Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Cream the Fats and Sugars
In a large mixing bowl, beat the peanut butter and softened butter together until smooth and creamy.
Add the brown sugar and granulated sugar. Beat for 2–3 minutes until light and fluffy. This step is crucial for soft cookies.
3. Add Wet Ingredients
Mix in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
5. Fold in Reese’s Pieces
Gently fold in the chopped Reese’s peanut butter cups. Reserve a few pieces to press on top of the cookies before baking.
6. Scoop and Shape
Using a large cookie scoop (about 2 tablespoons), portion dough onto the prepared baking sheets, spacing them about 2½ inches apart.
Press a few extra Reese’s pieces on top of each dough ball for a bakery-style finish.
7. Bake
Bake for 10–12 minutes, until the edges are set but the centers still look slightly underbaked. This is the key to soft, gooey cookies.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Baking Tips
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Do not overbake—cookies continue to set as they cool.
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Chill the dough for 30 minutes if your kitchen is warm.
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For extra thickness, roll dough balls taller rather than wider.
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Sprinkle a tiny pinch of flaky sea salt on top after baking for contrast.
Texture and Flavor Profile
These Reese’s Peanut Butter Cookies are:
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Soft and thick in the center
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Slightly crisp around the edges
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Rich with roasted peanut flavor
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Loaded with melted chocolate pockets
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Perfectly sweet without being overwhelming
They strike the ideal balance between indulgence and comfort.
Delicious Variations
Chocolate Lover’s Version
Add ½ cup chocolate chips to the dough for double chocolate goodness.
Stuffed Reese’s Cookies
Wrap dough around a whole mini Reese’s cup for a molten center surprise.
Gluten-Free Option
Use a 1:1 gluten-free baking flour blend.
Crunchy Peanut Butter Twist
Substitute half the peanut butter with crunchy peanut butter.
How to Store Reese’s Peanut Butter Cookies
Room Temperature
Store in an airtight container for up to 4 days.
Refrigeration
Refrigerate for up to 7 days for extended freshness.
Freezing
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Freeze baked cookies for up to 3 months
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Freeze unbaked dough balls and bake straight from frozen (add 1–2 minutes)
Serving Suggestions
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Serve warm with a glass of cold milk
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Pair with vanilla ice cream for a decadent dessert
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Add to holiday cookie trays
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Gift in decorative boxes for birthdays or celebrations
Nutritional Information (Approximate per Cookie)
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Calories: 260
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Fat: 15g
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Carbohydrates: 28g
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Protein: 6g
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Sugar: 18g
(Values vary based on size and ingredients used.)
Frequently Asked Questions
Can I use natural peanut butter?
Not recommended. It causes excessive spreading and a crumbly texture.
Why did my cookies spread too much?
Butter may have been too warm or peanut butter too oily. Chill the dough before baking.
Can I make these ahead?
Yes! Dough can be refrigerated for up to 48 hours.
Why This Recipe Works
This recipe carefully balances:
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Fat (butter + peanut butter)
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Sugar (brown + white)
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Flour and leavening
The result is consistently thick, soft cookies that bake evenly and stay moist for days.
Final Thoughts
These Reese’s Peanut Butter Cookies are everything a perfect cookie should be—soft, rich, gooey, and bursting with chocolate-peanut butter flavor. They’re easy enough for beginner bakers yet impressive enough for special occasions.
Once you try them, they’ll quickly become a most-requested favorite in your home.
Bake a batch today—and don’t be surprised if they’re gone within hours. 🍪🥜🍫
