Reeses Pieces Peanut Butter Brownie Cookies
These fudgy peanut butter brownie cookies combine the best of both worlds with rich chocolate, creamy peanut butter, and colorful Reese’s Pieces candies. Each cookie bakes up with crispy edges and a soft, chewy center that melts in your mouth.
Perfect for peanut butter lovers and chocolate fanatics alike, these cookies deliver bakery quality results right from your home kitchen. The recipe comes together in one bowl with simple ingredients you probably already have on hand.
Whether you’re baking for a party, gifting to friends, or just treating yourself, these showstopping cookies never disappoint. They’re guaranteed to become your new favorite dessert.
Why You’ll Love This Recipe
These cookies offer the ultimate texture contrast with their crackly tops and gooey centers. The peanut butter adds richness while keeping each bite incredibly moist and tender for days.
Unlike traditional brownies, these portable cookies give you perfect portion control without sacrificing any of that intense chocolate flavor. The Reese’s Pieces add pops of peanut butter sweetness and a fun visual element that makes them Instagram worthy.
They’re surprisingly easy to make with no chilling required, so you can go from craving to cookie in under 30 minutes. Kids and adults go crazy for the candy studded chocolate combination.
Read More: Molten Chocolate Truffle Cookies
Key Ingredients
Cocoa powder creates the deep chocolate base that makes these taste like brownies. Use Dutch process cocoa for extra richness or regular unsweetened cocoa for a lighter flavor.
Peanut butter should be creamy and well stirred for the best texture. Natural or conventional both work, but avoid low fat versions as they’ll make cookies dry.
Reese’s Pieces are the star topping that adds crunch and peanut butter flavor. You can also fold half into the batter and press the rest on top for maximum candy coverage.
How to Make Them
Start by melting your butter and whisking it with both sugars until smooth and glossy. This creates the signature shiny, crackly top that makes brownie cookies so irresistible.
Beat in the peanut butter, eggs, and vanilla until fully combined and slightly fluffy. The mixture should look creamy and uniform before adding any dry ingredients.
Fold in your cocoa powder, flour, baking powder, and salt just until no streaks remain. Overmixing leads to cakey cookies instead of fudgy ones, so stop as soon as everything is incorporated.
Reese’s Pieces Peanut Butter Brownie Cookies
Course: DessertCuisine: AmericanDifficulty: Easy18
large cookies15
12
minutes1
hour10
minutesUltra fudgy brownie cookies loaded with peanut butter and topped with colorful Reese’s Pieces candies. These one bowl wonders bake up with crispy edges and gooey centers.
Ingredients
½ cup unsalted butter, melted
¾ cup packed light brown sugar
¼ cup granulated sugar
½ cup creamy peanut butter
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup unsweetened cocoa powder
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup Reese’s Pieces candies
Directions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
- Add peanut butter, eggs, and vanilla extract. Beat with a wooden spoon until fully combined and creamy.
- Sift in cocoa powder, flour, baking powder, and salt. Stir just until no dry streaks remain. Do not overmix.
- Use a large cookie scoop to portion dough into 18 balls, placing them 2 inches apart on prepared baking sheets.
- Press 5 to 6 Reese’s Pieces into the top of each cookie dough ball.
- Bake for 10 to 12 minutes until edges are set but centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Substitutions: Swap Reese’s Pieces for mini chocolate chips, chopped peanut butter cups, or M&Ms.
Make ahead: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 2 minutes to baking time.
Texture tip: For extra fudgy cookies, slightly underbake and let them finish cooking on the hot pan.
Nutrition Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Total Fat | 9g |
| Sugars | 16g |
| Protein | 4g |
Baking Tips
Don’t overbake these cookies or they’ll turn dry and cakey instead of fudgy. They should look slightly underdone in the center when you pull them from the oven since they continue cooking as they cool.
Using room temperature eggs helps them incorporate smoothly into the batter for even texture. Cold eggs can cause the melted butter to seize up and create lumpy dough.
For extra tall cookies, scoop the dough into taller mounds rather than flattening them. They’ll spread naturally in the oven while maintaining impressive height.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer them between parchment paper to prevent sticking.
These freeze beautifully for up to 3 months when wrapped individually in plastic wrap and placed in a freezer bag. Thaw at room temperature for 30 minutes before serving.
You can also freeze the unbaked dough balls and bake directly from frozen, adding 2 extra minutes to the baking time. This makes it easy to have fresh cookies whenever a craving hits.
Frequently Asked Questions
Can I use natural peanut butter in these cookies?
Yes, but make sure to stir it very well before measuring since natural peanut butter separates. The cookies may spread slightly more and have a more intense peanut flavor. Avoid using only the oil layer from the top as this will make cookies greasy.
Why are my cookies cakey instead of fudgy?
Overbaking is the most common culprit for cakey brownie cookies. Pull them from the oven when the edges are set but centers still look slightly underdone. They’ll firm up as they cool on the pan. Also check that you’re measuring flour correctly by spooning it into the cup rather than scooping.
Can I make these without Reese’s Pieces?
Absolutely! These work beautifully with mini chocolate chips, chopped peanut butter cups, or even white chocolate chips. You can also make them plain and they’ll still taste like rich, fudgy peanut butter brownies. The candy is purely optional for extra flavor and visual appeal.
