Calling all peanut butter lovers—these Reese’s Overloaded Peanut Butter Cookies are about to become your new favorite treat. Packed with creamy peanut butter, Reese’s Pieces, peanut butter chips, and chopped Reese’s Cups, these cookies are thick, chewy, and absolutely bursting with flavor in every bite.
Whether you’re baking for a party, gifting sweet treats, or just giving in to a peanut butter craving, this cookie recipe delivers the perfect blend of salty-sweet, soft, and crunchy. It’s not just a cookie—it’s a peanut butter explosion you’ll want to make again and again.
Why You’ll Love These Reese’s Overloaded Cookies
Table of Contents
These cookies are soft-baked, loaded with real peanut butter, and full of your favorite Reese’s candies—perfectly sweet and satisfying with just the right amount of texture. Here’s why they’re a must-try:
- Over-the-top peanut butter flavor from both peanut butter and peanut butter candies
- Thick and chewy texture with crisp edges
- Packed with Reese’s Pieces, peanut butter chips, and chopped mini Reese’s Cups
- Easy to make with no fancy techniques
- Great for freezing, sharing, and snacking anytime
If you’re a fan of peanut butter, these cookies are dangerously addictive—in the best way.
Ingredients for Reese’s Overloaded Peanut Butter Cookies
Here’s everything you’ll need to bring these indulgent cookies to life:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- ½ cup (130g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups (160g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (90g) Reese’s Pieces
- ½ cup (90g) peanut butter chips
- 1 cup (approx. 8 mini) Reese’s Cups, chopped
Optional: extra candies for topping before baking
Kitchen Tools You’ll Need
Gather these tools before baking:
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (optional, for even portioning)
- Wire cooling rack
How to Make Reese’s Overloaded Cookies – Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
Step 3: Add the Peanut Butter and Wet Ingredients
Mix in the peanut butter, egg, and vanilla extract. Blend until smooth and creamy.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix just until combined—do not overmix.
Step 5: Fold in the Mix-Ins
Gently fold in the Reese’s Pieces, peanut butter chips, and chopped Reese’s Cups. Save a few for pressing on top of the cookies before baking, if desired.
Step 6: Scoop and Chill (Optional)
Use a cookie scoop to portion dough onto the baking sheets, spacing about 2 inches apart. For thicker cookies, chill the dough for 15–20 minutes before baking.
Step 7: Bake to Golden Perfection
Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set. They’ll continue baking slightly on the tray as they cool.
Step 8: Cool and Enjoy
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later!
Tips for the Perfect Peanut Butter Cookies
- Use room temperature butter and egg for even mixing
- Chill the dough if you want extra thick cookies
- Don’t overbake—the cookies firm up as they cool
- Press extra Reese’s candies on top before baking for bakery-style looks
- Use creamy peanut butter (not natural or oily) for best texture
Serving and Presentation Ideas
Make your cookies extra special with these fun serving ideas:
- Serve warm with a glass of cold milk
- Sandwich two cookies with peanut butter or chocolate frosting
- Stack and wrap in cellophane bags for party favors or gifts
- Plate with a scoop of vanilla ice cream for an easy dessert
Storage and Freezing Tips
Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies or raw dough balls for up to 3 months.
To Reheat: Microwave a cookie for 8–10 seconds for that fresh-baked gooeyness.
Fun Variations and Mix-In Ideas
- Swap some peanut butter chips with chocolate chips or white chocolate
- Add a handful of salted pretzels for crunch and salty contrast
- Stir in crushed peanuts for extra nuttiness
- Try Reese’s Mini Eggs or seasonal shapes for festive flair
- Use a dark chocolate base for a double chocolate twist
Common Mistakes to Avoid
- Using natural peanut butter: Too oily and can make cookies spread too much
- Overmixing the dough: Results in tough cookies
- Overbaking: They’ll lose their soft, chewy texture
- Crowding the pan: Cookies need space to spread—bake in batches if needed
Reese’s Overloaded Peanut Butter Cookies FAQs
Can I use crunchy peanut butter?
Yes, but the texture will be different—crunchier and slightly drier. Stick to creamy for the best result.
What’s the best way to chop Reese’s Cups?
Freeze them for 10–15 minutes first, then chop with a sharp knife to keep them from sticking.
Can I double the recipe?
Absolutely! These freeze well, so making a big batch is always a good idea.
Do I need to chill the dough?
Not required, but chilling helps prevent too much spreading and gives a thicker texture.
Can I make these gluten-free?
Yes, just substitute a 1:1 gluten-free flour blend in place of regular flour.
Quick Recap: Key Tips for Success
- Use room-temp ingredients
- Cream butter and sugar until fluffy
- Don’t skip the mix-ins—they make the cookie!
- Chill the dough for thick cookies
- Bake just until the edges are golden
Conclusion
These Reese’s Overloaded Peanut Butter Cookies are everything a peanut butter lover could dream of—rich, chewy, candy-filled, and completely satisfying. Whether you’re baking for a party or treating yourself, these cookies hit the sweet spot every time.
Print
Reese’s Peanut Butter Cookies
- Total Time: 30 minutes
- Yield: 20–24 cookies
Description
Thick, chewy, and packed with Reese’s Pieces, chopped Reese’s Cups, and peanut butter chips, these Reese’s Overloaded Peanut Butter Cookies are the ultimate treat for any peanut butter lover. Soft in the center with crisp edges, they’re a bakery-style dream made right at home.
Ingredients
✅ ½ cup (115g) unsalted butter, softened
✅ ½ cup (100g) granulated sugar
✅ ½ cup (100g) light brown sugar, packed
✅ ½ cup (130g) creamy peanut butter
✅ 1 large egg
✅ 1 tsp vanilla extract
✅ 1¼ cups (160g) all-purpose flour
✅ ½ tsp baking soda
✅ ¼ tsp salt
✅ ½ cup (90g) Reese’s Pieces
✅ ½ cup (90g) peanut butter chips
✅ 1 cup (about 8 mini) Reese’s Cups, chopped
✅ Optional: extra candies for topping
Instructions
1️⃣ Preheat Oven:
Preheat to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2️⃣ Cream Butter and Sugars:
Beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
3️⃣ Add Peanut Butter & Wet Ingredients:
Mix in peanut butter, egg, and vanilla until smooth.
4️⃣ Add Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients.
5️⃣ Fold in Candies:
Stir in Reese’s Pieces, peanut butter chips, and chopped Reese’s Cups. Reserve some for topping.
6️⃣ Scoop and Bake:
Portion dough onto baking sheets, spacing 2 inches apart. Bake 10–12 minutes, until edges are set and golden.
7️⃣ Cool & Serve:
Let cookies cool on the tray for 5 minutes, then transfer to wire rack to cool completely.
Notes
Chill dough for 15–20 minutes for thicker cookies
Press extra candies on top before baking for a bakery-style look
Store in airtight container at room temp for 5 days or freeze for 3 months
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
