Reese’s Pieces Cookies: A Delicious Treat for Every Occasion

Okay, I have a confession: I have a completely unhealthy relationship with Reese’s Pieces. Much like Nerds and the Skittles in the blue bag, I simply can’t have them around, or I will eat every single piece.

And I’ve been known to get a little feisty if someone asks me to share. Don’t mess with a girl’s Reese’s Pieces. Or Nerds. Or Skittles. You’ve been warned.

They used to make mini Reese’s Pieces. The first time I found them in the store, I bought three bags and immediately had to come up with a way to use them. That’s when these Reese’s Pieces cookies were first created. What could possibly make soft, chewy peanut butter cookies more amazing than adding an entire bag of Reese’s Pieces?

I took that first batch of cookies to my dad because he loves peanut butter almost as much as he loves chocolate. Eric dropped them off at his work, and they were completely wiped out in less than 30 minutes.

Sadly, they don’t seem to make the mini Reese’s Pieces anymore, but the regular-sized ones work just as well in this recipe. Grab a bag next time you’re at the store or snag them from your kid’s Halloween candy basket – I won’t tell!

Chewy Reese’s Pieces Peanut Butter Cookies

I love putting candy in cookies and cookie bars. Whether it’s M&M cookies, monster cookie bars, or even Cadbury Egg cookies, there’s something extra fun about the combination of crunchy candy pieces with a chewy cookie base.

These Reese’s Pieces cookies are a perfect example of that delicious combination.

The cookie dough base combines creamy peanut butter, brown sugar, and oats for an abundance of nutty flavor and chewiness. Add in the Reese’s Pieces, and you get crunchy bits, chocolate, and extra peanut butter all in one delightful treat.

If you want cookies that will impress a crowd and earn you some adoring looks from your kids, these are those cookies. Gather up those extra Reese’s Pieces from leftover Halloween candy and consider trying mini Reese’s cookie bites or harvest chex mix as well!

How to Make My Reese’s Pieces Cookies

Ingredients You’ll Need

• 1 cup room-temperature unsalted butter
• 1 cup granulated sugar
• 1 cup lightly packed light brown sugar
• 1 1/2 cups creamy peanut butter
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 1 1/2 cups quick-cooking oats
• 1 (9.9-ounce) bag Reese’s Pieces
• Flaky sea salt (optional, but recommended)

Ensure your butter is softened to room temperature before you start. Brown sugar greatly influences the flavor and chewy texture of the cookies, so it’s important. If you’re out of brown sugar, you can make a quick substitute. Also, measure your flour correctly to achieve optimal results.

Making These Cookies

To create the cookie dough, use a mixer to cream the butter, sugar, and peanut butter together until light and fluffy, which should take a few minutes. Add the eggs one at a time and mix in the vanilla.

In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture, mixing until thoroughly combined. Finally, fold in the oats and Reese’s Pieces. Cover and chill the dough in the refrigerator for at least 3 hours, or up to 2 days.

When you’re ready to bake, preheat your oven to 350°F. Use a large cookie scoop to portion the dough onto lined baking sheets. Bake for 16-18 minutes, until the edges are golden brown. For an extra touch, sprinkle with flaky sea salt just after you take them out of the oven. Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.

Storage Tips

These Reese’s Pieces cookies will keep in an airtight container at room temperature for up to 3 days. Alternatively, freeze them in an airtight container or zip-top freezer bag for 1-2 months. For freezing the cookie dough, it’s best to portion it out beforehand, so you can easily grab the amount you need later on.

Recipe FAQs

What kind of creamy peanut butter do you recommend using?

I used regular JIF for these cookies but have also used the no-stir natural JIF. If using natural peanut butter, avoid the kind made from just ground peanuts found at some stores, as it’s often not smooth enough for baking.

Can I use old-fashioned oats instead of quick-cooking oats?

Yes! If you only have old-fashioned oats, pulse them a few times in a mini food processor to break them down somewhat, then measure the amount you need and proceed with the recipe.

Can I use a medium cookie scoop to make smaller cookies?

If you prefer using a medium (1.5 tablespoons) cookie scoop, you’ll yield about 60 cookies. Adjust the baking time to about 12-15 minutes at 350°F.