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Reese’s Pieces Peanut Butter Cookies Recipe

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3.9 from 10 reviews

These Reese’s Pieces Peanut Butter Cookies combine creamy peanut butter, rich brown sugar, and colorful Reese’s Pieces candy for a chewy, indulgent treat. Soft in the center and lightly crisp around the edges, these cookies are perfect for peanut butter lovers looking for a fun twist.

Ingredients

Wet Ingredients

  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 1½ cups (300 g) light brown sugar, packed
  • ½ cup (129 g) creamy peanut butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Add-ins

  • 1 cup (240 g) peanut butter chips
  • 2 cups (376 g) Reese’s Pieces

Instructions

  1. Line baking sheets. Line 2 large baking sheets with parchment paper and set aside for baking the cookies.
  2. Beat butters and sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, light brown sugar, and creamy peanut butter. Beat on medium-high speed for 3-5 minutes until the mixture is light and creamy.
  3. Add vanilla. Add the vanilla extract to the creamed mixture and mix until just combined.
  4. Add eggs. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  5. Whisk dry ingredients together. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt.
  6. Combine wet and dry ingredients. Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Mix until just combined; avoid overmixing to keep cookies tender.
  7. Fold in chips and pieces. Gently fold the peanut butter chips and Reese’s Pieces into the dough until evenly distributed.
  8. Chill dough and preheat oven. Refrigerate the dough for 15 minutes to firm up. Near the end of chilling, preheat your oven to 400°F (204°C).
  9. Scoop dough. Using a ¼ cup cookie scoop or measuring cup, scoop the dough onto the prepared baking sheets, spacing them about 3 inches apart. Slightly flatten each dough ball with your hands or the bottom of a glass, as these cookies do not spread much during baking.
  10. Bake cookies. Bake the cookies for 8-10 minutes, until the edges are set and the tops turn golden brown. The centers will remain gooey but will firm up as they cool.
  11. Cool cookies. Allow the cookies to cool on the baking sheets for at least 30 minutes before serving to help them set fully.

Notes

  • Chilling the dough helps control spreading and improves texture.
  • Use room temperature butter and eggs for best mixing results.
  • Do not overbake; centers should be slightly gooey for the perfect chewy texture.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Try substituting Reese’s Pieces with M&M’s for a colorful variation.

Find it online: https://lauracooks.com/reeses-pieces-peanut-butter-cookies-recipe/