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Reese’s Peanut Butter Cookies

Reese's Peanut Butter Cookies
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Reese’s Peanut Butter Cookies are a crave-worthy upgrade to the classic—soft, chewy peanut butter cookies packed with pops of Reese’s Pieces (and optional chocolate chips). They mix up fast with pantry staples and bake in minutes, making them perfect for bake sales, lunch boxes, parties, or late-night sweet tooth moments.

Ingredients

Dry Ingredients

  • 2 ¼ cups (280 g) all-purpose flour

  • 1 tsp baking soda

  • 1 tsp fine salt

Wet Ingredients

  • ½ cup (113 g) unsalted butter, softened

  • 1 cup creamy peanut butter (or crunchy)

  • ½ cup (100 g) granulated sugar

  • ¼ cup (50 g) light brown sugar, packed

  • 2 large eggs, at room temperature

  • 1 tsp vanilla extract

Mix-Ins

  • 1 cup Reese’s Pieces

  • 1 cup semi-sweet chocolate chips (or chopped Reese’s Peanut Butter Cups)

Instructions

1) Prep
Heat oven to 375°F (190°C). Line baking sheets with parchment paper.

2) Whisk dry
In a bowl, whisk flour, baking soda, and salt; set aside.

3) Cream
In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2–3 min).

4) Add eggs & vanilla
Beat in eggs one at a time, then mix in vanilla until smooth.

5) Combine
Add dry ingredients to wet and mix on low just until combined (do not overmix).

6) Fold mix-ins
Stir in Reese’s Pieces and chocolate chips evenly.

7) Scoop & bake
Scoop 1½ Tbsp portions (about 30–35 g) onto sheets, spacing 2 in apart. Bake 10–12 min until edges are lightly golden; centers will look slightly soft.

8) Cool
Cool on the sheet 5 min, then transfer to a rack to cool completely.

Notes

  • Texture control: For chewier cookies, pull at 9–10 min; for crisper edges, bake to 12 min.

  • Spread control: If dough feels warm/soft, chill 20–30 min before baking.

  • Peanut butter: Classic shelf-stable PB gives best structure; natural PB can be used but may spread more—chill dough and add +1–2 Tbsp flour if needed.

  • Add-ins: Swap chips for chopped Reese’s Cups; add ½ tsp espresso powder to deepen chocolate notes; finish with flaky sea salt.

  • Storage: Airtight at room temp up to 5 days; freeze baked cookies up to 2 months. Freeze dough balls, then bake from frozen adding 1–2 min.

Find it online: https://bon-recipe.com/reeses-peanut-butter-cookies/