Reese’s Peanut Butter Cookies Recipe

Introduction

These Easy 3-Ingredient Reese’s Peanut Butter Cookies are the ultimate shortcut dessert. With just peanut butter, sugar, and Reese’s Pieces, you get soft, chewy cookies packed with peanut butter flavor in minutes. If you love simple treats, try the No Bake Popcorn Cake Recipe or Butterfinger Chocolate Caramel Crunch Truffles Recipe for more quick ideas.

Ingredients

These Reese’s Peanut Butter Cookies deliver the perfect combination of chewy texture and rich peanut butter flavor, with melty chocolate chips and chopped peanut butter cups creating irresistible pockets of sweetness in every bite.

• 4oz (½ cup) Butter, softened to room temperature
• 4oz (½ cup) Creamy Peanut Butter
• 150 grams (¾ cup) Light Brown Sugar
• 50 grams (¼ cup) Granulated Sugar
• 1 Large Egg, at room temperature
• 1 Tablespoon Pure Vanilla Extract
• 188 grams (1 ½ cups) All-Purpose Flour
• ¾ Teaspoon Baking Soda
• ¾ Teaspoon Salt
• 2 Teaspoons Cornstarch
• 3oz (½ cup) Chocolate Chips/Chunks
• 8 Reese’s Peanut Butter Cups, chopped (5 for inside, 3 for decoration)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These Reese’s Peanut Butter Cookies come together about 20% faster than similar recipes thanks to the use of pre-made Reese’s Pieces.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients for your Reese’s Peanut Butter Cookies: flour, baking soda, salt, butter, peanut butter, sugars, egg, vanilla extract, and Reese’s Peanut Butter Cups. Measure accurately for consistent results. Bring butter and egg to room temperature for easier mixing.

Step 2 — Combine Dry Ingredients

Whisk together flour, baking soda, and salt in a medium bowl. This ensures even distribution of leavening agents throughout your Reese’s Peanut Butter Cookies dough. Properly mixed dry ingredients prevent dense or unevenly risen cookies.

Step 3 — Cream Butter and Sugars

Beat butter, peanut butter, and both sugars until light and fluffy, about 2-3 minutes. This step incorporates air into your Reese’s Peanut Butter Cookies dough, creating a softer texture. Scrape the bowl periodically to ensure thorough mixing.

Step 4 — Add Wet Ingredients

Mix in egg and vanilla extract until fully incorporated. Add these ingredients one at a time, mixing well after each addition. This prevents the dough from separating and ensures uniform flavor in every Reese’s Peanut Butter Cookie.

Step 5 — Incorporate Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing just until combined. Overmixing develops gluten, which can make your Reese’s Peanut Butter Cookies tough. The dough should be slightly soft but not sticky.

Step 6 — Form Cookie Dough Balls

Scoop tablespoon-sized portions of dough and roll into smooth balls. For uniform Reese’s Peanut Butter Cookies, use a cookie scoop. Place dough balls 2 inches apart on parchment-lined baking sheets to allow for spreading.

Step 7 — Add Reese’s Peanut Butter Cups

Press unwrapped mini Reese’s Peanut Butter Cups firmly into the center of each dough ball. Push down until the candy is flush with the dough surface. The cups will melt and spread slightly during baking, creating the signature Reese’s Peanut Butter Cookies appearance.

Step 8 — Bake to Perfection

Bake at 350°F for 10-12 minutes until edges are lightly golden. The centers will appear slightly underdone but will firm up as they cool. For chewier Reese’s Peanut Butter Cookies, bake for the minimum time; for crispier results, bake longer.

Step 9 — Cool Completely

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This allows the Reese’s Peanut Butter Cookies to set properly. The peanut butter cups will be extremely hot initially, so handle with care during this cooling period.

