There’s just something magical about peanut butter and chocolate together, especially when it comes in cookie form. These Reese’s peanut butter cookies are soft, chewy, and loaded with chunks of actual Reese’s candies in every bite. Whether you’re baking for a party, packing school lunches, or just treating yourself on a cozy weekend, these cookies hit the sweet spot every time. Once you try them, you’ll keep coming back to this recipe again and again.
Table of Contents
Why You’ll Love These Reese’s Peanut Butter Cookies
These cookies are seriously addictive. They’re rich with creamy peanut butter, perfectly soft in the center, and have those melty chocolate and peanut butter bites from the Reese’s mixed in. The best part is that they’re super easy to whip up, with no fancy tools or chill time needed. If you’re like me and always have a stash of Reese’s on hand, this is the perfect way to use them up. Plus, they make the whole house smell amazing while baking!
Ingredients You’ll Need
Essential Ingredients
Here’s what you’ll need to bring these Reese’s peanut butter cookies to life:
- Peanut butter, creamy and classic, not the natural oily kind.
- Butter, softened, unsalted is best.
- Brown sugar and white sugar, for that chewy texture and sweet bite.
- Egg, helps bind everything together.
- Flour, baking soda, salt, the dry base for structure.
- Vanilla extract, adds warmth.
- Reese’s candy, chopped peanut butter cups or Reese’s Pieces.
Note: You can find the printable recipe with exact measurements below.
Baking Tools You’ll Need
No fancy equipment here, just the basics you probably already have:
- A mixing bowl
- An electric hand mixer or stand mixer
- A cookie scoop (optional but handy!)
- A baking sheet
- Parchment paper or a silicone baking mat
- A cooling rack to finish them off
Variations and Substitutions
Using Different Reese’s Candies
Feel free to get creative here! You can mix in Reese’s Pieces, mini peanut butter cups, or even break up full-size cups. One time, I had leftover Reese’s trees from the holidays, and they worked like a charm. Just make sure to chop them up so the pieces spread evenly.
Can I Use Natural Peanut Butter?
Technically, yes, but the texture won’t be quite the same. Natural peanut butter tends to be more oily and less consistent, which can lead to cookies that spread too much or turn out dry. I always stick with regular creamy peanut butter for the best flavor and perfect cookie texture.
Chocolate Chip or No Chocolate Chip?
Totally your call! Adding chocolate chips gives a bit of that classic cookie feel and makes them extra gooey. Sometimes I’ll do half with and half without, depending on who I’m baking for. If you’re a die-hard chocolate fan, toss in a handful, you won’t regret it.
How to Make Reese’s Peanut Butter Cookies
Step-by-Step Guide
1. Mix the Wet Ingredients
In a large bowl, beat together the softened butter, peanut butter, brown sugar, and white sugar until smooth and fluffy. This takes about 2 minutes with a hand mixer. Then add in the egg and vanilla extract. Keep mixing until everything is well combined and creamy. It should smell sweet and nutty, almost good enough to eat as-is!
2. Combine with Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mix to your wet mixture, beating on low just until it all comes together. Don’t overmix! The dough will be thick but soft. At this point, you’ll start to see that classic peanut butter cookie texture form, and it’s already looking delicious.
3. Add the Reese’s Goodness
Now for the fun part! Gently fold in your chopped Reese’s cups or Reese’s Pieces, or even both! You want the candy pieces evenly spread throughout the dough. I like to save a few chunks to press on top later for that extra wow factor. You’ll see those bright candy bits peeking through, so tempting already!
4. Scoop and Shape the Dough
Use a cookie scoop or a spoon to scoop about one and a half tablespoons of dough for each cookie. Roll them into balls and place them on a parchment-lined baking sheet, leaving space between each one. If you want that bakery-style look, gently press a few extra Reese’s pieces on top before baking. It’s a small step that makes a big visual difference.
5. Bake to Soft Perfection
Bake at 350°F (175°C) for 9 to 11 minutes. They should be lightly golden around the edges but still soft in the center, as they’ll continue to set as they cool. Don’t overbake! The first time I made these, I thought they were underdone, but trust me, the softness is what makes them so good once they cool.
