These Reese’s Pieces Peanut Butter Cookies pair creamy peanut butter with vanilla instant pudding mix and pantry staple ingredients! Each batch takes just 10 minutes to bake up to golden brown perfection!
Grab yourself one of these Reese’s Pieces Peanut Butter Cookies and sink into all of the sweet peanut buttery flavor! Each cookie is loaded with Reese’s Pieces candies and semi-sweet chocolate chips, making for an unforgettable homemade cookie!
This recipe yields a large batch! Making them great to send to school for your kid’s classroom party, bringing to holiday gatherings, or simply enjoying them at home throughout the week!
About These Peanut Butter Cookies
Taste: These cookies have a peanut butter base that’s made from pantry staple ingredients, giving them a delicious homemade taste! Every cookie is filled with sweet and salty peanut butter flavor that’s studded with chocolate chips!
Texture: The great thing about this recipe is that you can choose your texture! If you prefer a chewier cookie, you’ll just gently press the dough in your hands until the cookies are about 1-inch thick.
For a softer, slightly underdone texture, leave the dough as is after scooping it onto the baking sheet.
Where Does All Of The Peanut Buttery Goodness Come From?
The majority of the peanut butter flavor comes from using Jif Creamy Peanut Butter in the cookie dough! The remaining peanut butter flavor is brought to the cookies by using Reese’s Pieces Candies.
Together the two make for a sweet, salty combination that makes these cookies stand out!
I have not tried making this recipe with chunky peanut butter or organic peanut butter. Keep in mind that either may change the consistency of the cookie dough and the final structure of the cookie.
Helpful Tips When Making These Homemade Cookies
- I highly recommend using a stand mixer to cream the butter, light brown sugar, granulated sugar, and peanut butter together. Also, be sure to cream this mixture for the full two minutes. As this part is super important to the final structure of the cookie!
- If you have a flour shield for your mixer you may want to use it! Since this recipe makes a lot of dough you may find it useful to have in the mixing process.
- Do a final mix by hand to get the dry ingredients off the bottom of the bowl. This ensures no dry ingredients are left behind without overmixing the dough in the stand mixer.
- Reserve some Reese’s Pieces and chocolate chips to press into the top of the dough just before baking. This gives the cookies a more put-together look!
- To freeze the dough, I recommend using a cookie scoop to portion out the dough onto a parchment-lined baking sheet and then flash-freezing for 1 hour before transferring the cookie dough balls to a freezer bag for up to 3 months.
Is It Important To Use Two Baking Sheets When Making These Cookies?
Not necessarily important but it does make baking the cookies move along a little quicker. Two baking sheets allow the cookies to cool on their baking sheet while also being able to slide the second sheet into the oven to bake.
Can I Leave The Powdered Milk Out Of This Recipe?
You can since it won’t impact the texture. However, even though this recipe calls for a small amount I do find that it impacts the flavor!
They’ll still be delicious without it but even yummier with it!
What If I Don’t Have A Large Cookie Scoop?
Not a problem at all! You can simply use a 1/4 measuring cup to portion out the dough for the Reese’s Pieces Cookies instead.
Peanut butter lovers do not want to miss out on these Reese’s Pieces Peanut Butter Chocolate Chip Cookies! As well as many more peanut butter cookie recipes that are just as good!
- Edible Peanut Butter Cookie Dough – Safe-to-eat cookie dough that’s ready in 10 minutes!
- Peanut Butter Bacon Chocolate Chunk Pudding Cookies – Sweet and salty cookies you have to try!
- No Bake Peanut Butter Cookies – Oatmeal-based cookies that are made with 6 ingredients!
- Classic Peanut Butter Blossoms – Chocolate kisses are nestled into sugar-coated cookies!
- Peanut Butter Chocolate Chip Cookies – Chewy homemade cookies that are ready in under 30 minutes!
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This recipe was published in October 2015 and was updated in July 2022 with a revised recipe and photos.
Reese’s Pieces Peanut Butter Chocolate Chip Cookies
- 2 Cookie sheets
- 1½ cups unsalted butter softened
- 1½ cups light brown sugar packed
- 1 cup granulated sugar
- ¾ cup creamy peanut butter
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour spooned and leveled
- 1 (3.4oz.) box vanilla instant pudding mix unprepared
- 1 tablespoon powdered milk
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 1 cup Reese's Pieces divided
- 1 cup semi-sweet chocolate chips divided
- ½ cup mini semi-sweet chocolate chips
- Preheat oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer (highly recommend a stand mixer for this recipe) fitted with a paddle attachement, cream together the butter, sugars, and peanut butter on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.1½ cups unsalted butter, 1½ cups light brown sugar, 1 cup granulated sugar, ¾ cup creamy peanut butter
- Add the eggs one at a time, mixing after each one just until the yolk is streaky throughout the dough. Add the vanilla extract and mix just for a couple of seconds.2 large eggs, 1 teaspoon vanilla extract
- In a medium mixing bowl, whisk together the flour, dry pudding mix, powdered milk, salt, and baking soda. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.4 cups all-purpose flour, 1 tablespoon powdered milk, 1½ teaspoons salt, 1 teaspoon baking soda, 1 (3.4oz.) box vanilla instant pudding mix
- Add ¾ cup of Reese's Pieces and ¾ cup of chocolate chips, and all of the mini chocolate chips and mix at low speed just until combined, be careful not to overmix. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated. Make sure to get to the more floury part at the bottom of the bowl – we don't want those last few cookies to be dry!1 cup Reese's Pieces, 1 cup semi-sweet chocolate chips, ½ cup mini semi-sweet chocolate chips
- Use a large cookie scoop to portion out the dough on the prepared baking sheets, leaving 3 inches between each (about 6 to 8 cookies will fit on a standard cookie sheet). For chewier cookies, gently use your hands to press the cookies dough until they're about 1-inch thick. For a softer, slightly underdone texture, leave the dough as is after scooping.
- Press the remaining ¼ cups of Reese's Pieces and chocolate chips into the top of the dough just before baking.
- Bake the cookies one cookie sheet at a time for 8 to 10 minutes, or until the edges are just turning light brown, the centers should still be very soft and look underdone. Remove from the oven and allow them to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely.
- This recipe will require 4 batches, I recommend using two cookies sheets so that you can keep things moving since the cookies need to cool on the cookie sheet.
- The powdered milk can be left out as it won’t impact texture, however, it adds so much in terms of flavor even though it seems like a small amount.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
- There will likely be some flour that settles in the bottom of the bowl, make sure you get this all mixed in. Do not just start cooking off the dough from the top or you’ll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer, this will overwork the dough and won’t be as effective. This was my experience with a stand Artisan 4.5 qt mixer, it may come together just fine with a larger size.
- A large cookie scoop is about 1/4 cup, so you can use a measuring cup to portion out the dough if you don’t have a scoop.