Reese’s Peanut Butter Cookies: A Sweet and Salty Delight

There’s something undeniably comforting about the rich, creamy taste of peanut butter blended with sweet chocolate—a combination that has stood the test of time in American dessert culture. Reese’s Peanut Butter Cookies take this beloved flavor pairing to a whole new level, combining soft, chewy peanut butter cookie dough with chunks of Reese’s peanut butter cups for an indulgent treat that satisfies both sweet and salty cravings. Whether you’re baking for a holiday, a school bake sale, or simply treating yourself on a cozy evening, these cookies deliver a nostalgic punch with every bite.

The History Behind the Flavor

The story of Reese’s Peanut Butter Cups began in 1928 when H.B. Reese, a former dairy farmer and shipping foreman for Hershey’s, created his own confectionery company. Inspired by his love of peanut butter and chocolate, he developed the now-iconic cup-shaped candy that combined smooth peanut butter encased in milk chocolate. Over time, Reese’s became a household name, especially around Halloween and Valentine’s Day. As home bakers looked for ways to incorporate this classic candy into new desserts, Reese’s Peanut Butter Cookies emerged as a favorite. By folding chopped Reese’s cups into a peanut butter-based cookie dough, bakers found a way to elevate the traditional peanut butter cookie into something richer, more decadent, and deeply satisfying.

Ingredients Breakdown: Why Each One Matters

Creating the perfect Reese’s Peanut Butter Cookie isn’t just about throwing ingredients together—it’s about understanding how each component contributes to texture, flavor, and structure. Here’s a detailed look at what goes into these cookies and why:

Butter (unsalted): Provides richness and helps create a tender crumb. Using unsalted butter allows you to control the salt content, which is important when balancing the sweet and salty notes of Reese’s.
Brown sugar and granulated sugar: Brown sugar adds moisture and chewiness due to its molasses content, while granulated sugar helps with spread and crispness. Together, they create the ideal balance of soft interior and slightly crisp edge.
Peanut butter (creamy): The star ingredient! Use a high-quality creamy peanut butter—ideally natural, without added sugars or oils—for maximum flavor. Avoid using extra-chunky varieties unless you want a more textured bite.
Eggs: Bind the ingredients together and add structure and moisture. Large eggs are standard and provide the right emulsification for a smooth dough.
Vanilla extract: Enhances the overall flavor profile, adding warmth and depth that complements the nuttiness of the peanut butter.
All-purpose flour: Gives the cookies their structure. Make sure to measure it correctly—spoon and level—to avoid dense cookies.
Baking soda and baking powder: These leavening agents help the cookies rise and spread evenly. Baking soda reacts with acidic components (like brown sugar), while baking powder provides additional lift.
Salt: Balances sweetness and enhances all other flavors. Even though Reese’s cups are salty-sweet, a pinch in the dough ensures complexity.
Reese’s Peanut Butter Cups: Chopped into small pieces, these add melty pockets of chocolate and peanut butter. You can use mini cups or regular-sized ones, depending on your preference.

Step-by-Step Recipe: How to Make Reese’s Peanut Butter Cookies

Follow this detailed guide to create bakery-quality Reese’s Peanut Butter Cookies right in your kitchen. This recipe yields approximately 24 large cookies.

Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 cup creamy peanut butter (not natural oil-separated type unless stirred well)
2 large eggs
2 teaspoons pure vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups chopped Reese’s Peanut Butter Cups (about 10–12 standard cups or 2 cups mini)

Directions

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2–3 minutes). Scrape down the sides of the bowl as needed.
Add peanut butter: Mix in the peanut butter until fully incorporated. The mixture may look slightly curdled at first—that’s normal.
Incorporate eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in Reese’s Peanut Butter Cups: Using a spatula, gently fold in the chopped Reese’s cups. Reserve a few pieces to press on top of the cookies before baking for visual appeal.
Scoop the dough: Use a cookie scoop or tablespoon to portion out rounded balls of dough (about 2 tablespoons each). Place them 2 inches apart on the prepared baking sheets.
Optional step for texture: Gently press the back of a fork in a crisscross pattern over each dough ball to create the classic peanut butter cookie look. Alternatively, leave them as-is for a more rustic appearance.
Bake: Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look soft. Do not overbake—these cookies continue to set as they cool.
Cool on the baking sheet: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips for Perfect Reese’s Peanut Butter Cookies

Use room-temperature ingredients: Ensure your butter, eggs, and peanut butter are at room temperature for even mixing and a smoother dough.
Don’t overbake: Remove the cookies when the edges are set but the centers appear slightly underdone. They’ll firm up as they cool, resulting in a soft, chewy texture.
Chop Reese’s cups finely: Smaller pieces distribute more evenly and melt better during baking. Use a sharp knife or kitchen shears for clean cuts.
Chill the dough (optional): For thicker, less spread-out cookies, chill the dough for 30–60 minutes before baking.
Freeze for later: Drop cookie dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen—just add 1–2 minutes to the baking time.
Rotate pans: If baking multiple trays, rotate them halfway through for even browning.

