Reese's Peanut Butter Cookies

Name: Reese's Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 142 min
Ingredients: 1 1/2 cup all purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 cup unsalted butter (melted); 1/2 cup brown sugar (packed); 1/3 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup Reese’s peanut butter chips; 1/2 cup mini Reese’s cups (halved); 1/4 cup Reese’s Pieces

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These Reese’s Pieces Peanut Butter Cookies are thick and chewy with little gooey pockets of Reese’s in every bite. Made with peanut butter chips, Reese’s Pieces, and chopped Reese’s cups, they’re packed with that classic peanut butter cup flavor everyone loves.

A batch of cookies with chocolate and orange, yellow, and brown Reese's pieces on a cooling rack, with a bowl of the same candies nearby.

Reese’s Peanut Butter Cup Cookies

If there is one thing everyone in my house can agree on, it’s peanut butter desserts. We’ll take it in any form, whether it’s this quick Peanut Butter Dip or these over-the-top Reese’s Brownies. So, when a cookie recipe comes along that’s made with three kinds of peanut butter candy, it gets everyone’s attention fast.

The secret to these cookies is a quick chill before baking, something a lot of recipes skip. This helps them bake up perfectly thick and chewy in the center with gooey bits of candy throughout. Easy to make and hard to resist, if you’re a fan of Reese’s, these cookies will be your new obsession.

If you love these cookies, you’ll want to try my Stuffed Chocolate Peanut Butter Cookies too. They’re another fun and delicious peanut butter cookie with even more chocolate flavor.

Why We Love This Recipe

Three kinds of peanut butter candy: These cookies are loaded with peanut butter chips, Reese’s Pieces, and chopped Reese’s cups for serious peanut butter flavor in every bite.
Thick, soft, and chewy texture: I chill the dough for a couple of hours so the cookies bake up thick with soft centers and gooey bits of melted candy in every bite.
Easy to make: This is a easy cookie recipe made with simple pantry staples. You can even make the dough a day ahead, which makes baking later a breeze.

Ingredients

All-purpose flour: Gives the cookies structure without making them heavy.
Baking powder: Helps the cookies rise just enough for a soft interior.
Baking soda: Raises the pH of the dough, which encourages better browning.
Sea salt: Enhances the peanut butter and chocolate flavors.
Unsalted butter: Adds richness and keeps the texture soft and chewy.
Brown sugar: Adds moisture and depth with a hint of caramel flavor.
Granulated sugar: Helps the cookies spread slightly and crisp at the edges.
Egg: Binds the cookie dough and adds structure.
Vanilla extract: Rounds out the sweetness and boosts overall flavor.
Reese’s peanut butter chips: Adds concentrated peanut butter flavor.
Mini Reese’s cups: Create pockets of peanut butter and chocolate in every cookie.
Reese’s Pieces: Adds color, crunch, and classic candy flavor.

Find the full printable recipe with measurements and directions in the recipe card below.

How To Make Reese’s Peanut Butter Cookies

Step 1. In a large mixing bowl, add the flour, baking powder, baking soda and sea salt. Whisk together until thoroughly combined. Set aside.

Step 2. Using a stand mixer or electric hand mixer on low speed, beat the melted butter, brown sugar and granulated sugar together.

A glass bowl filled with flour, a small white dish holding baking powder, and a gold metal whisk arranged on a marble surface.

A glass bowl with brown liquid mixture being mixed by a hand mixer, next to an egg and a small bowl of vanilla extract on a marble surface.

Step 3. Add the egg and vanilla extract and mix again, until well blended.

Step 4. Next, add the flour mixture to this bowl and mix until just combined. Be careful to not overmix.

A glass bowl containing a light brown mixture being blended with an electric hand mixer on a white marble surface.

A glass bowl containing light brown batter being mixed with an electric hand mixer on a marble countertop.

Step 5. Add the peanut butter chips and Reese’s, folding into the mixture with a rubber spatula or wooden spoon.

