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Reese’s Peanut Butter Cookies

Soft, chewy, and absolutely irresistible, these Reese’s Peanut Butter Cookies are the perfect balance of sweet and salty. Enjoy warm from the oven with a glass of milk for the perfect peanut butter treat.

Overhead view of Reese's peanut butter cookies

Chewy Peanut Butter Cookies with Reese’s Pieces

I’m a huge fan of cookies and peanut butter, so it’s natural that I love peanut butter cookies. I’ve shared several versions of peanut butter cookies before and today I’m sharing a new family favorite – peanut butter cookies with Reese’s Pieces. Unlike traditional peanut butter cookies, these are thick, soft, and chewy. Enjoyed warm with a glass of milk, they are absolute perfection!

In addition to the generous amount of Reese’s Pieces mixed into the dough, I also love to add some extra on the top of the cookie before baking. I don’t recommend skipping this! Not only does it make the cookie more aesthetically pleasing, but it also ensures there is some gooey peanut butter goodness in every bite.

A stack of Reese's peanut butter cookies cut in half

Ingredients Notes

These soft, chewy, and irresistible Reese’s Pieces cookies are made with just a handful of pantry staples, but pay important attention to these details.

  • Unsalted butter – Butter should be at room temperature but not to soft. About 20-30 minutes on the counter is perfect.
  • Creamy peanut butter– more about this below.
  • Sugar – You’ll need both light brown sugar and granulated sugar
  • Reese’s Pieces – If you find mini Reese’s Pieces, those will also work in this recipe.

What Peanut Butter is Best for Making Cookies?

When making peanut butter cookies, you want to use a shelf-stable brand of peanut butter, like Jif or Skippy. Creamy peanut butter works best as it incorporates better and makes a smooth dough.

Unfortunately, natural nut butters are not ideal for making cookies. They have a grittiness to them that affects the texture of the cookies and can even lead to cookies that fall apart.

You also want to make sure that the peanut butter is at room temperature, not refrigerated so that it incorporates smoothly with the butter and sugar.

How to Make Reese’s Pieces Peanut Butter Cookies

Making these chewy peanut butter cookies is simple and takes just 10 minutes or so of prep.

  1. Beat the peanut butter and sugar. Beat the butter and peanut butter until completely smooth. Add the sugar, then beat on medium for 2 to 3 minutes.
  2. Add the liquid ingredients. Beat in the eggs and vanilla extract.

3. Add the dry ingredients. Combine the dry ingredients, except Reese’s pieces, in a separate bowl. Slowly add the dry ingredients to the dough, mixing on low. Add the Reese’s pieces, beating just until the flour incorporates.

4. Bake. Scoop the cookie dough onto a baking sheet. Add additional Reese’s Pieces to the top of the cookies. Bake for 11 to 13 minutes.

Tips for The Best Chewy Peanut Butter Cookies

The best peanut butter cookies are soft and chewy. To achieve the perfect texture every time, keep the following tips in mind!

  • Line the baking sheet. Whether you use parchment paper or a silicone mat, lining the baking sheet will make it easier to remove the cookies once they’ve baked, so they don’t break.
  • Use a cookie scoop. To ensure that all of the cookies bake evenly, use a cookie dough scoop for equal-sized cookies.
  • Use room temperature butter. Do not soften the butter to make these cookies, as it can make the batter too soft and they’ll spread too much. The butter should be room temperature and even slightly on the cool side.
  • Don’t overbake the cookies. The key to soft, chewy cookies is to not overbake them. The centers hould be slightly underbaked but not too gooey.
  • Cool on the baking sheet. Allow the cookies to cool for 5 to 10 minutes on the baking sheet, before transferring to a wire rack. They’ll continue to cook for a few minutes and this also gives the gooey center a chance to set so they’re don’t fall apart when you transfer them.

Can I Make The Dough in Advance?

Yes, absolutely. You can keep the cookie dough in an airtight container in the fridge for up to a week. This is perfect for baking a handful of cookies at a time to enjoy them warm and fresh. You can also freeze the dough. I recommend freezing individual portions so you can just pull one or two out to bake as desired.

A Reese's peanut butter cookie learning against a glass of milk

How to Store & Freeze

These peanut butter cookies with Reese’s pieces will last for about 5 days at room temperature, in an airtight container. They are best enjoyed within 3 days if you want the softest texture.

You can also freeze these cookies for up to 4 months. Let them cool completely before transferring to a ziplock bag or other freezer container. Thaw on the counter and enjoy.

More Peanut Butter Cookie Recipes:

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Close-up of a peanut butter cookie with Reese's pieces

Reese’s Peanut Butter Cookies

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  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 14 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Soft, chewy, and absolutely irresistible, these Reese’s Peanut Butter Cookies are the perfect balance of sweet and salty. Enjoy warm from the oven with a glass of milk for the perfect peanut butter treat.


  • ½ cup (113g) unsalted butter, at room temperature
  • ½ cup creamy peanut butter, at room temperature
  • ¾ cup (165g) light brown sugar, packed
  • ¼ cup (48g) granulated sugar
  • 1 large egg
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 ¼ cups (175g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 bag (9.9 oz/280g- about 1 ¼ cups) Reese’s Pieces


  1. Preheat the oven to 350° F. Combine the softened butter with peanut butter and beat until completely smooth; scrape down the bowl occasionally. Next add the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
  2. Next add the eggs and vanilla extract and continue beating until well incorporated.
  3. In a separate bowl, combine the remaining dry ingredients, except the Reese’s Pieces. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add 1 cup Reese’s Pieces. Beat a couple of times just until the flour incorporates.
  4. Line a baking sheet with parchment paper or a silicone baking sheet. Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart. Place additional Reese’s Pieces on top of the cookies.
  5. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.


  • Serving Size: 1 Cookies
  • Calories: 315
  • Sugar: 25.7 g
  • Sodium: 173.8 mg
  • Fat: 16.7 g
  • Carbohydrates: 36.7 g
  • Fiber: 1.4 g
  • Protein: 6.2 g
  • Cholesterol: 30.7 mg

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2 thoughts on “Reese’s Peanut Butter Cookies”

  1. As someone who couldn’t eat Reese’s Pieces as a child due to a severe E.T. phobia- This recipe has helped me get over my fears! They are delicious. So glad I decided to bake them despite my “trauma” 🧡🤎💛

    1. Julianne - Beyond Frosting
      Beyond Frosting

      This is amazing, thank you so much Ariel for sharing! Love that you overcame the “trauma” 🙂