Reese’s Peanut Butter Cookies
These Reese’s peanut butter cookies are soft in the middle with slightly crisp edges, full of peanut-buttery flavor and pockets of chopped Reese’s peanut butter cups for chocolate-peanut butter hits in every bite. They bake up quickly and are worth making when you want an easy, nostalgic cookie that’s more than a plain peanut butter cookie.
They’re straightforward to mix in one bowl, and the chopped candy keeps the cookies interesting without extra fuss. If you like a chewier texture, a short chill and slightly larger scoops make a nice difference.
Why This Reese’s Peanut Butter Cookies Works
1. The peanut butter-forward dough gives a rich, nutty base that pairs perfectly with the candy pieces.
2. A mix of granulated and brown sugar balances sweetness and keeps the centers tender.
3. Chopped Reese’s cups melt into little pockets instead of overwhelming the cookie, adding texture and chocolate.
4. Simple method — one bowl and a quick bake — makes them fast enough for weeknight baking or last-minute treats.
Ingredients
You’ll need basic baking staples plus peanut butter and chopped Reese’s cups.
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– Unsalted butter: Softened to room temperature for easy creaming; salted is fine if you reduce added salt.
– Granulated and brown sugar: Granulated for lift, brown sugar for moisture and chew.
– Creamy peanut butter: Smooth works best for even texture; see substitutions below if you prefer chunky or natural.
– Egg: Binds the dough and adds richness. Use large.
– Vanilla extract: Enhances the peanut flavor.
– All-purpose flour + baking soda and salt: The flour gives structure; baking soda helps spread and rise quickly.
– Chopped Reese’s peanut butter cups: Stirred into the dough for pockets of chocolate and peanut butter.
Substitutions and Variations
– Use crunchy peanut butter: adds more texture but will make the cookie feel less uniformly tender.
– Swap chopped Reese’s for peanut butter chips or chocolate chips: slightly less gooey candy pockets and a cleaner chocolate flavor.
– Use natural peanut butter (stirred): dough may be looser and benefit from 30–60 minutes chilling to reduce spread.
– Make them peanut-butter blossom style: press a Hershey’s Kiss into the center after baking for a classic finish.
– Use a 1:1 gluten-free flour blend: cookies will be slightly crumblier but still tasty.
How to Make Reese’s Peanut Butter Cookies
This is a brief overview — the recipe card has exact amounts and baking times.
1. Preheat the oven and line baking sheets with parchment or a silicone mat.
2. Cream butter and both sugars until light, then mix in peanut butter, egg, and vanilla until smooth.
3. Whisk flour, baking soda, and salt; stir into the wet mixture until just combined.
4. Fold in chopped Reese’s peanut butter cups evenly throughout the dough.
5. Scoop dough (roughly tablespoon to tablespoon-and-a-half size), space on the pan, and lightly flatten a bit.
6. Bake until edges are set and centers still look slightly soft — they will firm as they cool.
7. Cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Tips for the Best Results
1. Don’t overmix once you add the flour — overworking makes cookies tough.
2. If your peanut butter is runny, chill the dough 30–60 minutes to prevent excessive spreading.
3. Use medium scoops (about 1–1½ tbsp) for even baking; larger scoops need a minute or two more in the oven.
4. Watch for just-set edges and slightly soft centers for that tender chew.
5. Cool on the pan for 3–5 minutes before moving so they keep their shape.
Common Mistakes
– Using very warm or melted peanut butter: leads to flat, greasy cookies — chill the dough or use room-temperature, scoopable peanut butter.
– Overbaking: cookies will be dry and hard; take them out when centers are still a touch soft.
– Skipping the chill with a loose dough: results in too much spread — refrigerate 30–60 minutes if needed.
– Overcrowding the pan: cookies won’t brown evenly; leave at least 2 inches between scoops.
– Folding in candy too early or smashing pieces: large melted blobs can make greasy spots — roughly chop and fold gently.
Storage
Storing: Keep cooled cookies in an airtight container at room temperature for up to 3–4 days. Place a piece of parchment between layers so they don’t stick.
Freezing: Cookie dough freezes well — portion into scoops, freeze on a tray, then transfer to a bag. Bake from frozen adding a minute or two to the bake time. Baked cookies can be frozen for up to 2 months; thaw at room temperature.
Reheating or serving later: Warm a cookie for 8–10 seconds in the microwave for a soft, just-baked feel, or 4–6 minutes at 300°F (150°C) for a few cookies if you prefer an oven refresh.
How to Serve Reese’s Peanut Butter Cookies
– With a cold glass of milk for the classic pairing.
– Slightly warmed and served with vanilla ice cream for a quick dessert.
– Pack in lunchboxes or gift in a lined tin for sharing.
– Serve on a cookie platter with a mix of plain peanut butter cookies and chocolate-based cookies for variety.
More Helpful Notes
– If you prefer visible peanut butter cup chunks, add half the candy chopped small and fold in the rest in larger pieces.
– For deeper flavor, toast the peanut butter lightly in a dry skillet for 1–2 minutes before using (cool before adding).
– A pinch of flaky sea salt on top after baking brightens the sweetness and balances flavors.
Frequently Asked Questions
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Reese's Peanut Butter Cookies
Ingredients
Cookie Dough
- 1 1/3 cups all-purpose flour about 170g
- 1 teaspoon cornstarch for extra tenderness
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder replaces part of the soda for balanced lift
- 1/8 teaspoon fine sea salt
- 6 tablespoons unsalted butter, softened about 85g
- 2/3 cup creamy peanut butter about 170g, room temperature
- 2/3 cup packed light brown sugar about 140g
- 3 tablespoons granulated sugar about 38g
- 1 large egg room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup Reese’s Pieces about 160g, plus more below
- 1/4 cup Reese’s Pieces, for topping about 40g
- 1 pinch flaky sea salt, for finishing optional
Instructions
Preparation Steps
- Whisk together the flour, cornstarch, baking soda, baking powder, and fine sea salt in a medium bowl; set aside.
- In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar on medium speed just until creamy and slightly lightened, about 1–2 minutes. Scrape the bowl. Beat in the egg and vanilla until smooth, about 30 seconds.
- Mix in the peanut butter until the batter looks satiny and fully combined, about 30–45 seconds.
- Add the dry ingredients to the bowl and mix on low just until the last streaks of flour disappear. Fold in 1 cup Reese’s Pieces by hand. Let the dough rest for 10 minutes to hydrate and slightly firm up.
- Meanwhile, line 2 baking sheets with parchment paper and heat the oven to 360°F (182°C).
- Scoop the dough into 1.5-tablespoon portions (about 30g) and arrange 2 inches apart. Press a few of the remaining Reese’s Pieces onto the tops, then gently flatten each mound to about 1/2-inch thick for even baking.
- Bake one sheet at a time on the center rack for 9–11 minutes, rotating the pan halfway through. Edges should be set and lightly golden while centers look slightly underdone.
- Cool on the sheet for 5 minutes. If using, sprinkle a tiny pinch of flaky sea salt over warm cookies, then transfer to a rack to cool completely.
- Tip: For extra-thick cookies, chill the portioned dough on the sheet for 15–20 minutes before baking.
Notes
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