What are Reese’s Pieces Cookies?

Our Reese’s Pieces cookie recipe has the sweetness of the white chocolate, butterscotch and Reese’s candies joined with the sea salt and buttery tones, which provides a wonderful sweet and salty balance. You can even randomly sprinkle them with some coarse sea salt on top to get those sweet and salty flavors really popping!

They’re soft and chewy on the inside with the most perfect cookie texture you could ever imagine!

It totally launches these Reese’s Pieces Cookies into another Cookie Dimension! BTW…is there such a thing as Cookie Dimensions out there? I’d love to think so.

Ingredients You Need For Your Reese’s Pieces Cookies

Reese’s Pieces peanut butter Cookies Recipe

all-purpose flour
baking soda
salt
unsalted butter
brown sugar
granulated sugar
egg
vanilla extract
Reese’s Pieces Candies
butterscotch chips
white chocolate chips
coarse sea salt, optional

Instructions How to Make Reese’s Pieces Cookie Recipe

Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray. (To get best results, use parchment paper)
In a medium bowl, sift the flour, baking soda and salt together.
In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
Add the egg and vanilla and mix on low speed until mixed in.
Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
Add Reese’s Pieces, white chocolate and butterscotch chips and stir with a wooden spoon, again no overmixing, just until incorporated.
Using a small or large ice cream scoop or heaping tablespoon, drop the cookie dough balls onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched.
Small cookies bake 8-10 minutes, Large cookies bake 10-13 minutes. Extra large cookies, 15 minutes.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Makes 12 -30 cookies depending on size.

I took my Perfect Chocolate Chip Cookie recipe and changed the sugar measurements, adding more granulated sugar instead of brown sugar and I added 1/4 teaspoon of baking powder to add some thickness to the cookies. I only put in a small amount of baking powder because I didn’t want them cake-like or puffy, so 1/4 teaspoon is the perfect amount to get that superb texture.

These are super yummy and addicting when it comes to Reese’s pieces desserts, like these Reese’s Cream Cheese Cookie Bars, these Reese’s Oatmeal Cookies and Sheet Pan Peanut Butter Chocolate Chip Blondies!

Cookie Tips for You Peanut Butter Cookies with Reese’s Pieces

Butter Tips: To avoid flat cookies, be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm. Just put scooped out dough balls in the refrigerator to chill before baking cookies for great results!
Flour Tips: Don’t over-mix cookie batter especially after the flour is added and add it gradually.
How to Measure Flour Correctly helps make cookies come out perfectly! Just fluff up the flour, lightly spoon the flour into your dry-cup measurement, without packing it down. Scrape off the excess with a straight edge by using the handle of a spoon or knife.
Make sure your baking soda is not expired.
More Chips! Add more butterscotch, white chocolate chips and Reese’s if you desire!
Baking Times: Small cookies bake 8-10 minutes, Large cookies bake 10-13 minutes. Extra large cookies, 15 minutes.

How to Store Reese’s Pieces Cookies

Store cooled cookies in an airtight container for up to a week. Cookies are best enjoyed in the first couple of days.

Freezing Instructions for Reese’s Pieces Cookies

Store baked cooled cookies in a freezer-safe airtight container or storage bag and freeze for up to two months. To enjoy, let them thaw at room temperature.
For unbaked cookie dough balls, put the unbaked dough balls in a freezer bag, leaving space between them so they don’t stick together. Place the bag flat in the freezer. When you want to bake them, take the dough balls out and let them thaw at room temperature for an hour. If you’re in a rush, you can lower the oven temperature by 25°F and bake the cookies for a little longer.
Cookies made with frozen dough may slightly differ in appearance and texture from those made with fresh dough.

I applaud this Reese’s Pieces Cookie Recipe! I love cookies that that have thickness, a little substance, ya know? Most importantly, if you’re a fan of peanut butter, these cookies will definitely hit the spot! Kids love them as well as the adults when it comes to Reese’s Pieces desserts!

More Peanut Butter Happiness!!

Easy Butterscotch Pudding Layered Dessert is really awesome if you love butterscotch flavor!

Reese's Pieces Cookies recipe peanut butter

Ultimate Reese's Pieces Cookies

Kim Lange

These ultimate cookies are soft, buttery and chewy and chocked full of Reese's Pieces candies, white chocolate chips, butterscotch chips with a sprinkle of coarse sea salt. Absolutely divine!

4.33 from 31 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Dessert

Cuisine American

Servings large cookies

Calories

Ingredients

½ cup unsalted butter straight from fridge or room temperature, not softened
¼ cup firmly packed light brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour measured correclty
1 teaspoon baking soda
½ teaspoon salt
1 cup Reese's Pieces Candies
½ cup butterscotch chips
½ cup white chocolate chips
coarse sea salt

US Customary - Metric

Instructions

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well with no butter chunks left.
Add the egg and vanilla and mix on low speed until mixed in.
Gradually add the flour, baking soda and salt and mix in until just incorporated. Do not overmix.
Add Reese's Pieces, white chocolate and butterscotch chips and stir with a wooden spoon, again no overmixing, just until incorporated.
Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
Small cookies bake 8-10 minutes, Large cookies bake 10-13 minutes.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Makes 12 -30 cookies depending on size.

Notes

Butter Tips: To avoid flat cookies: Be sure your butter is straight from the fridge or room temp (not melted or even softened).
The cookies are pretty thick, but to get extra thick cookies like levain cookies, scoop dough balls out with a cookie dough scooper and place dough balls in fridge for 10 minutes or so, then place on tray and bake the cookies an extra minute or two.
Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually. Make sure to measure your flour correctly.
Make sure your baking soda is not expired.
If dough becomes warm, chill dough if dough is warm for 10-15 minutes
Add more butterscotch, white chocolate chips and Reese's if you desire.