These Reese’s Pieces Peanut Butter Cookies combine creamy peanut butter with vanilla instant pudding and common pantry ingredients. They bake in about 10 minutes to a golden-brown finish.
If you love peanut butter cookies, try other favorites like my classic Peanut Butter Cookies or Reese’s Peanut Butter Cookie Cups.
These Are The BEST Reese’s Cookies!
One bite of these Reese’s Pieces Peanut Butter Cookies delivers rich peanut butter flavor, crunchy candy, and pockets of semi-sweet chocolate. They’re soft in the center with slightly crisp edges and packed with Reese’s Pieces and chocolate chips for an irresistible cookie.
This recipe makes a large batch, perfect for classroom treats, holiday gatherings, potlucks, or keeping on hand at home.
Rebecca’s Recipe Review
Taste: A classic peanut butter base made with pantry staples gives these cookies a familiar, homemade taste. The Reese’s Pieces add sweet saltiness while the chocolate chips boost the chocolate-peanut butter contrast.
Texture: You can control the final texture: lightly flatten dough balls to about 1 inch for chewier cookies, or leave them rounded for a softer, slightly underbaked center.
Ease: 4/10 — straightforward but a few important steps make a big difference in the final result.
Pros: Produces a large batch of flavorful, peanut-buttery cookies with a no-chill dough.
Cons: None notable.
Would I Make This Again? Yes!
Ingredients For Reese’s Pieces Peanut Butter Cookies
- Unsalted butter (softened)
- Light brown sugar (packed)
- Granulated sugar
- Creamy peanut butter
- Large eggs
- Vanilla extract
- All-purpose flour
- Vanilla instant pudding mix (unprepared)
- Powdered milk (optional)
- Salt
- Baking soda
- Reese’s Pieces (divided)
- Semi-sweet chocolate chips (divided)
- Mini semi-sweet chocolate chips
Where Does All Of The Peanut Buttery Goodness Come From?
The deep peanut butter flavor comes from creamy peanut butter used in the dough, while Reese’s Pieces candies reinforce and brighten the peanut profile. Together they create a delightful sweet-and-salty balance.
Using chunky or alternative peanut butter may change the dough’s consistency and the cookie’s final texture, so results may vary if you swap types.
How To Make Reese’s Pieces Peanut Butter Cookies
- Preheat the oven and line baking sheets with parchment paper.
- Cream the butter, light brown sugar, granulated sugar, and creamy peanut butter until light and fluffy.
- Add eggs one at a time, mixing after each, then stir in vanilla extract.
- Whisk together flour, vanilla instant pudding mix, powdered milk, salt, and baking soda. Add to the butter mixture on low speed until just combined.
- Fold in most of the Reese’s Pieces, chocolate chips, and mini chips at low speed, finishing by hand if needed so all ingredients are evenly distributed.
- Portion dough onto prepared sheets. Reserve some candies and chips to press into the tops before baking.
- Bake until edges are lightly browned and centers remain soft (about 8–10 minutes). Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
These are fantastic!!! I used a 2 Tbsp scoop and they came out perfect. Thank you for sharing!
– GuppyLove
Rebecca’s Tips
- Using two baking sheets speeds the process: cool cookies on one sheet while the other sheet bakes.
- A stand mixer with a paddle attachment makes creaming the butter, sugars, and peanut butter easy. Cream for the full two minutes for best structure.
- If your mixer has a flour shield, use it—this recipe makes a lot of dough and a shield helps contain flour.
- Finish mixing by hand with a rubber spatula to incorporate any flour settled at the bottom of the bowl without overworking the dough.
- If you don’t have a cookie scoop, use a 1/4 cup measure to portion the dough.
- Reserve some Reese’s Pieces and chips to press on top of dough balls before baking for a polished look.
- Powdered milk is optional: it won’t change texture but adds depth of flavor even in a small amount.
Storage Instructions For Reese’s Pieces Peanut Butter Cookies
Store cooled cookies in a sealed bag or airtight container at room temperature for 4–5 days. Remove excess air from the bag for best freshness.
Freeze The Cookie Dough For Homemade Cookies Later
Portion dough with a scoop onto a parchment-lined sheet and flash-freeze for 1 hour. Transfer frozen dough balls to a freezer bag and store up to 3 months. Bake from frozen, adding a minute or two to the baking time if needed.
Bite Into Another Peanut Butter Cookie Recipe:
- Edible Peanut Butter Cookie Dough – safe-to-eat dough ready in 10 minutes.
- Peanut Butter Bacon Chocolate Chunk Pudding Cookies – bold sweet-and-salty cookies to try.
- No Bake Peanut Butter Cookies – simple oatmeal-based no-bake cookies made with six ingredients.
- Classic Peanut Butter Blossoms – sugar-coated peanut butter cookies topped with chocolate kisses.
- Peanut Butter Chocolate Chip Cookies – chewy cookies ready in under 30 minutes.
This recipe was published in October 2015 and updated in July 2022 with revised directions and photos.
Reese’s Pieces Peanut Butter Chocolate Chip Cookies
Equipment
-
2 cookie sheets
Ingredients
- 1½ cups unsalted butter, softened
- 1½ cups light brown sugar, packed
- 1 cup granulated sugar
- ¾ cup creamy peanut butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, spooned and leveled
- 1 (3.4oz.) box vanilla instant pudding mix, unprepared
- 1 tablespoon powdered milk (optional)
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 1 cup Reese’s Pieces, divided
- 1 cup semi-sweet chocolate chips, divided
- ½ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F and line two large baking sheets with parchment paper.
- In a large bowl or stand mixer fitted with a paddle attachment, cream butter, brown sugar, granulated sugar, and peanut butter on medium speed for 2 minutes, scraping the bowl halfway through.
- Add eggs one at a time, mixing after each until the yolk is streaky through the dough. Stir in vanilla.
- In a medium bowl whisk together flour, dry pudding mix, powdered milk, salt, and baking soda. Add the dry mixture to the butter mixture on low speed until combined. Increase to medium briefly, then finish by hand with a rubber spatula to incorporate any flour from the bottom of the bowl.
- Fold in ¾ cup Reese’s Pieces, ¾ cup chocolate chips, and all the mini chips at low speed until combined. Be careful not to overmix.
- Portion dough with a large scoop onto prepared sheets, leaving about 3 inches between cookies. For chewier cookies gently press dough to about 1-inch thickness; for softer centers leave as-is.
- Press the reserved ¼ cup Reese’s Pieces and chocolate chips into the tops of the dough balls just before baking.
- Bake one sheet at a time for 8–10 minutes, until edges are light brown and centers still look soft. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
- This recipe will require four sheets worth of baking; two sheets make rotating and cooling easier.
- Powdered milk is optional but enhances flavor.
- Creaming the butter and sugars for the full two minutes improves cookie structure—don’t rush this step.
- After mixing, scrape and fold any flour from the bottom of the bowl into the dough by hand so the entire batch bakes evenly.
- A large cookie scoop is roughly 1/4 cup; use a measuring cup if you don’t have a scoop.
Nutrition
| Carbohydrates: 41 g
| Protein: 5 g
| Fat: 18 g
| Sugar: 25 g
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