Reese’s Pieces Chip Cookies

Peanut Butter Cookies

Now, here, is where my love affair with peanut butter starts to rear it’s beautiful peanutty head. I have a bit of a soft spot for Reese’s Pieces and Reese’s Peanut Butter Cups. Much of my baking has included them, and not just because of my own soft spot. I love baking for friends, and around 90% of them love peanut butter and American candy. This means that if I’m baking for a crowd, it’s a fairly good go-to thing. At the time, Reese’s Pieces were on offer at Sainsburys. Half price. I just couldn’t not stock up. My excuse of course was “well I can bake with them”. (Please excuse the lack of imagery with some of my earlier posts, I wasn’t in the habit of taking so many pictures back then).

Peanut Butter Cookies
Peanut butter infused glory.

Thus began my hunt for a Reese’s Pieces chip cookie recipe. I didn’t have to look far. Hershey’s obliged.


Reese's Pieces Chip Cookies
  • 115g butter or margarine , softened
  • 100g granulated sugar
  • 110g packed light brown sugar
  • 170g Peanut Butter (I’m pretty penniless so for me it was own brand)
  • 1 egg
  • ½ teaspoon vanilla extract
  • 130g all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • A couple of bags of Reese’s Pieces
  • Dark Chocolate chips (optional)
  1. First things first. Pre-heat your oven to 180ºC and line a baking tray with a baking sheet.
  2. Cream the sugars and the butter together until fluffy. Cream in the peanut butter. I used a wooden spoon and some elbow grease for this, but a food mixer would be absolutely fine.
  3. Add in the egg and mix until fluffy.
  4. Meanwhile (if using a mixer), sift the flour into a bowl with the baking soda and salt.
  5. With the mixer on low, gradually add the flour mix into the mixture. If mixing by hand, add in instalments. Do this until the mixture is well combined.
  6. Finally, add in the Reese’s Pieces (and the chocolate if you’re using it. I like to do this just so it adds an extra dimension to the cookies, stops it being out and out peanut butter).
  7. Using teaspoons, drop on to the baking sheets. I sometimes vary the size here, so I have a few larger cookies, instead of loads of little ones.
  8. For firmer cookies, bake for 10-12 minutes or until the edges have browned slightly. If you’d prefer them to be a touch chewier, bake for around 9.
  9. Remove from the oven, allow to cool for a few minutes until they are solid enough to transfer to a cooling rack.

Coming Soon…

Welcome to the Bearded Bakery. Everything is in it’s early stages right now, but pretty soon I’ll be populating the site with a few of my earlier recipes and imagery. From cakes, to bread, cookies to cups I bake anything and everything, often with a little bit too much a lean towards peanut butter.

Cinnamon Rolls