Reese’s Peanut Butter Cookies

These are chewy bakery-style cookies loaded with white chocolate and Reese’s pieces! They are soft and full of peanut butter flavour. 20 minute prep and no chill time required!

I love a good peanut butter cookie! These ones are chewy and soft with crisp edges. They've got two types of peanut butters - creamy peanut butter and Reese's Pieces. Together the two make the perfect sweet and salty duo!

My favourite part about this recipe is how soft the cookies are! This is thanks to using both butter and peanut butter in the dough.

I used mini Reese's Pieces as to not overload the cookie dough with add-ins, but feel free to use regular-sized Reese's or even chopped up Reese's cups!

Ingredients Notes

Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.

Butter – I always use unsalted butter. This will be melted.

Brown sugar – I used golden yellow, but any kind of brown sugar works.

Peanut butter – Make sure you use creamy, and not natural.

White chocolate - Use a good-quality white chocolate. Cheap white chocolate has all sorts of oils in it and can burn in the oven.

Mini Reese's Pieces - I added in mini Reese's Pieces into these cookies. You may also use regular sized.

Step by step instructions

Here is how to make and bake these reese's pieces peanut butter cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.

Step 1 - Beat butter and sugars. In a large bowl, beat the butter, white sugar, and brown sugar until light and fluffy. Scrap the bowl as necessary.

Step 2 - Add wet ingredients. Add in peanut butter and mix until ingredients are well combined. Then add the eggs and vanilla and continue mixing for 2-3 minutes. Scrape the bowl as needed.

Step 3 - Add dry ingredients. Toss in the flour, baking soda, and salt and fold until just combined.

Step 4 - Stir in Reese's pieces and white chocolate chips. Add in both add-ins until completely mixed in.

Step 5 - Scoop and roll. Place 3oz cookie dough balls onto a prepared baking tray. Bake 6 cookies at a time.

Step 6 - Cool & enjoy. Bake for 11 minutes or until the bottoms are golden brown. Cool before digging in and enjoy!

FAQ

How do you store these cookies?

Store these cookies at room temperature on your counter for up to 3 days. Freeze the baked cookies in a ziplock bag for up to 2 months.

Can I make this without an electric mixer?

It will be difficult as the butter has to be whipped with the sugar well. I recommend using one.

Can I use another nut butter?

Yes, as long as it's creamy!

Can I make the cookies smaller?

Yes you can! Scoop out 1.5 tbsp of dough and bake for about 8-9 minutes.

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