We're making cookies, but not just any cookies, we're making reese's pieces peanut butter cookies with Reese's Pieces. Crunchy chocolate shells of peanut butter deliciousness in a chewy, moist cookie? Sign me up! Trust me, you're going to want to make these ASAP.
These cookies are excellent to make for friend gatherings, birthdays, or for a weekend treat.
Cookies lend itself to creating variations, and so this recipe is inspired by my cookie skillet, my cookies and cream cookies, and my brown butter M&M cookies.
What are the ingredients for these cookies?
My recipe is pretty standard, and I'm sure you have almost all of the ingredients in your pantry already! Here's what we'll need:
- All-Purpose Flour: the best type of flour for these cookies. This type of flour is versatile, and will hold up well to all the mix-ins.
- Baking soda: we just need a little bit to get the domed rise as it bakes and cools.
- Salt: a little salt goes a loooong way to balance out the sweetness
- Butter: I mean, no cookie is a delicious cookie without butter. One cup is used here, and it should be just room temperature. Meaning, you should be able to leave a small indent in the stick of butter when you press it.
- Sugar: We use cane sugar and light brown sugar here. The light brown gives the cookie a softer texture.
- Eggs: The binding agent for our cookies.
- Chocolate Chips: of course, the choco chips have to be part of this recipe.
- Reese's Pieces: a good ol' cup of these will do the trick!
See the recipe card below for specific information about quantities.
How do I make this recipe?
Baking and making these cookies takes just a few steps and you're on your way to yummy peanut butter cookies you just won't be able to resist!
In a large bowl, cream butter and sugar until it is light and fluffy, approximately 2-3 minutes. To the batter, add in eggs one at a time and mix. Pour in the vanilla and mix again. Add in flour and baking soda, fold in with a spatula. Pour in the chocolate chips and peanut butter pieces.
Taking a large cookies scoop, form balls and lay on a baking sheet. Place the cookie dough balls in the fridge for at least an hour or two. The longer they chill, the cookies will spread less.
Preheat the oven to 350º and line two baking sheets with aluminum foil. Spread out the cookie dough on each sheet and bake for 11 minutes. Let cool for 30 minutes and transfer to a cooling rack to finish cooling.
HINT: These cookie bars will continue to bake and set after they are taken out of the oven, so be sure to time them efficiently so that they don't over bake!
Recipe Swaps and Substitutions
If you're looking to adapt some things in this cookie recipe to fit your lifestyle, here's what I would suggest:
- Flour: you can swap out the all purpose flour to use gluten free, but the texture will change a little bit. If you are swapping out the regular flour, I recommend Bobs Red Mill Gluten Free All Purpose Flour for these.
- Butter: you can swap out the regular butter and opt in plant-based butter.
- Chocolate: I used mini chocolate chips here, but you can easily use chopped chocolate. Hu Kitchen has healthy baking gems which are easy to chop (use NOMASTE at checkout for 10% off or click here).
Remember these three tips for making these delicious cookies, and you'll have the best tasting cookies each and every time:
- This recipe actually does really well when the batter is left to chill for longer than an hour. I have tried with an overnight chill, and also with a 1-hour chill. They both yield super soft and chewy results.
- Adding more peanut butter pieces than you think! We want to have a decent (okay a LOT) amount of the peanut butter pieces in each cookie, so be generous when measuring and pouring into the batter.
- Before chilling the batter, scoop them into the cookie balls beforehand. Way easier to grab and bake than scooping chilled dough. Plus, any leftover you can throw in a bag and freeze.
Kitchen Equipment and Tools
Having a few trusty baking tools in your kitchen really makes a difference. Here are a few must-haves if you're looking to make delicious cookies every single time:
- Baking sheets
- Parchment paper
- Hand or stand mixer - I only have a hand mixer, and I love it!
- Cookie scoop
One other kitchen tool that I rely on heavily is the use of a scale. Kitchen scales help to make sure that the recipe turns out the exact same each time. A gram is a gram, however, a cup is not the same as a cup for me and for you. Why? We all scoop flour or sugar differently, so when we measure, we are getting the same weight each time. I highly suggest investing in a quality scale, I promise you it makes a difference. Some of my favorites are listed here.
How do I store these cookies? Can I freeze them?
You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days. If you have leftover or want to make a batch for another day, freeze the cookie dough in an air tight freezer storage bag and be sure to label the date in which the dough was formed. Also, indicate the bake time and temp: bake at 325º for 18 minutes.
Add some flaky sea salt to the tops of the cookies for an added salty sweet flavor.
Hungry for More?
Looking for other recipes like this? Try these:
Reese's Pieces Peanut Butter Cookies
- 1 kitchen scale optional
- 1 large mixing bowl
- 1 spatula
- 1 hand or stand mixer
- 1 Cookie scoop
- 1 baking sheet
- parchment paper
- measuring cups and spoons
- 256 grams All Purpose Flour 2 cups
- 1 teaspoon baking soda
- 70 grams Cane Sugar
- 130 grams Light Brown Sugar
- 2 large eggs room temperature
- 8 oz butter room temperature
- 1 cup chocolate chips
- 1 cup reese's pieces candies
- In a large bowl, cream butter and sugar until it is light and fluffy, approximately 3-5 minutes.
- To the batter, add in eggs one at a time and mix. Pour in the vanilla and mix again.
- Add in flour and baking soda, fold in with a spatula.
- Pour in the chocolate chips and peanut butter pieces, then fold in with the spatula.
- Taking a large cookies scoop, form balls and lay on a baking sheet. Place the cookie dough balls in the fridge for at least an hour or two. The longer they chill, the cookies will spread less.
- Preheat the oven to 350º and line two baking sheets with aluminum foil.
- Spread out the cookie dough on each sheet and bake for 11-12 minutes.
- Let cool for 30 minutes and transfer to a cooling rack to finish cooling.