These Reese's Pieces cookies are chewy, sweet, and chock full of delicious bite-sized peanut butter candies! While they have the perfect color combination for Halloween, you can certainly enjoy them all year long as well! They are easy to make, don't require any chilling, and bake up in a flash!
Best Reese's Pieces Cookie Recipe
These tasty cookies are very similar to the incredibly popular M&M cookies, but use Reese's Pieces instead for a burst of peanut butter flavor! They have the base of a chocolate chip cookie but don't include chocolate chips (although that would be a tasty addition!)
I think these cookies would be a fun addition to any Halloween festivities you may be hosting, but yet they are simple enough to enjoy year-round, too! You really can't go wrong with them!
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🥘 Reese's Pieces Cookies Ingredients
Go ahead and grab your typical cookie-baking ingredients, plus some Reese's pieces, of course! You should be able to find them in the candy aisle of any grocery store.
- Butter - 1 cup (or 2 sticks) of butter, softened at room temperature.
- Sugar - ¾ cup of white granulated sugar.
- Brown Sugar - ¾ cup of light brown sugar, packed.
- Vanilla - 1 teaspoon of pure vanilla extract.
- Baking Soda - 1 teaspoon of baking soda.
- Salt - ½ teaspoon of salt.
- Eggs - 2 large room-temperature eggs.
- Flour - 2¾ cups of all-purpose flour, spooned and leveled.
- Reese's Pieces - 2 cups of Reese's Pieces candy.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Reese's Pieces Cookies
These cookies are pretty similar to some traditional chocolate chip cookies, so they are perfect for even a beginner baker! All you need is your stand mixer, a baking sheet, your measuring utensils, a silicone spatula, and a cookie scoop.
This recipe will yield a whopping 60 cookies (give or take, depending on how big you make them).
- Preheat. Preheat your oven to 375°F (190°C/Gas Mark 5) and line one or two baking sheets with parchment paper.
- Mix. Using your stand mixer or an electric mixer, beat together 1 cup (227 grams) of butter, ¾ cup (150 grams) of sugar, ¾ cup (165 grams) of light brown sugar, 1 teaspoon (5 milliliters) of vanilla extract, 1 teaspoon (4 grams) of baking soda, and ½ teaspoon (3 grams) of salt until well combined and creamy.
- Add. Add 2 large eggs, beating well in between each one. Then, slowly add 2¾ cups (344 grams) of all-purpose flour and mix until the flour is almost completely gone. Turn off the mixer and fold in 2 cups (376 grams) of Reese's Pieces until well-distributed and the flour has been completely mixed in.
- Scoop. Use a cookie scoop to scoop heaping tablespoon portions of dough and drop them onto the prepared cookie sheet, leaving a couple of inches of space in between them.
- Bake. Bake at 375°F (190°C/Gas Mark 5) for 9-11 minutes or until set.
- Cool. Remove the cookies from the oven and let them cool on the pan for 2-3 minutes before moving them to a wire cooling rack.
🍴 What To Serve With Cookies
Pair these cookies with some more tasty peanut butter treats like these peanut butter-filled cupcakes, peanut butter Nutella cookies, or peanut butter baked donuts! Of course, a tall glass of cold milk will be just fine, too!
Check out more sweet peanut butter recipes here! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If presentation matters, you can keep a handful of Reese's Pieces reserved to press into the tops of the cookies right after baking.
- For a fun and delicious twist, you could use a combination of Reese's Pieces and Reese's Peanut Butter Cups or even use half chocolate chips and half peanut butter chips.
- Make sure you properly measure all of your ingredients so that your cookies come out perfectly.
- Add a slice of white bread to your cookie container to keep them soft for longer.
🥡 Storing
Keep your cookies stored in an airtight container or bag at room temperature for up to 1 week.
Freezing Cookies
Freeze your baked cookies (once cool) for up to 6 weeks. Thaw at room temperature when ready.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Your cookies could have easily overspread if the butter was too warm or if you did not properly measure your flour. A simple way to prevent this is to chill the dough after you portion it onto your baking sheet. Take a look at my post on how to prevent cookies from spreading for more tips and tricks.
This recipe does not require chilling your dough, but you can if you like! Portion the cookie dough into balls. If desired, cover and store it in the fridge for up to 72 hours before baking. If you need to store the dough for longer than that, then I recommend freezing it.
Sure! Portion your cookie dough into individual balls and place them onto a baking sheet (not touching each other). Place the sheet into the freezer for a few hours or until the dough is frozen solid. Then, you can transfer the balls to a storage bag or container and freeze them for up to 3 months. You can bake them straight from frozen by adding an extra minute or two in the oven. Take a look at my post on freezing cookie dough for more information.
🍪 More Tasty Cookie Recipes
- Linzer Cookies - Beautiful cookies that are buttery, tender, and filled with jam.
- Double Chocolate Chip Cookies - Dark chocolate cookies that also have chocolate chips in them.
- Amish Sugar Cookies - An old-fashioned cookie that uses common baking staples.
- Sprinkle Cookies - Cookies are rolled in sprinkles before being baked for a fun and festive treat.
- Sour Patch Kids Cookies - Tender cookies that are loaded with everyone's favorite sour candy.
- Red Hot Cookies - Sugar cookies that are packed with cinnamon Red Hot candies.
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📖 Recipe Card
Reese's Pieces Cookies
Ingredients
- 1 cup butter (softened, at room temperature)
- ¾ cup sugar
- ¾ cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- 2¾ cups all-purpose flour (spoon and leveled)
- 2 cups Reese's Pieces
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C/Gas Mark 5) and line one or two baking sheets with parchment paper.
- Using your stand mixer or an electric mixer, beat together 1 cup butter, ¾ cup sugar, ¾ cup light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon baking soda, and ½ teaspoon salt until well combined and creamy.
- Add 2 large eggs, beating well in between each one. Then, slowly add 2¾ cups all-purpose flour and mix until the flour is almost completely gone. Turn off the mixer and fold in 2 cups Reese's Pieces until well-distributed and the flour has been completely mixed in.
- Use a cookie scoop to scoop heaping tablespoon portions of dough and drop them onto the prepared cookie sheet, leaving a couple of inches of space in between them.
- Bake at 375°F (190°C/Gas Mark 5) for 9-11 minutes, or until set.
- Remove the cookies from the oven and let them cool on the pan for 2-3 minutes before moving them to a wire cooling rack.
Notes
- If presentation matters, you can keep a handful of Reese's Pieces reserved to press into the tops of the cookies right after baking.
- For a fun and delicious twist, you could use a combination of Reese's Pieces and Reese's Peanut Butter Cups or even use half chocolate chips and half peanut butter chips.
- Make sure you properly measure all of your ingredients so that your cookies come out perfectly.
- Add a slice of white bread to your cookie container to keep them soft for longer.
- To store: Keep your cookies stored in an airtight container or bag at room temperature for up to 1 week.
- To freeze: Freeze your baked cookies (once cool) for up to 6 weeks. Thaw at room temperature when ready.
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