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. 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!

    • 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 :)

      • 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…

      • 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 :)

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

  3. These cookies look absolutely amazing! Too bad reese’s pieces aren’t vegan… i’m definitely going to try to work peanut butter into my next cookie recipe or maybe add them to my old on (! Thanks for the inspiration.

  4. 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!

    • 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.

  5. 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!!!

  6. 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?

  7. 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! :)

    • 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!

  8. I want to try making these as cookie bars! Any suggestions?

  9. 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!

    • 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!

  10. 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 :)

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

  12. 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!

  13. 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!

    • 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!

  14. 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!

  15. 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

  16. 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!

  17. 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. 

  18. 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!

  19. 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!

  20. I have made these twice now. Seriously my favorite cookie ever. SOOOO GOOD! Thank you!!!

  21. 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 :)

  22. 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!

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

    Rating: 4
  24. Can you freeze this cookie dough?

  25. 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?

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