Reese's Pieces Peanut Butter Cookies Recipe

This Reese's Pieces Peanut Butter Cookies Recipe is loaded with Reese's pieces, peanut butter and oatmeal and sure to be your new favorite!

Do you love peanut butter? Well, then you will love these chewy peanut butter cookies. They remind me of monster cookies that are so gooey and yummy. It is my favorite when Reese's pieces melt in my mouth after taking a bite freshly out of the oven.

WHY I LOVE THESE CLASSIC PEANUT BUTTER COOKIES

• These are the best warmed-up! I love when they melt in my mouth after taking a bite of the Reese's filled cookie.
• Perfect with some vanilla ice cream!
• These are some of my favorite cookies that are super easy to make.
• Who doesn't love chewy peanut butter oatmeal cookies?
• Great cookie for any holiday, especially the fall and Halloween seasons!

WHAT YOU NEED

INGREDIENT NOTES

• Sugar: You'll be using two types of sugar for this recipe—a half cup of brown sugar and a half cup of granulated sugar.
• Butter: You need one stick of unsalted butter. Ensure it is softened at room temperature so you can mix it easily.
• Egg: You only need one large egg to help bring the batter together-make sure it is room temperature.
• Oats/Flour: Use 5-minute quick oats for this recipe, however, if you prefer rolled oats you can pulverize them in a food processor. For the flour, you can use any all-purpose flour you like.
• Peanut butter: You can use any creamy peanut butter you prefer! Whether it be Peter Pan (which I used), JIF, or Skippy creamy peanut butter. However, I do not recommend using natural peanut butter or crunchy peanut butter.
• Reese's pieces: Buy a 9-ounce bag of Reese's pieces to use 8 ounces of the chocolates and the other ounce for a few extra pieces on top to make it pretty. You can also add chocolate chips to add extra chocolate.

HOW TO MAKE THE BEST PEANUT BUTTER COOKIE RECIPE

1. Preheat your oven to 350 degrees and prepare a lined baking sheet with parchment paper or reusable sheets.
2. In a large bowl, cream together butter, both the sugars, and peanut butter with a stand or electric mixer. Beat on medium speed until it is light and fluffy or for about 4 minutes.
3. In a separate medium bowl add the flour, oats, and baking soda. Combine flour mixture with a whisk until fully combined. Then with the mixer on a low speed, slowly and gradually add the dry ingredients to your wet ingredients. Mix together with the electric/stand mixer and when it turns into a dough. Combine the rest with a rubber spatula to get everything mixed together. Stir in 8 ounces of Reese's pieces by hand with a spatula.
4. Measure out about 2 tablespoons of cookie dough with a cookie scoop to make 24 cookies. Shape dough into cookie dough balls with your hands and place them on your sheet pan, for the best results place a few extra Reese's pieces on top. Bake for 11 to 13 minutes (depending on your oven, I did exactly 12 minutes) or until the edges are golden brown and still a little undercooked on the top of the cookies. Wait a few minutes after you take them out of the oven then place the pb cookies on a wire rack. Let them cool a little more before taking a bite!

EXPERT TIPS

• Make sure all of your ingredients are at room temperature for the best results.
• Do not over mix the dough because you will end up with tough, super flat cookies.
• To make a flatter cookie either use the bottom of a glass or the tines of a fork to flatten them up a bit.
• Mix it up a bit! Add any chocolate candy you like that goes best with peanut butter! Adding extra is always a must too!
• When creaming the butter and sugars, combine for about 3-5 minutes until it is fluffy. You will notice it will be turning into a lighter color. Make sure throughout mixing you scrap the sides of the bowl a few times.
• Do not use natural or crunchy peanut butter in this recipe it does not give the same great results.

FREQUENTLY ASKED QUESTIONS

• How do I store these baked cookies? Store in the fridge in an airtight container for up to a week or at room temperature for a few days.
• Can I freeze these cookies? If you want to store them for even longer, then place them in a freezer-safe container and freeze them for up to 3 months. Make sure they are thawed completely before eating.
• Do I have to use parchment paper? You can use a silicone baking mat if you don’t have parchment paper. If you don’t have that, you can bake the cookies directly on the baking sheet sprayed with a little bit of baker’s spray.
• Can I make larger cookies? Of course! Instead of 24 regular-sized cookies, make 12 large cookies out of a scoop of ¼ cup of dough.

Get those store-bought cookies out of your pantry and try making these homemade peanut butter cookies! I can't wait for you to try these delicious cookies!

You Might Also Like These Recipes

• Christmas Monster Cookies
• Classic Peanut Butter Blossoms
• Peanut Butter M&M Oat Bars
• Reese's Peanut Butter Cup Banana Bread
• Peanut Butter Spider Cookies 
• Gluten-Free Zucchini Monster Cookies
• Double-Delight Peanut Butter Cookies
• Paleo No-Bake Chocolate "Peanut Butter" Cookies
• Easy Peanut Butter Chocolate Fudge 
• No Bake Chocolate Peanut Cereal Bars Recipe

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