Reese’s Peanut Butter Cookies

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Reese’s Peanut Butter Cookies are soft, chewy cookies full of Reese’s candy. These cookies taste like the inside of a Reese’s cup!

cookies with reese's cups on a baking sheet

School days can be hard and long for kids. Some days you just need to make a good comfort food after the school work is done. Spending time baking in the kitchen with my kids makes us forget all the frustrating parts of the day.

And what’s the best kid-pleasing comfort food?  Cookies are just the choice! You can find our classic chocolate chip cookies here. But if we can somehow get peanut butter and Reese’s peanut butter cups into that equation?  Simply perfect. Introducing our Reese’s Peanut Butter Cookies!

Why you’ll love these Reese’s peanut butter cookies:

  • If you love chocolate and peanut butter as much as we do in our family, you are going to love these Reese’s peanut butter cookies. These cookies will melt in your mouth and taste like the inside of a Reese’s cup.
  • They are thick and soft.
  • No need to chill the dough, which makes the cookies quick and easy. Don’t you love a no chill cookie recipe?
  • Have little kids? Have them unwrap the candies while you mix the cookie dough. You can even give them a kid friendly knife and have them chop the candy into pieces.

The Reese’s peanut butter cup cookies are full of the unbeatable chocolate and peanut butter flavor.  Which is possibly the best combination ever known to man and so loved in this house that we add them to recipes such as our Reese’s sweet rolls, chocolate peanut butter muffins, Reese’s ice cream sandwiches and Reese’s stuffed brownies.

Two Tips for The BEST Cookies

  1. Use dark brown sugar. Seriously. I’m so addicted to using this special ingredient in my baked goods! Because of the higher molasses content, your cookies will turn out richer and softer, just like in our Chickfila Copycat Cookies. Don’t want to buy a new ingredient? It’s still ok to use light brown sugar. You’ll still have a hard time passing up a bite. 😋
  2. Do not over bake the chocolate peanut butter cookies. The cookies should not be brown at all.  Do this and your cookies will taste like the middle of a Reese’s peanut butter cup. Soft, sweet and rich.
a reese's cookie cut in half

How to Make Reese’s Peanut Butter Cookies

  • Mix the dough. In a stand mixer, beat the peanut butter and butter until well blended. Beat in the sugar, baking powder and baking soda.Then beat in the egg and the vanilla. Add in the flour and mix just until combined.
  • Add the candy. Stir in the Reese’s cups and mini chocolate chips.
  • Scoop the cookies. Scoop a 1 1/2″ cookie scoop to scoop cookie dough balls that are 1 1/2″ thick (about 58 grams) onto parchment or silicone mat lined cookie sheets. Roll the cookies gently to have perfectly shaped round cookies.
  • Press the cookies. Press down lightly with a glass that has been dipped in sugar. These cookies will not spread much at all, so we press them slightly so they have a nice shape.
  • Bake. Bake for 10 minutes. Do not over bake. This will ensure soft peanut butter cookies!
closeup of a chocolate drizzled cookie

Add a Chocolate Drizzle

Add a special touch to the top of the cookies so that they look nice after baking. You can press a piece of Reese’s cup (or a Mini Reese’s) into the top of the cookie dough ball before baking. Or, you can drizzle melted chocolate over the top of the cookie after baking. Because more chocolate is never a bad idea!

Frequently Asked Questions

Can you use chunky peanut butter?

Yes. You can use chunky peanut butter if you’d like. Use the same amount.

Can you use natural peanut butter?

I have not tested this recipe with natural peanut butter. Please let me know if you do!

My cookies are dry. What happened?

It’s important to measure the flour correctly. Spoon the flour into the measuring cup, then level it with a knife. Don’t pack flour into the cups. Better yet, use a kitchen scale and measure the flour by grams. We supply the gram measurements in the recipe below.

I don’t have peanut butter cups. Can I just use chocolate chips?

Yes. You’ll still get that great peanut butter and chocolate flavor. And if you’re a peanut butter lover, try adding peanut butter chips!

Storage & Freezing

Store the Reese’s cookies in an airtight container at room temperature for up to 4 days.

The cookies also freeze well. Double wrap and place in the freezer for up to 6 weeks!

Love Reese’s Cups?

