This post may contain affiliate links.
Reese’s Cookies are a peanut butter lover’s dream, with rich chocolate cookies, a creamy peanut butter filling, and a whole Reese’s cup baked right in. I made these for a holiday cookie swap and they were the first plate to empty, with everyone begging for the recipe. If you love our lunch lady peanut butter cookies, these Reese’s cookies take things over the top.
Soft chocolate cookies sandwiched with peanut butter filling and a Reese’s cup make these the ultimate chocolate peanut butter treat.
Reese’s Cookies Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 12 minutes
- ⏳ Total Time: 32 minutes
- 🍽️ Serving: 10 cookies
- ⚡ Calories: 635kcal
- 🌶️ Flavor Profile: Rich chocolate peanut butter
- ✋ Difficulty: Easy, on par with our peanut butter cookies
Quick Answer
Make a rich chocolate cookie dough, scoop and bake the cookies, and press a Reeses cup into half of them while warm. Whip a creamy peanut butter filling, pipe it onto the plain cookies, and sandwich them with the Reeses topped cookies. These Reeses cookies are pure chocolate peanut butter heaven.
Jump to:
Why This Recipe Works
Click to see the technique science
- Chocolate and peanut butter. The classic combo of rich chocolate cookies and creamy peanut butter is impossible to resist.
- A whole Reeses cup. Baking a Reeses cup right into the cookie makes them extra gooey and indulgent.
- Soft, fudgy cookies. Cocoa and brown sugar keep the cookies soft and fudgy, not crisp.
- Creamy filling. The whipped peanut butter filling adds a smooth, sweet center to every sandwich.
- Bakery worthy at home. These look and taste like a fancy bakery cookie but are easy to make in your kitchen.
Why You’ll Love This Recipe
- They are the ultimate treat for chocolate and peanut butter lovers.
- A whole Reeses cup baked in makes them extra special.
- They are perfect for cookie swaps, parties, and holiday trays.
Key Ingredients
Here is what makes these Reese’s cookies so good. Rich, indulgent ingredients.
- Reeses Cups: The star, baked right into the cookies for a gooey peanut butter center.
- Cocoa Powder: Gives the cookies their deep, rich chocolate flavor.
- Peanut Butter: Whipped into a creamy filling for the sandwich center.
- Chocolate Chips: Folded into the dough for even more chocolate.
- Brown Sugar: Keeps the cookies soft, chewy, and fudgy.
See recipe card for exact quantities.
Variations and Substitutions
These Reese’s cookies are easy to customize.
- Mini cups: Use Reeses minis or chopped cups folded into the dough.
- Extra peanut butter: Add peanut butter chips to the dough.
- Single cookies: Skip the filling and enjoy them as single Reeses cookies.
- Drizzle: Drizzle melted chocolate or peanut butter over the tops.
- Different candy: Try Rolos, peanut butter cups, or chopped candy bars.
How to Make Reese’s Cookies
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla, then mix in the flour, cocoa, baking soda, and salt.
- Fold in the chocolate chips until the dough comes together.
- The rich chocolate cookie dough is ready to scoop.
- Scoop dough into balls and place on a lined baking sheet.
- Whip the peanut butter filling until smooth and creamy.
- Bake the cookies, pressing a Reeses cup into half of them while warm.
- Pipe the peanut butter filling onto the plain cookies once cooled.
- Top with the Reeses topped cookies to make sandwiches, then serve.
Recipe Tips & Tricks
- Use room temperature butter so it creams properly with the sugars.
- Do not overbake the cookies, since they firm up as they cool.
- Press the Reeses in while warm so it melts slightly and sticks.
- Chill the filling briefly if it is too soft to pipe.
- Match cookie sizes so the sandwiches fit together neatly.
- Store airtight to keep the cookies soft and fresh.
Serving Ideas and Suggestions
These Reese’s cookies are a showstopper on any dessert table. Serve them with a tall glass of cold milk for the ultimate chocolate peanut butter treat.
They are perfect for holiday cookie trays, bake sales, and parties. Stack them on a pretty plate or wrap them individually as gifts.
Round out a dessert spread with our almond cookies and cheesecake bars for a variety of sweets.
