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–+ servings

Reese's Peanut Butter Cookies

Soft, tender peanut butter cookies packed with Reese’s Pieces and a whisper of vanilla. A quick rest and a gentle press give you bakery-style edges with soft, candy-studded centers.
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Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 20

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

These cookies are best the day they’re baked but keep well in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies up to 2 months; rewarm 3–4 minutes in a 300°F oven to refresh.
This recipe is an original creation inspired by classic Reese's Peanut Butter Cookies flavors. All ingredient ratios and instructions are independently developed.