Desserts
This peanut butter cookie recipe with Reese's pieces delivers the perfect balance of rich peanut butter flavor and chocolatey crunch in every bite. The secret lies in folding those iconic orange pieces into the dough just before baking, ensuring they stay melty and gooey.
I first made these during a particularly chaotic holiday season when I needed a foolproof treat that would satisfy even the pickiest eaters—my daughter Lily still asks for them weekly.
The dough comes together in under 10 minutes with simple ingredients you likely already have on hand. Creamy peanut butter, brown sugar, and a touch of vanilla create the signature flavor, while the Reese's pieces add pockets of chocolatey surprise.
The cookies spread just enough for that classic soft-center texture, with crisp edges that hold their shape. This recipe is designed to be adaptable—swap regular butter for vegan alternatives or use gluten-free flour without sacrificing flavor.
By the time you pull these from the oven, your kitchen will smell like a holiday cookie exchange, and your guests will be reaching for seconds. The peanut butter base stays tender while the Reese's pieces melt into gooey perfection, creating a cookie that's both nostalgic and exciting.
These are the kind of cookies that disappear faster than you can say "double chocolate." Ready to bake?
Whether you're prepping for a holiday gathering or just craving a classic treat, this recipe delivers restaurant-quality results with minimal effort. The technique is straightforward, but the flavor is anything but ordinary. Let's get started on creating your perfect batch of chocolatey peanut butter cookies.
Ingredients for peanut butter cookie with reese's pieces
Simple pantry staples plus one iconic chocolatey addition. These cookies prove you don't need fancy ingredients for big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy Peanut Butter 🥜 | 1 cup | Natural, unsweetened preferred |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Unsalted Butter 🧈 | ½ cup | Room temperature, full-fat |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Pure Vanilla Extract 🌿 | 1 tbsp | Imitation-free preferred |
| All-Purpose Flour 🌾 | 1 ½ cups | Spooning & leveling method |
| Baking Soda 🧂 | ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Reese's Pieces 🍫 | 1 ½ cups | Original, not mini |
| Semisweet Chocolate Chips 🍫 | 1 cup | Enjoy Life brand for allergies |
The peanut butter makes or breaks this—Creamy Jif or Skippy are classic choices, but natural brands like Smucker's add extra richness. If you're using the crunchy kind, pulse it in a food processor first. Butter should be soft but not melted—microwave for 20 seconds if needed. For the sugars, I always grab Domino brand because it's reliable and affordable. The Reese's pieces? Original, not mini—they melt better and stay gooey. Buy the big bag at Costco if you're baking often, but the regular grocery store bag works fine for a batch. Pro tip: measure the peanut butter by packing it tightly into the cup—don't scoop it out of the jar.
No vanilla extract? Vanilla bean paste works perfectly, or scrape seeds from a vanilla bean. Short on brown sugar? Substitute extra granulated sugar but reduce by 1 tbsp—it'll be slightly less chewy. Want to make these vegan? Applesauce or vegan butter replaces the egg and butter (use 0.25 cup applesauce + 0.25 cup melted coconut oil). For gluten-free, swap the flour for a 1:1 blend like Bob's Red Mill GF 1-to-1. The chocolate chips can be any kind—white or dark work too, but semi-sweet is classic. And if you're feeling fancy, fold in 1/4 cup chopped toasted peanuts for extra texture. Just don't skip the Reese's pieces—that's the magic.
This dough keeps 3 days in the fridge wrapped tightly, or 3 months frozen in a sealed bag. Scoop the dough into balls (about 1.5 tbsp each) and bake at 350°F for 10-12 minutes—they'll look underdone but set as they cool. Store baked cookies in an airtight container with parchment between layers. They stay fresh 5 days at room temp or 2 weeks in the fridge. Freeze extras for 3 months—just thaw at room temp before serving. The secret to perfect cookies? Let them cool completely before eating, or you'll get messy fingers and underbaked centers.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this—just a fork and a bowl. Creamy peanut butter and softened butter get mashed together in seconds, then the sugars and egg come in to bind it all. No fancy equipment, no stress, just dough that’s ready in minutes.
- Double-Chocolate Magic: That first bite? Pure peanut butter meets Reese’s pieces in the best way. The creamy peanut butter base keeps it rich, while the melted chocolate chunks add pockets of gooey perfection. It’s like a hug in cookie form.
- Party in a Jar: Honestly, these are my go-to for gatherings—easy to double, they bake up fast, and everyone grabs seconds. Pack them in a jar for a hostess gift, or just keep them on hand for when friends drop by. They disappear quicker than you can say “peanut butter craving.”
