Reese’s Pieces Cookies

Want a perfect, easy, and amazing recipe for your holiday cookie exchange? You’ve come to the right place! I brought these to school and they all disappeared by noon. And I had a few people request the recipe. So trust me when I say, these are amazing. The cookies are small and dense and packed with peanut butter flavor. If you don’t like Reese’s Pieces, you could always substitute peanut butter baking chips in instead.

Reese’s Pieces Cookies
Recipe source: Averie Cooks
Print Recipe

1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
Pinch salt, optional and to taste
1 cup Reese’s Pieces
1 cup semi-sweet chocolate chips

1. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
3. Add the Reese’s Pieces, chocolate chips, and blend until just incorporated.
4. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet parchment paper. Place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes because cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to 1 week.

Makes a couple dozen cookies.