I packed these cookies so full of peanut butter and two cups of Reese’s Pieces that the first bite will make you question every other cookie you’ve loved.

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I am obsessed with these SUPER Peanut Buttery Reese’s Pieces Cookies. I love how the dough sings of creamy peanut butter and every bite bursts with Reese’s Pieces.

I’m not subtle about peanut butter here; I want it loud and proud, sticky at the center and crunchy at the edges. I adore the contrast between melty peanut butter chips and the candy crunch, but mostly I crave that giant, unapologetic Reese’s hit in the middle.

These are the cookies I hoard in the back of the fridge and pretend I’m sharing. Pure snack selfishness.

Zero apologies. Every bite worth it.

Ingredients

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All-purpose flour: Gives structure and chew, keeps cookies from falling apart.
Baking soda: Helps them rise and get just a bit airy.
Cornstarch: Basically makes centers soft, a tender, cakey bite.
Salt: Balances sweetness and makes peanut flavor pop.
Unsalted butter: Adds richness and that’s real cookie flavor.
Peanut butter: Basically the soul; creamy, salty, peanutty depth.
Granulated sugar: Gives crisp edges and straightforward sweet bite.
Light brown sugar: Plus molasses-y chew and deep caramel notes.
Egg: Binds everything and adds a bit of lift.
Egg yolk: Basically adds richness and extra tender chew.
Vanilla extract: Adds warm, familiar sweetness in the background.
Peanut butter chips: Little melty pockets of extra peanut goodness.
Reese’s Pieces: Color, crunch and those candy-coated peanut bursts.
Reese’s on top: Plus looks fun and gives immediate candy crunch.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1 teaspoon cornstarch

1/2 teaspoon fine salt

1/2 cup (113 g) unsalted butter, softened

1 cup (240 g) creamy peanut butter (regular, not natural)

1/2 cup (100 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1 cup (170 g) peanut butter chips

2 cups (340 g) Reese’s Pieces, divided if you wanna press some on top

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, and 1/2 teaspoon fine salt. Set aside.

3. In a large bowl beat 1/2 cup (113 g) softened unsalted butter and 1 cup (240 g) creamy peanut butter until smooth and creamy, about 1 to 2 minutes. Add 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar and beat until lighter and fluffy, scrape sides as needed.

4. Mix in 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract until combined. The batter might look a little glossy and thick, that is fine.

5. Gradually add the dry ingredients to the wet and mix on low until just combined. Do not overmix or the cookies get tough.

6. Fold in 1 cup (170 g) peanut butter chips and most of the Reese’s Pieces, reserving about 1/2 to 1 cup (maybe ~100 to 170 g) to press on top of the dough balls before baking.

7. Chill the dough in the fridge for at least 30 minutes if you can, 10 to 15 minutes will still help. Chilling controls spread so the centers stay gooey and the edges crisp.

8. Scoop dough into roughly 2 tablespoon sized balls (or use a medium cookie scoop), place on prepared sheets about 2 inches apart. Press a few reserved Reese’s Pieces gently on top of each ball so they look pretty.

9. Bake 9 to 12 minutes until edges are set and lightly golden but centers are still soft and look slightly underbaked. Rotate pans halfway if your oven bakes uneven.

10. Let cookies cool on the baking sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or freeze dough balls for later baking.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Medium and large mixing bowls
5. Hand mixer or stand mixer
6. Whisk and rubber spatula
7. Medium cookie scoop or tablespoon
8. Wire cooling rack
9. Measuring cups and spoons (plus a kitchen scale if you like)

FAQ

Can I make the dough ahead of time?

Yes, you can chill the dough up to 3 days in the fridge wrapped tight, or freeze for up to 3 months. Let frozen dough thaw in the fridge overnight before baking. Chilling helps the cookies keep their shape and makes them chewier.

My cookies spread too much, what went wrong?

Most likely the butter was too soft or the dough was too warm. Chill the dough 30 to 60 minutes before scooping. Also make sure you measure flour properly, pack free but spoon into the cup then level off.

Can I use natural peanut butter or crunchy instead of creamy?

Use regular creamy peanut butter for best texture. Natural brands have more oil and can make the dough oily and flat. Crunchy will work but expect a nuttier, more crumbly bite.

How do I get the perfect soft center and crisp edges?

