Our Reese's Pieces Cookies are soft and chewy and loaded with plenty of chocolate and candies. They have the best chocolate and peanut butter flavor and are the perfect treat for peanut butter lovers.
Love peanut butter? Add these Reeses peanut butter bars and this peanut butter puppy chow to your must try list.
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Soft peanut butter cookies loaded with candy definitely need to be on your baking plans this week. These Reese's Pieces cookies go to a whole new level when you add candies 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.
Our kids always go wild and devour the entire batch of Reese's cookies in just a few days whenever I make them. The combo of flavors and textures makes them irresistible!
Why You Will Love These Peanut Butter Cookies
- Easy to make. The cookie dough comes together in minutes with just one bowl.
- No chilling needed! You can bake the cookies as soon as you make the dough.
- Soft and crunchy. The crunchiness of the candy shell and the softness of the cookie makes a satisfying texture that people can't resist.
- Loaded with chocolate and candy. Adding plenty of chocolate chips and Reese's Pieces to the cookie dough means each bite is loaded with goodness.
If you love peanut butter and Reese's Pieces candies, you need to make this cookie recipe right away.
Key Ingredients
With just a few simple ingredients, you can whip up this Reese's Pieces cookie recipe in no time at all. The best part is there is no chilling time needed, so you can bake right away.
- 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 recipes is creamy JIF. Other brands are fine, but I do not recommend a natural or oily peanut butter. If you like nuts, try using a crunchy peanut butter.
- Flour - All purpose flour is used to thicken the dough and add structure. See our tips on how to measure flour.
- Cornstarch - Adding just a little 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.
BruCrew Tip: Have extra Reese's Pieces? Make these peanut butter cookie bars or this peanut butter pie.
How to make Reese's Pieces Cookies
These Reese's Pieces peanut butter cookies are so easy to make. Mix the dough, scoop into balls, and bake. In less than 30 minutes, you can have a batch of warm, gooey cookies that are sure to please everyone in your house.
- Make the cookie dough. Beat the room temperature butter and sugar in a large bowl until light and creamy. Add the vanilla extract, eggs, and creamy peanut butter and mix again. Slowly add the dry ingredients until a soft dough forms.
- Add the mix-ins. Gently stir the chocolate chips and Reese's candies into the dough. Save some of the candy for the tops.
- Scoop dough balls. Use a cookie dough scoop to evenly divide the batter into 36 even dough balls.
- Bake and chill. Place 12 balls at a time on a baking sheet and bake. Let the cookies rest on the hot cookie sheet for a few minutes, then gently remove and place on a wire rack. Press extra candies and chocolate chips into the tops of the hot cookies.
Storage Recommendations
On the Counter - Store the cooled cookies in a tightly sealed container on the counter for 4-5 days.
In the Freezer - 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.
Tips and Tricks
- Measure the ingredients properly. One of the biggest reasons recipes do not turn out is because of improper measuring.
- Save some mix-ins for the tops. Pressing extra candies and chips into the tops of the cookies after baking makes the peanut butter Reese's Pieces cookies look like they came from a bakery.
- Add more peanut butter flavor. Use a mixture of Reese's Pieces, mini peanut butter cups, and peanut butter chips for more peanut butter love.
- Change up the mix-ins. You can change up the recipe by adding other ingredients, such as other candies or chopped nuts, to create different flavor combinations.
- Keep the cookies soft. Add a slice of white bread to the cookie container to keep the cookies soft and chewy.
FAQ
Yes, you can make the cookie dough ahead of time and keep it in a sealed container in the fridge for 4-5 days. Let it come to room temperature and bake as directed.
You can also freeze the dough for future cookie baking days. Flash freeze the dough balls, then place in a freezer safe bag. To bake, remove from the freezer and let sit at room temperature while the oven is preheating.
Yes, these cookies freeze very well. Make sure to store them in a freezer safe container to keep them from getting freezer burned.
Using a 2 tablespoon cookie scoop this recipe makes around 36 cookies.
More Recipes with Reese's Pieces
- Reeses Ice Cream Cake
- Reese's Popcorn
- Peanut Butter Banana Cookies
- Reese's Marshmallow Blondies
- Oreo Reese's Brownie
- Peanut Butter Cookie Bars
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Recipe
Reese's Pieces Cookies
Reese's pieces and chocolate chips make these the best peanut butter cookies ever! They are soft, chewy, and have the best chocolate and peanut butter flavor.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup creamy peanut butter
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- ¾ cup chocolate chips
- 1 ½ cups Reese's Pieces, divided
Instructions
- Preheat the oven to 350 degrees.
- Beat the butter and sugars until light and creamy. Add the vanilla, eggs, and peanut butter and beat again.
- Add the salt, baking soda, flour, and cornstarch and slowly mix it into the butter mixture.
- Gently stir in ½ cup chocolate chips and 1 ¼ cups Reese's pieces. Scoop into 36 even dough balls.
- Place 12 balls on a baking sheet and bake for 10-11 minutes. Press a few extra chips and Reese's Pieces on top of the warm cookies.
- 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.
- Store in a tightly sealed container.
Notes
- Measure the ingredients properly. One of the biggest reasons recipes do not turn out is because of improper measuring.
