These bakery-style Reese’s Pieces peanut butter cookies are soft and exploding with peanut butter flavor. Instead of stirring Reese’s Pieces candy into the dough, we add them to the top of the cookie before baking, creating show-stopping cookies.
You might also like our bakery-style M&M cookies, our peanut butter chocolate chip cookies, or our peanut butter Texas sheet cake.
Watch our step by step video!
Bakery Style Reese’s Pieces Peanut Butter Cookies
Reese’s Pieces cookies are just plain fun, but these bakery-style ones take it up a notch! Instead of stirring the candies into the cookie dough, the balls of dough are rolled and pressed with candies, covering every last bit of them. Once baked, the cookies spread and the Reese’s Pieces are evenly dispersed throughout the cookie. This method for adding candies to cookies (M&Ms work the same way) is what elevates them to bakery-style status. The candies aren’t hidden in the dough, they are colorful and catch your eye immediately. They also flatten perfectly making them easy to stack.
And let’s talk about the cookie dough base for a second. I love using peanut butter oatmeal cookie dough. Once baked, these cookies stay soft for days and have the perfect texture. Peanut butter cookies can be crumbly at times, but not these bad boys!
Reese’s Pieces Peanut Butter Cookies Ingredients
(scroll down for a printable version)
1 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter (I like using creamy peanut butter)
2 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats
24 oz. Reese’s Pieces candies
How To Make the Best Reese’s Pieces Cookies
Preheat the oven to 350 degrees. In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined.
Scoop cookies, using a medium cookie scoop, on cookie sheets lined with parchment paper. I usually bake 6 cookies per sheet. Cover each cookie COMPLETELY with Reese’s Pieces. Press candies into the cookies, leaving only a small amount of space in between each cookie. You can also press the ball of cookie dough into a bowl of Reese’s Pieces and then fill in any gaps. No need to cover the bottom of each ball of cookie dough. Just the tops and sides.
Bake for 12 minutes.
Allow cookies to cool for 5-6 minutes before transferring them to a cooling rack.
This recipe makes 3 dozen cookies. Cookies will stay soft for several days and store well if stacked upright in an airtight container.
Reese’s Pieces Peanut Butter Cookies Recipe
Reese's Pieces Peanut Butter Cookies
Ingredients
- 1 cup butter softened
- 1 cup packed brown sugar
- 3/4 cup white sugar
- 1 cup peanut butter creamy
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick-cooking oats
- 24 oz. Reese's Pieces candies
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth.
- Beat in the eggs until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined.
- Scoop cookies, using a medium cookie scoop, on cookie sheets lined with parchment paper. I usually bake 6 cookies per sheet.
- Cover each cookie COMPLETELY with Reese's Pieces. Press candies into the cookies, leaving only a small amount of space in between each cookie. Note: You can also press the ball of cookie dough into a bowl of Reese's Pieces and then fill in any gaps. No need to cover the bottom of each ball of cookie dough. Just the tops and sides.
- Bake for 12 minutes.
- Allow cookies to cool for 5-6 minutes before transferring them to a cooling rack.
Notes
Nutrition
Note: you can use quick oats and old-fashioned oats interchangeably in cookie recipes.
Can I make these without the oats?
Sure