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Reese’s Cookies

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November 29, 2025

Let Me Tell You About These Reese’s Cookies

Alright, so last Sunday I was knee-deep in a kitchen mess, which is pretty normal for me, trying to keep the dog from nicking butter off the counter (she’s sneaky, honestly). And for whatever reason—a craving, fate, who’s to say—I ended up making these Reese’s Cookies. Now, every time I bake them, they disappear faster than you can say “oi, leave some for me!” These cookies have been my secret weapon at family gatherings, especially that time my brother-in-law tried to claim credit for them. Nice try, mate.

Why I’m Convinced You’ll Make These Again and Again

I make these when I need a quick, comforting pick-me-up and something perfectly sweet on the table in under an hour. My family goes absolutely bonkers for them because they’re basically everything we love—peanut butter, chocolate, a bit of salty and sweet chaos (with some Reese’s Pieces, which are not just for Halloween). And, lemme be real… I’ve messed up a few batches with over-baked edges or under-mixed dough. Didn’t matter. Everyone still devours them, and half the time my son sneaks the dough straight out of the bowl, which, by the way, is his idea of gourmet cuisine.

Stuff You’ll Need: Ingredients

1/2 cup (about 125g) unsalted butter, softened (if you only have salted, just skip the extra salt later)
1/2 cup smooth peanut butter (sometimes I throw in crunchy for some texture—gran’s old trick)
1/2 cup packed brown sugar (light or dark, whichever’s lurking in the cupboard)
1/4 cup granulated sugar
1 large egg (room temp is best but don’t sweat it if you forget)
1 tsp vanilla extract (I once used maple syrup in a pinch and honestly? Not bad at all!)
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup peanut butter chips (sometimes I just chop up mini Reese’s cups!)
3/4 cup semisweet chocolate chips (dark chocolate works well too… or milk if that’s your vice)
1/2 cup Reese’s Pieces (optional but, come on—it makes it more fun)

Here’s What You Do (No Need to Stress)

Preheat your oven to 350°F (which is about 175°C, but if your oven runs hot like mine, maybe dial it back a smidge).
Grab a big bowl and cream together the softened butter, both sugars, and the peanut butter. Electric mixer is fastest, though I’ve done it with a spoon when my mixer was in the wash. It’s a workout but you get there.
Beat in your egg and vanilla. The mix might look kind of weird—almost like it wants to split. Do not panic; it all comes back together when you add the dry stuff.
In a separate bowl, throw together the flour, baking soda, and salt. Don’t bother sifting unless you’re proper fancy. Add this dry mix into your wet mix in batches, and fold until it’s just combined. Too much mixing makes them tough.
This is where I sneak a spoonful of dough (shh). Stir in the peanut butter chips, chocolate chips, and Reese’s Pieces. The dough will be thick. That’s what you want!
Scoop out heaping tablespoons onto a parchment-lined baking sheet. Leave enough space; these cookies like to spread.
Bake for about 10 minutes, or until the edges start to look golden. The middles might look slightly underdone, and that’s perfect; they firm up as they cool.
Let them chill on the tray for 5 minutes before moving to a rack. Or if you’re me, you’ll eat one hot and burn your tongue every. single. time.

Some Notes I Picked Up Along the Way

If you swap in natural peanut butter, use a bit less or the dough gets runny (learned form experience… whoops).
Don’t skip the chill if your kitchen is warm—the dough won’t hold shape as well and you’ll end up with one big sheet of cookie. Tastes fine, looks a bit odd.
I find these taste even better the next day—if you can believe they’ll last that long.

If You Want to Get Creative (Or, When I Get Bored of the Same Old)

I’ve swapped the Reese’s Pieces for M&M’s—colorful, but I think the peanut butter vibe isn’t as strong.
Once tried adding oatmeal. Weirdly chewy, not my best idea, but my best mate said they made good breakfast cookies?
White chocolate chips are fun, but in all honesty, I still go back to the originals.

Handy Gear, and What To Use If You Don’t Have It

You really just want a decent bowl and an electric mixer to make things easier, but I’ve definitely done it with just a wooden spoon and some elbow grease (not recommended after arm day at the gym, by the way). If you don’t have parchment, a well-buttered baking tray is fine—your cookies will just get that rustic, country look.

How to Store – If They Last Past Tea Time

Honestly, in my house, these cookies never even see the inside of a storage tin! But if you’re more restrained (well done, you), keep ‘em in an airtight container at room temp—they’re good for about three days. Or freeze the dough balls to bake later (which is a trick I picked up over here—Joy is a lifesaver!)

How We Serve ‘Em Up Around Here

We love these with a mug of hot tea or, if my nephew’s over, with cold milk and an episode of Bluey playing in the background. Sometimes I sandwich marshmallow fluff between two cookies and, oh my god, don’t tell my doctor.

Had a Few Bumps, Learned a Few Pro Tips

Don’t rush the mixing. I once tried to cut corners and got patchy dough, kind of streaky. Just… take your time, trust me.
Chill the dough if it gets sticky. Sometimes the warmth from my hands (which are freakishly hot) makes the chips melt a bit, so, fridge time saves the day.

Some Questions People Really Ask Me (And Ones I Keep Hearing!)

Can I use almond butter instead?: Sure! It won’t be the classic Reese’s combo, but it’s still decent. On second thought, maybe add a bit more sugar if your almond butter is unsweetened.
Why are my cookies flat?: Probably your butter was too soft (or melted—been there). Next time, try chilling the dough for 15-20 minutes before scooping.
Do these ship well?: They can, if you pack them up snugly. But honestly, they’re best fresh. I’d send brownies instead! If you’re curious how to ship cookies, check out this step-by-step guide.
Any way to make them vegan?: Yeah, swap for a vegan butter, flax egg, and dairy-free chips. I haven’t tried this myself, but my cousin swears by it (she adds a tablespoon of oat milk too).

If you give these Reese’s Cookies a go, shout out and let me know how it goes—unless you burn them like I do every so often! We all have those days, eh?