These easy Reese’s Cookies are soft, chewy, and packed with melty mini peanut butter cups in every bite. They come together in about 30 minutes, making them the perfect quick treat when you’re craving something sweet!

If you love homemade cookies, then you’ve got to try my oatmeal chocolate chip cookies, chocolate chip cookie dunkers, and my carrot cake cookies!

reese's peanut butter cookies on white plate

These Reese’s cookies aren’t your average peanut butter cookie, each one is packed with mini Reese’s for the ultimate chocolate + peanut butter combo. I bake them just slightly under for that soft, doughy center (no crispy cookies here!). Best of all, they come together quickly with no chill time, making them perfect any night of the week. 

Kelley Simmons Kelley’s Tips

Before You Get Started

  • Use room temp ingredients. Start with softened butter and a room temperature egg for a smooth, creamy dough. Cold butter can leave chunks, and melted butter can make the cookies greasy.
  • Don’t overmix. Mix just until combined. Overmixing can make the cookies tough instead of soft and tender.
  • Make extras. This recipe makes just over a dozen cookies. Bake extra and freeze some for later! They’ll also stay fresh at room temp for up to a week.
  • Want a smaller batch? Try a peanut butter chocolate chip mug cookie for a quick, single-serve treat.
  • Mix-ins. Feel free to switch things up! Use Reese’s Pieces in place of the peanut butter cups, or press a regular-sized peanut butter cup into the center right after baking. You can also add chopped nuts or crushed pretzels for a fun sweet-and-salty twist.
  • Add a sweet + salty finish. Sprinkle a pinch of coarse sea salt on the cookies right after baking for the perfect flavor boost.
Kelley
starstarstarstarstar

u0022These were so great! I made a double batch and froze half of the dough balls on a sheet tray, then popped them in a zip lock. They baked up perfect about a month later.u0022 – Nathan

reese's peanut butter cookies with a bite taken out of them

Notes on Ingredients

  • Butter: Use unsalted butter so you can control the salt level. Make sure it’s softened for a smooth, creamy dough.
  • Sugar: A mix of granulated sugar and light brown sugar gives you the best of both worlds, sweetness plus extra moisture and rich flavor.
  • Peanut butter: Use a creamy peanut butter for the best texture. Natural or other nut butters can work, but make sure they’re well stirred and not too oily. Skip chunky for this recipe.
  • Egg: Helps bind everything together and adds moisture for soft, tender cookies.
  • Vanilla extract: Use pure vanilla extract for the best flavor, it really makes a difference here.
  • Baking soda: Gives the cookies a little lift and helps create that soft, chewy texture.
  • All-purpose flour: Standard flour works best, but you can swap in whole wheat for a slightly nuttier flavor. A good 1:1 gluten-free flour also works if needed.
  • Reese’s peanut butter cups: These melt into gooey pockets of chocolate and peanut butter in every bite. For the best look, press a few extra pieces on top right after baking!

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!
peanut butter cookie batter with mini peanut butter cups
  1. 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.
  1. 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.
cookies cooling on baking sheet

Reese’s Cookies FAQ

How can I keep my cookies from becoming dry?

Measure your ingredients carefully, especially the flour. Don’t scoop it straight from the bag, or you may pack in too much. Instead, spoon the flour into your measuring cup, then level it off with a knife.

What type of baking sheet is best?

For best results, bake cookies on a light-colored aluminum sheet pan lined with parchment paper or a silicone baking mat. Skip dark pans, they tend to brown the bottoms too quickly and can lead to burning.

Why did my cookies spread?

The dough may have gotten too warm. This can happen if you place the dough on a warm baking sheet, be sure to let the pan cool between batches. If your cookies are spreading more than you’d like, chill the dough for about 30 minutes before baking.

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!
reese's cookies with melty peanut butter cups on white plate

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    Recipe

    Reese’s Cookies

    5 from 1 vote
    These Reese’s cookies are soft, chewy, and packed with melty mini peanut butter cups. Ready in about 30 minutes, they’re the perfect quick sweet treat!
    Author: Kelley Simmons
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Serves 14 cookies
    Rate Print

    Ingredients 

    • 1/2 cup unsalted butter, softened
    • 1/2 cup light brown sugar
    • 1/4 cup granulated sugar
    • 1/2 cup creamy peanut butter
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 cup all purpose flour
    • pinch of salt
    • 3/4 tsp baking soda
    • 1 cup mini Reese's peanut butter cups, divided

    Instructions

    • 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.

    Notes

    • Use room temp ingredients. Start with softened butter and a room temperature egg for a smooth, creamy dough. Cold butter can leave chunks, and melted butter can make the cookies greasy.
    • Don’t overmix. Mix just until combined. Overmixing can make the cookies tough instead of soft and tender.
    • Make extras. This recipe makes just over a dozen cookies. Bake extra and freeze some for later! They’ll also stay fresh at room temp for up to a week.
    • Want a smaller batch? Try a peanut butter chocolate chip mug cookie for a quick, single-serve treat.
    • Mix-ins. Feel free to switch things up! Use Reese’s Pieces in place of the peanut butter cups, or press a regular-sized peanut butter cup into the center right after baking. You can also add chopped nuts or crushed pretzels for a fun sweet-and-salty twist.
    • Add a sweet + salty finish. Sprinkle a pinch of coarse sea salt on the cookies right after baking for the perfect flavor boost.

    Nutrition Information

    Calories: 183kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 21mgSodium: 127mgPotassium: 119mgFiber: 1gSugar: 10gVitamin A: 117IUCalcium: 34mgIron: 1mg

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