Hands down these reeses peanut butter cookies are the best ever! Trust me…you and your family will devour them. Of course we are all about balance, but there are times when our ability to say no to sweets and especially these delicious peanut butter cookies are limited!
Reese’s peanut butter cookies
On days when you feel like you need a sweet treat pick me up, this peanut butter cookie recipe will do the trick. Actually, eating a handful will definitely satisfy that sweet tooth of yours! Not only will this reeses pieces cookies recipe give you a lot of cookies but it will give you the BEST you’ve ever had.
So when you’re ready to get started making these peanut butter cookies, you’ll need the ingredients listed below.
Contents
Reeses Peanut Butter Cookie Ingredients
- 1 Stick of Butter
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Reese’s pieces
Reeses cookie dough
Reeses Peanut Butter Cookie Dough
The recipe for the reeses cookie dough is simple enough. The steps are very easy and straightforward. So here we go…
- Cream the butter, sugar and peanut butter
- Taste the dough
- Add the egg and vanilla, then mix
- Add the dry ingredients and mix
- Sneak another taste even though you know you shouldn’t eat raw cookie dough…
- Mix in the delicious Reese’s pieces
I bet all these steps sound familiar which is why this peanut butter cookie recipe will be a breeze to put together. You can do this with your eyes closed! (But open them when you turn on that mixer…)
Reeses Cookies Save The Day
Once the peanut butter cookies come out of the oven, feel free to eat one immediately. You have to make sure they are good, right? Then, once they cool, you and your kids should probably try one or two more reeses cookies just to be sure that they taste good at room temperature.
After maybe 4 peanut butter cookies, your day will be going much better, it is almost guaranteed. Ha! Ha!
While I don’t want to push peanut butter cookies as a means to eat your way out of a bad day, but they really, really are a great quick pick me up. You can eat something amazing (these peanut butter cookies definitely fit the bill) and take your mind off of everything for a minute.
Once your peanut butter cookies have been eaten, you can rest assured knowing that this recipe will be there for you and your family the next time you feel the need for a sweet treat.
Or it will be there for you next weekend when you start your new tradition of “Reese’s Peanut Butter Cookie Saturday’s”…sounds like a good idea to me!
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*This peanut butter cookie recipe was previously published on Simple Green Moms. We’ve updated and expanded the post on 10/16/19 to make this reeses cookies recipe even better for our readers!
Reese’s Cookies Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 dozen cookies 1x
Description
This reeses peanut butter cookie recipe will be a family favorite! After one bite, you won’t be able to eat just one of these delicious reeses pieces cookies!
Ingredients
- 1 stick of real butter (melted)
- ½ cup creamy peanut butter
- ¾ cup brown sugar
- ½ cup white sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 ¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Reese’s pieces
Instructions
- Preheat oven to 350(F) degrees and prepare a baking sheet with non-stick spray.
- Add melted butter and peanut butter in a large mixing bowl. Add in sugar then mix on low.
- Add in egg and vanilla then mix on low again. Add flour, baking soda and salt then mix on low until dough forms.
- Use a spoon to stir in Reese’s pieces until evenly combined. Scoop ¼ cup balls of dough onto prepared baking sheet. Bake for approximately 9-10 minutes or until edges are light brown.
Notes
- If you don’t have Reese’s pieces, opt for mini chocolate chips or chopped Reese’s peanut butter cups
- Scoop the dough into balls and freeze it. I recommended this cookie dough scooper. Whenever you need a peanut butter cookie, take out the ball of cookie dough and bake it as usual (right from frozen) but add two more minutes to the cooking time. Fresh reese cookies, anytime you’d like!
- These peanut butter cookies keep in an airtight container at room temperature for about two weeks (however they will never stick around that long!)
- If you do not have brown sugar, use 1 cup white sugar and 1 Tbsp molasses for all of the sugar in the recipe
- Pile the cookie dough on the tray in heaping spoonful’s so you get a nice thick peanut butter cookie with a chewy center
How much is 1 stick of butter? I buy in blocks which is 2c.
