Chocolate and peanut butter-name a better combo. These Reese's Pieces PB Cookies are the perfect mix of sweet, salty, soft, and crispy.
They've got chewy centers, golden edges, and are loaded with just the right amount of chocolate chips and crunchy Reese's Pieces. Basically, they're everything you want in a cookie, all in one bite.
I'm all about creating delicious cookies that hit the sweet spot between easy recipes and next-level indulgence. This recipe is a peanut butter lover's dream come true and will have your kitchen smelling like a bakery in no time!
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Recipe at a Glance
- Bake Level: These are incredibly easy cookies to throw together. A pretty standard cookie dough with peanut butter pieces and chocolate chips. I mean it is very hard to mess this up.
- Bake Time: I will always suggest chilling cookie dough in the fridge for a while so that the butter firms up and doesn't cause the cookies to spread as much. Altogether, these cookies are done in just about 2 hours (Including baking in batches).
- Taste: A very classic flavor combination of chocolate and peanut butter. Rich, chewy, buttery, and moist. All the flavors a cookie should be.
- Best Served With: Make a batch of these cookies to serve at a friends or family gathering along with my cookies and cream cookies, a fruit trifle, or my kitchen sink skillet cookie.
Cookie Tips and Tricks:
- Chill the Dough: An overnight chill yields the best results, but even an hour will create soft, chewy cookies and prevent the butter from spreading too much.
- Use a Scale: I will never not recommend a scale for baking. Each gram matters in terms of texture and taste and consistency!! I love my Zwilling scale, but you can always buy another kind.
- Scoop Before Chilling: Form the dough into cookie balls before chilling-it's easier to bake later, and extras can be frozen.
- Use Room-Temperature Ingredients: This ensures the dough mixes smoothly for a perfect texture.
The Ingredient List
- Flour Mixture: All-purpose flour gives these cookies their structure, while a touch of baking soda ensures they bake up with the perfect soft yet chewy texture. And a little salt goes a loooong way to balance out the sweetness.
- Cane Sugar & Light Brown Sugar: The combination of sugars creates balance-cane sugar for crisp edges and light brown sugar for a chewy, moist center.
- Butter: Room-temperature butter is creamed with the sugars to create that fluffy, light base essential for bakery-style cookies.
- Eggs: Eggs add richness and help bind everything together, while their room temperature ensures even mixing.
- Vanilla Extract: A splash of vanilla enhances the flavor and complements the peanut butter perfectly.
- Reese's Pieces & Chocolate Chips: The stars of the show! Mini Reese's Pieces add crunch and extra peanut butter flavor, while chocolate chips provide gooey pockets of melted chocolate goodness.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Swaps and Substitutions
- Flour: you can swap out the all purpose flour to use gluten free, but the texture will change a little bit.
- 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.
Reese's Pieces Peanut Butter Cookies
Equipment
- 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
Ingredients
- 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
Instructions
- 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.
Nutrition
Frequently Asked Questions
Absolutely! Scoop the dough into balls, freeze on a baking tray, and store in an airtight container. Bake straight from frozen; just add 1-2 minutes to the baking time.
If you're out of Reese's Pieces, peanut butter cups or chocolate chips make great alternatives.
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.
Hungry for More?
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