Reese’s Pieces Cookies
This Reese’s Pieces Cookies recipe can’t be beat! If you like thick, bakery style cookies then you’ll go crazy for this delicious peanut butter cookie chock-full of Reese’s Pieces, Reeses Peanut Butter Cups and chocolate chips.
Everybody loves Reese’s Pieces, but do you love them as much as E.T.? Stranded on Earth without his family and thousands of light years from his exoplanet, that alien didn’t have a breakdown. Instead, he coped with a life crisis the same way I do: by hiding in a closet and eating Reese’s Pieces.
Sometimes I’ll eat two days worth of those peanut buttery calories in one dark, lightless sitting. I don’t even care if I get as round as a Reese’s because all that quality time in my closet has reminded me I need a new wardrobe anyway.
A wardrobe with a lot of elastic waistbands.
Actually, I may need to double up on Spanx after doubling down on the candy in my latest cookie concoction. The tried-and-true peanut butter cookie recipe that I make every week on repeat just got revamped with Reese’s Pieces, Reese’s Peanut Butter Cups and bittersweet chocolate chips.
That’s right, the thick, bakery-style peanut butter cookies my family can’t get enough of are now chock-full of the universe’s favorite peanut butter candies. Plus chocolate chips to boot. It’s an incredible flavor combination that simply cannot be beat.
Keep a stash of Reese’s Pieces cookies in your closet for the next time your life is upside down. Take it from me, these cookies make everything better–even midlife crises.
Before sharing the Reese’s Pieces Cookies recipe, here are a few tips to help you out:
Ingredient Tips and Tricks
Creamy, processed peanut butter (like Jif or Skippy) works best for this recipe. Avoid using all-natural and chunky peanut butters because they will alter the consistency of the cookies.
The egg need to be at room temperature before beginning. If you’ve forgotten to take yours out of the refrigerator ahead of time, speed up the process by placing it in a bowl of warm water. Don’t use hot water; we want to warm the egg, not hatch it.
Butter also needs to be at room temperature so let it sit out for an hour or so before starting the recipe. Resist the temptation to nuke your butter in the microwave because it will get melty in spots. Melted butter is perfect for hot buttered rum, but not Reese’s Pieces cookies.
Preparation Tips
Remove cookies from the oven while they are still soft in the middle. Slightly underbaked is the key to the perfect texture.
How to Store Reese’s Pieces Cookies
Cookies will keep at room temperature for up to a week. Cover with plastic wrap or keep in an airtight container.
Cookies can be frozen in an airtight container up to 3 months.
Unbaked cookie dough can be stored in an airtight container then frozen for up to 3 months. Shape dough into balls before freezing. There’s no need to thaw before baking, just add an additional minute to the baking time.
I hope you enjoy this Reese’s Pieces Cookies Recipe. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you’re looking for more peanut butter recipes check ou these Peanut Butter Cup Brownies. With creamy peanut butter mixed into the fudgy batter and tons of peanut butter cups on top, the combination of flavors is irresistible and incredibly satisfying.
Reese’s Pieces Cookies
Ingredients
- 8 Tbsp unsalted butter softened to room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract pure
- 1/2 cup creamy peanut butter *do not use natural peanut butter
- 1 1/2 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1/2 tsp sea salt fine
- 3/4 cup Reese's Pieces
- 3/4 cup Mini Reese's Peanut Butter Cups chopped into quarters
- 3/4 cup bittersweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper and set aside.
- Using an electric mixer, beat butter, brown sugar and granulated sugar until creamed, approximately 2 to 3 minutes.
- Beat in egg until combined.
- Add vanilla and peanut butter then beat until incorporated, scraping down the sides of the bowl as needed. Set aside.
- In a separate bowl, whisk flour, baking soda and salt together.
- Add dry ingredients to wet ingredients, 1/2 cup at a time, mixing on low speed until just combined. Avoid overmixing or cookies will be dry.
- Using a spoon, gently stir in Reese's Pieces, chopped Reese's Peanut Butter cups and chocolate chips.
- Using a large 2-Tablespoon sized cookie scoop, scoop dough into balls then place them 2 inches apart on cookie sheets.
- Bake for 9 to 10 minutes or until edges are slightly golden and centers are still soft.
- Remove cookies from oven. If desired, top with additional candy pieces.
- Cool cookies on cookie sheets for 5 minutes then transfer to a cooling rack to cool completely.
- Store cookies covered at room temperature for up to a week.
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