These Chocolate Reese’s Pieces Peanut Butter Cookies are soft, tender and melt in your mouth. Packed with peanut butter, peanut butter chips and mini Reese’s Pieces, they’re a dream for anyone who loves the classic chocolate-and-peanut-butter combination.
If you’ve been here before, you know we’re huge peanut butter fans. We bake, snack and experiment with peanut butter constantly, and when you combine it with chocolate and little crunchy Reese’s Pieces, the results are irresistible. These cookies were a hit with my boys — they couldn’t get enough. Warm from the oven they’re especially hard to resist.
These cookies start with a chocolate peanut butter dough, folded with peanut butter chips and a generous handful of mini Reese’s Pieces for color, texture and bursts of candy flavor. The dough is rich and tempting—if you like cookie dough, you’ll probably want to sample a spoonful or two before baking. The baked cookie is thick, tender and slightly chewy in the center with a soft exterior.
Because these cookies stay fairly thick as they bake, if you prefer a flatter cookie simply press the dough ball gently with the palm of your hand before baking. For a taller, pillowy cookie, leave the scoop as-is. Either way, bake until they look slightly underdone in the center — they finish setting as they cool.
I often bake a double batch and store extras for snacking, gifting or packing into lunchboxes. They travel well and pair nicely with cold milk, coffee, or a scoop of vanilla ice cream for a quick dessert.
Chocolate Reese’s Pieces Peanut Butter Cookies
5 Stars
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Total Time: 14 minutes
Description
These cookies remain fairly thick. If you prefer a thinner cookie, lightly flatten each dough ball before baking. Bake until the centers look slightly underdone — they will finish setting as they cool for a soft, tender texture.
Ingredients
Scale
- 1 stick butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup peanut butter
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup flour
- 1/4 cup cocoa
- 1 cup mini Reese’s pieces
- 1/2 cup peanut butter chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until creamy and well combined. Add the peanut butter, then beat in the egg and vanilla until the mixture is smooth.
- Add the baking soda, salt, flour and cocoa powder. Mix until the dough is evenly combined. Fold in the peanut butter chips on low, then gently stir in the mini Reese’s Pieces so they don’t break apart.
- Use a cookie scoop to portion the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. If you want flatter cookies, lightly press each dough ball with the palm of your hand.
- Bake for 8–9 minutes. The cookies may look slightly underbaked in the center — this is intentional. Let the cookies rest on the baking sheet for 2–3 minutes to finish setting, then transfer to a wire rack to cool completely.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Cookies
Tips & Storage
To keep cookies soft, store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly in a low oven. You can also freeze cookie dough portions on a tray and bake straight from frozen — add a minute or two to the bake time.
Substitutions and variations: use crunchy peanut butter for extra texture, swap in dark cocoa for a richer chocolate flavor, or add a sprinkle of sea salt on top before baking for a sweet-salty contrast. If you prefer larger candy pieces, use regular Reese’s Pieces or chopped peanut butter cups instead of the mini candy pieces.
Recipe Source: 5 Boys Baker