- Budget-Friendly Luxury: You’re using pantry staples—peanut butter, sugar, butter—that stretch far. A single batch makes 24 cookies, and they freeze beautifully. My wallet thanks me every time I pull this recipe out instead of ordering takeout.
Step-by-step instructions for peanut butter cookies with Reese's pieces
Here's how to make these rich, chewy cookies with perfect peanut butter flavor and gooey Reese's surprises.
Cream the Butter and Sugars Together
In a large mixing bowl, combine the 0.5 cup unsalted butter, 0.5 cup granulated sugar, and 0.5 cup packed brown sugar. Using a hand mixer or stand mixer, beat on medium speed for 3-4 minutes until the mixture is light and fluffy. You'll notice the color lighten and nearly double in volume—this incorporates air that makes your cookies tender.
Here's the thing—don't rush this step. The butter needs to become completely smooth and pale. If you skip this, your cookies will turn out dense instead of chewy. Scrape down the sides of the bowl every minute to ensure even mixing.
Mix in Peanut Butter and Egg
Add the 1 cup creamy peanut butter to the butter-sugar mixture and mix on medium speed for 1-2 minutes until fully combined. The peanut butter should be completely incorporated with no streaks remaining. Then add the 1 whole large egg and mix for another 30 seconds until the egg is fully incorporated.
Next, stir in the 1 tbsp pure vanilla extract. This is where the classic peanut butter flavor really comes together. The mixture should now be thick and smooth, with a rich peanut butter aroma filling your kitchen. If you're using natural peanut butter, you might see some oil separation—that's normal and won't affect your cookies.
Combine Dry Ingredients and Chocolate
In a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. This keeps your dry ingredients from getting too powdery when mixed directly in the wet ingredients. Gradually add this mixture to your peanut butter mixture, mixing on low speed just until combined.
Once the dry ingredients are incorporated, remove the bowl from the mixer and gently fold in the 1 cup semisweet chocolate chips and 1.5 cups Reese's Pieces using a silicone spatula. Be careful not to overmix—just combine until the chocolate and Reese's are evenly distributed throughout the dough. You'll want to see chunks of both in every bite.
Chill the Dough for Perfect Texture
Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes, but I recommend chilling for up to 24 hours if you have time. This chilling step is crucial—it prevents the cookies from spreading too much in the oven and helps develop that perfect chewy texture. The dough will firm up significantly during this time, making it easier to handle.
I know it seems counterintuitive to wait, but trust me on this. Cold dough means thicker cookies with crisp edges and soft centers. Plus, the flavors have more time to meld together. If you're short on time, you can chill the dough in the freezer for 15-20 minutes instead.
Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop 1-tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. They won't spread much, but giving them room ensures even baking.
Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly soft. The cookies should pull away from the edges of the parchment paper but still look slightly underdone in the middle—they'll firm up as they cool. Don't overbake, or you'll lose that perfect chewy texture. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy Warm with Milk
These cookies are best enjoyed warm straight from the oven. The peanut butter flavor is rich and intense, while the Reese's Pieces and chocolate chips provide delightful surprises in every bite. For an extra treat, serve with a glass of cold milk to enhance all those peanut butter flavors.
Real talk: these cookies keep well in an airtight container at room temperature for up to 5 days, but they won't last that long in your house. If you have leftovers, freeze them for up to 3 months—just thaw at room temperature before serving. The secret to their success is that perfect balance of chewy texture and rich peanut butter flavor with those melty Reese's surprises.
Pro Tips For Making Peanut Butter Cookie With Reese'S Pieces
- MEASURE PEANUT BUTTER BY WEIGHT: The jar’s “scoop” is a lie—peanut butter compacts wildly. Use a kitchen scale for 8 oz (about 225g) instead of guessing. I learned this the hard way when my first batch turned out too dry and crumbly.
- CREAM THE BUTTER AND SUGARS FIRST: Mix cold butter, brown sugar, and peanut butter until it’s actually smooth—no streaks. Then add the eggs. This prevents a greasy dough that spreads like crazy. (Yes, even if you’re impatient like me.)
- FOLD IN REESE’S PIECES LAST: Toss them in after the dough comes together, or they’ll melt into goo. Keep a few whole pieces for the top if you want that classic look—just press them in gently after baking.
- UNDERBAKE BY 30 SECONDS: Peanut butter cookies look done too soon. Pull them when edges are just set but centers still wiggle slightly—they’ll firm up as they cool. Overbaking turns them into hockey pucks.
