Cookies, Dessert, Recipes

Reese’s Pieces Peanut Butter Cookies

May 7, 2015
These cookies are INSANE. 

They are everything that a peanut butter cookie should be. Soft, gooey, and the Reese’s Pieces add the most amazing texture and a subtle crunch. They are just… mind-blowing. 

Honestly, I have never really loved candy. 

I was the kid who would save my Halloween candy for a time that I felt more like eating it, and then I would find it the next Halloween. Untouched. 

But if I had known that I could have baked all of that candy into delicious cookies or brownies or cakes, I probably wouldn’t have been able to  jump high enough off the ground to play volleyball. 

So, it’s a good thing I didn’t find that out until I was in my 20’s. 

I don’t need to play volleyball anymore. 

This is a recipe invented by Averie Cooks. She is an evil mastermind hell-bent on making me fat. 

Also, I love her. 


My new favorite peanut butter cookies EVER. You HAVE TO try these!

Reese's Pieces Peanut Butter Cookies
These peanut butter cookies are super soft and heavy on the peanut butter flavor. The peanut butter and chocolate candies add a satisfying crunch to every bite!
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  1. 1 egg
  2. 1 cup light brown sugar, packed
  3. 3/4 cup creamy peanut butter (Jiffy, Skip or your favorite store-bought peanut butter. Do not use homemade or natural!)
  4. 1/2 cup butter, softened
  5. 1 tablespoon vanilla
  6. 1 3/4 cups flour
  7. 3/4 teaspoon baking soda
  8. pinch salt, to taste
  9. 1 cup Reese's Pieces
  10. 1 cup semi-sweet chocolate chips
  1. In an electric mixer using the paddle attachment cream together the egg, brown sugar, peanut butter, butter and vanilla on medium-high speed until light and fluffy. This should take about five minutes. Then add the flour, baking soda, and salt and mix together on low speed until just barely incorporated. Do not over-mix. Add the Reese's Pieces and chocolate chips and mix until just barely incorporated.
  2. Prepare baking sheets by lining them with either parchment paper, a Silpat baking mat or just spray with cooking spray. Scoop dough using a two-tablespoon cookie scoop, spacing them at least 2 inches apart from one another. Flatten mounds slightly and cover with plastic wrap. Place in the refrigerator and chill dough for at least two hours.
  3. Preheat oven to 350° F. Bake for 8-9 minutes or until edges have set and the tops are just beginning to set (they may look slightly undercooked). Do not bake longer than 10 minutes! Cool cookies on the baking sheet for 5 minutes and then remove them to cool on a cooling rack.
My Mom Taught Me To Play With my food

My new favorite peanut butter cookies EVER. You HAVE TO try these!

Chocolate and peanut butter are the power couple of all food pairings. 

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