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Reese's Pieces Soft Peanut Butter Cookies
4.4 from 177 votes

Reese's Pieces Soft Peanut Butter Cookies

Reese's Pieces Soft Peanut Butter Cookies combine creamy peanut butter, brown sugar, and butter in a light, fluffy batter folded with flour, baking soda, and optional salt. The dough includes Reese’s Pieces candies and semi-sweet chocolate chips for bursts of chocolate and candy sweetness. After chilling, the dough is portioned and baked into cookies with a chewy center and slightly crispy edges, delivering a balanced soft texture with pockets of candy crunch.

Prep Time
10 mins
Cook Time
8 mins
Chill Time
2 hrs
Total Time
2 hrs 18 mins
Servings: 26 servings
Calories: 169 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 egg large
  • 1 cup light brown sugar packed
  • ¾ cup peanut butter do not use homemade or natural peanut butter; use Jif, Skippy, or similar, creamy
  • ½ cup butter softened, unsalted
  • 1 tablespoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¾ teaspoon baking soda
  • pinch salt optional and to taste
  • 1 cup Reese’s Pieces
  • 1 cup chocolate chips semi-sweet

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
  3. Add the Reese’s Pieces, chocolate chips, and blend until just incorporated.
  4. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 27). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  6. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes because cookies will firm up as they cool.
  7. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Notes

  • Chilling the cookie dough at least 2 hours before baking prevents spreading and helps create thick, soft cookies.
  • Bake cookies for about 8 minutes, rotating the tray halfway for even baking, then cool briefly before removing from the tray.
  • Store baked cookies airtight at room temperature for up to one week or freeze for up to four months.
  • Unbaked cookie dough can be refrigerated sealed for up to five days or frozen for longer storage, ready to bake when desired.

Nutrition Information

Serving 1serving Calories 169kcal (8%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g (24%) Cholesterol 17mg (6%) Sodium 83mg (3%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 26 servings

Amount Per Serving

Calories 169

% Daily Value*

Serving 1serving
Calories 169kcal 8%
Carbohydrates 19g 6%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Cholesterol 17mg 6%
Sodium 83mg 3%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.