Dietary considerations for these flavors
Gluten-Free Adaptation
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like Bob's Red Mill GF 1-to-1 or King Arthur Measure for Measure. These blends mimic the texture of regular flour while maintaining structure.
I've tested both and found they work beautifully—just don't overmix the dough after adding the dry ingredients, or your cookies may turn out dense. For extra insurance, add 1 tbsp xanthan gum to the dry mix if your blend doesn't contain it.
The Reese's pieces and chocolate chips will still melt perfectly, creating those gooey pockets you love. 💫
Vegan Version
Replace the egg with ¼ cup unsweetened applesauce or ¼ cup flaxseed meal mixed with 3 tbsp water (let it sit for 5 minutes to thicken). For the butter, use ½ cup vegan butter like Miyoko's or Earth Balance—both work beautifully.
Natural peanut butter brands like Smucker's Natural add extra richness without dairy. The texture stays chewy, and the Reese's pieces melt just as well. Just be sure to use a good-quality vegan chocolate for the chips to avoid a grainy texture.
The only thing you'll miss is the egg's binding power, but the applesauce makes up for it perfectly.
Nut-Free Option
If you're avoiding peanuts, substitute the peanut butter with sunflower seed butter (like SunButter) or soy nut butter. These alternatives provide the same creamy texture and rich flavor without the allergens.
For the Reese's pieces, use mini M&M's or Enjoy Life chocolate chips instead—they'll still give you those melty pockets of chocolate. The cookies will have a slightly different flavor profile, but they're just as delicious.
I've made this version for friends with nut allergies, and they never notice the difference once they take the first bite. 🥜
Lower Sugar Swaps
Reduce the granulated sugar by ¼ cup and replace it with ¼ cup honey or maple syrup for natural sweetness. The brown sugar can stay the same, but if you're cutting back further, reduce it by 2 tbsp as well.
These adjustments cut about 30 calories per cookie while keeping the chewy texture. The peanut butter's natural sweetness helps balance the flavor, and the Reese's pieces add enough richness to keep things satisfying.
Just be aware that liquid sweeteners can make the dough slightly softer, so you may need to chill it for an extra 10-15 minutes before baking.
Dairy-Free Considerations
Use dairy-free chocolate chips like Enjoy Life or Pascha to keep the cookies allergen-friendly. For the butter, Earth Balance vegan butter works perfectly—just make sure it's fully softened before creaming. The Reese's pieces are dairy-free, but always double-check the label since formulations can change.
The texture remains the same, and the peanut butter flavor shines through. I've tested this version with both almond milk and oat milk for dipping, and both work wonderfully.
The only thing to watch is the melting point of dairy-free chocolate—it can be slightly firmer, so you might want to bake for 1-2 minutes longer to ensure those pockets melt completely. 🍫
Nutrition facts
Frequently asked questions
Can I use mini Reese's Pieces instead of regular?
Mini Reese's Pieces will work, but the texture and flavor impact will differ. Regular pieces melt more dramatically in the oven, creating those gooey pockets you love. If using mini, reduce the amount to 1 cup (about 1.5 cups mini equals 1 cup regular by volume) to maintain balance. For best results, stick with the original size for that classic melty surprise.
Why did my cookies spread too much?
Over-spreading usually happens when the dough isn't chilled long enough or the butter wasn't softened properly. Always chill the dough for at least 30 minutes before baking, and ensure your butter is soft but not melted. If your kitchen is warm, try chilling the dough for 1 hour or even overnight. Preheat your oven fully too—cold spots can cause uneven baking.
Can I make these cookies without peanut butter?
For a nut-free version, replace the peanut butter with sunflower seed butter or soy nut butter. These alternatives provide similar texture while avoiding allergens. The flavor will differ slightly, but the chewy texture remains. Pair with mini M&M's or dairy-free chocolate chips to maintain that chocolatey surprise in every bite.
How do I store these cookies to keep them soft?
Store baked cookies in an airtight container with parchment paper between layers to prevent drying. They'll stay fresh at room temperature for 5 days. For longer storage, freeze for up to 3 months. To revive, let them sit at room temperature for 10-15 minutes before serving. Avoid refrigerating unless necessary—this can make them dry out faster.
What's the best way to add extra chocolate flavor?
For a richer chocolate experience, fold in an extra ½ cup semisweet chocolate chips or swap out half the Reese's pieces for chocolate-covered peanut butter bits. You can also add 1 tsp instant espresso powder to the dry ingredients—it deepens the chocolate flavor without adding bitterness. The dough will be slightly darker, but the taste boost is worth it!