Reese’s Cookies

Reese’s Cookies are soft, chewy, and PERFECT chocolate peanut butter cookies made with Reese’s pieces candies ready in only 20 minutes!

If you love chocolate and peanut butter together you will love these Peanut Butter Cup Cookies, Peanut Butter Cookies and my personal favorite Buckeye Brownie Cookies which are a cross between Buckeye Balls and Brownie Cookies in the best possible way.

Reese's Cookies Reese’s Cookies

Reese’s Cookies can be confusing if you’re just thinking of the title. You may think these are like my peanut butter cup cookies with a peanut butter cup pushed into the middle of a peanut butter or sugar cookie that was baked into a mini muffin tin.

Those are absolutely delicious! (and linked above, so definitely make those too!) but, these are made with Reese’s pieces candies…aka Reese’s m&ms.

If you are a fan of my Chewy Chocolate Chip Cookies and you’re a fan of M&Ms you will absolutely love these cookies. These are a fun option for when I’m looking to make an easy chocolate peanut butter cookie in the easiest and quickest way possible.

My backup option (other than the peanut butter cup cookies) would be making my classic chocolate chip cookies and using half peanut butter chips in place of chocolate chips. That is one amazing cookie too.


You can place fully baked cookies in an airtight plastic ziplock bag and freeze for 2-3 months. Defrost on the counter for a few hours before eating.

This cookie dough also freezes really well. Just scoop the dough onto a baking sheet, and freeze for about an hour. Then transfer the dough balls to an airtight container, using parchment paper between each layer.

When you’re ready to bake, you can place the frozen cookie dough right onto a baking sheet. Preheat oven to 350 degrees F, and bake for 12-15 minutes. Because the dough is frozen they will take an additional few minutes to bake. They may also be less wide as they bake because they will take shape before the centers have fully defrosted.

If you’d like your cookies to be shaped normally be sure to defrost the dough fully in the fridge before baking.

Chewy Peanut Butter Cookies with Reese's Pieces


Keep your homemade cookies fresh by storing them in an airtight container at room temperature for about 2 weeks. I like to store with a piece of bread in the container to absorb excess moisture too.

You can also bake the cookies for 3-5 minutes, just to warm them up and make it feel like they just came out of the oven for the first time.


To make this an oatmeal Reese’s cookies recipe, bring the all purpose flour down to 2 cups, and add 3 cups of quick cooking oats plus 2 teaspoons of cinnamon.

Preheat oven to 375 degrees F and bake for 8-10 minutes.


You can substitute one cup butter with one cup shortening for this cookie recipe, but if you’re short on butter I recommend trying to at least split the fats to half butter and half shortening.

Butter adds a lot of flavor and chewy texture to the cookies, and also helps keep them soft by adding a lot of moisture. So while you technically can just use shortening, the butter will give you a better tasting cookie.



You can remove the brown sugar in this cookie recipe and replace it with granulated sugar, but your cookies may lose some of their chewy texture and instead get a crunchy texture. The brown sugar adds a lot of moisture compared to granulated sugar, making them softer.


  • Make sure to refrigerate for the time that is called for or your dough will spread too much while baking. You need to give the butter a chance to firm before baking.
  • Use an ice cream scoop to ensure even cookie size.
  • You can use other candy instead of Reese’s Pieces with this recipe. Try peanut butter chips, mini Reese’s peanut butter cups or even full sized peanut butter cups that you’ve chopped into smaller pieces.
  • Try this recipe with peanut M&Ms for a peanut butter flavor.
  • If the dough is sticking to your hands when you roll out the flour, you can dust them lightly with all purpose flour.
  • Two large eggs can be replaced by two medium or extra large eggs, or three small eggs in this recipe.
  • If you don’t have a stand mixer, you can use an electric hand mixer or a whisk, just be sure you cream the butter and sugar together until it is light and fluffy before adding in the flour mixture.
  • You can make these cookies less chewy and more crunchy by adding a few minutes to the cooking time. Watch them closely to make sure they don’t burn, just look for a deeper golden brown color. Be aware the longer they cook the more the candies will crack.
  • Make sure to line your baking sheet with parchment paper or silicone mats, unless your sheet is non-stick, but even then I still line them just in case.
  • Use an oven thermometer to make sure it’s heating right if you find that your cookies are coming out over or undercooked when making these recipes.
  • Once you have your cookies scooped out into balls, place a few Reese’s Pieces top before baking.
  • If you want to make this the ULTIMATE Reese’s Cookies make a chocolate cookie batter then add in the Reese’s Pieces candies for an even more indulgent candy cookie.

Peanut Butter Reese's Cookies

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Reese's Cookies

Reese's Cookies are soft, chewy, and PERFECT chocolate peanut butter cookies made with Reese's pieces candies ready in only 20 minutes!
Yield 24 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup unsalted butter
  • 1 cup chunky peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups Reese's Pieces Candies , divided


  • To your stand mixer add the butter, peanut butter, brown sugar and sugar and beat until light and fluffy before adding in the eggs one at a time.
  • Add in the vanilla, flour, baking soda and salt until just barely combined on low speed then fold in 1 cup of the Reese's pieces with a wooden spoon.
  • Refrigerate the dough for an hour then scoop 2 tablespoon sized cookie dough balls and press in the remaining half cup of Reese's candies into the top of the dough balls and bake at 350 degrees for 10-12 minutes.


Calories: 173kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 153mg | Potassium: 34mg | Sugar: 13g | Vitamin A: 260IU | Calcium: 14mg | Iron: 0.8mg
Keyword: Reese's Cookies

Reese's Cookies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. For some reason peanut butter and Easter just seem to go together! Might as well hide these in the kids eggs 😉