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These Reese’s Overload Peanut Butter Cookies are the best peanut butter cookies ever. So simple, and just a few ingredients, accidentally gluten-free – you can have a batch made in no time! You are going to love these easy peanut butter cookies.

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Stack of Reese's overload peanut butter cookies with one cookie missing a bite from it

Our Favorite Reese’s Peanut Butter Cookies

If you’ve been following along, it’s probably not a surprise to learn I could eat some version of a peanut butter dessert every single day. If you check out the peanut butter recipes on this site, you will see this is not an exaggeration – I love peanut butter cookies, cakes, cupcakes, bars… all of it.

But the credit for these Reese’s overload peanut butter cookies belongs to Jordan. She came up with the idea and created these super easy gluten-free peanut butter cookies loaded with peanut butter cups AND Reese’s Pieces with a bit of help from me. Calling all peanut butter lovers – this recipe is for you.

Reese's overload peanut butter cookies on parchment paper

Easy Peanut Butter Cookies

The base of this recipe is my all-time favorite peanut butter cookie recipe. It’s really simple and makes the best cookies every time. It’s fool-proof! They seriously are the BEST peanut butter cookies. Everyone raves about them. All the time.

They are so easy, you can have them in your mouth in less than 30 minutes, with only a couple of dishes to wash. They’re the kind of cookie your kid can make, with only minimal supervision.

Overhead shot of all the ingredients measured out to make Reese's overload peanut butter cookies

Ultimate Reese’s Peanut Butter Cookies Ingredients

What’s the secret? They’re made with only egg, sugar, peanut butter, and some leavening.

  • Peanut Butter: use a regular no-stir kind of peanut butter
  • Granulated Sugar
  • Egg
  • Baking Soda: I’ve made them with and without baking soda, and I like these best.
  • Reese’s Pieces AND Peanut Butter Cups

Because there is no flour in these cookies, the peanut butter flavor comes through in a big way. Use a good peanut butter, one you’d eat with a spoon. My favorite peanut butter is Skippy Naturals. We go through one of the super-sized Walmart jars every week, and it’s the perfect peanut butter for these cookies since it’s so peanut buttery. Use what you love!

Overhead shot of six photos showing the process of making these cookies

How to Make Reese’s Peanut Butter Cookies

1. Mix: In a large bowl, mix the peanut butter, egg, both kinds of sugar, and baking soda. You don’t need a mixer – you can easily mix it with a spoon.

2. Scoop: Stir in the peanut butter cups and peanut butter candy. Use a two-tablespoon cookie scoop to form each cookie dough ball. Place them on a prepared cookie sheet.

3. Bake: Flatten each cookie with a fork leaving a hash mark on the top of each cookie. Bake them for eight minutes at 350°F. Let them cool on the baking sheet.

Overhead shot showing a fork pressing into cookie dough ball before baking

Once cooled, the cookies will have a crumbly texture and are a little fragile, so keep that in mind f you are packing them in lunch boxes or containers.

Overhead shot of Reese's overload peanut butter cookies on a wire cooling rack

These Reese’s Pieces peanut butter cookies are the kind of cookie that, when you kids come home from school begging for cookies, you can say yes too because they’re so easy. One bowl, a spoon, and 30 minutes – that’s all you need! And they’re so easy I may have to go make them again. 

I hope you give them a try, too! Enjoy!

Other Recipes for Peanut Butter Enthusiasts

Stack of Reese's overload peanut butter cookies with one cookie missing a bite from it

Jordan’s Reese’s Overload Cookies

4.75 from 4 votes
The ULTIMATE Reese’s Cookies – easy peanut butter cookies FILLED with tons of Reese’s peanut butter cups and Reese’s Pieces! AND they’re accidentally gluten-free!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 12 cookies
Serving Size 1 cookie


  • 1 cup (267g) peanut butter
  • 1 large egg
  • ½ cup (100g) brown sugar
  • ½ cup (100g) granulated sugar
  • 1 teaspoon baking soda
  • ½ cup Reese’s Pieces (regular or mini)
  • 1 cup roughly chopped Reese’s peanut butter cups
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  • Preheat oven to 350°F. Line two cookie sheets with Silpats or parchment paper.
  • Mix peanut butter, egg, sugars, and baking soda in a large bowl. You can use a mixer, but it’s easy to do by hand. Once incorporated, stir in Reese’s Pieces and peanut butter cups.
  • Scoop balls of cookie dough onto your prepared cookie sheets. We used a 2 tablespoon cookie scoop for this step. Use the tines of a fork to gently flatten each cookie.
  • Bake for 8 minutes. Cool before removing from cookie sheets. Note: these cookies can be crumbly so be careful when picking them up or packing them in lunches.

Recipe Nutrition

Serving: 1cookie | Calories: 246kcal | Carbohydrates: 27g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 219mg | Potassium: 191mg | Fiber: 2g | Sugar: 24g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Stack of Reese's overload peanut butter cookies with recipe title on top of image

These Reese’s Overload Peanut Butter Cookies start with the perfect peanut butter cookie base, then the fun begins – adding all the Reese’s candy!

Last Updated on April 1, 2021

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Of all the cookies I have made in my lifetime…I haven’t really done peanutbutter (for no good reason); I made this batch a couple of hours ago and just tried one…O.M.G!! No need to look for any other recipe! These are the bomb! i was worried they wouldn’t hold together after reading your initial comments; but they are ok when moving them carefully. Will definitely be making them again. Thx for sharing!

  2. I have everything except the candy. My granddaughter is just starting to these are on the list! Thanks for such a great recipe! 🙂