ooey and gooey they look. All kinds of perfect here!

  66. 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.

  67. Oh my gosh how have you survived all this time without baking Reese’s into cookies? Glad you see the light now ;-)

  68. 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.

    1. I just told my other friend and food twin, Sally, that RP’s were a fave movie theater treat. Along with Raisinets and Twizzlers :)

  69. 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. :)

    1. I try to keep them as neat and pretty as I can, unbaked; so that when they do bake, hopefully they turn out :)

  70. I’m totally loving these cookies. I always think of the movie ET when I see reese’s pieces.

  71. YUM!!! These look insane, Averie! I just love those photos of that gooey chocolate!

  72. Reese’s pieces is like my FAVORITE candy! You’re so smart to bake it into cookies…I have never had that before!

  73. I find it hard to believe that you’ve never baked cookies with Reese’s pieces before! As usual, they turned out gorgeous!

  74. Love Reese’s pieces! They’re sort of like crack and best kept at a distance LOL. Really they’re more like Lay’s where you can’t just have one. I like them b/c they aren’t quite as sweet as say M&Ms.

  75. I love how much PB is in these cookies- no more wondering if it’s actually there or not! I love the melted chocolate ooozing out of the cookies!

    1. Such a peeve when recipes aren’t peanut buttery enough. Either go big or don’t bother at all is my attitude!

  76. Yay for PB lovers!! I cannot get enough stuffed into my cookies, and I love that you have so many versions of it AND chocolate. I’ll have six and an extra large glass of milk please :)

  77. I definitely have a soft spot for crispy cookies, but oh my goodness, that melting! I can totally jump on board with these, especially because reeses pieces are my absolute favourite movie candy. Maybe I would sneak these in my purse. ;)

  78. Cookies with Reese’s Pieces are seriously my favorite thing ever! And when they’re hot out of the oven and all melty – there’s nothing better. I’ve been wanting to work them into a pb cookie to double the pb punch.

  79. Reese’s pieces have always been a a favorite DQ ice cream mix in for me, but somehow I have never done them in cookies! These are just amazing and all that chocolate oozing out! YUM!

  80. Reese’s pieces are one of my all-time favorite candies, so these cookies look like perfection to me.

  81. These are like loaded with goodness and richness and chocolate-ness! Chocolate and peanut-butter heaven!

  82. I can’t believe you hadn’t yet put Reese’s Pieces in a cookie before! Am glad you can cross that off your list now….but unfortunately, it’s making the rest of us drool. ;)

  83. The yumminess dripping from inside of those cookies looks obscene. Which is not a bad thing.

  84. OMG. These look so good I want to lick my computer screen! I love soft cookies too! Can’t wait to make these!

  85. Yum–PB with reese’s and choc chips (and these look LOADED– a desired quality for my cookie tastes)! I swear my brain just darts around when I try to decide which of your cookie (or bar) recipes I want to try next. I love your flourless PB cookie recipes (and was thinking about the cinnamon version in your cookbook plus a couple of others too) and then I see this one! So many cookies to drool over!!!

    1. That cinn version in my cookbook is a fave for sure! Cannot go wrong with these…or really…any! My brain does the same thing too with cookies – decision overload :)

  86. I may just attempt these with natural peanut butter-if it comes out poorly, I’m sure they’ll still taste good (mmm peanut butter)! It’s the only kind I’ll use and I’ve actually had a lot of luck baking with it. I’ve made several types of peanut butter cookies and I made your pb&j muffins with it and had great success. If I attempt it, I’ll let you know if it works!

    I’m thinking I really need to get your cook book, being a peanut butter addict and all :)

    1. Muffins are totally different than cookies with natural PB b/c it’s contained in muffin pan and can’t spread. Glad you tried them and enjoyed and it worked out for you!

      And natural PB may work here, too; but as a universal statement, I never say that b/c if someone has a recipe failure, I’d hate to think it was b/c I said oh yeah go ahead and use natural PB and then that caused them to waste their time and ingredients. I just have to play it safe. If you try, LMK how it goes!

      1. I tried it- and it was a success! I totally understand what you mean about not wanting to cause a recipe failure. I used Smucker’s Natural- that may have something to do with it. The cookies were delicious! Only problem was I had to substitute peanut m&m’s because that was all I had on hand, but it worked out nicely because they were red, white, and blue for the 4th- so I also added white chocolate chips and red, white, and blue sprinkles to make them super festive. Can’t wait to try it with reese’s and chocolate- yum! Thankfully I have plenty of people to give them away to, or there could be a problem- ha!

      2. Glad they worked out wonderfully for you! R,W,&Blue MMs with matching sprinkles for the 4th sounds so festive and perfect! I bet you were the hit of all the parties bringing cookies like that :) Thanks for coming back to let me know tried them and they were a total success!

  87. These look amazing, Averie! I love all that melted chocolate oozing out of the cookies.