6. Add Toppings While Warm
As soon as the cookies come out of the oven, gently press a few extra chopped Reese’s or pieces into the tops while they’re still warm. This not only makes them look extra loaded and inviting but also helps the candies melt slightly into the cookies. Let them cool for 5 minutes on the pan, then move to a wire rack.
Optional Methods
Chilling the Dough Before Baking
While it’s not required, chilling the dough for 30 minutes can help if your kitchen is warm or your butter was too soft. It prevents spreading and gives you a slightly puffier cookie. I do this sometimes if I’m multitasking or want to prep the dough ahead of time and bake later.
Freezing the Dough for Later
This dough freezes beautifully! Scoop it into balls, place them on a tray to freeze solid, then transfer to a freezer bag. When you’re ready to bake, just pop them straight into the oven and add an extra one to two minutes of bake time. It’s a game-changer for quick, fresh cookies anytime the craving hits.
Helpful Tips and Tricks
How to Keep Cookies from Spreading Too Much
If your Reese’s peanut butter cookies are spreading out too thin, don’t worry, it’s usually an easy fix. Make sure your butter isn’t overly soft or melted when you start. You can also chill the dough for 20 to 30 minutes before baking to help it hold shape. Using parchment paper instead of greasing the baking sheet also makes a difference. I learned this the hard way after my first batch turned into a cookie pancake, lesson learned!
Tips for Getting the Perfect Chewy Center
The trick to a perfectly chewy center is not overbaking. Take the cookies out when the edges are lightly golden but the centers still look soft, as they’ll continue to cook a bit on the baking sheet. Also, a mix of brown and white sugar gives that chewy bite. I sometimes add an extra egg yolk for even more chewiness. If you love that tender, melt-in-your-mouth middle, keep an eye on your timer and resist the urge to overdo it!
Easy Tricks for Decorating with Reese’s on Top
Want your cookies to look bakery-worthy? Right after baking, while they’re still warm, press a few extra Reese’s chunks or pieces into the top of each cookie. They’ll melt in slightly and look super inviting. You can also drizzle melted chocolate or peanut butter over the tops for a little flair. I do this when I’m gifting or serving at a party. It gives them that wow look with barely any extra effort, and everyone loves it!
How to Serve Reese’s Peanut Butter Cookies
Tasty Pairings (Milk, Ice Cream, and More)
There’s nothing like a warm Reese’s peanut butter cookie with a cold glass of milk, it’s a classic for a reason! But if you want to take it up a notch, try sandwiching a scoop of Blue Cookie Ice Cream between two cookies for the ultimate dessert. These also pair great with vanilla ice cream or even a cold coffee for a sweet afternoon treat. However you serve them, they’re sure to disappear fast.
Ideas for Special Occasions or Gifting
These cookies make the sweetest gift! I love baking a double batch, wrapping them in cellophane bags, and tying them with ribbon for birthdays, holidays, or teacher gifts. You can also shape them into hearts or press a few colorful Reese’s Pieces on top for a festive look. I’ve even added them to cookie boxes at Christmas and they always stand out. Honestly, they’re such a crowd-pleaser that people ask for the recipe every single time!
Reese’s Cookie Nutrition Facts
Calories and Nutrient Breakdown
Here’s a quick look at what you’re getting in each of these sweet, chewy bites. Keep in mind this is based on an average-sized cookie and will vary slightly depending on how big you make them and how many Reese’s you toss in.
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 210 kcal | Based on one medium cookie |
| Protein | 4g | From peanut butter and egg |
| Carbohydrates | 25g | Mostly from sugar and flour |
| Fat | 11g | From butter and peanut butter |
| Saturated Fat | 4g | From butter and chocolate |
| Cholesterol | 15mg | Moderate amount |
| Sodium | 120mg | From peanut butter and baking soda |
| Fiber | 1g | Slight boost from peanut butter |
| Sugar | 15g | Natural and added sugars |
| Calcium | 2% DV | From peanut butter |
Healthier Swaps You Can Try
Looking to lighten things up? Try swapping half the flour for whole wheat or using a natural peanut butter with no added sugar, just be sure to adjust texture. You can also cut the sugar slightly without sacrificing flavor. I’ve even tried adding a spoonful of ground flaxseed to the dough, it sneaks in some fiber and still tastes amazing.
