If you love chocolate and peanut butter, these Reese’s Pieces cookies are for you! Loaded with chocolate chips, white chocolate chips, peanut butter chips and Reese’s pieces, this Reese’s pieces peanut butter cookies are the ultimate treat.
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Looking for an amazing peanut butter cookie recipe? These Reese’s pieces cookies are loaded with all the good stuff! Made with Reese’s pieces candies, along with peanut butter chips, chocolate chips and white chocolate chips, these cookies will be your new favorite.
In this post, I’ll show you what you need to make these cookies, and how to make them and tips for baking cookies super chewy and delicious.
What do I need to make Reese’s pieces cookies?
Here’s a quick reference check list of the ingredients you’ll need to make this peanut butter cookies recipe:
- All purpose flour
- Baking soda
- Salt
- Room temperature butter – it’s important the butter be room temperature.
- Brown sugar – light brown sugar is best, but you can also use dark.
- Granulated sugar
- Creamy peanut butter
- Vanilla – always great for adding to cookies to achieve good flavor.
- Eggs
- White Chocolate Chips
- Semi-Sweet Chocolate Chips
- Peanut Butter Chips
- Reese’s Pieces candies
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe card at the bottom of this post. Thanks!
How do I make Reese’s cookies?
Start by mixing the wet and dry ingredients separately. For wet ingredients you’ll combine the butter, sugars, vanilla, eggs and peanut butter in a bowl. For best results use a hand or stand mixer.
In a second bowl, combine the dry ingredients; flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, occasionally stopping the mixer to scrape down the sides of the bowl.
The peanut butter cookie batter will be very thick.
To the cookie batter, mix in the Reese’s pieces, peanut butter chips, chocolate chips and white chocolate chips. For best results, use a wooden spoon or rubber scraper.
I recommend refrigerating the cookie dough for 1-2 hours prior to baking the cookies. Refrigerated dough helps shape uniform cookies and also helps the cookies achieve a chewy thickness.
Shaping and baking the Reese’s pieces peanut butter cookies
Once the cookie dough has been chilled, you can begin to shape and bake the cookies.
For this recipe, feel free to make the cookies a little bigger than normal – about the size of a golf ball, or 2-3 tablespoons of cookie dough. The chilled dough will allow the cookies to be easily rolled into balls with your hands.
Place the cookie dough balls onto a baking sheet topped with a silicone baking mat or parchment paper. This will help ensure the cookies slide off easily after baking.
Once the cookies have baked, let them sit on the baking sheet for 3-5 minutes to cool slightly. Then, transfer the cookies to a cooling rack to cool completely.
FAQ’s about making peanut butter cookies:
To achieve a chewy homemade cookie, refrigerate the cookie dough for 1-2 hours before baking the cookies. Chilled dough will help the cookies maintain a uniform shape, stay soft in the middle and have a slightly crisp outer edge.
To bake a chewy, fluffy cookie, using room temperature butter is ideal. Using room temperature butter allow the sugars and butter to cream together, allowing small pockets of air to create fluffy dough. Once the cookies bake, they will rise slightly higher, creating a fluffy, non-flat cookie.
Yes, you can mix cookie dough for freezing. Once ready to bake cookies, allow dough to thaw slightly, 30-60 minutes. The cold dough can then be rolled into cookies for baking.
Once cookies have baked, store the cookies in an airtight container at room temperature. If cookies become hard, store the cookies with a slice of bread. The cookies will draw some of the moisture from the bread and resoften.
Love chocolate and peanut butter treats? Check out our other recipes for chocolate and peanut butter lovers:
- Chocolate Chip Peanut Butter Oatmeal Bars
- Reese’s Peanut Butter Cup Cookies
- Chocolate Peanut Butter Rice Krispie Treats
- Penguin Cookies – no bake cookies made with peanut butter and dipped in chocolate
- Peanut Butter Protein Bars
- No Bake Granola Bars
- M&M Cookie Bars
- Peanut Butter Banana Muffins
- Chocolate Peanut Butter Brownies
- Chocolate Dipped Ritz Cracker Cookies
- M&M Oatmeal Cookie Bars
- Double Chocolate Peanut Butter Bars at Real Housemoms
If you love baking homemade cookies, be sure to check out our other cookie recipes:
Reese's Pieces Cookies
If you love homemade peanut butter cookies, then these Reese's pieces peanut butter cookies are a must! Super chewy and loaded with Reese's pieces candies, chocolate chips, peanut butter chips and white chocolate chips!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 3/4 cup Reese's pieces candies
Instructions
- In a mixing bowl, combine the flour, baking soda and salt. Whisk together to combine well. Set aside.
- In a large mixing bowl, using a hand or stand mixer, cream together the room temperature butter, brown sugar and granulated sugar until smooth and fluffy. Add in the peanut butter, eggs and vanilla. Mix until smooth and well combine.
- Gradually add the dry ingredients to the wet ingredients, occasionally stopping the mixer to scrape down the sides of the bowl. Once all the ingredients are fully combined, the batter will be very thick. Using a wooden spoon or rubber scraper, add in the white chocolate chips, semi-sweet chips, peanut butter chips and Reese's pieces and mix into the dough until well combined.
- Refrigerate dough for 1-2 hours.
- Preheat oven to 375 degrees. Line a baking sheet(s) with silicone baking sheets or parchment paper. Scoop out cookie dough and shape cookie dough balls approximately the size of golf balls (about 2-3 tablespoons per cookie). These will render slightly larger cookies. Place six cookie dough balls to a baking sheet and bake at 375 for 12-14 minutes or until tops of cookies are golden brown.
- Let cookies cool on baking sheet for 3-5 minutes before transferring to a cooling rack to cool completely.
- Store cooled cookies in an airtight container. Will keep for up to 1 week at room temperature.
Notes
Freezing: you can prepare the cookie dough and freeze for future use. When ready to bake cookies, let dough thaw for 1 hour at room temperature before shaping and baking cookies. Cold dough works best.
Freezing baked cookies: cookies can be stored in a freezer bag or container. Frozen, cookies will keep for up to 3 months.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 134Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 102mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 3g
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