Reese’s Peanut Butter Cookies

Introduction

There’s something irresistibly comforting about the combination of rich chocolate and creamy peanut butter, a pairing that has stood the test of time in American dessert culture. Reese’s Peanut Butter Cookies capture this iconic flavor duo in every bite—soft, chewy, and packed with gooey pockets of peanut butter, all crowned with a luscious chocolate cup or drizzle. Inspired by the legendary Reese’s Peanut Butter Cups, these cookies bring the beloved candy bar experience into homemade form, making them a must-have for any cookie lover, holiday spread, or afternoon treat. Whether you’re baking for a family gathering, a school event, or simply indulging your sweet tooth, these cookies are guaranteed to disappear fast. With their golden-brown edges, tender centers, and the perfect balance of sweetness and saltiness, Reese’s Peanut Butter Cookies offer a nostalgic taste that feels both familiar and excitingly fresh.

The History

The story of Reese’s Peanut Butter Cookies begins with the creation of the famous Reese’s Peanut Butter Cup, invented by H.B. Reese in the 1920s. A former dairy farmer and shipping foreman for the Pennsylvania Railroad, Harry Burnett Reese used his entrepreneurial spirit and access to Hershey’s chocolate supply (thanks to his connection with Milton S. Hershey) to launch his own confectionery line. By 1928, he had developed the now-iconic combination of sweet milk chocolate encasing a smooth peanut butter filling. The Reese’s brand grew rapidly, eventually becoming one of the most recognized candy names in America after being acquired by The Hershey Company in 1963.

While the original candy bar remains a staple, home bakers soon began experimenting with ways to incorporate its flavors into other desserts. Cookies, always a favorite canvas for creative twists, became a natural fit. Over the decades, variations of Reese’s-inspired treats emerged—peanut butter cookie bases studded with chopped Reese’s cups, peanut butter-filled cookies dipped in chocolate, or even layered bars mimicking the candy’s structure. Reese’s Peanut Butter Cookies as we know them today evolved from this culinary experimentation, combining the soft texture of a classic drop cookie with the melty surprise of real Reese’s pieces or cups. These cookies honor H.B. Reese’s legacy not just in flavor but in innovation, bringing a store-bought favorite into the warm, personal realm of homemade baking.

Ingredients Breakdown

The magic of Reese’s Peanut Butter Cookies lies in the careful selection and balance of ingredients, each contributing to the cookie’s signature texture, flavor, and appearance. Let’s break down what goes into these delectable treats:

Unsalted Butter (1 cup, softened): Provides richness and helps create a tender, melt-in-your-mouth texture. Using unsalted butter allows better control over the salt content.
Brown Sugar (1 cup, packed): Adds moisture and deep caramel notes, contributing to the chewy consistency and golden color of the cookies.
Granulated Sugar (1/2 cup): Balances sweetness and aids in achieving the right level of browning and slight crispness on the edges.
Large Eggs (2): Act as a binder and add structure while contributing to the soft, cake-like interior.
Peanut Butter (1 cup, creamy): The star ingredient. Use high-quality, no-stir peanut butter for consistent flavor and texture. Avoid natural peanut butter with oil separation unless thoroughly mixed.
Vanilla Extract (2 teaspoons): Enhances overall flavor and adds a warm, aromatic depth that complements the peanut butter.
All-Purpose Flour (2 1/2 cups): Forms the structural base of the cookie. Measured correctly (spooned and leveled) to avoid dryness.
Baking Soda (1 teaspoon): Leavening agent that helps the cookies rise slightly and develop a light, airy crumb.
Salt (1/2 teaspoon): Balances sweetness and intensifies the other flavors, especially the nuttiness of the peanut butter.
Reese’s Peanut Butter Cups (12–16 mini or 2–3 regular, chopped): The centerpiece. When baked, they melt slightly, creating pockets of chocolate and peanut butter bliss in every bite.
Optional Add-Ins: Chopped peanuts for crunch, Reese’s Pieces for color and extra peanut butter punch, or a sprinkle of flaky sea salt on top before baking for a gourmet touch.