Reese’s Cookies FAQs
Yes. You can bake the cookies a day ahead and store them airtight, then fill and assemble the Reese’s cookies the day you plan to serve them for the freshest texture.
Yes. Freeze the unfilled baked cookies for up to 2 months. Thaw, then fill and assemble your Reese’s cookies before serving.
Use a creamy no stir peanut butter for the smoothest filling in these Reese’s cookies. Natural peanut butter can make the filling oily and loose.
Absolutely. Skip the filling and enjoy them as single Reese’s cookies with a Reeses cup baked in, which is faster and still delicious.
Cookies spread when the butter is too soft or the dough is too warm. Chill the dough for these Reese’s cookies if your kitchen is warm before baking.
Store assembled Reese’s cookies in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before serving.
Love peanut butter desserts? Try our lunch lady peanut butter cookies next.
Round out the dessert table with our chocolate caramel cake.
Craving something sweet? Our orange creamsicle cookies taste like the ice cream bar.
If you love classic bakery cookies, you have to try these tea cakes.
Add a fat free option to your dessert table with homemade meringue cookies.
Add a fancy looking but easy option to your tray with homemade palmiers.
Chocolate and peanut butter fans will also love these stuffed peanut butter brownies.
Need an easy cookie? These peanut butter cake mix cookies use just five ingredients and no chilling.
Love loaded cookies? Our cookies and cream cookies are packed with Oreos and white chocolate.
Craving chocolate? Our s’mores cookies are loaded with melty chocolate wafers.
Reese’s Cookies
Ingredients
Chocolate Peanut Butter Cookies
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon milk
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup peanut butter chips
- 3/4 cup mini peanut butter cups
- 10 regular sized peanut butter cups used for stuffing the cookies at assembly
Peanut Butter Frosting
- 1/2 cup unsalted butter room temp
- 1/2 Cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 2 ups powdered sugar
- 3 1/2 tablespoons heavy cream
Instructions
Cookies:
- Preheat oven to 350. In the bowl of an electric mixer (or hand mixer) cream the butter and sugars, 2-3 minutes until fluffy. Blend in the egg and vanilla, scraping the sides of the bowl if needed.½ cup unsalted butter, ½ cup granulated sugar, ½ cup dark brown sugar, 1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add in the dry mix to the wet a little at a time until fully combined, scraping the sides.1 cup all-purpose flour, ½ cup + 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Mix in the milk. Add the chocolate chips, peanut butter chips, and peanut butter cups, and mix until just combined.2 tablespoon milk, 1/3 cup semi-sweet chocolate chips, 1/3 cup peanut butter chips, 3/4 cup mini peanut butter cups
- Roll dough into 2 tablespoons sized balls, and place them on a parchment-lined baking sheet, 2 inches apart. Bake 9-12 minutes until they appear dry on the tops. Let cool completely on the baking sheet.
Peanut Butter Frosting:
- In a large bowl, cream the butter with a hand mixer. Add the peanut butter and vanilla, mix well. Slowly add in the powdered sugar, alternating with the heavy cream.1/2 cup unsalted butter, 1/2 Cup creamy peanut butter, 1/2 teaspoon vanilla extract, 2 ups powdered sugar, 3 1/2 tablespoons heavy cream
- Beat for 2-3 minutes until fluffy.
Sandwich Cookie Assembly:
- Take one cookie and pipe frosting in a circle around the outside edge, place a peanut butter cup in the center. Top with another cookie, serve and enjoy!10 regular sized peanut butter cups
Notes
- This recipe can be doubled to serve more people or to sell at bake sales, etc.
- Use Reese’s Pieces in the cookies instead of chocolate and peanut butter chips.
- You can use the Peanut Butter Cup in the center or leave it out, if you do I would suggest making some more frosting to ensure that they are filled.
- Switch things up by changing the frosting in the center try a chocolate buttercream instead.
- These can be frozen, see above on how to do that.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Could I use a cookie scoop for this recipe or an ice cream scoop? If cookie scoop is to small then what time and temp should I use?
These look seriously amazing! Here’s hoping it’s not 90 degrees soon so I can turn on my oven. 😉 Pinned for later. (visiting from Wake Up Wednesday)
Yum! These look delicious! Chocolate and peanut butter are the best combination ever!