These soft & chewy Reese's Pieces Cookies are a peanut butter lover's dream! Make in one bowl, no mixer required!
Save this Recipe!
Enter your email and I'll send this recipe to you.
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!
Print
Rate
Browse this site Ad-Free!
Servings: large cookies
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.
Did you make this recipe?I'd LOVE to hear your thoughts! Leave a comment below and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on I stagram!
I am on my second batch of these in a very short time. My oldest son who cooks for a living let me know that these were the best cookies I've ever made. These were a big hit with everyone that tried them.
Thank you so much for leaving a review, Michelle! I really appreciate it!
These are amazing 🤩. I made them today- I made 20 cookies by upping the recipe. I sometimes get intimidated by making cookies because I'm afraid they won't come out as soft as I like. These were beyond perfect thank you so much for sharing this wonderful recipe 🤩♥️
I'm so glad you loved these cookies, Bethany! Thanks so much for taking time to leave a review!
Totally love this recipe
The cookie is delicious! Mine didn't spread but still made a nice cookie.
Thank you so much for leaving a review, Jeannie!
Amazing! My peanut butter and Reese’s loving family loved these cookies! Here for the monthly challenge if it’s not to late!
I'm so glad you loved this recipe, Ami! Thank you so much for leaving a review and for participating in the monthly baking challenge!