Reese’s Pieces® Peanut Butter Cookies are loaded with peanut butter, peanut butter chips, and Reese’s pieces candy…a peanut butter lover’s dream! These cookies have an ooey-gooey center that you are going to love. For another delicious peanut butter cookie recipe, be sure to try my Fluffernutter Cookies!

Reese's Pieces Peanut Butter Cookies from Overhead on Parchment Paper.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Reese’s Pieces® Peanut Butter Cookies

As you can probably tell, I did not skimp on the peanut butter flavor in these cookies. They are the ultimate peanut butter cookie. There is peanut butter in the dough, as well as peanut butter chips, and two whole cups of Reese’s pieces! These cookies are so gooey in the center and perfectly crisp on the outside. Be sure to make these along with a few of my other cookie recipes and put together a Christmas dessert charcuterie board!

Reese's Pieces Peanut Butter Cookie Dough in Balls before Baking.

Reese’s Pieces: As mentioned above, I added two cups of Reese’s pieces to these cookies. They add additional peanut butter flavor to these cookies, as well as give a little extra crunch from their candy coating.

Peanut Butter: I chose creamy peanut butter for this recipe, but you could substitute with chunky peanut butter if desired.

Baking Chips: I used peanut butter chips in this recipe for extra peanut butter flavor. You could even add in your favorite chocolate chips to this recipe too!

Room Temperature Ingredients: Using room temperature ingredients (specifically butter and eggs) will help you get the best results when baking these cookies (and other recipes that call for room temperature ingredients). Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.

Reese's Pieces Peanut Butter Cookies on Parchment from Overhead with Middle Cookie Broken in Half.

Chilling the Dough

I tested these cookies both with and without chilling the dough. Ultimately, I determined that the chill time for the dough is an important step. By chilling the dough, the cookies baked more evenly and spread out less. Chilling the dough helped to achieve the crispy outside and the soft gooey center that I wanted.

Sure! If you don’t want to bake the cookies right away, simply make the dough and freeze it. To freeze the dough, scoop out the balls of dough onto a parchment paper-lined baking sheet. (Like in the picture above.) Next, place the dough balls into the freezer to become solid (an hour or two). Finally, store the balls of dough in freezer-safe zipper bags until you are ready to bake. Don’t forget to label and date. You can bake them right from frozen; just add a couple of minutes to the baking time.

Stacked Reese's Pieces Peanut Butter Cookies and Top Cookie Broken in Half Showing Inside.

How to Store Reese’s Pieces Peanut Butter Cookies

These cookies can be stored at room temperature in an airtight container for up to one week. These cookies can also be stored in the freezer for up to six weeks. Be sure to use a freezer-safe container that is labeled and dated.

Reese's Pieces Peanut Butter Cookies from Overhead on Parchment Paper.
5 from 7 votes

Reese’s Pieces Peanut Butter Cookies

Prep Time 25 minutes
Cook Time 10 minutes
Cool Time 30 minutes
Total Time 1 hour 5 minutes
Reese's Pieces Peanut Butter Cookies are loaded with peanut butter, peanut butter chips, and Reese's pieces candy…a peanut butter lover's dream!


  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • cups (300 g) light brown sugar, packed
  • ½ cup (129 g) creamy peanut butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (240 g) peanut butter chips
  • 2 cups (376 g) Reese's pieces


  • Line 2 large baking sheets with parchment paper. Set aside.
  • To the bowl of a stand mixer* fitted with the paddle attachment, add the butter, brown sugar, and peanut butter. Beat on medium-high speed until light and creamy (about 3-5 minutes).
  • Add the vanilla extract. Mix to combine.
  • Add the eggs one at a time, mixing well between each addition.
  • In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Add the dry ingredients to the wet ingredients. Mix on low until just combined.
  • Fold in the peanut butter chips and Reese's pieces.
  • Chill the dough in the refrigerator for 15 minutes. Near the end of the chill time, preheat the oven to 400°F.
  • Using a ¼ cup cookie scoop or measuring cup, scoop the dough out onto the prepared baking sheets, about 3 inches apart. Using your hands or the bottom of a glass, slightly flatten each ball of dough. (These cookies don't spread.)
  • Bake for 8-10 minutes, or until the edges are set and the tops are golden brown. The center of these cookies will be gooey, but they will continue to bake out of the oven.
  • Allow the cookies to cool on the baking sheet for at least 30 minutes before serving.


*If you do not have a stand mixer you can use a hand-held mixer.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I improvised this recipe. I used 30 grams of dough per cookie. And I used peanut butter extract. Baked for 7 minutes 40 seconds. I wish I could attach a picture. They came out great. Even my husband liked them. And I flattened them with a fork.
    Amazing cookie for any peanut butter lover.

  2. I’m making these right now. The dough is so good I could eat it without cooking it! My family is going to love them!

  3. These cookies are incredible! I added some semi-sweet chocolate chips and my family is obsessed with them! 24 cookies were gone in less than 24 hours!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.