These soft & chewy Reese’s Pieces Cookies are a peanut butter lover’s dream! Make in one bowl, no mixer required!
Why I Love These Reese’s Pieces Cookies
- Extra chewy: By using an extra egg yolk, you get super chewy cookies that rival a bakery.
- Sweet & salty: The combination of salty peanut butter with the sweet Reeses’s Pieces candies gives these a perfectly balanced peanut butter flavor. Pair with a tall glass of milk to take them to the next level.
- One bowl, no mixer required! I love a good one bowl cookie recipe and this peanut butter dough uses melted butter, which means you don’t need room-temperature butter or an electric mixer.
Ingredient Notes & Substitutions
This recipe uses simple ingredients and can be made in under 30 minutes! Here are some notes on ingredients and substitutions to achieve the perfect cookie.
- Creamy peanut butter: You want to use regular creamy peanut butter. Natural peanut butter is too oily for these cookies.
- Reese’s Pieces candy: These are the perfect pairing for these cookies but you can also switch it up and use M&M’s, dark chocolate chips, peanut butter chips, white chocolate chips, or chopped-up Reese’s peanut butter cups!
- Extra egg yolk: This recipe uses 1 whole egg plus 1 extra egg yolk to make these extra chewy. While it’s nothing crazy, I consider it a secret ingredient for achieving chewy cookies.
Make it gluten-free! Use your favorite gluten-free flour to make this gluten-free! My favorite brand is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
How to Make Reese’s Peanut Butter Cookies
Step 1: Make Dough
- Preheat oven to 350℉.
- In a large microwave-safe bowl, melt the unsalted butter (½ cup, i.e. 1 stick) for 45-60 seconds until melted. I recommend covering your bowl with a paper towel to prevent splattering.
- Add light brown sugar (½ cup) and granulated sugar (½ cup) and mix until combined.
- Mix in eggs (1 whole egg + 1 extra yolk) and vanilla extract (2 teaspoons). Stir in creamy peanut butter (½ cup).
- Mix in baking soda (¾ teaspoon), baking powder (¼ teaspoon), and salt (½ teaspoon).
- Add all-purpose flour (1 ¼ cups) and mix until all the flour disappears into the dough.
- Lastly, mix in semi-sweet chocolate chips (½ cup) and Reese’s Pieces (½ cup).
Step 2: Scoop
- Line a baking sheet with parchment paper. Scoop dough into 4-tablespoon sized scoops.
- If desired, press a couple extra Reese’s Pieces onto the top of the cookies.
Step 3: Bake
Bake at 350℉ for 10-12 minutes, or until edges are lightly golden brown.
Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 15-20 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
Tips & Variations
- Let them cool on the hot pan: In order to get a soft & chewy cookie, it’s important not to overbake them. The ideal time to take them out of the oven is when the edges are slightly brown and the centers still look a little doughy. Let them cool on the hot pan for 30 minutes to allow them to finish baking & for the centers to set. If you eat them too quickly (guilty!) the centers will be doughy.
- Switch up the candy: Feel free to add any mix-ins you like! M&M’s, peanut butter chips, white chocolate chips, chopped Reese’s peanut butter cups, or Snickers would all be great options! The natural color of Reese’s Pieces makes these fun Fall or Halloween party cookies.
- Make them mini: If you don’t want to make giant cookies, use a small cookie scoop (2-tablespoon-sized) and bake for around 9-10 minutes.
- Leave them plain: This peanut butter cookie recipe is delicious on its own if you don’t feel like adding any mix-ins!
Storage & Freezing
- Storage: Cookies with melted butter tend to dry out a little quicker, so I think these chewy peanut butter cookies are best within 2 days (although they will keep for 3-4 days). Store in an airtight container or gallon-sized ziplock bag.
- Freeze: Freeze in a freezer-safe container for up to 1 month.
Reese’s Pieces Cookies
These soft & chewy Reese's Pieces Cookies are a peanut butter lover’s dream! Make in one bowl, no mixer required!
