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

  1. 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. :)

  2. 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.

  3. 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.

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

  5. 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!!

  6. They look so gooey and delicious!

  7. These look delicious Averie! Love the colour that the Reese’s Pieces give as well :-)

  8. I just made these. One of the best cookies I have ever had!!!

  9. Oh my, these look so perfectly soft and delicious! I love reeses pieces :)

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

  11. 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!

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

  13. Chips are my favorite and “Great Value” plain chips are the best. Thanks for the nice recipes.

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

  15. 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.

  16. 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!)

  17. I started out by pinning these amazing peanut butter cookies…but then as I scrolled down, there were just more and more that looked just as good! Thanks for posting!


  18. 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.

    • 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!

  19. 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!

    • 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!

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

    • 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 :)

  21. 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!

  22. 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.

  23. 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!!

    • 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! :)

  24. 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!

  25. I just got done baking these. They are beyond delicious – chewy and lots of chocolate. Thanks for the recipe!

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