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–+ servings
Cookies with chocolate and orange, yellow, and brown candy pieces are cooling on a black wire rack, with additional candies scattered on a white surface.
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Reese's Peanut Butter Cookies

Thick, chewy, and loaded with Reese’s Pieces, peanut butter chips, and chopped cups, these cookies are perfect for anyone who loves the classic chocolate and peanut butter combo.
Course Dessert
Cuisine American
Keyword Reese's Peanut Butter cookies
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 22 minutes
Servings 18
Calories 178kcal
Author Lisa O'Driscoll

Equipment

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

Instructions

  • In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
    1 1/2 cup all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon sea salt
  • Using a hand mixer, mix the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract and mix again.
    1/2 cup unsalted butter, 1/2 cup brown sugar, 1/3 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
  • Add the dry ingredients to the butter mixture and mix until just combined.
  • Fold in the Reese’s peanut butter chips and mini Reese’s cups gently.
    1/2 cup Reese’s peanut butter chips, 1/2 cup mini Reese’s cups
  • Line a baking sheet with parchment paper.
  • Scoop balls of dough onto the baking sheet, spacing them about two inches apart.
  • Chill the cookie dough in the refrigerator for at least two hours.
  • Preheat the oven to 350 degrees F during the last few minutes of chill time.
  • Bake for 10 to 12 minutes until the edges are lightly golden.
  • Remove from the oven and press Reese’s Pieces into the tops of the warm cookies.
    1/4 cup Reese’s Pieces
  • Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack.

Notes

  • Fridge: Store baked cookies in an airtight container at room temperature for up to four days.
  • Freezer: You can freeze the cookie dough balls until ready to bake. Then bake from frozen, just add an extra minute or two in the oven. You can also freeze the baked cookies for up to two months and thaw at room temperature.
  • 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.

Nutrition

Calories: 178kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 175IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 1mg