Each ingredient plays a crucial role—whether it’s the fat from butter and peanut butter for tenderness, sugar for sweetness and browning, or eggs for binding and lift. Together, they form a harmonious blend that defines the essence of this cookie.

Step-by-Step Recipe

Preheat Oven & Prepare Baking Sheets: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer on medium speed. Cream until the mixture is light, fluffy, and pale in color—about 2–3 minutes. This step incorporates air, which helps create a soft texture.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the peanut butter and vanilla extract. The mixture may look slightly curdled at first, but continue beating until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening and seasoning agents.
Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix, as this can lead to tough cookies. Stop as soon as no flour streaks remain.
Fold in Reese’s Peanut Butter Cups: Using a rubber spatula, gently fold in the chopped Reese’s cups (and any optional add-ins like Reese’s Pieces or chopped peanuts). Be careful not to crush the candy pieces; you want them evenly distributed for maximum flavor impact.
Scoop Dough: Use a cookie scoop or tablespoon to portion out dough into balls, about 1.5 tablespoons each. Roll them between your palms for a neat round shape. Place dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers still appear soft and slightly underbaked. The cookies will continue to set as they cool.
Cool on Sheet: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes. This allows them to firm up slightly without falling apart when transferred.
Transfer to Cooling Rack: Gently move the cookies to a wire rack using a spatula to cool completely. If desired, press additional mini Reese’s cups into the tops of warm cookies for a bakery-style finish.
Serve or Store: Once cooled, enjoy immediately or store in an airtight container. For an extra treat, serve slightly warmed with a glass of cold milk.

Tips

Butter Temperature is Key: Use butter that’s softened to room temperature—around 65–70°F. It should indent easily when pressed but not be oily or melted. Cold butter won’t cream properly, and melted butter can make cookies greasy and flat.
Don’t Overbake: Remove cookies when the edges are set but the centers still look soft. They’ll continue to cook on the hot tray, resulting in a chewy interior.
Chill the Dough (Optional): For thicker, less spread-out cookies, chill the dough for 30–60 minutes before baking. This firms up the butter and slows spreading in the oven.
Use Quality Peanut Butter: Opt for a smooth, branded peanut butter (like Jif or Skippy) rather than natural varieties, which contain more oil and can alter texture.
Uniform Scooping: Use a cookie scoop for consistent sizing, ensuring even baking across all cookies.
Rotate Pans: If baking multiple trays, rotate the pan front-to-back halfway through for even heat distribution, especially if your oven has hot spots.
Double Batch Friendly: This recipe scales well. Just make sure your mixer bowl is large enough and mix in batches if necessary.
Freeze for Later: Drop dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen—add 1–2 minutes to baking time.

Variations and Customizations

One of the joys of baking Reese’s Peanut Butter Cookies is the endless potential for creativity. Here are some popular twists to personalize your batch:

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure your peanut butter and candy additions are also certified gluten-free.
Chocolate-Dipped Cookies: After cooling, dip half of each cookie in melted chocolate and sprinkle with crushed peanuts or sea salt for an elegant finish.
Double Peanut Butter: Add 1/2 cup of peanut butter chips to the dough along with the Reese’s cups for an intensified peanut flavor.
Reese’s Pieces Edition: Replace chopped cups with 1 cup of Reese’s Pieces candies for a colorful, crunchy surprise in every bite.
Mini Cup Hack: Use mini Reese’s cups whole instead of chopping them—simply press one into the center of each dough ball before baking for a stuffed effect.
Cookie Bars: Press the dough into a greased 9×13-inch baking pan and bake for 20–25 minutes for easy-to-slice bars.
Spiced Twist: Add 1/2 teaspoon of cinnamon or a pinch of cayenne for a warm, unexpected kick that complements the sweetness.
White Chocolate Swirl: Drizzle melted white chocolate over cooled cookies or mix in white chocolate chips for a contrast in flavor and appearance.
Vegan Option: Use plant-based butter, flax eggs (2 tbsp ground flax + 5 tbsp water), and vegan peanut butter. Choose dairy-free chocolate cups to keep it fully plant-based.
Holiday Themes: Add red and green sprinkles, use seasonal-shaped candies, or dust with edible glitter for festive occasions.