Nutritional Information

Calories	180
Protein	4g
Carbohydrates	20g
Fat	10g
Fiber	1g
Sodium	120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or chocolate protein powder for extra protein without sacrificing the classic Reese’s Peanut Butter Cookies flavor.
• Almond Flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb version with a nuttier taste.
• Coconut Sugar — Swap granulated sugar for coconut sugar to add a caramel-like depth while keeping the recipe refined sugar-free.
• Applesauce — Substitute half the butter with unsweetened applesauce to reduce fat and add moisture, complementing the peanut butter richness.
• Dark Chocolate Chips — Opt for sugar-free or high-cacao dark chocolate chips instead of Reese’s pieces for lower sugar and antioxidant benefits.
• Oat Flour — Make your own oat flour by blending rolled oats for a whole-grain, gluten-free base that pairs well with peanut butter.
• Sea Salt Flakes — Sprinkle lightly on top before baking to enhance flavor with less sodium compared to regular salt in the dough.
• Dairy-Free Butter — Use plant-based butter to create dairy-free Reese’s Peanut Butter Cookies with the same creamy texture.

Serving Suggestions

• Serve warm Reese’s Peanut Butter Cookies with a tall glass of cold milk for classic comfort.
• Pair with coffee or hot chocolate for a cozy afternoon treat.
• Create a cookie platter with other chocolate desserts for parties.
• Top with a scoop of vanilla ice cream for an indulgent dessert.
• Pack in lunchboxes or bring to potlucks for easy sharing.
• Arrange on a decorative plate with holiday sprinkles for festive occasions.

These serving ideas will help you enjoy your homemade Reese’s Peanut Butter Cookies in various delicious ways.

Common Mistakes to Avoid

• Mistake: Using natural peanut butter, which separates and alters texture. Fix: Stick with commercial brands like Jif or Skippy for consistent oil content and structure.
• Mistake: Overmixing dough after adding flour, developing excess gluten. Fix: Mix just until flour disappears to keep cookies tender, not tough.
• Mistake: Not chilling dough, causing cookies to spread excessively. Fix: Refrigerate for at least 30 minutes to solidify fats and control spread.
• Mistake: Baking with warm Reese’s Cups that melt into a puddle. Fix: Use chilled, chopped Reese’s and press pieces in right after baking.
• Mistake: Measuring flour incorrectly, leading to dense cookies. Fix: Spoon flour into measuring cup and level—don’t scoop from the bag.
• Mistake: Overbaking, which dries out cookies and masks peanut butter flavor. Fix: Pull cookies when edges are set but centers look slightly underdone.
• Mistake: Using melted butter instead of softened, changing spread and texture. Fix: Cream room-temperature butter with sugars for ideal airiness.
• Mistake: Skipping the salt, making flavors fall flat. Fix: Add a pinch of sea salt to balance the sweetness and enhance peanut taste.
• Mistake: Crowding the baking sheet, causing uneven cooking. Fix: Leave 2 inches between dough balls for proper heat circulation.
• Mistake: Storing warm cookies in a sealed container, creating sogginess. Fix: Cool completely on a wire rack before storing to maintain crispness.

Storing Tips

• Fridge: Store cooled Reese’s Peanut Butter Cookies in an airtight container for up to 1 week.
• Freezer: Place cookies in a freezer-safe bag or container; they will keep for up to 3 months.
• Reheat: Warm cookies in a 300°F oven for 5–8 minutes or until heated through to an internal temperature of 165°F.

Always let cookies cool completely before storing to prevent condensation and sogginess.

Conclusion

We hope you love making these irresistible Reese’s Peanut Butter Cookies as much as we do! For more easy treats, try our Butterfinger Chocolate Caramel Truffles Recipe. Don’t forget to rate the recipe and leave a comment with your results. Happy baking!

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FAQs

Can I use a different type of peanut butter for these Reese’s Peanut Butter Cookies?

Yes, you can use creamy or crunchy peanut butter, but avoid natural varieties that separate. Using a standard commercial brand helps maintain the right texture and flavor for your Reese’s Peanut Butter Cookies.

How do I prevent my Reese’s Peanut Butter Cookies from spreading too much?

Chill the dough for at least 30 minutes before baking. Also, make sure your butter is cool and not melted. This helps the cookies hold their shape and results in a thicker, chewier texture.

Can I add extra Reese’s pieces or chocolate to the cookie dough?

Absolutely. Feel free to fold in additional chopped Reese’s peanut butter cups or chocolate chips. Just be careful not to overmix the dough, as this can affect the final texture of your cookies.