Introduction

Reese’s Peanut Butter Cookies are the ultimate treat for peanut butter lovers. Soft and chewy in the center, lightly crisp on the edges, and packed with chunks of Reese’s peanut butter cups, these cookies deliver bold peanut butter flavor in every bite. They’re indulgent without being complicated and perfect for holidays, bake sales, or whenever a sweet craving hits.

What makes these cookies special is the balance: creamy peanut butter dough, rich chocolate pieces, and a texture that stays soft for days. They taste like something straight from a bakery, but they’re easy enough to make at home.

Why You’ll Love This Recipe

• Thick, soft, and chewy texture

• Loaded with real Reese’s peanut butter cups

• No chilling required

• Simple pantry ingredients

• Perfect for freezing and gifting

Ingredients

Cookie Dough

• ½ cup unsalted butter, softened

• ½ cup creamy peanut butter

• ¾ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1½ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

Mix-Ins

• 1½ cups Reese’s peanut butter cups, chopped (mini or regular)

Preparation Time

• Prep Time: 15 minutes

• Bake Time: 10–12 minutes

• Total Time: About 30 minutes

• Servings: 16–18 cookies

How to Make Reese’s Peanut Butter Cookies

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Cream the Butter and Sugars

In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.

Step 5: Fold in Reese’s

Gently fold in chopped Reese’s peanut butter cups, reserving a few pieces for topping.

Step 6: Scoop and Bake

Scoop dough into 2-tablespoon portions and place 2–3 inches apart on baking sheets. Press extra Reese’s pieces on top.

Bake for 10–12 minutes until edges are set and centers look slightly underbaked.

Step 7: Cool

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool.

Tips for Perfect Cookies

• Do not overbake; soft centers are key

• Use creamy peanut butter, not natural

• Chop Reese’s while cold for clean cuts

• Press extra candy on top for bakery look

• Let cookies rest before moving

Delicious Variations

Extra Chocolate

Add ½ cup chocolate chips to the dough.

Crunchy Version

Use crunchy peanut butter for added texture.

Stuffed Cookies

Wrap dough around a whole mini Reese’s cup for a gooey center.

Salted Finish

Sprinkle flaky sea salt on top before baking.

Storage and Freezing

Room Temperature:
Store in an airtight container for up to 5 days.

Freezer:
Freeze baked cookies or raw dough balls for up to 3 months.

Calorie Information (Approximate)

Per cookie:

• Calories: 210–230

• Carbohydrates: 22 g

• Fat: 13 g

• Protein: 5 g

Final Thoughts

Reese’s Peanut Butter Cookies are rich, comforting, and irresistibly soft. With bold peanut butter flavor and melty chocolate in every bite, they’re guaranteed to disappear fast. Whether you’re baking for family, friends, or just yourself, this is a cookie recipe you’ll come back to again and again.