22 Delicious Reese Peanut Butter Cookie Recipes Amazing

Who doesn’t love the irresistible combination of peanut butter and chocolate? If you’re a fan of Reese’s, you’re in for a treat with our roundup of 22 Delicious Reese Peanut Butter Cookie Recipes. From chewy to crispy, classic to creative, these recipes promise to satisfy your sweet tooth and inspire your next baking adventure. Dive in and discover your new favorite cookie recipe today!

Classic Reese Peanut Butter Cookies

Evening light filters through the kitchen window as I gather the simple ingredients for these timeless cookies, each one a small vessel of comfort and nostalgia. The process, much like the cookies themselves, is uncomplicated yet deeply satisfying, a reminder of the joys found in life’s simple pleasures.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1 cup granulated sugar (or a mix of brown and white for depth)
• 1 large egg (room temperature blends easier)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 cup Reese’s peanut butter chips (for that classic touch)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, combine the peanut butter, sugar, egg, vanilla extract, and salt. Mix until the dough is smooth and uniform. Tip: If the dough feels too sticky, chilling it for 30 minutes can make handling easier.
3. Gently fold in the Reese’s peanut butter chips, distributing them evenly throughout the dough.
4. Using a tablespoon, scoop the dough and roll into balls. Place them on a parchment-lined baking sheet, spacing about 2 inches apart. Tip: Flatten each ball slightly with a fork in a crisscross pattern for that classic look.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will seem soft but will firm up as they cool, so avoid overbaking.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yielding cookies that are crisp around the edges yet tender in the center, each bite is a perfect balance of sweet and salty. Serve them slightly warm with a glass of cold milk, or crumble over vanilla ice cream for an indulgent twist.

Double Chocolate Reese Peanut Butter Cookies

Baking these cookies feels like wrapping yourself in a warm blanket on a chilly evening, a simple pleasure that brings comfort with every bite. The rich blend of chocolate and peanut butter creates a symphony of flavors that’s both indulgent and familiar.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup unsweetened cocoa powder (for a deep chocolate flavor)
• 1/2 tsp baking soda (helps the cookies rise)
• 1/4 tsp salt (enhances all the flavors)
• 1/2 cup unsalted butter, softened (room temperature for easy mixing)
• 1/2 cup granulated sugar (for sweetness)
• 1/2 cup packed brown sugar (adds moisture and depth)
• 1 large egg (binds the ingredients together)
• 1 tsp vanilla extract (or almond extract for a twist)
• 1 cup Reese’s peanut butter chips (or chop Reese’s cups for chunks)
• 1/2 cup semi-sweet chocolate chips (for extra chocolatey goodness)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until just incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
6. Fold in the Reese’s peanut butter chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a perfect balance of chewiness and crispness, these cookies are a dream for chocolate and peanut butter lovers. Serve them slightly warm with a glass of cold milk for an unforgettable treat.

Reese Peanut Butter Cookie Bars

Musing over the quiet hum of the kitchen, there’s something deeply comforting about the combination of peanut butter and chocolate. These Reese Peanut Butter Cookie Bars are a homage to that classic pairing, offering a chewy, rich treat that feels like a warm hug on a cool evening.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier option)
• 1/2 cup unsalted butter, softened (room temperature blends easier)
• 1 cup light brown sugar, packed (for a deeper flavor)
• 1 large egg (bring to room temperature for even mixing)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1 1/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 tsp baking soda (ensure it’s fresh for proper rise)
• 1/4 tsp salt (adjust to taste)
• 1 cup Reese’s peanut butter cups, chopped (freeze for easier chopping)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, cream together the peanut butter, softened butter, and brown sugar until light and fluffy, about 3 minutes on medium speed.
3. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the chopped Reese’s peanut butter cups, reserving a handful for topping.
6. Spread the dough evenly into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved peanut butter cups over the top.
7. Bake for 20-25 minutes, or until the edges are golden and the center is set but still soft. Cool completely in the pan before slicing.

Kneading through the layers of flavor, these bars emerge with a perfect balance of sweet and salty, their texture a delightful contrast between the crisp edges and the soft, chewy center. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent twist.

Reese Peanut Butter Stuffed Cookies

Baking these Reese Peanut Butter Stuffed Cookies feels like wrapping yourself in a warm blanket on a chilly evening. Each bite is a comforting embrace, blending the rich, creamy peanut butter with the sweet, melty chocolate in a way that feels both indulgent and familiar.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1/2 cup unsalted butter, softened (room temperature blends easier)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup packed brown sugar (for a deeper flavor)
• 1 large egg (bring to room temperature for even mixing)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 tsp baking soda (ensure it’s fresh for proper rise)
• 1/4 tsp salt (balances the sweetness)
• 12 Reese’s Peanut Butter Cups, mini (chilled for easier handling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
5. Take about 1 tablespoon of dough, flatten it slightly, and place a chilled mini Reese’s Peanut Butter Cup in the center. Wrap the dough around the peanut butter cup, sealing it completely. Tip: Chilling the dough for 30 minutes can prevent spreading.
6. Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft but will set as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Fresh from the oven, these cookies offer a delightful contrast between the crisp edges and the gooey, peanut butter-filled center. For an extra touch, serve them slightly warm with a glass of cold milk, letting the chocolate and peanut butter meld together in each luxurious bite.

