Reese’s Pieces Peanut Butter Cookies

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Want to bake up something special for the peanut butter lover in your life? Well, look no further than these melt-in-your-mouth peanut butter cookies made with Reese’s Pieces.

These thick and chewy cookies are stuffed full of creamy peanut butter, semisweet chocolate chips, and of course, crisp Reese’s Pieces candies. It’s a peanut butter overload, but in the best possible way!

It’s also worth mentioning that these tasty little beauties are super simple to make.

No softening butter, no chilling, and no mixer required–which is perfect for when you need cookies NOW.

Get ready, because they’re coming in hot and fresh. Here’s how we make them:

How to make Reese’s Pieces Cookies

Makes 29 cookies

Ingredients:

• 1 1/2 sticks (3/4 cup) unsalted butter, melted and not hot
• 1 cup of smooth peanut butter
• 3/4 cup of dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon of salt
• 8 oz of Reese’s Pieces candy
• 3/4 cup of semisweet chocolate chips

Instructions:

Preheat the oven to 350° and line two baking sheets with parchment paper. Set aside.

In a medium sized bowl, combine the melted butter and peanut butter and use a whisk to whisk until smooth.

Add the white and brown sugars to the bowl and mix until well combined.

Next, add in the eggs and the vanilla and give the mixture a good whisk until the wet ingredients are fully incorporated.

Add the flour, baking powder, baking soda, and salt to the peanut butter mixture. Use a wooden spoon or rubber spatula to stir in the dry ingredients. Stir until the flour is almost fully incorporated into the dough–there should still be visible streaks of flour showing.

Pour the Reese’s Pieces and chocolate chips into the bowl and gently fold until all the ingredients are fully incorporated. Do not overmix.

Scoop the cookie dough (2 tablespoon size or #30 cookie scoop) onto the baking sheets. Leave a couple of inches between each cookie to account for spreading.

Bake at 350° for 13-15 min, until the edges are set, but the centers still look a little gooey.

Remove the cookies from the oven and let them sit on the sheet pan for 10 minutes before transferring them to a cooling rack. Serve and enjoy!

Storing Your cookies:

These cookies will keep for up to 5 days stored in an airtight container or zip top bag at room temperature. I personally love a chilled cookie, so for even longer storage (and deliciousness), keep them in the fridge or freezer and consume chilled.

It’s not necessary to chill them at all, I just love them that way. However you store your cookies, just make sure to store them in an airtight bag or container.

Freezing Directions:

These peanut butter cookies freeze very well either fully baked or in a raw cookie dough state.

Freezing baked cookies: To freeze after baking, simply allow the cookies to cool completely and then transfer to an airtight and freezer safe bag or container. Pop the cookies in the freezer and store for months. When you’re ready to eat, allow them to thaw to your liking and enjoy.

Freezing cookie dough: If you’re looking to freeze raw dough to be baked off later, simply scoop out your cookie dough and place on a cookie sheet as the recipe instructs. But instead of baking the cookies, pop them into the freezer to freeze completely. Once the cookie dough balls are solid, transfer to a freezer safe bag or container and store for a month or two in the freezer, until ready to bake.

When you’re ready to bake cookies, take out the quantity of dough balls needed and place them on a cookie sheet, spaced 1-2″ apart. Allow the dough to thaw at room temperature for about an hour. Once the dough has thawed, pop the pan into a preheated 350° oven and bake for 13-15 minutes.

The best peanut butter cookie recipe

I know this is a bold claim, but these cookies really are the perfect treat for the peanut butter lovers in your life. And here’s why they’re the best:

• They’re super soft and chewy, thanks to the healthy scoop of peanut butter and melted butter. And peanut butter cookies are required to be soft and chewy in my opinion.
• These cookies are LOADED with peanut butter candy, to really emphasize the peanut butter flavor in this recipe.
• Chocolate chips are involved. Peanut butter loves chocolate and I love a cookie that is super chunky, with varying and contrasting flavors and textures.
• There’s no softening butter, no mixer needed, and no chilling required. So these are the easiest cookies on the planet.

Serving Suggestions:

Of course, these cookies are best served on their own, either fresh from the oven, at room temp, or after chilling a couple of hours in the fridge (I LOVE a chilled cookie).

But, these cookies also make a fabulous addition to party platters, picnics, or even holiday cookie boxes.

If you really want to go for it, I suggest adding a scoop of your favorite ice cream in between two of these Reese’s Pieces cookies, for the best ice cream sandwich experience of your life.

Can I make Reese’s Pieces cookies without peanut butter?

Don’t want that much peanut butter in your cookies? No problem! Use the base of my favorite butterscotch chocolate chip cookie recipe (omit the potato chips if you want) and swap the butterscotch chips for Reese’s Pieces candy.

Variations:

• Omit the chocolate chips and stir in white chocolate chips or peanut butter chips instead
• Swap the Reese’s Pieces for M&Ms–regular or peanut
• Omit the candy entirely and use all chocolate chips
• Use chunky peanut butter instead of smooth
• Bake these into cookie bars for a peanut butter blondie situation

Other cookies you might like:

Butterscotch Chocolate Chip Cookies with Potato Chips

Dairy Free Chocolate Chip Cookies

M&M Peanut Butter Cookie Bars

Slutty Brownies

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