Try one of these desserts next!

a stack of reese's peanut butter cookies
a stack of reese's peanut butter cookies

Reese’s Peanut Butter Cookies

4.70 from 94 votes
Reese's Peanut Butter Cookies are soft cookies full of peanut butter and Reese's. These cookies will melt in your mouth!
Servings 20
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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  • Preheat the oven to 375ºF.
  • In a stand mixer, beat the peanut butter and butter until well blended. ¾ cup creamy peanut butter, ½ cup salted butter
  • Beat in the sugar, baking powder and baking soda. Then beat in the egg and the vanilla. 1 cup packed dark brown sugar, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 large egg, 1 ½ teaspoons vanilla extract
  • Add in the flour and mix just until combined. Stir in the peanut butter cups and mini chocolate chips. 1 ¼ cup all-purpose flour, 2 cups quartered miniature Reese’s peanut butter cups, ½ cup mini chocolate chips
  • Scoop a 1 1/2" cookie scoop to scoop cookie dough balls that are 1 1/2" thick (about 58 grams) onto parchment or silicone mat or parchment paper lined cookie sheets.
  • Press down lightly with a glass that has been dipped in sugar. These cookies will not spread much at all, so pressing them slightly gives them a nice shape.
  • Bake for 10 minutes. Do not overbake.
  • Allow the cookies to cool on the baking sheet for 3-5 minutes. Then move them to a cooling rack to cool completely.
  • If you'd like a chocolate drizzle on top, microwave the chocolate chips in a bowl for 30 seconds. Stir the chocolate chips, then microwave again in 10 second increments, stirring in between each interval, until the chocolate is melted. ⅓ cup chocolate chips
  • Use a spoon to drizzle the melted chocolate over the baked cookies. Allow the chocolate drizzle to dry completely and then store the cookies in an airtight container.



  • Because the peanut butter and butter both have salt, there’s no need for adding any extra. If you use unsalted butter, add ¼ teaspoon salt.
  • You can also mix the cookie dough in a large bowl with an electric hand mixer.
The calories shown are based on the recipe making 20 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**


Calories: 233kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 140mg | Potassium: 114mg | Fiber: 1g | Sugar: 18g | Vitamin A: 175IU | Calcium: 34mg | Iron: 0.8mg
Course Cookies
Cuisine American
Calories 233
Keyword cookie recipes, easy cookie recipes, reese’s recipe


About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.70 from 94 votes (90 ratings without comment)
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5 months ago

Hi! if I wanted to make these using dark cookie sheets, should I adjust temperature or baking time?

1 year ago

5 stars
Absolutely amazing we replaced the mini Reese’s and chocolate chips with 18 Reese’s bars and no chocolate drizzle. This is the second time we made them and they don’t last 24 hours in our house. Thank you for a great recipe

2 years ago

5 stars
If you’re hopelessly addicted to Reese’s like me, you’ll definitely want to make these!
They’re not overly sweet, which makes it hard to not eat the whole batch in one sitting. 😬
I added some Reese’s peanut butter chips to the mini chocolate chips, because you can never have too much peanut butter!

Traci J R
2 years ago

4 stars
Hello, thank you for the recipe, made ’em tonight for family night dinner and everyone really liked them. Just wondering if you know if the dough will freeze well…I didn’t bake them all and they are already mixed up with the Reeses in them, will they freeze okay?

5 years ago

Looking for freezable cookie recipes. How well do you think this would freeze for 3 weeks, then take an 8 hour drive? Would texture and crumbling be an issue?

6 years ago

5 stars
I made these last night and added a gooey peanut butter interior (melted 1 cup peanut butter chips with 1/4 cup peanut butter, chilled, and rolled into balls that I wrapped the cookie dough around and baked.) With your dough recipe I didn’t add the chocolate chips or chocolate on top but I did add the quartered Reese’s cups. The cookies are DELICIOUS; however, they were a little too sweet (even for me). Do you think I can reduce the brown sugar to 3/4 cup packed dark brown sugar? Will it affect the texture too much do you think?

6 years ago

Do you let the cookies cool completely before doing the drizzle? Or while warm? And do I remove from pan immediately to a cooling rack? Or wait. Major cookie rookie here, bit I had to try these! Lol