Desserts
This peanut butter cookie with Reese's pieces recipe delivers the ultimate fudgy, chocolate-peanut butter bombs that taste like a bite of childhood nostalgia. ✨ I developed this version after years of testing—balancing chewy texture with bursts of Reese's in every bite.
The secret lies in creaming the butter and sugar properly and folding in those pieces just right.
What sets these apart is the perfect harmony of rich peanut butter flavor and melty Reese's pieces throughout. Unlike store-bought versions, these cookies stay soft in the center while developing a golden crust.
I've baked them at 350°F for 10-12 minutes every time, ensuring they come out with that signature fudgy texture we all love.
The result is a batch of cookies that are dangerously addictive—each bite delivers that perfect balance of creamy peanut butter and chocolatey Reese's pieces. These are the kind of cookies that disappear in minutes, leaving only crumbs and happy faces behind. Perfect for holidays, parties, or just treating yourself.
Let's get started—you'll want to make a double batch, because these don't last long. The key is patience during the creaming stage and careful folding of those chocolate pieces. Trust me, every bite is worth it!
Ingredients for peanut butter cookie with reese's pieces
Nine simple ingredients transform into fudgy, melty peanut butter bombs with Reese's pieces in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Creamy Peanut Butter 🥜 | 1 cup | Natural, no added sugar |
| Granulated Sugar 🍚 | ¾ cup | Light brown sugar works too |
| Packed Brown Sugar 🍚 | ¾ cup | For chewy texture |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla extract |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Baking Soda 🧂 | ½ tsp | For rise and flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Reese's Pieces 🍫 | 1 ½ cups | Original flavor only |
| Semisweet Chocolate Chips 🍫 | ½ cup | Optional extra chocolate |
The peanut butter makes these cookies—Créme de la Crème is my go-to, but any natural brand works. Costco or Trader Joe's always have good deals on bulk jars. Butter should be soft but not melted—press a finger in, it should leave a slight indent. Brown sugar adds chewiness, so don't skip it. For the Reese's pieces, buy the mini bags—they're perfect for portion control and keep longer. The chocolate chips are optional, but I always add them for extra richness. Pro tip: measure your flour by spooning and leveling—packing it makes the cookies dense.
No peanut butter? Substitute sunflower seed butter for a nut-free version, but the flavor won't be identical. Short on brown sugar? Swap half for granulated, but the texture will be slightly crispier. The baking soda is crucial—don't use baking powder. For a vegan option, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The vanilla extract should be pure, not imitation. If you're baking for a crowd, double the batch—these disappear faster than you can say 'Reese's pieces.' And trust me, you'll want to say that a lot.
Store the dough in the fridge for up to 3 days—it actually improves in flavor. Baked cookies keep in an airtight container for 5 days at room temperature, or freeze for 3 months. For the freezer, portion into single-serving bags so you can grab one whenever cravings hit. These cookies reheat beautifully—10 seconds in the microwave brings back that fresh-from-the-oven warmth. Double batches? Portion into containers for easy gifting—everyone will ask for the recipe.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just butter, peanut butter, sugars, eggs, and those little Reese’s chunks. That’s it. No fancy mix-ins, no waiting for dough to rest, just mix, scoop, bake. Honestly, if you can measure and press a spoon into a bowl, you’ve got this.
- No-Bake Shortcuts: Between us, I’ve burned cookies before. This dough’s forgiving—even if yours flattens a little or the edges brown fast, the peanut butter keeps it forgiving. Toss them in the freezer for 15 minutes before baking if you’re nervous, but I’ve skipped that step too. They still turn out.
- Party in Your Mouth: That first bite? Crunchy edges, gooey peanut butter center, and those Reese’s pieces melting just enough to coat every bite. It’s like someone took all your favorite things—peanut butter, chocolate, cookie—and stuffed them into one perfect bite. (Yes, even on a Tuesday night.)
- Leftovers? More Like Leftovers Never: These cookies stay soft for days if you store them right (airtight container, room temp). My kids ask for them after school snacks, and I’ve even packed them in lunches—no one complains. Plus, the dough makes a big batch, so you’re not scrambling to make more. Budget win.