Variations and Customizations

While classic Reese’s Peanut Butter Cookies are irresistible, feel free to get creative with these fun twists:

Double Chocolate Version: Add ½ cup of chocolate chips along with the Reese’s cups for an extra chocolatey kick.
Sea Salt Finish: Sprinkle a pinch of flaky sea salt on top of each cookie right after baking to enhance the sweet-salty contrast.
Crunchy Peanut Butter Option: Swap creamy peanut butter for crunchy to add texture and nutty bits throughout.
Mini Cup Shortcut: Use mini Reese’s cups whole instead of chopping—they melt beautifully and give each cookie a gooey surprise.
Gluten-Free Adaptation: Replace all-purpose flour with a 1:1 gluten-free baking blend. Make sure your Reese’s cups are certified gluten-free if needed.
Dairy-Free Version: Use plant-based butter and dairy-free chocolate-covered peanut butter cups (available in many health food stores).
Spiced Twist: Add ½ teaspoon of cinnamon or a pinch of cayenne for a warm, unexpected depth of flavor.
Stuffed Cookies: Create a stuffed center by placing a whole mini Reese’s cup in the middle of a larger dough ball before flattening slightly.

Health Considerations and Nutritional Value

Reese’s Peanut Butter Cookies are undeniably indulgent, so it’s wise to enjoy them in moderation. Here’s a general nutritional breakdown per cookie (based on 24 servings):

Calories: ~280–320
Total Fat: 16–19g (including 6–8g saturated fat)
Carbohydrates: 32–36g (including 18–22g sugar)
Protein: 4–5g
Sodium: ~150–200mg

Key Notes:

Peanut butter offers healthy monounsaturated fats and protein, but store-bought versions often contain added sugars and oils.
The high sugar content comes from both the cookie base and the Reese’s cups—ideal for energy but best consumed occasionally.
These cookies are not suitable for those with peanut allergies or tree nut cross-contamination concerns.
For a slightly healthier version, consider using reduced-sugar peanut butter, coconut sugar instead of brown sugar, and dark chocolate-covered peanut butter alternatives.

Frequently Asked Questions (FAQ)

Can I use natural peanut butter?

Yes, but be cautious—natural peanut butter tends to be oilier and less sweet, which can affect texture and spread. Stir the oil thoroughly into the peanut butter before using, and consider chilling the dough longer to prevent excessive spreading.

Why did my cookies turn out too flat?

Common causes include melted butter (should be softened, not melted), old leavening agents, or skipping the chilling step. Also, ensure your oven is properly preheated—underheated ovens cause slower setting and more spread.

How long do these cookies last?

Stored in an airtight container at room temperature, they stay fresh for up to 5 days. For longer storage, freeze for up to 3 months.

Can I make these without eggs?

Yes, use egg substitutes like flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or commercial egg replacers. Results may vary slightly in texture.

Can I use chunky peanut butter?

Absolutely! Chunky peanut butter adds a delightful texture contrast. Just be aware that larger peanut pieces might make the dough harder to mix evenly.

Are Reese’s Peanut Butter Cups gluten-free?

Most standard Reese’s products contain wheat derivatives. Always check labels or choose certified gluten-free alternatives if necessary.

Can I double the recipe?

Yes, this recipe scales well. Just make sure your mixer can handle the volume, and don’t overcrowd the baking sheets.

Why do some recipes include cornstarch?

Cornstarch is sometimes added to create a softer, more tender crumb. If you want ultra-soft cookies, try replacing 2 tablespoons of flour with cornstarch.

Summary

Reese’s Peanut Butter Cookies combine the timeless taste of peanut butter cookies with the irresistible allure of chocolate-covered peanut butter cups for a decadent, chewy treat that delights all ages. Easy to make and endlessly customizable, they’re perfect for gifting, sharing, or enjoying with a cold glass of milk.