Reese’s Pieces Cookies

4 from 5 votes
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Reese’s Pieces Cookies are my favorite chocolate chip cookie recipe filled with Reese’s Pieces instead of chocolate chips. These easy cookies are a little bit peanut butter and a lot chocolate chip.

Why use chocolate chips when you can use Reese’s Pieces?!

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stack of Reeses pieces cookies

Do you ever just get a total craving for something? Like, say, brownies? Or cake? Or maybe banana muffins? Or COOKIES?

Unfortunately, I get these cravings all the time. Even though I’m constantly surrounded by a plethora of dessert, I still get cravings that need satisfying NOW. When that happens, I know I should listen because if I don’t I’ll end up eating 14 pounds of other dessert to compensate, which won’t satisfy the craving, so I’ll just end up making what I want anyway and eat it.

It’s a problem.

Last week I was craving Chocolate Chip Cookies but I also wanted peanut butter. What’s a girl to do in that situation? This:

stack of Reeses pieces cookies

Reese’s Pieces Cookies. That satisfied BOTH cravings!

Reese’s Pieces Cookies are an easy chocolate chip cookie filled with candy instead of chocolate chips!

I took my favorite chocolate chip cookie recipe and substituted Reese’s Pieces for the chocolate chips. The result? A toffee-like cookie that has crunchy candy bits and tastes like peanut butter. #totalwin

(I love putting candy in cookies. Remember when I did this with Rolos and Kit Kats?)

So many times when you find a Reese’s Pieces cookie it’s a peanut butter cookie, which is great, but sometimes you don’t want a peanut butter cookie. Sometimes you want the distinct flavor of a chocolate chip cookie, but with a hint of peanut butter.

These cookies have the best chocolate chip cookie base!

This cookie recipe uses melted unsalted butter and a combination of brown sugar and granulated sugar. I love using melted butter in cookies because it creates a toffee-like taste with the brown sugar.

Because they start with melted butter, they do need to be chilled before baking. Don’t skip that step – it’s worth it for the final product.

stack of Reeses pieces cookies

You can easily substitute candy for chocolate chips in any cookie recipe!

I love using candy in my cookies. I’ve made Kit Kat Cookies and peanut butter cup cookies, so Reese’s Pieces were the next thing to happen. You’ve seen me put M&Ms in cookies (twice!) so it’s an easy stretch to think about using Reese’s Pieces instead.

Use regular or mini Reese’s Pieces for these cookies!

I used regular sized Reese’s Pieces in these cookies because it’s sometimes hard to find the minis. But if you find the minis you can use them too.

And yes, if you want an more chocolatey cookie, add chocolate chips AND Reese’s Pieces!

What makes the perfect cookie?

For me, several things:

  • Softness: a cookie shouldn’t be crunchy. I chill my cookie dough to make sure it’s super soft, and the melted butter helps with that too.
  • Depth of flavor: I use melted butter and tons of brown sugar to make sure my cookie has a huge amount of flavor.
  • Mix ins: use whatever you like! Chocolate chips are perfect for a basic cookie, but adding Reese’s Pieces make these cookies heaven.

The best cookies are also made using simple techniques. Learn why I use unsalted butter and how to measure flour so you can have success in baking these cookies!

stack of Reeses pieces cookies

I love how the Reese’s give this cookie a hint of peanut butter flavor without being overpowering. I love me some peanut butter but sometimes I just want a bit of it, you know? Making Reese’s Pieces Cookies without peanut butter allows the candy to shine!

Other Chocolate Chip Cookie recipes:

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Reese's Pieces Cookies

Reese's Pieces Cookies are a basic chocolate chip cookie filled with Reese's Pieces instead of chocolate chips! This is my favorite chocolate chip cookie recipe made even better with the peanut butter crunch of the candy.
4 from 5 votes
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Yield 24 cookies
Serving Size 1 cookie

Ingredients

  • 1/2 cup (113g) unsalted butter, melted
  • 1/3 cup (66 g) granulated sugar
  • 1/2 cup (104g) light brown sugar, packed
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (186g) all-purpose flour
  • 1 1/2 cups Reese's Pieces Candy use regular ones or the minis in the baking aisle

Instructions

  • Note: This dough requires chilling.
  • Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
  • Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in Reese's Pieces.
  • Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
  • Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
  • Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

Recipe Video

Recipe Notes

  • Want to use both chocolate chips and Reese's Pieces? Use 1 cup of each.
  • If you notice that your cookies are not flattening out, it means they're too cold. Lightly press down with the palm of your hand before putting them in the oven to help them flatten. Also, when you remove the pan from the oven after baking, tap the pan on the stovetop and they'll flatten a bit more as well.
  • You know these are done when they JUST lose their glossy sheen.

Nutrition Information

Serving: 1cookie | Calories: 199kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 135mg | Fiber: 1g | Sugar: 18g

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword cookies, reese's

Be sure to check out all my peanut butter cookie recipes if you’re craving peanut butter! Want other ways to use Reese’s? Try Loaded Reese’s Peanut Butter Cup Bark, Reese’s Pieces Blondies, or Reese’s Peanut Butter Fluff.

collage of Reeses pieces cookies photos

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Reese's pieces cookies
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33 CommentsLeave a comment or review

  1. Hi Dorothy!

    I love the Reeses Pieces cookie link, my kids especially do. Unfortunately the link to it on Ebay doesn’t seem to be working any longer. Do you have another option to finding the recipe?

    Thanks!

    Kristy

  2. Just made these this weekend.  I failed to look at how many servings it made—I got 21 cookies out of it but that was only because of all the Reese’s pieces.  Not great for a party unless you double the recipe. A cup and a half of Reese’s was waaaay too much in my opinion.  I would cut back to a cup so you don’t get cookies that are mostly candy (but you’ll probably end up with fewer cookies). I like a more dough in a cookie. Not sure why my cookies didn’t really spread in the oven.  I followed this recipe exactly and chilled the dough.  They remained more mounded than cookie shaped.  Not bad but just a couple things to consider.

    1. Sometimes if the dough is very cold they don’t spread as much. I don’t always have that issue but when I notice it I’ll push them down with the palm of my hand a bit. You can always add less candy, I just like more candy then less.

  3. Made the recipe to the tee.  Dough was very dry and hard to work with. I think next time I will cut back the flour and/or add one more egg.  They taste okay, but I am disappointed in how hard and dry the dough was. I was careful to chill at least 3 hours and wrapped it tight in plastic.  During the mixing process, as I was adding the flour, I thought about throwing in an extra egg cuz I did not like the texture/consistency!  Thank you for this recipe!

  4. What is the reason for melting a stick of butter for the reese’s pieces cookies? Why can’t you just use a stick of butter and mix it in with the sugar?