4 oz or 8tbsp
Mine came out kind of gooey. Thinking I didn’t use enough flour. I spooned my flour into the meausuring cup then leveled off. Is this how you measured your flour ? Or did you scoop the flour with the measuringcup itself and level off ?
We usually just scoop it out with the measuring cup but it could vary based on the type of butter/peanut you use as well. Definitely try with a little more flour. They are so worth another shot! =)
Is there supposed to be peanut butter in these?? It says peanut butter cookies?!
Hi Ann! Just added the peanut butter back in… looks like it was lost in translation when we updated our site with the new recipe format tool! Good catch =)
How many cookies does this make?
Brooke-Makes 2 dozen. I will update our recipe, thanks for pointing it out! 🙂
OMG! just made these! YUMMO! I had forgotten to buy Reeses pieces so I substitued m&m’s sooo good!
Do you use unsalted butter?
either works as long as it is REAL butter!
The dough is SO crumbly. I followed the recipe exactly, but the dough is not coming together. Are there supposed to be 2 eggs? The recipe says “1 large eggS”
Please let me know.
yup! we just use 1 large egg. did you melt the butter?
The same thing occurred to me. It became very crumbly and I had to use my hands to get it to stick together. After taking them out of the oven, the cookies cracked and came apart 🙁
They still tasted amazing, so I’ll definitely try again soon. Maybe I should use more butter or eggs?
★★★★
I have been wanting to make peanut butter cookies. Which brand/type of peanut butter do you think is the best for cookies?
Jiff All Natural is our fave!! 🙂
Awesome recipe! They started out soft and chewy when fresh from oven but hardened overnight so they were more of a soft-crunchy cookie than soft. Still awesome but wondering if they should remain chewy and maybe I cooked too long? They were lightly golden so didn’t appear over baked but I had to change my bake times as my oven runs cooler than normal!
Do the Reece’s Pieces melt when you cook then in the oven? I have never worked with candy before, so I wouldn’t know…. Please respond ASAP, because I might bake them today
they become soft but do not melt out of their shell.
These cookies are amazing! I make them for friends and they are a huge hit!! 🙂
That’s great to hear, so glad you liked them!
Do you really mean the size to be 1/4 cup? Like using an actual 1/4 measuring cup? Are these supposed to be that big of a cookie??? If that big seems like they’d need to bake longer. Thanks for your help in this matter! 🙂
Yes that is how big I made them, of course you can change them if you like you may have to adjust the baking time accordingly.
I just made these, the dough seems perfect but they came out gooey. I put them back in for ten more min. Still gooey. Are they supposed to be gooey?
These cookies are delicious! I used mini Resee’s Pieces and added a few peanut butter chips. Other than those small changes I followed the recipe as written. Thank you for sharing!
So awesome to hear you liked it!
my cookie came some what dry ….but they are good.
★★★
sorry they came out a little dry! Thanks for trying the recipe! 🙂
Hi!
Would refrigerating the dough like you do with choc chip cookies mess these up?
Thanks!
★★★★
I think it should be fine! Hope you enjoy!
Made these cookies yesterday and they turned out good. Had one this afternoon and still was great. Thanks for recipe.?
I think it should be baking powder instead of soda?
No, baking soda is correct. It keeps the center soft and tender allowing the dought to spread. Hope that helps!
Cookies tasted pretty good. But they fell apart really easily and seemed undercooked after baking for 11 mins. Not enough flour?
★
Sorry to hear that! I would try baking them for an additional 5 minutes.
I think this recipe is a keeper, but I only gave it 3 stars because the directions say to add the sugar instead of sugars or better yet, white & brown sugar. Due to this oversight I missed the brown sugar and originally made the first 4 cookies without the brown sugar. It was frustrating to pick out all the Reese’s and then add the brown sugar along with a tad more butter.
★★★
I’m glad you still think it’s a keeper Erin! Thank you.