Reese’s Peanut Butter Cookies
Reese’s Peanut Butter Cookies
Thick, bakery-style peanut butter cookies loaded with Reese’s Pieces and chocolate chips, then rolled in extra Reese’s for a crunchy, candy-coated top. Golden on the edges, soft and gooey in the center, and perfect for peanut butter lovers.
Why You’ll Love This Recipe
Thick, bakery-style cookies every time
Packed with peanut butter flavor
Crispy Reese’s coating with soft, gooey centers
No fancy steps required
Instructions
1. Cream the butter & sugars
In a stand mixer fitted with the paddle attachment, beat the cold cubed butter, peanut butter, brown sugar, and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy.
2. Add the eggs & vanilla
Scrape down the sides of the bowl. Add the eggs and vanilla extract, mixing until just combined.
4. Combine
Add the dry ingredients to the stand mixer (cake flour, all-purpose flour, cornstarch, baking soda, and salt) and mix on low speed until just combined, with no streaks of flour remaining. Do not overmix; the dough will be thick.
5. Add the mix-ins
Gently mix in 1 cup of Reese’s Pieces and the chocolate chips until just combined.
6 . Scoop, roll & coat
Using a large cookie scoop, scoop the dough and roll it between your hands to form a ball. Dunk the top of each dough ball into the remaining 1 1/2 cups of Reese’s Pieces, coating the entire top.
7. Chill
Place the dough balls 2 inches apart on a prepared baking sheet. Cover with plastic wrap and refrigerate for 30–60 minutes.
8. Bake
When ready to bake, preheat the oven to 350°F (177°C).
Bake for 14–16 minutes, until the edges are lightly golden and the centers look slightly underbaked.
9. Cool
Let the cookies cool on the baking sheet for at least 10 minutes before transferring. Enjoy warm or fully cooled.
Helpful Tips
Do I really need to chill the dough?
Yes. Chilling helps the cookies stay thick, prevents spreading, and reduces cracking in the Reese’s coating.Why use cold butter instead of room temperature butter?
Cold butter creates taller, bakery-style cookies and slows spreading, which is especially important with candy-coated dough.How do I know when the cookies are done?
The edges should look set and lightly golden while the centers still appear slightly underbaked. They will continue to firm up as they cool.Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 48 hours. Let it sit at room temperature for about 10 minutes if it’s too firm to scoop.Can I freeze these cookies?
You can freeze the dough balls (before rolling in Reese’s Pieces) for up to 2 months. Roll in Reese’s Pieces and bake from chilled, adding 1–2 extra minutes.Why did my Reese’s coating crack?
Cracking usually means the oven was too hot, the cookies baked too long, or the dough wasn’t chilled enough before baking.Can I use a smaller cookie scoop?
Yes, just reduce the bake time to about 10–12 minutes and watch closely.
Storing These Cookies
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months and thaw at room temperature before serving.
If you make these cookies, I’d love to hear what you think! Leave a comment below and let me know how they turned out. 😊
Reese's Peanut Butter Cookies
Thick, bakery-style peanut butter cookies loaded with Reese’s Pieces, chocolate chips, and dunked in extra Reese’s for a sweet, crunchy coating. Baked until golden on the edges with soft, gooey centers in every bite.
Ingredients
- 1 cup cold salted butter (2 sticks), cut into cubes
- 1 cup brown sugar
- 1/2 cup sugar
- 1/2 cup creamy peanut butter
- 2 eggs
- 1 tbsp vanilla extract
- 1 1/2 cup cake flour
- 1 1/2 cups all-purpose flour
- 1.5 tsp cornstarch
- 3/4 teaspoon baking soda
- 3/4 tsp salt
- 1/2 cup chocolate chips
- 2 1/2 cups of Reese's pieces. (1 cup for filling and 1.5 cups for rolling).