These Reese’s Peanut Butter Cookies are soft, chewy, rich, and packed with irresistible peanut butter flavor. Made with creamy peanut butter and chopped Reese’s Peanut Butter Cups, these cookies are perfect for peanut butter lovers and make a delicious homemade treat for holidays, parties, bake sales, or everyday snacking.
The combination of a soft peanut butter cookie with melty chocolate and peanut butter pieces makes every bite incredibly satisfying. They are easy to prepare and require simple ingredients you may already have in your kitchen.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped Reese’s Peanut Butter Cups
- ½ cup chocolate chips, optional
Directions
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Cream the Butter, Peanut Butter, and Sugars
In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
This usually takes about 2–3 minutes. Properly creaming the ingredients helps create a soft and tender cookie.
3. Add the Egg and Vanilla
Beat in the egg until fully incorporated. Add the vanilla extract and mix again until combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the peanut butter mixture. Mix just until a soft cookie dough forms.
Avoid overmixing, as it can make the cookies tougher.
5. Add the Reese’s Pieces
Fold in the chopped Reese’s Peanut Butter Cups. If using chocolate chips, gently fold them in as well.
Reserve a few pieces of chopped Reese’s for placing on top of the cookies after baking.
6. Shape the Cookies
Scoop approximately 1½ tablespoons of dough for each cookie and roll into balls.
Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
For thicker, softer cookies, chill the dough for 20–30 minutes before baking.
7. Bake
Bake for approximately 9–12 minutes, or until the edges are lightly golden while the centers still look slightly soft.
Do not overbake. The cookies will continue to set as they cool.
8. Add Extra Reese’s
Immediately after removing the cookies from the oven, gently press a few extra chopped Reese’s Peanut Butter Cup pieces into the tops.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Perfect Reese’s Peanut Butter Cookies
- Use creamy peanut butter for the smoothest cookie dough.
- Make sure the butter is softened but not melted.
- Don’t overmix after adding the flour.
- Slightly underbake the cookies for a softer, chewier center.
- Chill the dough if you want thicker cookies that spread less.
- Add extra Reese’s pieces immediately after baking for a bakery-style appearance.
- Use parchment paper to prevent sticking and encourage even baking.
Optional Variations
Reese’s Chocolate Peanut Butter Cookies
Add ½ cup chocolate chips to the dough for extra chocolate flavor.
Double Reese’s Cookies
Fold chopped Reese’s Peanut Butter Cups into the dough and add additional pieces on top after baking.
Reese’s Mini Cup Cookies
Place a small Reese’s Peanut Butter Cup in the center of each cookie immediately after baking and gently press it into the warm cookie.
Crunchy Peanut Butter Version
Use crunchy peanut butter instead of creamy peanut butter for additional texture.
How to Store
Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
You can also freeze unbaked cookie dough balls. Place them on a tray and freeze until firm, then transfer them to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Frequently Asked Questions
Can I use natural peanut butter?
For the most consistent results, conventional creamy peanut butter is recommended. Natural peanut butter can separate and may change the texture of the dough.
Why did my cookies spread too much?
Butter that is too warm, warm baking sheets, or skipping the chilling step can cause cookies to spread. Chilling the dough for 20–30 minutes can help.
Can I make these cookies without chocolate chips?
Absolutely. The Reese’s Peanut Butter Cups provide plenty of chocolate and peanut butter flavor, so chocolate chips are completely optional.
How do I keep the cookies soft?
Avoid overbaking them. Remove the cookies when the edges are set but the centers still look slightly soft. They will firm up as they cool.
Serving Suggestions
Serve these cookies with a cold glass of milk, a cup of coffee, or your favorite hot chocolate. They are especially delicious while still slightly warm, when the chocolate and peanut butter pieces are soft and gooey.
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