- Save some mix-ins for the tops. Pressing extra candies and chips into the tops of the cookies after baking makes the peanut butter Reese's Pieces cookies look like they came from a bakery.
- Add more peanut butter flavor. Use a mixture of Reese's Pieces, mini peanut butter cups, and peanut butter chips for more peanut butter love.
- Change up the mix-ins. You can change up the recipe by adding other ingredients, such as other candies or chopped nuts, to create different flavor combinations.
- Keep the cookies soft. Add a slice of white bread to the cookie container to keep the cookies soft and chewy.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 214Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 121mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for peanut butter Reese's cookies was first published January 2014. The photos and post were updated and republished April 2023.
Chels R.
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*
Jocelyn Brubaker
And just like that I want cookies again too! I'm sure truffles could be incorporated into some sort of cookie...I say go for it!!!
Happy Valley Chow
Even though I have had waaayyy to many cookies over break, I definitely wouldn't mind having one of these. Thanks for sharing!
Happy Blogging!
Happy Valley Chow
Jocelyn Brubaker
I'm not sure there is such a thing as too many cookies 😉
Jessica @ A Kitchen Addiction
Love how thick and soft these look! You just can't go wrong with peanut butter and chocolate in a cookie!
Jocelyn Brubaker
I agree with you...chocolate and peanut butter cookies are never wrong!!!
Erin | The Emerging Foodie
Yuuuuuum. These look so soft and delicious. Nothing can be wrong about peanut butter reese's cookies. I definitely envy your kids having these in their lunch boxes! 🙂
Jocelyn Brubaker
Thanks Erin!
Lisa @ Garnish with Lemon
These look absolutely amazing! Peanut Butter cookies are one of my BIGGEST weaknesses! I agree-moderation is key-if I try and cut anything out completely it is a guaranteed fail! Happy New year!
Jocelyn Brubaker
Soft peanut butter cookies is definitely a big weakness here too! Happy New Year right back at ya 🙂
Megan - The Emotional Baker
Yum! This sounds amazing! What could be better than a soft peanut butter cookie? I try to practice moderation, too. I let myself have one sweet treat a day, but sometimes I do more. Whoops!
Jocelyn Brubaker
Thanks Megan!! and one extra cookie is ok with me!!!
Renee @ Awesome on $20
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!
Jocelyn Brubaker
There isn't usually leftover candy in our house either. But I do buy extra and hide it in my baking cupboard...the kids know that is off limits to them 🙂
Julianne @ Beyond Frosting
Thanks for posting……because I am seriously craving a cookie right NOW!
Jocelyn Brubaker
And just like that I am craving cookies again too 😉
Tieghan
Ahh! Peanut butter and chocolate! I just can never get enough of this combo and the cookies look perfect! So soft and doughy!
Jocelyn Brubaker
You can never have enough chocolate and peanut butter!!!! thanks Tieghan!
Laura @ Lauras Baking Talent
These look so soft and good. I'm sure they taste like peanut buttery goodness. Thank you for not posting a healthy recipe today 🙂
Jocelyn Brubaker
You are welcome! I just couldn't get on the band wagon with a healthy recipe to start off with. Bring on the sugar...after a healthy dinner though! 🙂
Taylor @ FoodFaithFitness
Reese's Peanut Butter cups AND pieces?! Girl, I am dyinggg of cookie envy right now. I could eat these everyday. All day.
Love the cornstarch addition....my fav way to make super soft cookies!!
Jocelyn Brubaker
These cookies every day, all day! Now you are talking my language 🙂
Mary Frances @ The Sweet {Tooth} Life
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!
Jocelyn Brubaker
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 🙂
Mercedes
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!
Jocelyn Brubaker
Thank you Mercedes!
Emily @ Life on Food
I truly believe diets need to be phased in slowly. Cookies are definitely still fair game.
Jocelyn Brubaker
I like the way you think Emily!
Jocelyn (Grandbaby Cakes)
These cookies look so fantastic. I was so happy to have met you in 2013! I look forward to keeping up and seeing all the amazing things you do this year!
Jocelyn Brubaker
I am so excited to have met you too!!! You are the sweetest!!!
Renee @ Two in the Kitchen
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! 🙂
Jocelyn Brubaker
I am so excited to hear how much you liked the other cookies!!! And yes peanut butter treats every day sounds like a great way to live!
Nicole @ Young, Broke and Hungry
There is no way I am cutting out sugar this year so these cookies are right on the mark for me!
Jocelyn Brubaker
I hear you on not cutting out sugar. It's all about moderation and self control right?
Beth @ bethcakes
These cookies do indeed look super soft! I love a good peanut butter cookie and I definitely have tons of left over candy. I should totally make these. 🙂
Jocelyn Brubaker
Oh, definitely make these with your leftover candy!!! You will be in cookie heaven!
Averie @ Averie Cooks
Love how SOFT these look! PB and reese's rolled into a buttery soft cookie is my kinda cookie!
Jocelyn Brubaker
Soft, peanut butter, and loads of Reese's...it is definitely my kind of cookie too! I knew you would love these Averie!!!
Vicki F
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!
Jocelyn Brubaker
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!!!