Peanut Butter Reese’s Cookies
Peanut Butter Reese’s Cookies are a dream come true for Reese’s Pieces lovers! Packed with rich peanut butter flavor and loaded with crunchy, colorful Reese’s Pieces, they’re soft, chewy and incredibly delicious. Perfect for any occasion, easy to make and impossible to resist!
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Peanut butter Reese’s cookies are a fun twist on the classic monster cookie! They bring together the beloved elements of oats, peanut butter and mini chocolate chips, combined with the deliciousness of Reese’s Pieces!
My whole family is absolutely obsessed with these! They’re packed with rich, nutty flavor, perfectly soft and chewy and bursting with crunchy Reese’s Pieces in every bite. The combination of peanut butter and chocolate is always a winner, and these have the BEST taste and texture. They are great for a party, a holiday or just because!
Reasons you’ll love this recipe
- Loaded with peanut butter flavor: Rich, nutty, and absolutely irresistible!
- Perfectly soft and chewy: The ideal cookie texture with just the right amount of chew.
- Packed with Reese’s Pieces: Every bite has a delicious crunch and a pop of chocolatey goodness.
- Easy to make: No complicated steps, just mix, scoop, and bake!
- Great for any occasion: Perfect for after school snacks, potlucks, holidays or just satisfying a sweet tooth.
I should have never made these cookies because they are so so delicious and I will eat them all!!
— Shanika
What you’ll need
These peanut butter Reese’s cookies are a delicious treat that combines the rich flavor of peanut butter with the fun crunch of Reese’s Pieces and mini chocolate chips. With a soft, chewy texture and the perfect balance of sweet and salty, these are sure to be a hit. Here’s what you’ll need to make them:
- All-purpose flour: Provides structure and helps bind the ingredients together.
- Quick oats: Adds texture and chewiness.
- Baking soda: Helps the cookies rise and become soft and airy.
- Salt: Enhances the sweetness and balances the flavors.
- Unsalted butter: Contributes to the richness and helps with texture.
- Creamy peanut butter: For that classic nutty flavor!
- Light brown sugar: Adds moisture and a slight caramel flavor.
- Granulated sugar: Sweetens the dough and creates crisp edges.
- Egg + egg yolk: The combination provides moisture, richness and helps bind the batter.
- Whole milk: Adds slight moisture and helps with dough consistency.
- Vanilla extract: Enhances the overall flavor and adds warmth.
- Reese’s Pieces: Offers a fun, peanut-buttery sweetness and crunch!
- Semi-sweet mini chocolate chips: Adds melty chocolate pockets and sweetness.
- Flaky sea salt: Optional finishing touch to balance the sweetness with a hint of salt.
Variations and substitutions
Here are some easy ways to customize this Reese’s pieces peanut butter cookie recipe:
- Nut butter swap: Use almond butter or cashew butter instead of peanut butter for a different flavor profile.
- Different candy options: If you’re not a fan of Reese’s Pieces, you can use M&Ms, chocolate-covered peanut butter candies, or even chopped peanut butter cups as an alternative. Try my Reese’s peanut butter cup cookies!
- Chocolate options: In my opinion semi-sweet chocolate is always best in cookies, but you can try dark chocolate, milk chocolate or white chocolate, if you’d like.
- Add-ins: This is a great cookie base to experiment with other add-ins. Feel free to change up the candies and chocolate chips by mixing in chopped nuts (like walnuts or pecans) or dried fruit (like raisins or cranberries) for different texture and flavor.
How to make this recipe
These Reese’s pieces peanut butter cookies are simple to make and perfect for satisfying your sweet tooth. Cream the butter and sugars together with the peanut butter to help to aerate the butter and give the cookies an amazing texture. Also, rest the dough for just 20 minutes at room temperature to allow the flour to hydrate the dough, which will create a soft baked center and chewy cookie. Let’s get baking!
Step 1: Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk the dry ingredients together and set aside.
Step 2: Using a stand mixer with the paddle attachment, beat the butter, peanut butter, brown sugar and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3–4 minutes, scraping down the sides of the bowl as needed.
Step 3: Add the egg, egg yolk, milk and vanilla, and mix until fully combined. Scrape down the sides of the bowl as needed.
Step 4: Gradually add in the flour mixture, mixing just until combined. The dough should be light, fluffy and airy but not overly sticky.
Step 5: Gently fold in the Reese’s Pieces and mini chocolate chips using a spatula, taking care not to over-mix. Allow the dough to rest for 20 minutes at room temperature or in the fridge.
Step 6: Preheat the oven to 350°F. Using a 2-tablespoon scoop, portion the cookie dough (makes about 24 cookies) and place them on the prepared baking sheets. Gently press a few extra Reese’s Pieces onto the tops of each of the cookie dough balls.
Step 7: Bake for 9-11 minutes, keeping them slightly underbaked for a perfectly chewy texture. The edges should be light golden brown, and the centers should look slightly gooey—they will finish baking on the sheet after being removed from the oven.
