These Reese’s Pieces Soft Peanut Butter Cookies are soft and chewy filled with chocolate chips and Reese’s Pieces. It’s a delicious and colorful cookie you will love!
Today is my brother-in-law’s birthday and tomorrow is my sister-in-law’s! (Happy Birthday!) They are 2 years apart. It’s perfect that their birthdays are a day apart because they both love Reese’s Pieces so I usually make them the same birthday treat each year! Last year I made them Peanut Butter Fudge Swirled Ice Cream that was to-die-for! One of the best ice creams I have ever had! I added mini Reese’s cups to it and Reese’s Pieces.
Earlier this week my other sister-in-law came over and we made these delicious cookies together for them!
This recipe is a beauty. I am kind of a baking nerd but I loved watching all the ingredients come together! It was so pretty! Especially with my cool new beater blade I got for my birthday.
These cookies are seriously some of the best I’ve ever had! Soft, packed full of flavor, not to mention Reese’s Pieces and chocolate chips! Any peanut butter (and chocolate lover’s) dream!
More delicious Peanut Butter Recipes:
- Peanut Buttter Lovers Muddy Buddies
- Peanut Butter Rice Krispie Treats
- Disneyland’s Chocolate Peanut Butter Sandwich
- Reese’s Peanut Butter Cup Popcorn
Reese's Pieces Soft Peanut Butter Cookies
Ingredients
- 1 large egg
- 1 cup light brown sugar (packed)
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- pinch of salt
- 1 cup Reese’s Pieces
- 1 cup semi-sweet chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; no longer.
- Add the Reese's Pieces, chocolate chips, and blend until just incorporated.
- Scoop out cookie dough into 2-inch balls. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. (Tip: If you need to save time, place cookie dough on baking sheet (lined with parchment or silpat and freeze for 15 minutes.)
- Preheat oven to 350F, line a baking sheet with a siplat, parchment paper or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes because cookies will firm up as they cool Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
- Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
Slightly adapted from Averie Cooks
You might also like:
Peanut Butter Fudge Swirl Ice Cream
Yummy Mummy Cupcakes
I adore soft cookies so these are right up my alley- pinning to my cookie monster board for later!
Thank you Sarah!
These all look amazing! My mouth just continued to water as I kept scrolling down the page. I will definitely be trying out these ooey gooey peanut butter cookies.
Thanks Kami!
My husband would love these!
Awesome! I love making things for my husband he loves. 🙂
Umm, yum!!!! These look really good! Pinning this recipe for sure. 🙂
Thanks for sharing it today on the Daily Blog Boost! <3
Thanks Brooke!
These look so incredible! Pinned!
Thanks Jessica!
Yummy! Pinning now! My husband will love these! I can’t wait to make these for him. Thank you for sharing on the Daily Blog Boost! Come by and see me some time!
Sara
http://plethoraoponderings.blogspot.com/
Thanks Sara! Great blog! That pumpkin bread looks good. 🙂
These look terrific, I love Reeses Pieces. Thanks for sharing. I’ve pinned and shared.
Thanks Joanne! Reeses Pieces are fun!
Oh these look incredible, especially because I love Reese’s Pieces. Thanks for sharing on the weekend re-Treat link party.
Thanks Britni!
I could eat that entire batch! I LOVE soft cookies! Reese’s Pieces are my fave too! I can’t wait to make these, pinning! Thanks for sharing on Saturday Night Fever, Becky!
Lol! I could too! It was a good thing I shared these so I only had 2 cookies to myself. Thanks for the pin!
These recipes are calling my name, and I do have some Reese’s Pieces in the house! This just might happen Sunday! 🙂
Thanks! These cookies are awesome!
I just tried to make these and the dough is so crumbly I can’t flatten them without them breaking apart. Any chance you could re-check your recipe? And is the amount for the vanilla correct? A whole tablespoon?
So sorry that happened! I checked my recipe and it’s good. I’ve made this recipe a few times and it has worked for me. Make sure to not add too much flour and make sure to add enough peanut butter. If the dough still seems crumbly you could try adding an egg yolk or 1 tablespoon of milk.