If you're a peanut butter lover, these Reese’s Pieces peanut butter cookies are calling your name! They’re soft, chewy, and bursting with colorful candy-coated Reese’s Pieces in every bite. Even better—they’re ready in just about 30 minutes.
These cookies are made with a no-chill peanut butter cookie dough, then loaded with sweet and crunchy Reese’s Pieces. The result is a rich, chewy cookie packed with peanut butter flavor from both the dough and the candy pieces.
Reese’s Pieces, if you haven’t tried them, are a peanut butter-flavored candy with a colorful shell. They’re about the size of M&M’s, and come in fall-colored shades of orange, yellow, and brown—perfect for seasonal baking!
These are great for casual baking, as fall cookies, or as a quick afternoon treat. And with just about 30 minutes from start to finish, you’ll be snacking in no time.
Ingredients
- All-purpose flour
- Butter (softened)
- Creamy peanut butter (standard, not natural)
- Granulated sugar
- Brown sugar
- Eggs
- Baking soda
- Salt
- Reese’s Pieces (regular or mini)
See recipe card for quantities.
Substitutions & Variations
- Add chocolate chips – Use 1 cup Reese’s Pieces + 1 cup chocolate chips for a chocolate-peanut butter combo.
- Add peanut butter chips – For even more peanut butter goodness, swap in 1 cup of peanut butter chips and reduce the Reese’s Pieces to 1 cup.
- Butter alternatives – You can substitute an equal amount of shortening (like Crisco) for the butter.
Instructions
Follow these steps for perfect, chewy cookies.
Step one: Preheat oven to 350°F. Lightly grease your baking sheet or line with parchment paper.
Step two: In a large bowl, combine softened butter, granulated sugar, and brown sugar. Cream together until light and fluffy (2–3 minutes).
Step three: Mix in eggs, vanilla extract, and peanut butter until fully incorporated.
Step four: In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix this into the wet ingredients until well combined.
Step five: Gently fold in the Reese’s Pieces.
Step six: Scoop the dough into heaping tablespoon-sized balls (about 1.5 tablespoons each). Roll gently in your hands to shape.
Step seven: Place cookies a few inches apart on the baking sheet. Bake for 10–12 minutes. Start checking around 8 minutes—edges should be lightly golden, and centers still slightly soft.
Hint: Don’t overbake! Cookies will continue baking slightly on the tray as they cool.
Recipe Tips for Success
- Don’t overmix the dough – Overmixing can lead to tough, flat cookies. Mix only until ingredients are combined.
- Consistent size = even baking – Use a cookie scoop or tablespoon so cookies are uniform in size and bake evenly.
Storage
- Cookies: Store in an airtight container at room temp for up to 1 week, or refrigerate for up to 2 weeks.
- Dough: Store unbaked dough in the fridge for 3–4 days, or freeze for up to 6 months (wrap tightly in plastic and seal in a freezer bag).
- Frozen cookies: Freeze baked cookies in a sealed container for up to a year.
Reeses Pieces Peanut Butter Cookies
Equipment
- Measuring cup + measuring spoons
- cookie sheet
- Wooden spoon or spatula
- Mixing bowl
- Hand or Stand Mixer
Ingredients
- 2 ½ cups Flour
- 2 cups Reese's Pieces
- 1 cup Peanut butter
- ¼ teaspoon Salt
- 1 ¼ teaspoon Baking soda
- 2 Eggs
- 1 ¼ cups Granulated sugar
- ¾ cups Brown sugar
- 1 cup Butter unsalted + softened
- 1 teaspoon Vanilla
Instructions
- Preheat oven to 350°F. Lightly grease your baking sheet or line with parchment paper.
- In a large bowl, combine softened butter, granulated sugar, and brown sugar. Cream together until light and fluffy (2–3 minutes).
- Mix in eggs, vanilla extract, and peanut butter until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix this into the wet ingredients until well combined.
- Gently fold in the Reese’s Pieces.
- Scoop the dough into heaping tablespoon-sized balls (about 1.5 tablespoons each). Roll gently in your hands to shape.
- Place cookies a few inches apart on the baking sheet.
- Bake for 10–12 minutes. Start checking around 8 minutes—edges should be lightly golden, and centers still slightly soft.
Notes
- Best type of peanut butter: Stick to regular creamy peanut butter. Natural and crunchy varieties don’t blend as smoothly into cookie dough.
- Don’t overmix the dough – Overmixing can lead to tough, flat cookies. Mix only until ingredients are combined.
- Consistent size = even baking – Use a cookie scoop or tablespoon so cookies are uniform in size and bake evenly.
- Cookies: Store in an airtight container at room temp for up to 1 week, or refrigerate for up to 2 weeks.
- Dough: Store unbaked dough in the fridge for 3–4 days, or freeze for up to 6 months (wrap tightly in plastic and seal in a freezer bag).
- Frozen cookies: Freeze baked cookies in a sealed container for up to a year.
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