Reese’s Pieces Cookies

Soft, chewy, and packed with peanut butter flavor, these cookies are loaded with colorful Reese’s Pieces candies for a fun and festive treat that’s perfect for any occasion!

Prep Time: 15 mins | Chill Time: 30 mins | Cook Time: 10–12 mins per batch
Total Time: 1 hour | Makes: 24–28 cookies

Ingredients

Dry Ingredients:

• 2¼ cups (280g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

Wet Ingredients:

• ½ cup (1 stick / 115g) unsalted butter, softened

• ½ cup (100g) creamy peanut butter (not natural/oily style)

• ¾ cup (150g) granulated sugar

• ¾ cup (150g) packed light brown sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

Mix-ins:

• 1¼ cups (220g) Reese’s Pieces candies

• ½ cup (90g) semi-sweet chocolate chips (optional but recommended)

Instructions

1. Prep:
   Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

2. Cream Butter & Sugars:
   In a large bowl, using a hand mixer or stand mixer, beat softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2–3 minutes).

3. Add Eggs & Vanilla:
   Beat in eggs one at a time, then mix in vanilla until fully combined.

4. Combine Dry & Wet:
   Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Do not overmix.

5. Fold in Candies:
   Using a spatula, gently fold in Reese’s Pieces and chocolate chips (if using) until evenly distributed.

6. Chill Dough (Key for Texture!):
   Cover bowl and chill dough for at least 30 minutes (up to 48 hours). This prevents overspreading and improves flavor.

7. Bake:
   Preheat oven to 350°F (175°C). Scoop dough into rounded tablespoons (about 1.5-inch balls) and place 2 inches apart on prepared baking sheets. Gently press a few extra Reese’s Pieces on top for presentation.

8. Bake 10–12 minutes, until edges are lightly golden and centers look just set (they will firm up as they cool). Let cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.

Tips for Perfect Cookies

• Peanut Butter: Use standard creamy peanut butter like Jif or Skippy for best texture. Natural peanut butter may cause spreading.

• Chill Dough: Do not skip chilling—it controls spread and makes cookies thicker.

• Don’t Overbake: Cookies continue to cook on the hot tray. Remove when centers still look slightly soft.

• Even Baking: Rotate baking sheets halfway through baking for even browning.

• Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months. Bake frozen dough adding 1–2 extra minutes.

Variations

• Peanut Butter Cup Cookies: Replace ½ cup Reese’s Pieces with chopped peanut butter cups.

• Double Chocolate: Add ¼ cup cocoa powder to the dry ingredients.

• Oatmeal Version: Replace ½ cup flour with ½ cup old-fashioned oats.

• Holiday Style: Use seasonal Reese’s Pieces colors for holidays!