Bake until edges are golden but centers still look slightly underdone, about 10 to 12 minutes depending on oven. Let cookies cool on the sheet 5 minutes before moving to a rack so centers finish cooking but stay soft.

Can I swap Reese's Pieces for other mix ins?

Sure, try M&Ms, chopped peanut butter cups, or chocolate chips. If you use bigger mix ins press a few on top right out of the oven so they stick and look pretty.

Why are my cookies crumbly and dry?

You might be overbaking or not using enough moisture. Check your brown sugar is packed and dont skimp on the egg yolk thats what gives extra chew. Also avoid baking until fully set, pull them when centers are still soft.

SUPER Peanut Buttery Reese’s Pieces Cookies! A Must Recipe Substitutions and Variations

All purpose flour: swap with 1-to-1 gluten free flour (measure cup for cup). If using whole wheat pastry flour use the same amount but expect a slightly denser, nuttier cookie.
Unsalted butter: use equal amount salted butter but skip or cut the added salt in recipe. For a dairy free option try refined coconut oil 1:1, cookies will be a touch softer.
Creamy peanut butter (regular): almond butter or sunflower seed butter work 1:1 for a nut-free option, though flavor changes. If you must use natural peanut butter, stir well and add 1 extra tablespoon brown sugar to make up for the thinner texture.
Egg + egg yolk: use a flax egg for vegan baking (1 tbsp ground flaxseed + 3 tbsp water per whole egg, so 1 flax egg plus 1/2 flax mixture for the yolk replacement). Cookies may spread a little less and be chewier.

Pro Tips

1) Measure flour the right way: spoon it into the cup and level it off. Too much flour makes dry crumbly cookies, and packing the cup will kill the chewiness.

2) Chill longer if you can. 30 minutes is fine but an hour or even overnight gives thicker cookies and better flavor. If you forget, pop the scooped balls in the freezer for 10 to 15 minutes before baking.

3) Don’t overmix once you add the flour. Mix until just combined, otherwise the cookies get tough. Also scrape the bowl well so pockets of butter or peanut butter dont stay unmixed.

4) Press some Reese’s Pieces on right after scooping and again briefly (like 30 seconds) after they come out of the oven for a prettier, less-melted top. Rotate your pans halfway through baking and let cookies cool 4 to 6 minutes on the sheet so the centers set but stay soft.

SUPER Peanut Buttery Reese's Pieces Cookies! A Must Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I packed these cookies so full of peanut butter and two cups of Reese's Pieces that the first bite will make you question every other cookie you've loved.

Servings

servings

Calories

276

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Medium and large mixing bowls
5. Hand mixer or stand mixer
6. Whisk and rubber spatula
7. Medium cookie scoop or tablespoon
8. Wire cooling rack
9. Measuring cups and spoons (plus a kitchen scale if you like)

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon fine salt
1/2 cup (113 g) unsalted butter, softened
1 cup (240 g) creamy peanut butter (regular, not natural)
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 cup (170 g) peanut butter chips
2 cups (340 g) Reese's Pieces, divided if you wanna press some on top

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, and 1/2 teaspoon fine salt. Set aside.
In a large bowl beat 1/2 cup (113 g) softened unsalted butter and 1 cup (240 g) creamy peanut butter until smooth and creamy, about 1 to 2 minutes. Add 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar and beat until lighter and fluffy, scrape sides as needed.
Mix in 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract until combined. The batter might look a little glossy and thick, that is fine.
Gradually add the dry ingredients to the wet and mix on low until just combined. Do not overmix or the cookies get tough.
Fold in 1 cup (170 g) peanut butter chips and most of the Reese's Pieces, reserving about 1/2 to 1 cup (maybe ~100 to 170 g) to press on top of the dough balls before baking.
Chill the dough in the fridge for at least 30 minutes if you can, 10 to 15 minutes will still help. Chilling controls spread so the centers stay gooey and the edges crisp.
Scoop dough into roughly 2 tablespoon sized balls (or use a medium cookie scoop), place on prepared sheets about 2 inches apart. Press a few reserved Reese's Pieces gently on top of each ball so they look pretty.
Bake 9 to 12 minutes until edges are set and lightly golden but centers are still soft and look slightly underbaked. Rotate pans halfway if your oven bakes uneven.
Let cookies cool on the baking sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or freeze dough balls for later baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.