Ingredients
- ½ cup unsalted butter (i.e. 1 stick)
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup creamy peanut butter not natural, as it's too oily
- 1 large egg + 1 extra yolk
- 2 teaspoons vanilla extract
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour (not packed, just scooped and leveled with a knife)
- ½ cup semi-sweet chocolate chips
- ½ cup Reese's Pieces
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
-
Preheat oven to 350℉.
-
In a large microwave-safe bowl, melt the unsalted butter (½ cup, i.e. 1 stick) for 45-60 seconds until melted. I recommend covering your bowl with a paper towel to prevent splattering.
-
Add light brown sugar (½ cup) and granulated sugar (½ cup) and mix until combined.
-
Mix in eggs (1 whole egg + 1 extra yolk) and vanilla extract (2 teaspoons). Stir in creamy peanut butter (½ cup).
-
Mix in baking soda (¾ teaspoon), baking powder (¼ teaspoon), and salt (½ teaspoon).
-
Add all-purpose flour (1 ¼ cups) and mix until all the flour disappears into the dough.
-
Lastly, mix in semi-sweet chocolate chips (½ cup) and Reese's Pieces (½ cup).
-
Line a baking sheet with parchment paper. Scoop dough into 4-tablespoon sized scoops. If desired, press a couple extra Reese's Pieces onto the top of the cookies.
-
Bake at 350℉ for 10-12 minutes, or until edges are lightly golden brown.
-
Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 15-20 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
GREGORY says
As part of the monthly baking challenge, made these cookies and they turned out great! Not a huge fan of the candy in them, but it tasted very good. A definite add to my recipe rotation.
Melissa says
So glad you enjoyed the recipe! Thank you so much for leaving a review, Gregory!
GREGORY says
As part of the monthly baking challenge, made these cookies and they turned out great!
Melissa says
Thank you so much for participating in the monthly baking challenge! :)
Hannah Stephenson says
These are super yummy! 🤤 I think I’ll make another batch soon and add all my leftover Halloween candy bars chopped up.
Melissa says
That sounds like an amazing idea! Thank you so much for leaving a review, Hannah!
Lisa says
We made these are part of the November Challenge and they were a big hit. The peanut butter loving granddaughter has declared these our new peanut butter cookie. She didn’t want the chocolate chips so we did just Reese’s pieces.
Melissa says
So happy to hear you all loved this recipe, Lisa! Thank you so much for taking the time to leave a review and for participating in the monthly baking challenge!
Lisa A says
The peanut butter loving granddaughter says these are outrageous!!! These will be our peanut butter cookie recipe so quick to make and delicious.
Melissa says
Lol, so happy to hear you all enjoy the recipe! Thank you so much for leaving a review, Lisa!
Nico Swanson Villares says
These cookies are so good! I made these as part of the November baking challenge and was so excited to try them. My favorite thing in the world is chocolate chip cookies, and the peanut butter/reece’s pieces in these added such a nice twist :)
Melissa says
So happy to hear you love this recipe, Nico! Thank you so much for taking the time to leave a review and for participating in the monthly baking challenge!
Adrienne> says
I made these today as part of the November Baking Challenge and because I had a TON of Halloween candy to use up. I used Reese’s pieces and chopped up peanut butter cups and boy were these good! Lots of great peanut butter flavor and chewy texture. Great cookie!
Melissa says
So glad to hear you loved this recipe, Adrienne! Thank you so much for taking the time to leave a review!
Schelena says
I joined the baking challenge this month because of the massive amount of peanut butter i currently have. These were fantastic but I do wish they had a bit stronger of a peanut butter taste. To me because of the chocolate it made it more of a chocolate chip cookie with peanut butter vs a peanut butter cookie With chocolate chips/Reese. Still super delicious however next time I plan to make them and Eliminate adding any candy to them at all and see how that goes. The texture was delicious I took mine off the pan sooner than the 30 minutes because I was baking multiple batches and they were still cooked inside so no issues being overly doughy. I will definitely be making these again
Melissa says
So happy to hear you loved this recipe, Schelena! Thank you so much for taking the time to leave a detailed review! I really appreciate it!
Kim Gurley says
Forgot to say I’m part of the November Baking Challenge!
Kimberly Gurley says
Forgot to say I’m part of the November Baking Challenge!