These Reese’s Pieces Cookies are packed with peanut butter and studded with colorful Reese’s Pieces in every bite. They’re perfectly soft, quick to throw together, and taste amazing with a cold glass of milk.
Looking for more peanut butter cookies? You can also try these No Bake Peanut Butter Cookies, Scotcharoos, or these classic Peanut Butter Cookies.
Reese’s Pieces Cookies
Calling all peanut butter lovers, have we got the recipe for you! These Reese’s Pieces cookies combine the best of both worlds—sweet and salty peanut butter cookies and crunchy Reese’s Pieces candy.
Email This Recipe
Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!
By submitting this form you consent to receive emails from The Carefree Kitchen
You can make these as is, or toss in your favorite flavor of chocolate chips or chopped candy bar (Butterfingers anyone?). You really can’t go wrong when it comes to peanut butter and Reese’s Pieces.
Key Ingredients
- Butter – you want your butter for the cookie dough to be at room temperature
- Peanut Butter – either creamy or chunky peanut butter will work, as long as you stick to one of the regular “no-stir” types.
- Brown Sugar – brown sugar keeps your cookies softer than granulated sugar, and adds a great flavor. It is also slightly acidic so it actually is the ingredient that activates the baking soda.
- Egg – it’s best if you pull this from the fridge ahead of time so it isn’t super chilled.
- Milk – it’s best if your milk isn’t straight from the fridge, and slightly more room temp.
- Baking Soda – this will help your cookies stay slightly fluffy.
- Reese’s Pieces Candy – you can also substitute chopped Reese’s cups, mini Reese’s cups and peanut butter M&Ms.
How to Make Reese’s Pieces Cookies
- Preheat oven to 350 degrees F.
- Cream the butter, peanut butter, and sugar. In the bowl of a standing mixer, cream together the softened butter, peanut butter, and brown sugar until light and fluffy, or about 3 minutes.
- Mix the cookie dough together. Slowly mix in the egg, along with the vanilla, salt, and milk. Mix on low to combine. In a separate bowl, whisk together the flour and baking soda, then add to the butter mixture and mix on low. Stir in the Reese’s Pieces by hand.
- Portion the cookies. Scoop and roll the cookie dough into 1 1/4″ balls, then place about 2″ apart on a parchment paper lined baking sheet. Press them down gently to flatten slightly.
- Bake. Bake for 7-8 minutes, or until the bottoms and edges are very lightly browned.
- Cool. Remove from the oven and sprinkle a few more Reese’s Pieces on the tops of each cookie if you would like. Let them cool for 2 minutes on the baking sheet before transferring to a wire rack. Enjoy!
Tips For Making the Best Reese’s Cookies
- It’s a good practice to chill your dough for at least 30 minutes prior to baking. This helps to prevent them from spreading in the oven.
- I highly recommend using a small cookie scoop to scoop and portion your cookies. It helps keep them all a uniform size.
- If you want to be able to see some of the full Reese’s Pieces, you can carefully add a few to the top of each cookie immediately after removing them from the oven.
- Be sure to use the “normal” no-stir peanut butter, rather than the kind that separates.
- Add ½ cup of butterscotch chips, semi sweet or white chocolate chips along with the Reese’s Pieces
- Use this recipe for Chocolate Peanut Butter Cookies as your base, then stir in the Reese’s Pieces.
- For all of you salt-lovers out there, sprinkle a few flecks of Maldon salt over the top of each cookie just before baking.
- Use chunky peanut butter for an even more intense peanut flavor.
Frequently Asked Questions
Absolutely! It’s always a good idea to have frozen cookie dough on hand. Our recommendation is that you make and scoop the dough, then freeze. You can store cookie dough this way, in freezer bags, or any other type of airtight container, for up to 3 months.
Once you are ready to bake, remove them from the freezer and transfer to a baking sheet, lined with parchment paper or a Silpat. You can let them thaw in the fridge overnight, or else bake them straight from the freezer.
If you are baking from frozen, add on another 1-2 minutes of baking time.
While it’s not completely necessary, it’s perfectly fine to chill your cookie dough balls in the fridge overnight. It’s a great way to get a head start on making them. Just mix the dough, scoop onto baking sheets, and cover with plastic wrap. Store overnight in the fridge, then pull out while you preheat the oven the next day.
The best peanut butter to use for these Reese’s Pieces Cookies are any of the ones you likely grew up with – Jif, Skippy, Peter Pan or a similar brand. Either creamy or chunky will work fine, it just depends on whether you want small chunks of peanuts in your cookies or not.
The oils in these brands are completely emulsified already and won’t seep out of your cookies while they bake as they will with a more “natural” kind that separates.
Storing and Make Ahead Instructions
- Room Temperature: If you want to store the cookies already baked, just place them in a container with a lid. They will stay fresh for a few days.
- Make-ahead- You can make the cookie dough ahead of time. It will last in the fridge for a couple of weeks in an airtight container.
- Freezer- Like most cookie doughs, this dough can be frozen and baked at a later date. Simply scoop into balls and place on a parchment-lined pan and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag. They can be stored in the freezer for 3-4 months. You can also store the cookie dough in small Tupperware containers. When you know you’re ready to bake the cookies, take the dough out of the freezer and thaw in the fridge for 24 hours before you need it.
- To Bake Frozen Cookie Dough Balls: Defrost for an hour or two in the fridge and bake as directed. If the dough is very cold, you may need to add a minute or two of cook time.
Reeses Pieces Cookies
Ingredients
- 1/2 cup butter, room tempreture
- 1/2 cup peanut butter, creamy or chunky; Jif or similar brand
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoon milk
- 2 1/2 cups all-purpose flour
- 8 ounces Reese's Pieces candy
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a standing mixer, add the room temperature butter, peanut butter, sugar, and brown sugar. Using the paddle attachment, cream until light and fluffy, or about 2 minutes.
- Add in the eggs, then mix on low to combine. Then add in the vanilla, salt and milk and mix on low to combine.
- In a separate bowl, whisk together the flour and baking soda, then add this to the butter mixture and mix on low, until almost combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough, then add in your Reese's Pieces and stir in gently by hand until they are evenly incorporated.
- Once mixed, scoop and roll the cookie dough into 1¼" balls. Place on a baking sheet lined with parchment paper, or a Silpat, and press them down gently to flatten slightly.
- Bake for 7-8 minutes, or until the bottoms and edges are very lightly browned.
- Remove from the oven and sprinkle a few more Reese's Pieces on the tops of each cookie if you would like. Let them cool for 2 minutes on the baking sheet before transferring to a wire rack. Enjoy!
Notes
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
More Easy Cookie Recipes
- Chewy Chocolate Chip Cookies
- Snickerdoodle Cookies
- Soft Molasses Cookies
- Coconut Chocolate Chip Cookies
- Coconut Macaroons
- Chocolate Kiss Cookies
- Lemon Meltaway Cookies
- Oatmeal Butterscotch Chip Cookies
- Lemon Sugar Cookie Bars
- No Bake Nutella Cookies
- More Best Cookie Recipes
- More Holiday Cookie Recipes
These Reese’s Pieces Cookies combine the best of both worlds – sweet and salty peanut butter cookies and Reese’s Pieces in every delicious bite. They’re perfectly soft, quick to throw together and taste amazing with a cold glass of milk.
I loveeee peanut butter, and these cookies are the bomb! Thanks so much for sharing the recipe!
These cookies are always a huge hit at my house! I make them pretty often because they’re so popular. Thanks for the great recipe.