Reese’s Peanut Butter Cookies: Soft, Chewy, and Loaded with Peanut Butter Flavor

Reese’s Peanut Butter Cookies are the perfect treat for anyone who loves the classic chocolate-peanut butter pairing. These cookies offer a wonderfully soft, chewy texture paired with rich peanut butter flavor and melty bits of Reese’s cups or Reese’s chips throughout. What makes them even more appealing is how easy they are to prepare—no complicated techniques and no fancy equipment. I once tried making these with natural peanut butter, and although the texture came out slightly more crumbly, the flavor was still delicious; a small splash of milk helped bring the dough together. They also freeze beautifully, making them ideal for baking ahead of time. Whether you are preparing an after-school treat, a holiday tray, or simply craving something nostalgic, these cookies deliver all the comfort and sweetness you want in a homemade bite. Their irresistible aroma alone makes them worth baking.

Why You’ll Love This Recipe

These cookies are incredibly simple, packed with big flavor, and offer a bakery-style texture without much effort. They’re quick to mix, adapt well to many add-ins, and store beautifully for later enjoyment.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Peanut Butter

The peanut butter is the heart of these cookies, giving them a deep nutty richness. A creamy, shelf-stable peanut butter works best because it creates a smooth and cohesive dough, resulting in tender, chewy cookies.

Butter

Softened butter helps create a rich and tender crumb. It blends seamlessly with the sugars, contributing to that slightly crisp edge while keeping the interior soft.

Sugar

Both granulated sugar and brown sugar add sweetness and help build the signature chewy texture. Brown sugar also contributes moisture and a hint of caramel flavor.

Eggs

The eggs bind the dough and give structure to the cookies, preventing them from becoming too delicate. They help keep the texture soft and airy.

Flour

All-purpose flour gives the cookies their shape and stability. It balances the moisture of the peanut butter, ensuring the cookies don’t spread too much.

Baking Soda

The baking soda acts as a leavening agent, allowing the cookies to rise slightly and stay light rather than dense.

Salt

A pinch of salt enhances the peanut butter flavor and balances the sweetness, preventing the cookies from tasting overly sugary.

Reese’s Pieces or Reese’s Peanut Butter Cups

Chopped Reese’s Pieces or peanut butter cups add bursts of chocolate-peanut butter flavor. They melt slightly during baking, creating pockets of gooey richness.

Vanilla Extract

A splash of vanilla extract rounds out the flavors and adds subtle warmth to the cookie dough.

Directions

Start by creaming together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This helps incorporate air, giving your cookies a tender texture. Add the eggs one at a time, mixing until smooth, then pour in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.

Fold in your Reese’s Pieces or chopped Reese’s cups, distributing them evenly throughout the dough. Chill the dough for at least 30 minutes; this step helps prevent spreading and enhances the flavor. Preheat your oven to 350°F and line baking sheets with parchment. Scoop the chilled dough into even balls and place them spaced apart. Bake for 10–12 minutes or until the edges are lightly golden while the centers look slightly soft. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a rack. This resting period helps them firm while staying wonderfully soft inside.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

Makes approximately 24 cookies.
Prep time: 15 minutes
Chilling time: 30 minutes
Baking time: 10–12 minutes per batch
Total time: about 1 hour

Storage/reheating

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. To refresh, warm a cookie in a low oven for 2–3 minutes to restore its soft texture.

Variations and Customizations

Double Chocolate Reese’s Cookies

Add cocoa powder to the dough for an extra rich, brownie-like cookie.

Monster-Style Cookies

Mix in oats, chocolate chips, and Reese’s Pieces for a hearty, chunky variation.

Crunchy Peanut Butter Version

Use crunchy peanut butter for added texture and nutty bits throughout.

Peanut Butter Swirl Cookies

Fold in a small amount of warm peanut butter at the end to create ribbons of flavor.

Chocolate Drizzle Finish

Drizzle melted chocolate over cooled cookies for an extra decorative touch.

Stuffed Reese’s Cookies

Press a mini Reese’s cup into the center of each dough ball before baking.

Salted Peanut Butter Cookies

Finish with a pinch of flaky salt to enhance contrast and flavor depth.

Gluten-Free Variation

Use a quality gluten-free flour blend; the texture remains impressively chewy.

Almond Butter Blend

Replace part of the peanut butter with almond butter for a more nuanced nut profile.

Extra Soft Bakery Cookies

Add a tablespoon of cornstarch to the dry ingredients for ultra-soft centers.

FAQs

Why did my cookies spread too much?

Your dough may have been too warm; chilling helps prevent excessive spreading.

Can I use natural peanut butter?

Yes, but expect a slightly crumblier dough; you may need a splash of milk.

Can I freeze the cookie dough?

Yes, portion it into balls and freeze for up to 3 months.

Should the dough be chilled?

Chilling improves texture and shape, so it is recommended.

Can I use Reese’s Pieces and cups together?

Absolutely; it enhances flavor and texture.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to maintain moisture.

What type of peanut butter works best?

Creamy, shelf-stable varieties offer the best structure for baking.

Can I make the cookies smaller or larger?

Yes, just adjust baking time accordingly.

Do these cookies work with dark chocolate?

Yes, dark chocolate chips pair beautifully with the peanut butter base.

Can I make these dairy-free?

Use dairy-free butter and ensure your chocolate add-ins are dairy-free.

Conclusion

Reese’s Peanut Butter Cookies deliver everything you want in a comforting, nostalgic treat—chewy centers, rich peanut butter flavor, and irresistible pockets of chocolate. They come together quickly, adapt well to personal preferences, and store beautifully for future cravings. Whether you stick to the classic version or explore some of the variations, these cookies offer a reliable and delicious result every time. Perfect for sharing or enjoying on your own, they are a timeless addition to any dessert rotation.

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