Step-by-step instructions for peanut butter cookies with Reese's pieces
Here's how to make these decadent, fudgy cookies with perfect peanut butter-chocolate swirls.
👨🍳 Step 1: Cream the Butter and Peanut Butter
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter and 1 cup creamy peanut butter. Beat on medium speed for 3-4 minutes until completely smooth and lightened in color. You'll see the mixture nearly double in volume as air incorporates—this is what creates that tender, cakey texture.
Here's the thing—don't rush this step. The butter should be completely creamy with no peanut butter streaks. If you're using a hand mixer, it'll take about 5-6 minutes of steady mixing. The mixture should be thick but still ribbon-like when you lift the paddle—like soft peanut butter frosting. If it's too stiff, let it sit at room temperature for 5-10 minutes to soften.
👨🍳 Step 2: Mix in Sugars and Eggs
Add the 0.75 cup granulated sugar and 0.75 cup packed brown sugar to the peanut butter mixture. Beat on medium speed for another 2-3 minutes until the sugars are fully incorporated and the mixture is smooth and fluffy. The brown sugar should dissolve completely—no gritty bits should remain.
Next, add the 2 whole large eggs, one at a time, mixing on low speed after each addition until fully combined. Scrape down the sides of the bowl to ensure everything gets incorporated. Then add the 2 tsp vanilla extract and mix for 10 seconds on low speed. This is where the magic happens—the vanilla enhances all those rich peanut butter flavors. The mixture should be smooth, thick, and slightly shiny at this point.
👨🍳 Step 3: Combine Dry Ingredients and Chocolate
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. Sift the mixture directly into the peanut butter mixture and mix on low speed for 30-45 seconds until just combined. You should still see some flour streaks—don't overmix or the cookies will be tough.
Remove the bowl from the mixer and fold in the 1.5 cups Reese's Pieces and 0.5 cup semisweet chocolate chips using a silicone spatula. Be gentle here—you want the chocolate pieces distributed evenly without breaking them up. The dough will be thick and sticky, almost like cookie dough should be. If it's too stiff to handle, wet your hands slightly to help shape the dough into balls later.
⏰ Step 4: Chill the Dough for Perfect Cookies
Divide the dough into 16 equal balls (about 1.5 tablespoons each) and place them on a parchment-lined baking sheet. Cover the sheet with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour for best results). Chilling is crucial—it prevents the cookies from spreading too much in the oven and helps the chocolate pieces stay intact.
While the dough chills, preheat your oven to 350°F. This temperature gives you that perfect balance of crispy edges and fudgy centers. The dough balls should firm up nicely in the fridge. If they're still too soft to handle after chilling, give them 10 more minutes in the freezer. Pro tip: Use a cookie scoop for even-sized cookies—this ensures consistent baking.
🔥 Step 5: Bake to Golden Perfection
Place the chilled dough balls 2 inches apart on two parchment-lined baking sheets. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot sheet after you remove them from the oven. The cookies should be soft and fudgy in the middle with crispy edges—this is what makes them irresistible!
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The centers will firm up as they cool, but they'll still be soft and chewy. Real talk: these cookies are best eaten warm, straight from the oven, with a glass of cold milk. Store any leftovers in an airtight container for up to 5 days—though they won't last that long in your house!
Pro Tips For Making Peanut Butter Cookie With Reese'S Pieces
- Cream the Butter Slow: Start with cold butter straight from the fridge—it’s the only way to get that perfect flaky texture without turning your dough into peanut butter soup. Let it sit at room temp for just 30 minutes (not hours), then beat it with the peanut butter until it’s light but still holds shape. I learned this the hard way after one batch turned out greasy and dense.
- Measure Brown Sugar Right: Pack that brown sugar like you’re stuffing a Thanksgiving turkey—no air gaps. Use a spoon to press it firmly into the measuring cup, then level it off. Too much air = cookies that spread like they’re auditioning for a horror movie. (And yes, I’ve seen it happen.)
- Chill Dough Twice: Divide the dough into two portions and refrigerate for 20 minutes before rolling and cutting. Then, chill the shaped cookies for another 15 minutes on a tray. This prevents the Reese’s pieces from melting into sad puddles and keeps your cookies from flattening into pancakes.