Step 8: Sprinkle with flaky sea salt, if you’d like. Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Helpful tips
- Use room temperature ingredients: Let the butter and eggs sit out for a bit before mixing to ensure a smooth, even dough.
- Don’t overmix: Stir just until the ingredients are combined to keep the cookies soft and chewy.
- Chill the dough if needed: If the dough feels too soft, a quick chill in the fridge for 20–30 minutes can help prevent spreading.
- Slightly underbake: The cookies will continue to set on the baking sheet after coming out of the oven, so take them out when the edges are just golden.
- Shape cookies: If you’d like to make them into perfect circles, use a cup to gently swirl around the warm cookies.
Frequently asked questions
Be sure to measure your ingredients correctly – particularly the flour. I recommend weighing ingredients. It’s a time-saver and ensures accuracy. Use a digital kitchen scale for best results, or if you don’t have one, use the spoon and level method.
It’s best to use an unlined aluminum half-sheet pan lined with parchment paper for baking cookies.
Never use dark-colored pans to bake cookies, as they tend to overly brown or even burn the bottoms of the cookies.
No, but if you have the time, it will make the cookies even more delicious. Chilling cookie dough is like marinating meat—it enhances everything! The cookies turn out thicker and chewier, and the flavors become even richer. Cover the cookie dough and place it in the fridge for 1 hour to overnight.
Storage recommendations
Keep these peanut butter Reese’s cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.
To freeze the cookie dough, scoop it into 2-tablespoon portions and place the dough balls in a single layer in an airtight container. The dough can be frozen for up to 3 months. Bake straight from frozen, adding an extra minute or two as needed.
Make ahead: Prepare the cookie dough in advance and refrigerate for up to 2–3 days. Let it come to room temperature before baking as directed.
If you try this recipe, leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Peanut Butter Reese’s Cookies
Ingredients
- 1 1/3 cups (160g) all-purpose flour, spooned and leveled
- 1 cup (80g) quick oats
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (1 stick, 112g) unsalted butter, softened
- 1/2 cup (125g) creamy peanut butter (like Skippy or Jif)
- 3/4 cup (150g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature, lightly beaten
- 1 tablespoon whole milk
- 2 teaspoons vanilla extract
- 1 cup (200g) Reese’s Pieces + more for garnishing the tops
- 1/2 cup (85g) semi-sweet mini chocolate chips
- flaky sea salt, optional for finishing
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Instructions
- Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk the dry ingredients together and set aside.
- Using a stand mixer with the paddle attachment, beat the butter, peanut butter, brown sugar and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3–4 minutes, scraping down the sides of the bowl as needed.
- Add the egg, egg yolk, milk and vanilla, and mix until fully combined, scraping down the sides of the bowl as needed.
- Gradually add in the dry ingredients, mixing just until combined. The dough should be light, fluffy and airy but not overly sticky.
- Gently fold in the Reese’s Pieces and mini chocolate chips using a spatula, taking care not to over-mix.
- Allow the dough to rest for 20 minutes at room temperature or in the fridge. This short resting time lets the flour hydrate, resulting in soft and chewy cookies.
- Preheat the oven to 350°F. Using a 2-tablespoon scoop, portion the cookie dough (makes about 24 cookies) and place them on the prepared baking sheets. Gently press a few extra Reese’s Pieces onto the tops of each cookie.
- Bake for 9-11 minutes, keeping them slightly underbaked for a perfectly chewy texture. The edges should be light golden brown, and the centers should look slightly gooey—they will finish baking on the sheet after being removed from the oven. If you’d like to make them into perfect circles, use a cup to gently swirl around the warm cookies.
- Sprinkle with flaky sea salt, if you’d like. Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Did you make this recipe?
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what if I don’t have a paddle attachment?
It will be fine. Sometimes I don’t use mine… it just works better with one. Enjoy!
Every year I do a “bake off” where I try several recipes of the same type of cookie. This year I made these, and they came out the winner! Best of the top four recipes on the internet. Thanks for sharing!
These were so good! My kids can’t stop eating them!
Best cookies ever, everything I like in a cookie. I used extra crunchy peanut butter.
I have made this recipe so many times and decided it was time to comment. These are the best cookies. Thank you! We make them all the time.
Wow! This recipe is delicious! My cookies came out perfect! I used Adam’s 100% Natural peanut butter/crunchy and it was creamy. I added a Tbsp of vanilla instead of a tsp. I used mini chocolate chips and m&m’s. I will be using this recipe again and again!
Made this for our weekly dessert treat and I’m glad I did. SO good!
Soo good! Thank you for the easy to follow recipe and super delicious cookies:)
Yes! Happy you enjoyed!
I love how fully loaded these cookies are with all of my favorites! These are dangerously amazing!
These were everything I was looking for, and more! Such an awesome sweet treat; my kids loved these!
I love peanut butter and oat cookies so much and these are delicious. Nice and chewy they don’t get hard if they sit out or in the fridge. They’re literally perfect.
so so good I have to get them out of the house quickly ! Came on here to look for more cookie recipes 🙂
Yay! So glad to hear you enjoyed!
I should have never made these cookies because they are so so delicious and I will eat them all!!