Do I need to chill the cookie dough before baking?

Nope! That’s one of the best parts of this recipe—no chill time required. You can mix, roll, and bake immediately. If you're planning ahead, though, refrigerating the dough for up to 48 hours is fine too.

Can I freeze the cookie dough or baked cookies?

Absolutely. You can freeze dough balls or baked cookies for up to 3 months. For best results, flash-freeze dough balls before storing. When ready to bake, place frozen dough on a baking sheet and let it sit while the oven preheats.

How do I keep cookies soft after baking?

Store them in an airtight container with a slice of bread to maintain moisture. The bread prevents the cookies from becoming dry and keeps them soft for days.

What’s the best way to serve these cookies for parties or events?

Serve them warm with a scoop of vanilla ice cream or display them on a festive cookie tray. You can even make Reese’s Pieces cookie sandwiches with peanut butter or marshmallow fluff in the middle.

Reese’s Pieces Cookies – The Best Chewy Peanut Butter Cookie

Reese’s Pieces Cookies

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Soft, chewy Reese’s Pieces Cookies packed with creamy peanut butter and colorful candy-coated crunch. No chill time required—ready in just 20 minutes for the perfect peanut butter treat.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Yield: 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar
3/4 cup granulated sugar
1 cup creamy peanut butter (like Skippy or Jif)
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups Reese’s Pieces, divided

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Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
Add peanut butter and mix until combined.
Add eggs and vanilla extract; mix until smooth.
Gradually mix in the dry ingredients just until combined.
Fold in 1 cup of Reese’s Pieces.
Scoop 3 tbsp dough per cookie, roll into balls, and place on baking sheet.
Press extra Reese’s Pieces on top of each dough ball.
Bake for 8–9 minutes until edges are golden; let cool on baking sheet for 2–3 minutes before transferring to a wire rack.

Notes

Do not overbake—the cookies continue baking on the sheet after removal.
Spoon and level flour for accurate measurement.
Use only creamy peanut butter, not natural or oily versions.
Peanut butter chips or chocolate chunks make great add-ins.
Store with a slice of bread to keep cookies soft.

Nutrition

Serving Size: 1 cookie
Calories: 196
Sugar: 13g
Sodium: 185mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0.2g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 29mg

Find it online: https://recipeshots.com/reeses-pieces-cookies-dessert/