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Peanut butter Reese's cookies: Candy-studded soft-center cookies for parties and swaps Pinterest recipe pin

Peanut Butter Reese's Pieces Cookies

Candy-studded peanut butter cookies with a soft, gooey center and crisp edges—loaded with peanut butter chips and two cups of Reese's Pieces for cookie exchanges and family snacks.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 36 cookies
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup peanut butter chips
  • 2 cups Reese's Pieces standard size
  • Optional: 1/2 cup semisweet chocolate chips optional

Equipment

  • 1 Large mixing bowl or stand mixer bowl
  • 1 Rimmed sheet pan (half-sheet) lined with parchment
  • 1 1.5-tablespoon cookie scoop
  • 1 Wire cooling rack

Method
 

Prepare the oven and pans
  1. Preheat the oven to 350°F and line rimmed sheet pans with parchment paper.
Cream and combine
  1. In a large bowl, cream 1 cup softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until light and slightly fluffy, about 2–3 minutes, then beat in 2 large eggs one at a time.
Add peanut butter and vanilla
  1. Mix in 1 cup creamy peanut butter and 2 teaspoons vanilla extract until smooth.
Combine dry ingredients
  1. Whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt; add to the wet ingredients in two additions and mix until just combined.
Fold in chips and candies
  1. Fold in 1 cup peanut butter chips, then gently fold in 2 cups Reese's Pieces last to avoid color bleed.
Scoop and chill
  1. Use a 1.5-tablespoon scoop to portion dough onto the prepared pans about 2 inches apart and chill the trays in the refrigerator for 20 minutes to prevent excess spread.
Bake
  1. Press 2–3 Reese's Pieces on top of each scoop, then bake at 350°F for 10–12 minutes until edges are set and centers look slightly soft; remove and let cool on the pan 5 minutes before transferring to a wire rack.
Cool and store
  1. Cool completely on a wire rack and store in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Notes

Chill scooped dough for 20 minutes to prevent spreading. Use creamy peanut butter for best texture; if using natural peanut butter, reduce added butter by 2 tablespoons. Cookies are best removed when centers are slightly soft; they firm while cooling.