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Peanut Butter Reese’s Cookies

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Looking for a peanut butter cookie recipe that everyone will love?  We added Reese’s Pieces and chocolate chips to make these Peanut Butter Reese’s Cookies the best ever! They are soft, chewy, and have the best chocolate and peanut butter flavor.

Love peanut butter? Add these Reeses peanut butter bars and this peanut butter puppy chow to your must try list.

A stack of four peanut butter cookies with Reese's pieces on a piece of brown paper.

Soft peanut butter cookies loaded with candy definitely need to be on your baking plans this week. These peanut butter Reese’s cookies go to a whole new level when you add Reese’s Pieces and chocolate chips to the dough.

This is my go to recipe for peanut butter cookies because they always turn out so soft, puffy, and delicious.  They have a secret ingredient in them that makes sure they stay soft for days…if they even last that long.

Kids of all ages will go crazy and devour the whole batch of Reese’s cookies in no time at all. Don’t take our word for it though, just look at the empty cookie jar.  

Why You Will Love These Cookies

  • The cookie dough comes together in minutes.
  • No chilling time before baking the cookies.
  • Soft and chewy peanut butter cookies that have plenty of chocolate and Reese’s candies in every bite.
  • Great for any occasion that calls for cookies.

Four Reese's cookies stacked on top of each other on brown paper.

Main Ingredients Needed

This peanut butter cookie recipe comes together quickly with basic ingredients that you probably already have in your kitchen or pantry. Just add a bag of Reese’s Pieces to your shopping list and you will be ready to bake in no time at all.

  • Butter – Softened unsalted butter creates a smooth and creamy dough texture that helps the cookies bake up puffy. Another plus to using softened butter instead of melted butter is that you do not have to chill the dough.
  • Sugar – A mixture of granulated sugar and brown sugar sweetens the dough and makes the cookies soft.
  • Peanut Butter – Our favorite peanut butter to use in recipe is creamy JIF. Other brands are fine, but I do not recommend a natural or oily peanut butter.
  • Flour – All purpose flour is used to thicken the dough and add structure. See our tips on how to measure flour.
  • Cornstarch – A little bit added to cookie dough helps them to bake up thicker and to stay soft longer. 
  • Mix-Ins – A mixture of Reese’s Pieces and chocolate chips truly make these the best. Feel free to use peanut butter chips for more peanut butter goodness.

Four Reese's pieces cookies stacked on top of each other on brown paper.

How to make Peanut Butter Reese’s Cookies

Another reason these cookies are my favorite is because there is no chilling time needed to make this Reese’s Pieces cookie recipe.   You can bake the dough as soon as you mix it up.  Gotta love that you can have cookies right away when the craving hits!

  1. Preheat oven to 350 degrees.
  2. Make the cookie dough. Beat the room temperature butter and sugar in a large bowl until light and creamy. Add the vanilla, eggs, and peanut butter and mix again. Slowly add the dry ingredients until a soft dough forms.
  3. Add the mix-ins. Gently stir the chocolate chips and Reese’s candies into the dough. Save some of the candy for the tops.
  4. Scoop dough balls. Use a cookie dough scoop to evenly divide the dough into 36 balls. Press a few extra candies into the top of the balls.
  5. Bake and chill. Place 12 balls at a time on a baking sheet and bake for 10-11 minutes. Let the cookies rest on the hot cookie sheet for 1-2 minutes, then gently remove and place on a wire rack or parchment paper to cool completely.

Storage

Store the cooled cookies in a tightly sealed container on the counter for 4-5 days.

You can also freeze the cookies in a freezer safe bag or container for 1-2 months. Thaw on the counter for 10-15 minutes before serving.

Recipe Tips

  • Measure all of the ingredients properly. One of the biggest reasons recipes do not turn out is because of improper measuring. 
  • Save some of your mix-ins to press into the tops of the dough balls before baking. This makes the peanut butter Reese’s Pieces cookies look like they came from a bakery.
  • Use a mixture of Reese’s Pieces and mini peanut butter cups for more Reese’s love.
  • Use M&M’s instead of the peanut butter candies.

Four peanut butter cookies with Reese's pieces stacked on brown paper.

More Recipes with Reese’s Pieces

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Peanut Butter Reese’s Cookies

Peanut Butter Reese’s Cookies

Yield: 36 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Reese's Pieces and chocolate chips make these Peanut Butter Reese's Cookies the best peanut butter cookie ever! They are soft, chewy, and have the best chocolate and peanut butter flavor.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1/2 cup chocolate chips
  • 1 1/2 cup Reese's Pieces, divided

Instructions

  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugars until light and creamy.
  3. Add the vanilla, eggs, and peanut butter and beat again.
  4. Stir the salt, baking soda, flour, and cornstarch slowly add to the butter mixture.
  5. Stir in the chocolate chips and 1 1/4 cup Reese's Pieces by hand.
  6. Scoop 36 even dough balls and press the remaining candies into the tops.
  7. Place 12 balls on a baking sheet and bake for 10-11 minutes.
  8. Let cool on the cookie sheet for 1-2 minutes then gently remove and place on a wire rack or parchment paper to cool completely.
  9. Store in a tightly sealed container.
Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 103mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cookies & Whoopie Pies
Two pictures of Reese's peanut butter cookies collaged together with a brown text box.

