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Reese's Peanut Butter Cookies

Reese’s Peanut Butter Cookies

Reese's Peanut Butter Cookies take a traditional peanut butter cookie and add Reese's Pieces and mini chocolate chips! Crispy edges and soft middles make these easy cookies a favorite.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time (estimate) 20 minutes
Total Time 42 minutes
Servings 36 cookies approximately (3 dozen cookies total)
Calories 168kcal
Author Toni Dash


  • 1 1/2 tablespoon Cookie Scoop


  • 2 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ½ cup creamy peanut butter not natural peanut butter that separates
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup Reese’s Pieces candies
  • 1 cup mini chocolate chips


  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  • Whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  • In a large bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla and beat to combine.
  • Add the flour mixture and beat until a thick dough forms.
  • Fold in the Reese’s Pieces and chocolate chips.
  • Use a 1 1/2 tablespoon cookie scoop to scoop the dough onto the prepared baking sheet.
    Use the back of the scoop to press the top of the cookie down slightly. Top with additional Reese’s Pieces, if desired.
  • Bake in the preheated oven for 10 to 12 minutes, until the edges of the cookies are golden but the center is still soft.
  • Allow the cookies to cool on the pan until the center sets, then transfer the cookies to a wire cooling rack to cool completely.


Ingredient Notes
We recommend creamy peanut butter. Do not use natural peanut butter that separates. Crunchy peanut butter can also be used.
Flour: regular or gluten-free measure-for-measure flour can be used. We recommend Bob's Red Mill gluten-free 1-to-1 baking flour for gluten-free baking.
How to Store
After the cookies cool completely store in an airtight container at room temperature for 1 week or longer.
To freeze: place in a freezer safe air tight container and freeze for up to 3 months. Thaw in the refrigerator.


Calories: 168kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 89mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg