Soft, chewy and absolutely delicious these Reese’s Peanut Butter Cookies are stuffed with Reese’s Pieces and a family hit.
I love a good cookie, I think everyone in our house is a fan. It is one of the most made desserts in our house.
These Reese’s Peanut Butter Cookies are super easy. They use pantry staple ingredients and are light, chewy and puffy.
Cookies are always a great go-to dessert that never really disappoints. Especially when it comes to these flavors.
Ready in under 30 minutes, you will have the perfect amount of cookies for your whole family.
Chocolate and peanut butter are the perfect pairing, so these Reese’s Peanut Butter Cookies are a must make.
Some of my other favorite cookies we have on our site include: Jumbo Chocolate Chip Cookies, Chewy Sugar Cookies and Iced Oatmeal Cookies.
WHY THIS RECIPE WORKS:
- Pantry staple ingredients help these come together quickly.
- Easily double or triple this recipe to serve more people.
- A perfectly soft and chewy recipe that everyone loves.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking soda
Salt
Salted butter
Creamy peanut butter
Light brown sugar
Granulated sugar
Egg
Vanilla extract
Reese’s Pieces
HOW TO MAKE REESE’S PEANUT BUTTER COOKIES, STEP BY STEP:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, with an electric hand mixer, beat together the melted butter, peanut butter, brown sugar, and granulated sugar until combined.
- Then beat in the egg and vanilla, until well incorporated.
- Add the dry ingredients (to the wet ingredients. Using a wooden spoon, mix this until just combined.
- Fold in the Reese’s pieces.
- Line your baking sheets with parchment paper or silicone mats. Using a cookie scoop, grab some of your cookie dough and shape the dough into 16 balls and smooth out using your hands.
- Place the cookie dough balls on the prepared baking sheets, leaving at least 2 inches of space between each one. Flatten each one just slightly with the bottom of a heavy glass.
- Bake the cookies for 10 minutes until the edges to be just starting to turn golden, and the middle should still be soft.
- Once they are done baking, remove from the oven and press more Reese’s Pieces to the top of each cookie.
- Let cookies cool on the baking sheet for 10 minutes. Then move them to a wire rack to cool completely.
DO I HAVE TO USE SALTED BUTTER?
No, you can use unsalted butter for this recipe. You can also use salted and leave the salt out.
We like the extra salt that is combined from the salt and the salted butter, but if you prefer less, either leave out the salt or use unsalted butter.
DO I NEED TO ROLL AND PRESS DOWN MY COOKIES?
We roll and press down the cookies to give them a nice smooth top after baking. If you were to just scoop the dough onto the sheet they would be more crinkly.
You can absolutely skip this step if you’d like, we just wanted a prettier presentation for these Reese’s Peanut Butter Cookies.
WHAT ELSE COULD I ADD TO MY COOKIE DOUGH?
You can add other things in addition to the Reese’s Pieces, or omit them completely and work off of a peanut butter dough.
Some other things that you could add to the cookie dough include:
- Chocolate Chips
- Chopped Reese’s Peanut Butter Cups
- Chopped Nuts
- M&M’s
- Peanut Butter Chips
- Peanuts
CAN I USE CHUNKY PEANUT BUTTER?
Absolutely! If you want to have a little more crunch to these cookies, then you can use crunchy peanut butter instead of creamy.
HOW TO STORE:
These cookies can be stored in an airtight container or bag on the countertop where they will keep for up to 1 week.
They can also be frozen, place in a freezer container or bag and they will keep for up to 3 months.
To defrost, remove from the freezer to the countertop until thawed.
TIPS AND TRICKS:
- Easily double this recipe to make more.
- These can be frozen, see above on how to do that.
- You can make the cookie dough up to 3 days in advance and store covered in the refrigerator.
- Add other mix-ins to this recipe, see above for some ideas.
- You do not have to roll and press down the cookies, we do it for a nice smooth top.
- Press more Reese’s Pieces into the tops of your cookies once they come out of the oven.
- Use chunky peanut butter instead of creamy.
- You can omit the salt if you’d like or switch to unsalted butter and keep the salt if you do not want that much salt in your recipe.
Want a delicious cookie recipe that your whole family will run to the kitchen for? Then you have to make these Reese’s Peanut Butter Cookies.
If you like this recipe you might also like:
- Peanut Butter Fudge Cookie Cups
- Easy Peanut Butter Cookies
- Easy No Bake Cookies
- Chocolate Peanut Butter Blossoms
If you’ve tried this REESE’S PEANUT BUTTER COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Reese’s Peanut Butter Cookies
Ingredients
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup salted butter melted
- ½ cup creamy peanut butter
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 cup Reese’s Pieces
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, with an electric hand mixer, beat together the melted butter, peanut butter, brown sugar, and granulated sugar until combined.
- Then beat in the egg and vanilla, until well incorporated.
- Add the dry ingredients (to the wet ingredients. Using a wooden spoon, mix this until just combined.
- Fold in the Reese’s pieces.
- Line your baking sheets with parchment paper or silicone mats. Using a cookie scoop, grab some of your cookie dough and shape the dough into 16 balls and smooth out using your hands.
- Place the cookie dough balls on the prepared baking sheets, leaving at least 2 inches of space between each one. Flatten each one just slightly with the bottom of a heavy glass.
- Bake the cookies for 10 minutes until the edges to be just starting to turn golden, and the middle should still be soft.
- Once they are done baking, remove from the oven and press more Reese’s Pieces to the top of each cookie.
- Let cookies cool on the baking sheet for 10 minutes. Then move them to a wire rack to cool completely.
Notes
- Easily double this recipe to make more.
- These can be frozen, see above on how to do that.
- You can make the cookie dough up to 3 days in advance and store covered in the refrigerator.
- Add other mix-ins to this recipe, see above for some ideas.
- You do not have to roll and press down the cookies, we do it for a nice smooth top.
- Press more Reese’s Pieces into the tops of your cookies once they come out of the oven.
- Use chunky peanut butter instead of creamy.
- You can omit the salt if you’d like or switch to unsalted butter and keep the salt if you do not want that much salt in your recipe.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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