Step 6. Line a baking sheet with parchment paper. Using a 1-inch cookie scoop, add the dough to the lined baking sheet, spacing the dough 1½ – 2 inches apart.

Step 7. Add to the refrigerator to chill for at least 2 hours.

A glass bowl filled with cookie dough, peanut butter chips, and chopped peanut butter cups on a white marble surface.

A baking sheet lined with parchment paper holds twelve evenly spaced scoops of cookie dough. An ice cream scoop with dough is placed in the lower right corner of the tray.

Step 8. Preheat the oven to 350 degrees during the last few minutes of chill time. Bake the cookies for 10-12 minutes or until the edges are beginning to brown.

Step 9. Remove from the oven and add Reese’s pieces on top of warm cookies.

A baking sheet lined with parchment paper holds twelve round, baked cookies spaced evenly in rows of three on a white marble surface.

A baking sheet lined with parchment paper holds twelve unbaked cookie dough balls topped with yellow, orange, and brown candy-coated chocolates.

Step 10. Allow to cool on the baking sheet for at least 5-7 minutes then transfer the cookies to a wire rack to cool completely.

Storage Instructions

Room temperature: Store baked cookies in an airtight container for up to four days.
Fridge: Refrigeration is not necessary and can dry the cookies out faster.
Freezer: Freeze baked cookies or dough balls for up to two months. Thaw at room temperature or bake dough from frozen with an extra minute or two.

A batch of peanut butter cookies topped with orange, yellow, and brown candy-coated chocolates and mini peanut butter cups on parchment paper.

Tip And Tricks

Avoid overmixing: Be careful not to overmix the dough when combining the wet and dry ingredients to keep the cookies soft.
Don’t skip the chill: Chilling the peanut butter cookie dough for the full two hours helps control spreading and creates thick cookies.
Resist overbaking: Do not bake the cookies longer than 10 to 12 minutes since the centers will continue to set as they cool.
Look for doneness: Remove the cookies from the oven while the centers still look slightly underbaked for a softer texture.
Let them cool: Let the cookies rest on the cookie sheet for several minutes before moving them so they set properly.

Peanut butter cookies with chocolate chips and colorful candy-coated chocolates, surrounded by additional candies and mini peanut butter cups on parchment paper.

Variations And Add-ins

Swap the candy: Out of Reese’s Pieces or cups, or just want to switch it up? Use chopped peanut butter M&M’s, or regular M&Ms for the same crispy bite.
Chocolate chips: Swap Reese’s peanut butter chips for regular chocolate chip if you want more chocolate flavor.
Add a little crunch: Stir in chopped roasted peanuts or honey roasted peanuts for a salty sweet bite that works really well with the gooey centers.
Turn up the chocolate: Fold in a handful of mini chocolate chips or drizzle the cooled cookies with melted chocolate if you want a stronger chocolate and peanut butter combo.
Sea salt: Sprinkle a pinch of flaky sea salt on top after baking to balance the sweetness.

A stack of cookies with chocolate chips and colorful candy-coated chocolates, surrounded by more cookies and candies on a parchment-lined surface.

FAQs

Do I really need to chill the dough?

Even a short chill helps the cookies hold their shape and stay thick and chewy. Without it, the dough spreads faster than the candy can melt, and you lose those gooey pockets.

Why do the centers look undercooked?

These cookies set as they cool so it’s okay if they look slightly undercooked while baking.

Why are my cookies dry?

Too much flour or overbaking can cause dry cookies. Measure carefully and watch the bake time.

Can I make these cookies smaller or larger?

For smaller cookies, use a tablespoon scoop and reduce the bake time by a couple of minutes. For bakery‑style cookies, use a large scoop and add a minute or two. The centers should still look soft when you pull them out.

A hand holding a partially eaten cookie topped with a yellow candy-coated chocolate, with more cookies in the blurred background.

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Lisa, author of Fun Money Mom, standing in front of a kitchen counter with a cupcake.

About Lisa O’Driscoll

Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!

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Reese’s Peanut Butter Cookies