- Use Room-Temp Eggs: Cold eggs? Skip it. Crack them into a bowl first, let them sit for 10 minutes until they’re just warm to the touch. Cold eggs make the dough stiff and can cause cracks—especially when you’re folding in those gooey Reese’s pieces. Trust me, your cookies will thank you.
Storing and reheating your peanut butter cookie with reese's pieces
Room-Temp Storage
These cookies stay fresh on the counter for 3-4 days in an airtight container—I use glass jars with tight-sealing lids. The key is letting them cool completely first to prevent condensation.
I always store them in a cool, dark spot away from sunlight, which keeps the peanut butter from turning rancid faster. For extra freshness, place a slice of bread in the container to absorb moisture—trust me, it works! 🥖
Fridge Preservation
If you're not planning to bake them all at once, store the dough in the fridge for up to 3 days wrapped tightly in plastic wrap. The flavors actually deepen overnight, so they taste even better the next day!
For baked cookies, keep them in the fridge for 7-10 days—they'll stay soft and chewy. I like to portion them into single-serving bags for easy grab-and-go treats. Just let them sit at room temperature for 10 minutes before eating to restore that warm-from-the-oven texture.
Freezer Magic
For long-term storage, freeze baked cookies in a single layer on a tray before transferring to a freezer bag—this prevents them from sticking together. They'll keep for 3 months without losing their fudgy perfection.
When you're ready to enjoy, microwave for 15-20 seconds on medium power or bake at 300°F for 5-7 minutes until warmed through. Pro tip: Freeze dough balls instead of baked cookies for even better results—they'll be fresh out of the oven when you're ready! ❄️
Reheating Secrets
The best way to revive these cookies is with a quick 10-second microwave zap on high power. For a crispier texture, bake them at 325°F for 3-4 minutes until warmed through.
If you prefer stovetop, place them in a dry skillet over medium-low heat for 1-2 minutes per side until golden. The key is to avoid overcooking—they should just be warm, not dry. I always reheat mine with a splash of milk for extra decadence!
Gift-Worthy Packaging
For sharing, package cookies in clear cellophane bags tied with twine and a sprig of rosemary for a rustic touch. I like to add a handwritten tag with the recipe—people always ask for seconds! Store-bought containers work too, but the presentation makes all the difference.
If gifting dough, use parchment-lined containers and include a note to chill for 30 minutes before baking. The anticipation of homemade cookies makes them even more special! 💛
Nutrition facts
Frequently asked questions
Can I use crunchy peanut butter instead of creamy?
Crunchy peanut butter works perfectly and adds delightful texture. Just be aware it may require 1 extra minute of mixing to fully incorporate into the butter. The crunch remains intact in the finished cookies, creating a fun contrast with the soft centers. For best results, use a high-quality brand like Skippy or Jif.
Why are my cookies spreading too much?
Overmixing the dough or skipping the 30-minute chill are the most common culprits. The dough needs time to firm up—if it's too soft, it'll flatten dramatically. Always use 16 equal balls (about 1.5 tablespoons each) and place them 2 inches apart on the baking sheet. Chilling also helps prevent excessive spreading while baking.
How do I make these cookies nut-free?
Replace the peanut butter with sunflower seed butter (like SunButter) and omit the Reese's pieces. For chocolate flavor, add 2 extra cups of chocolate chips instead. The texture will be slightly different but still delicious! Sunflower seed butter works best when fully softened before mixing.
Can I bake these in a convection oven?
Yes, but reduce the temperature to 325°F and bake for 9-10 minutes instead of 10-12. Convection ovens cook faster, so keep a close eye on them—they'll brown quicker. The cookies may spread slightly less, but the texture will still be fudgy. Always rotate the baking sheets halfway through for even baking.
What's the best way to add extra chocolate flavor?
For maximum chocolate impact, fold in 1 cup extra Reese's pieces and replace the chocolate chips with 1 cup white chocolate chips. This creates a triple-chocolate effect! You can also melt 1/2 cup chocolate, cool it slightly, and drizzle it over the cookies after baking for a glossy finish.