The perfect cookie for Reese’s Pieces peanut butter lovers! These cookies have a chewy texture and are rich with chocolate and peanut butter flavor.
Published: November 26, 2024 by Pamela. Updated on September 29, 2025.
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For someone who loves peanut butter, I haven’t shared nearly enough recipes with it. The only one I posted was the 5-ingredient peanut butter cookies, which I made back in 2020 when the TikTok trend went viral. It wasn’t my recipe, but I wanted to try it and film it, and honestly, it was just as delicious as everyone said.
I still need to share my mom’s 3-ingredient peanut butter cookies soon, the ones she used to make all the time. But today’s recipe is for true Reese’s lovers: soft, chewy Reese’s peanut butter cookies filled with Reese’s Pieces that make every bite irresistible.
The best thing about these cookies is they take 5 minutes to prepare and then 10 minutes to bake! So, if you’re craving cookies and you’re a peanut butter lover, you’re going to love these!
Ingredients to make chocolate chip peanut butter cookies:
- Peanut Butter: I use creamy peanut butter, you can use chunky if you refer. Go with your favorite peanut butter or an organic option.
- Butter: I always use unsalted butter to have control over the amount of salt in each recipe. I don’t recommend going with salted butter, it might leave an aftertaste.
- Brown Sugar: Adds moisture and a hint of molasses flavor, creating chewy cookies with crisp edges.
- Egg: I use medium or large egg. It’s always better to use room temperature eggs because they blend better, but if you have cold eggs it’s fine too.
- Granulated Sugar: Balances the sweetness and helps the cookies spread slightly while baking.
- All-Purpose Flour: The structural foundation for the cookies. Make sure to measure accurately for the perfect texture.
- Baking Soda: This leavening agent helps the cookies rise slightly while giving them a soft, chewy texture.
Why not baking powder? You can use baking powder, but the texture will differ slightly. Baking soda reacts with the acids in the dough (like brown sugar) to create lift and chewiness, while baking powder provides more uniform rising. Check out my article on Baking Soda vs. Baking Powder to learn more! - Vanilla: vanilla adds depth, I use vanilla extract but you can go with something better in quality and taste like vanilla bean paste.
- Salt: A pinch of salt will enhance the sweetness in the recipe.
- Chocolate chips and Reese’s pieces: I use both Reese’s pieces and mini chocolate chips, you can skip the chocolate chips if you want (but who wants to do that?).
How to make Reeses peanut butter cookies:
Frequently Asked Questions:
Can I use other mix-ins?
Yes! You can add M&M’s, chopped peanuts, or even mini marshmallows.
🍪 Cookie recipes to try:
⭐️ If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Soft and Chewy Reese’s Pieces Peanut Butter Cookies
Ingredients
- ¼ Cup Unsalted room temperature butter
- ⅓ Cup Creamy peanut butter
- ½ Cup Brown sugar
- ¼ Cup Granulated sugar
- 1 Egg
- 1 tsp Vanilla
- Pinch of salt
- 1 Cup All-purpose flour
- 1 tsp Baking Soda
- Chocolate chips and Reese’s Pieces add as much as you like
Instructions
- Whisk together the unsalted butter and creamy peanut butter until smooth and creamy.
- Add granulated sugar and brown sugar. Whisk until fluffy and well combined.
- Mix in the egg, vanilla extract, and salt until smooth.
- Sift the all-purpose flour and baking soda into the bowl. Fold gently until just combined.
- Fold in the chocolate chips and Reese’s Pieces for bursts of color and crunch.
- Scoop 1 1/2 tablespoons (around 38g) of dough per cookie. Roll into balls and place on a lined baking tray.
- Bake in a preheated oven at 165°C (329°F) for 9 to 11 minutes, until edges are set and golden brown.
- Let cookies cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
How to store peanut butter cookies:
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. When you take them out of the freezer, allow them to thaw overnight in the fridge, then let them sit at room temperature for a bit. You can also reheat them!
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