*The post for Peanut Butter Reese’s Cookies was first published January 2014. The photos and post were updated and republished January 2022.

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Filed Under: Cookies & Whoopie Pies Tagged With: ,

 

Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.

Learn More About Jocelyn

Comments

  1. Dawn Calvert says

    I just wanted to ask if I could put these in the frig for about an hour before backing?For some reason I got it in my head that all cookies will be flat if not chilled first ugh!Last Christmas I ask about your Cherry chocolate chip and they turned out perfect.Thanks

    Reply

    • Jocelyn says

      You can refrigerate the dough if you have other things to do, but this one really doesn’t need any chill time. They bake up nice and puffy without any chilling time!! I hope you enjoy this recipe too!!!

      Reply

  2. Crystal says

    Thanks for the wonderful recipe. I didn’t have corn starch. So I made do without. Kinda scared they weren’t gonna turn out because I absolutely love soft cookies. But surprisingly they did turn out soft. I was happy with the results. Thanks again I will definitely be recommending your recipe.

    Reply

  3. Donna says

    The Peanut Buuter Reese’s Cookies look delicious but as I read the recipe I’m surprised to see corn starch listed as an ingredient, I have never seen that in a cookie before. Do you know why it is used? Just curious…..I do intend to try the recipe!

    Reply

  4. Kristen Duke says

    That’s so great that your kids enjoy eating healthy! These cookies look so yummy – I’m a sucker for soft cookies and throw in some Reeses, these are speaking my language! 🙂

    Reply

  8. Kelly says

    These cookies look amazing Jocelyn! Totally agree with treats in moderation and treating yourself here and there never hurts 🙂 I have a ton of holiday candy and chocolate leftover and can never say no to a cookie with so much peanut butter yumminess inside 🙂

    Reply

  9. DanaPNY says

    Jocelyn, these cookies look awesome. What a great idea to use up leftover candy too. I have a couple of friends who are obsessed with Reese’s. I can’t wait to share this with them! 🙂

    Reply

  12. Marcie says

    Forget what I said about eating healthier…that’s just gone out the window after laying eyes on these thick, delicious cookies! Oh my. 🙂

    Reply

  14. Chels R. says

    I’ve done so good with all my snacking this week and I then I get this post in my email and all I want to do is go make cookies! I wish I had Christmas candy lying around. The only thing I have is some Lindor Truffles because I ate all the toblerone in like 2 days. *Face Palm*

    Reply

  20. Renee @ Awesome on $20 says

    Thanks for not making something healthy. 😉 I wish I knew who these people were who had leftover candy. If there’s candy in my house, I can’t stop myself from eating it. I’d definitely go out and buy candy for these cookies, though. They sound great!

    Reply

  25. Mary Frances @ The Sweet {Tooth} Life says

    Whoa, I can tell how thick those are just from glancing at your photos! Thick, soft, and full of peanut butter? Do you deliver? 🙂 I really appreciate the message about moderation, not cutting it out completely. I find myself eating more if I try to restrict! (not the goal 😉 These look amazing as usual! I have to eat dinner before coming to your blog, or I’ll just want cookies!

    Reply

    • Jocelyn Brubaker says

      These were so thick and puffy…and so delicious! Moderation is definitely key to watching what you eat. I end up eating way too much too if I cut it out completely! LOL now I want cookies again too 🙂

      Reply

  26. Mercedes says

    I’m sure with that cornstarch keeping these cookies extra soft and all of that peanut butter candy goodness, these cookies are irresistible! Happy New Year!

    Reply

  29. Renee @ Two in the Kitchen says

    I could eat peanut butter treats every day of my life and I am going to have to make these! You make some great cookie recipes by the way! My kiddos and I just finished off a batch of those oreo, peppermint crunch start-with-a cake-mix cookies you had on your site about a month ago. They were fabulous!!

    I am seriously impressed, by the way that your kids like salad for their lunch. I’m going to have to work on that this year! 🙂

    Reply

  33. Vicki F says

    Hi Jocelyn and Happy 2014! First I’d like to say how much I enjoy your posts and your blog – keep up the great work! I’ll be trying these cookies soon. Second, I’d like to bring to your attention a slight problem I’ve had with printing the recipes. As it seems to hold true with other food blogs as well, I thought I would bring it to your attention, in order for you to bring it to the “widget” creators’ attention. What happens is that when I click on “Print” and the new page comes up, upon the actual printing, about 1/4 to 1/2 inch on the right side of the recipe is cut off. Although I go back and fill in by hand what is missing, these really should work correctly, so thought I would mention it and you could pass it along. It’s just an annoyance, but…… Again, I thoroughly enjoy your blog and look forward to each and every post. All the best for the coming year!

    Reply

    • Jocelyn Brubaker says

      Well, that’s not good at all. I wonder what the problem is because I haven’t noticed that when I have printed. I will have to print one again and see if it has changed since the last time. Have you tried opening the recipe using a different browser? Maybe that would work better? Thank you so much for reading!!!

      Reply

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