Reese Peanut Butter and Jelly Cookies

Now, as the evening light fades, there’s something deeply comforting about the idea of blending the nostalgic flavors of peanut butter and jelly into a cookie. It’s a simple pleasure, a small bite that carries the warmth of childhood memories and the joy of homemade treats.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1/2 cup granulated sugar (adjust to taste)
• 1 large egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 cup your favorite jelly or jam (seedless works best for filling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine 1 cup creamy peanut butter, 1/2 cup granulated sugar, 1 large egg, and 1 tsp vanilla extract. Mix until smooth.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Use your thumb or the back of a spoon to make an indentation in the center of each ball.
5. Fill each indentation with about 1/2 tsp of your favorite jelly or jam, being careful not to overfill.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

After baking, these cookies emerge with a tender, melt-in-your-mouth texture, the peanut butter base perfectly complementing the sweet, fruity burst of jelly. Enjoy them with a glass of cold milk for a truly nostalgic treat, or share them at your next gathering to spark conversations about favorite childhood snacks.

Reese Peanut Butter Cookie Dough Truffles

Remembering the first time I stumbled upon the joy of combining peanut butter with chocolate, it felt like uncovering a hidden treasure in the vast world of desserts. These truffles are a testament to that serendipitous discovery, blending the creamy richness of peanut butter with the indulgent sweetness of cookie dough, all encased in a delicate chocolate shell.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier option)
• 1/2 cup unsalted butter, softened (room temperature for easier mixing)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1 1/4 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup mini chocolate chips (or chop regular chips for smaller pieces)
• 8 oz semi-sweet chocolate, chopped (for coating, high quality recommended)
• 1 tbsp coconut oil (or any neutral oil, for smoother chocolate coating)

Instructions

1. In a large bowl, cream together the peanut butter, softened butter, and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
2. Mix in the vanilla extract until fully incorporated.
3. Gradually add the sifted flour and salt to the wet ingredients, mixing just until combined. Overmixing can lead to tough truffles.
4. Fold in the mini chocolate chips evenly throughout the dough.
5. Using a small cookie scoop or tablespoon, form the dough into 1-inch balls and place them on a parchment-lined baking sheet. Tip: Chill the dough for 30 minutes if it’s too soft to handle.
6. Freeze the dough balls for at least 1 hour to firm up before coating.
7. In a microwave-safe bowl, melt the chopped semi-sweet chocolate and coconut oil in 30-second intervals, stirring until smooth. Tip: Avoid overheating the chocolate to prevent seizing.
8. Using a fork, dip each frozen dough ball into the melted chocolate, ensuring it’s fully coated. Let excess chocolate drip off before returning to the parchment paper.
9. Chill the coated truffles in the refrigerator for at least 30 minutes, or until the chocolate is set.

Each bite of these truffles offers a delightful contrast between the creamy, peanut buttery center and the crisp chocolate shell. For an extra touch of elegance, drizzle melted white chocolate over the top before serving.

Reese Peanut Butter Cookie Ice Cream Sandwich

Gently, the day unwinds, and with it, the craving for something sweet yet comforting emerges. The Reese Peanut Butter Cookie Ice Cream Sandwich is a delightful embrace of flavors, where the richness of peanut butter meets the cool, creamy solace of ice cream, all hugged by soft, chewy cookies.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 large egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 gallon vanilla ice cream (slightly softened for easier spreading)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a mixing bowl, combine 1 cup creamy peanut butter, 1/2 cup granulated sugar, 1 large egg, and 1 tsp vanilla extract. Stir until the mixture is smooth and well incorporated.
3. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
4. Bake for 10-12 minutes, or until the edges are just starting to brown. The cookies will be soft but will firm up as they cool. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Once cooled, scoop 1/4 cup of slightly softened vanilla ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and gently press together. Tip: Work quickly to prevent the ice cream from melting too much.
6. Place the assembled sandwiches in the freezer for at least 1 hour to firm up before serving. Tip: For easier handling, wrap each sandwich individually in plastic wrap before freezing.

Biting into this sandwich reveals a playful contrast between the crisp edges and the chewy center of the cookies, with the ice cream adding a luxurious creaminess. Serve these on a hot day for a refreshing treat, or as a decadent dessert at your next gathering.

Reese Peanut Butter Cookie Cupcakes

Just imagine the perfect blend of peanut butter and chocolate, a combination that never fails to comfort and delight, especially when baked into something as inviting as these Reese Peanut Butter Cookie Cupcakes. The process is as rewarding as the first bite, a gentle reminder of the joys of homemade treats.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1/2 cup unsalted butter, softened (room temperature blends better)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup packed brown sugar (for depth of flavor)
• 1 large egg (bring to room temperature for even mixing)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1 1/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 tsp baking soda (check for freshness)
• 1/4 tsp salt (enhances all flavors)
• 24 mini Reese’s peanut butter cups (unwrapped, for the perfect surprise inside)

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Scoop a tablespoon of dough into each prepared muffin cup, pressing down slightly to form a well in the center.
7. Place a mini Reese’s peanut butter cup into the center of each well, pressing down gently until the top is level with the dough.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
9. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

The result is a tender, crumbly cookie cup with a molten peanut butter center, a texture that’s irresistibly soft yet satisfyingly sturdy. Serve them slightly warm to highlight the gooey center, or pair with a cold glass of milk for the ultimate nostalgic treat.

