These easy Reese’s Cookies are soft and chewy and loaded with tons of gooey mini peanut butter cups. The perfect sweet treat that comes together in about 30 minutes!
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Reese’s Peanut Butter Cookies
This is not your typical peanut butter cookie. These Reese’s Peanut Butter Cookies are loaded with my favorite candy: mini Reese’s. If you are a chocolate + peanut butter lover than this cookie is for you!
I slightly under bake the cookies to give them the doughy softness I love. Some people prefer a thin crisp cookie and I am not one of them.
This cookie starts with a standard cookie recipe, butter, sugar, egg, flour and a leavening agent. I opted to use both brown sugar and white sugar. White sugar can make a cookie crispier whereas brown sugar helps moisten the cookie.
And the best part is that these peanut butter chocolate chip cookies only take about 30 minutes to make start to finish. No chilling required! Perfect to make any night of the week!
Ingredients for Reese’s Cookies
- Butter: 1 stick of unsalted butter is used in this recipe.
- Sugar: I use a combination of both granulated sugar and light brown sugar. The light brown sugar helps to add moisture and flavor to the cookies!
- Peanut Butter: Use your favorite type of creamy peanut butter. Nut butters work well too just make sure not to use chunky.
- Egg: Adds moisture and structure to the cookie.
- Vanilla Extract: As always, opt for pure vanilla extract over the imitation stuff.
- Baking Soda: This helps the cookies rise.
- All-Purpose Flour: You can also use whole wheat flour for more of a nutty taste. You can also make these cookies gluten free by substituting gluten free flour.
- Reese’s Peanut Butter Cups: These get gooey and chocolatey when melted and are so good in these cookies!
How To Make Reese’s Cookies
These cookies are incredibly easy to make. Simply cream your butter and brown sugar until light and fluffy. Stir in peanut butter, vanilla, and eggs. Fold in dry ingredients and Reese’s and your done!
Portion into heaping tablespoon cookies and place onto a baking sheet lined with parchment paper. Bake cookies in a 350 degree oven for 8-10 minutes or until lightly golden brown and firm on the edges.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Place remaining 1/4 cup of reese’s on top of the warm cookies.
Tips for Success
- Start with room temperature ingredients. Make sure to start with softened butter and a room temperature egg. If you start will chilled butter you will end up with chunks of butter in your batter. We want our batter to be nice and creamy. Melted butter makes the cookies too greasy for my liking.
- Also do not over mix the cookie batter. Over mixing will make the cookies tough and chewy.
- This recipe make a little over a dozen cookies. Make extra and freeze the rest. The cookies will stay fresh at room temperature for up to a week.
- If you don’t want to make a huge batch of cookies try my Peanut Butter and Chocolate Chip Mug Cookie. Everything you love about this cookie in a personal portion. Trust me this can be dangerous.
- For a sweet and salty combination sprinkle the cookies with a pinch of coarse sea salt when they come out of the oven!
Storage, Freezing, and Reheating Instructions
- Store baked and cooled peanut butter Reese’s cookies in a plastic bag or airtight container at room temperature for up to 5 days.
- Freeze prepared dough in a freezer-safe container or plastic bag for up to 3 months. You can also freeze cooled, baked cookies in a freezer-safe plastic bag or container for up to 3 months, as well.
- To reheat simply allow the cookies to sit out at room temperature while the oven is preheating. Bake as directed and enjoy!
Frequently Asked Questions
- Can you reheat these peanut butter Reese’s and chocolate chip cookies? Yes! These cookies are best served warm right out of the oven. But you can always reheat them if you have leftovers. I recommend placing them in the microwave for a couple of seconds.
- Do this cookie dough need to be chilled before baking? Nope! I’ve tested this recipe with chilled cookie dough and cookie dough that goes straight into the oven. The cookies were almost identical. Peanut butter helps the cookies from spreading too much therefore chilling is not necessary.
- What if I don’t like peanut butter? You can easily substitute another nut butter of your choice if peanut butter isn’t your thing. Almond butter would be a close swap!
- Can I use other candies? Of course! You can make reese’s pieces cookies by substituting the peanut butter cups for reese’s pieces candy. You could also use a regular size peanut butter cups and place it in the center of the cookie after it comes out of the oven.
- Can I add nuts? Yes! Chopped nuts or even crushed up pretzels would both give these cookies a nice sweet and salty combination.
More Cookie Recipes
- Hot Chocolate Cookies
- Brown Butter Chocolate Chip Cookies
- Breakfast Cookies
- Chewy Peanut Butter Cookies
- Monster M&M Cookies
Peanut Butter Reese's and Chocolate Chip Cookies
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
- Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined.
- Add in flour, salt and baking soda and mix just until combined. Make sure not to overmix.
- Fold in the 3/4 cup of Reese's and mix to combine.
- Portion into heaping tablespoon cookies and place on the prepared baking sheet.Bake cookies for 8-10 minutes or until lightly golden brown and firm on the edges. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Place remaining 1/4 cup of reese's on top of the warm cookies.