Health Considerations and Nutritional Value

While Reese’s Peanut Butter Cookies are undeniably delicious, it’s important to enjoy them mindfully as part of a balanced diet. Each cookie (based on 24 cookies per batch) contains approximately:

Calories: 220–250
Total Fat: 12–15g (including 4–5g saturated fat)
Carbohydrates: 25–28g (including 15–18g sugar)
Protein: 3–4g
Sodium: 120–150mg
Fiber: 1–2g

The primary sources of fat come from butter and peanut butter, offering mostly unsaturated fats, which are heart-healthy in moderation. Peanut butter also contributes protein and essential nutrients like vitamin E, niacin, and magnesium. However, the high sugar and calorie content means these cookies should be treated as an occasional indulgence, especially for those managing blood sugar levels or weight.

To make a slightly healthier version, consider reducing sugar by 1/4 cup, using natural peanut butter (with attention to texture adjustments), or incorporating whole wheat flour for added fiber. You can also reduce portion size by making smaller cookies to satisfy cravings with fewer calories. Always check labels on Reese’s products for allergens—these cookies contain peanuts, milk, soy, and wheat, making them unsuitable for individuals with related allergies.

Ingredients

1 cup (2 sticks / 227g) unsalted butter, softened
1 cup (200g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 cup (250g) creamy peanut butter (not natural)
2 teaspoons vanilla extract
2 1/2 cups (315g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12–16 mini Reese’s Peanut Butter Cups, chopped (or 3 regular, finely chopped)
Optional: 1/2 cup Reese’s Pieces, chopped peanuts, or extra mini cups for topping

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Beat in eggs one at a time, then stir in peanut butter and vanilla until smooth.
In a separate bowl, whisk flour, baking soda, and salt.
Gradually mix dry ingredients into wet until just combined.
Fold in chopped Reese’s cups (and any optional mix-ins).
Scoop 1.5-tablespoon portions of dough, roll into balls, and place 2 inches apart on baking sheets.
Bake for 10–12 minutes until edges are golden but centers are soft.
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Optional: Press extra mini Reese’s cups into warm cookies for decoration.
Store in an airtight container for up to 5 days or freeze for up to 3 months.

FAQ

Can I use natural peanut butter?
It’s not recommended, as natural peanut butter contains more oil and less stabilizer, which can make the dough too soft and cause cookies to spread excessively. Stick to shelf-stable creamy peanut butter for best results.

Why are my cookies flat?
Flat cookies can result from melted butter, overcreaming, or warm dough. Make sure butter is softened—not melted—and consider chilling the dough before baking.

Can I make these ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and refrigerate, or freeze dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the time.

Are these cookies safe for people with nut allergies?
No. These cookies contain peanut butter and peanuts, so they are not safe for anyone with peanut allergies. Always label accordingly when sharing.

Can I use chunky peanut butter?
Yes, though the texture will be less uniform. If you enjoy a more rustic, textured cookie, chunky peanut butter works well.

How do I store leftovers?
Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 3 months.

Can I double the recipe?
Yes, this recipe doubles easily. Just ensure your mixer can handle the volume, and consider baking in batches to maintain quality.

What makes these cookies taste like Reese’s?
The combination of creamy peanut butter in the dough and melted Reese’s cups inside creates the authentic candy bar flavor profile that fans love.

Summary

Reese’s Peanut Butter Cookies bring the iconic taste of America’s favorite peanut butter cup into soft, chewy, homemade perfection—loaded with melty chocolate and rich peanut butter flavor in every bite.

Easy to make, endlessly customizable, and always crowd-pleasing, these cookies are the ultimate treat for holidays, parties, or anytime you crave a little sweet, salty, nutty joy.