Reese’s Pieces Soft Peanut Butter Cookies

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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!

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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
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Ingredients  

  • 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

Instructions 

  • 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.

Notes

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.

Nutrition

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

4.43 from 57 votes (47 ratings without comment)

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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.

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Comments

  1. 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 :)

  2. 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!

  3. 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!

  4. 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. 

  5. 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!

  6. 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

  7. 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!

  8. 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!

  9. 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!

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

  11. 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 :)
      https://www.averiecooks.com/2014/11/easy-4-ingredient-perfect-peanut-butter-cookies.html

      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!

  12. 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!

  13. 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!

  14. 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?