How to Store & Reheat For Later
Best Way to Keep Them Soft and Fresh
Once cooled, store your Reese’s peanut butter cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days. To keep them extra fresh, add a slice of bread to the container, the cookies absorb moisture from the bread and stay soft longer. It’s an old trick my grandma used and it really works, just swap the bread slice every couple of days so it doesn’t get stale inside the container.
Can You Freeze the Cookies or the Dough?
Absolutely, you can freeze baked cookies or raw dough. For baked ones, let them cool completely and store in a freezer bag for up to 2 months. For dough, scoop into balls, freeze on a tray, then transfer to a bag. I always label the bag with the date and baking time. It’s great to have on hand when a cookie craving hits, just pop them in the oven straight from the freezer and add a couple of extra minutes.
How to Reheat Without Overbaking
To enjoy that fresh-baked feel again, warm cookies in the microwave for 8 to 10 seconds. It softens them up and brings out the gooey Reese’s bits. If reheating several, wrap them in foil and place in a low oven, about 300°F, for 5 to 6 minutes. Just don’t overdo it or they’ll dry out. I like to warm one up with a scoop of vanilla ice cream on top, it tastes just like a warm cookie sundae!
Frequently Asked Questions
Can I use natural peanut butter for these cookies?
You can, but it’s a bit trickier. Natural peanut butter has more oil and a thinner texture, which can cause your cookies to spread more or turn out crumbly. If you do use it, give the dough a quick chill and expect a slightly different, but still tasty, cookie texture.
How do I prevent my cookies from spreading too much?
Start with room-temperature, not melted, butter, and don’t skip the parchment paper. Chilling the dough for 20 to 30 minutes before baking helps a lot too. I learned this trick after my first batch turned into cookie puddles, a little chill time really goes a long way in keeping the shape.
Can I freeze Reese’s peanut butter cookies?
Yes, and they freeze beautifully! You can freeze both the baked cookies and the raw dough. I like to scoop the dough into balls, freeze them, and store them in a bag so I can bake a few at a time. Just add one to two minutes to the baking time when frozen.
What’s the best way to store these cookies and how long do they stay fresh?
Keep your cookies in an airtight container at room temperature and they’ll stay soft for up to 5 days. Add a slice of bread to the container to lock in that chewy goodness. It sounds odd, but it really works, I do it every time and it never fails!
Do I need to chill the dough before baking?
You don’t have to, but it can help! Chilling gives the dough a firmer texture that holds shape better while baking. If you’re short on time, skip it. But if your dough feels extra soft or your kitchen’s warm, a 20-minute chill in the fridge is a good idea.
Can I use other candy or add chocolate chips too?
Definitely! You can mix in mini M&Ms, chopped Snickers, or any other candy you love. I sometimes throw in dark chocolate chips or white chocolate chunks for extra richness. The base dough is super versatile, so feel free to experiment and make these cookies totally your own.
More Easy Dessert Recipes
- Boston Cream Cupcakes, a delightful treat with a creamy center.
- Oreo Mud Pie, indulgent and easy to make for a sweet ending.
- Reese’s Caramel Cheesecake, a perfect blend of cheesecake and Reese’s flavors.
Let me know in the comments how your batch turned out or if you added your own twist, I’d love to hear what you created!
Delicious Reese’s Peanut Butter Cookies
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Cookie Dough
- 1 cup creamy peanut butter use regular creamy peanut butter, not natural
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup white sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
Candy Add-ins
- 1 cup chopped Reese’s peanut butter cups or use Reese’s Pieces
Instructions
- Preheat the oven to 350°F.
- In a large bowl, beat together the softened butter, creamy peanut butter, brown sugar, white sugar, egg, and vanilla extract until the mixture is smooth and creamy.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Slowly combine the dry ingredients with the wet mixture until just mixed.
- Fold in the chopped Reese’s peanut butter cups.
- Use a cookie scoop to drop rounded tablespoons of dough onto a parchment-lined baking sheet.
- Bake for 9 to 11 minutes until the edges are lightly golden.
- Let the cookies cool on the tray for a few minutes before transferring them to a wire rack.