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Close up of a peanut butter reese's pieces chocolate chip cookie on more cookies.
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5 from 1 vote

Reese's Pieces Peanut Butter Chocolate Chip Cookies

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!
Prep Time20 mins
Cook Time10 mins
Cooling Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 343kcal

Equipment

  • 2 Cookie sheets

Ingredients

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Calories: 343kcal | Carbohydrates: 41g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 204mg | Potassium: 158mg | Fiber: 2g | Sugar: 25g | Vitamin A: 309IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 2mg