Reese Peanut Butter Cookie Cheesecake

Gently, as the evening settles in, there’s a certain comfort in the thought of combining the rich, creamy textures of cheesecake with the unmistakable, nostalgic flavor of Reese’s peanut butter cups. This Reese Peanut Butter Cookie Cheesecake is a decadent dessert that marries the best of both worlds, creating a treat that’s as satisfying to make as it is to eat.

Ingredients

• 1 1/2 cups graham cracker crumbs (for a nuttier base, try using peanut butter cookies)
• 1/4 cup granulated sugar (adjust to taste)
• 6 tbsp unsalted butter, melted (or any neutral oil for a lighter version)
• 24 oz cream cheese, softened (room temperature ensures a smoother mix)
• 1 cup creamy peanut butter (natural or processed, depending on preference)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 2 cups heavy cream (chilled for better whipping)
• 1 cup Reese’s peanut butter cups, chopped (reserve some for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to evenly press the mixture.
3. Bake the crust for 10 minutes, then let it cool completely on a wire rack. This prevents the crust from becoming soggy.
4. In a large bowl, beat the softened cream cheese and peanut butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fully incorporated.
5. In another bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture to keep the airy texture. Tip: Fold in batches to ensure even mixing.
6. Stir in the chopped Reese’s peanut butter cups, then pour the filling over the cooled crust. Smooth the top with a spatula.
7. Refrigerate for at least 4 hours, or overnight, to set. Tip: Cover with plastic wrap to prevent any fridge odors from seeping in.
8. Before serving, garnish with additional chopped Reese’s peanut butter cups for extra crunch and flavor.

How the creamy filling contrasts with the crunchy crust and peanut butter cups creates a symphony of textures in every bite. Serve slices with a drizzle of chocolate sauce or a scoop of vanilla ice cream for an indulgent twist.

Reese Peanut Butter Cookie Brownies

Yesterday, as the evening light faded, I found myself craving something that marries the rich, deep flavors of chocolate with the creamy, nutty sweetness of peanut butter. It was then that the idea of combining two beloved desserts into one irresistible treat came to mind.

Ingredients

• 1 cup unsalted butter, melted (cool slightly for easier mixing)
• 2 cups granulated sugar (for a slightly less sweet version, reduce by 1/4 cup)
• 4 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1 cup all-purpose flour (spooned and leveled to avoid dense brownies)
• 3/4 cup cocoa powder (Dutch-processed for a richer taste)
• 1/2 tsp salt (enhances all the flavors)
• 1 cup Reese’s peanut butter chips (or chop Reese’s peanut butter cups for chunks)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and sugar until well combined. Tip: The mixture should look shiny and smooth.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined. Tip: Overmixing can lead to tough brownies.
5. Fold in the Reese’s peanut butter chips until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool.
8. Allow the brownies to cool completely in the pan on a wire rack before slicing into squares.

With each bite, the fudgy brownie gives way to pockets of melted peanut butter, creating a delightful contrast in textures. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent dessert that’s sure to impress.

Reese Peanut Butter Cookie Milkshake

Gently, as the evening settles in, there’s a comfort in blending the familiar with the indulgent, a Reese Peanut Butter Cookie Milkshake that marries the rich, nutty depth of peanut butter with the sweet, crumbly texture of chocolate cookies, all smoothed into a velvety, drinkable dessert.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier blending)
• 1/2 cup whole milk (or almond milk for a lighter version)
• 1/4 cup creamy peanut butter (plus extra for drizzling)
• 4 Reese’s Peanut Butter Cups, chopped (reserve some for garnish)
• 2 chocolate chip cookies, crumbled (plus extra for topping)
• Whipped cream (for serving, optional)

Instructions

1. In a blender, combine the vanilla ice cream, whole milk, and creamy peanut butter. Blend on medium speed until smooth, about 30 seconds.
2. Add the chopped Reese’s Peanut Butter Cups and crumbled chocolate chip cookies to the blender. Pulse 3-4 times to incorporate, leaving some small chunks for texture.
3. Pour the milkshake into two glasses. Drizzle the inside of each glass with additional peanut butter before pouring for a marbled effect.
4. Top each milkshake with whipped cream, a sprinkle of reserved cookie crumbs, and chopped Reese’s Peanut Butter Cups.
5. Serve immediately with a straw and a spoon for the full experience.

This milkshake is a decadent treat where the creamy peanut butter melds seamlessly with the crunchy cookie bits, offering a delightful contrast in every sip. Try rimming the glasses with melted chocolate and crushed cookies for an extra special presentation.

Reese Peanut Butter Cookie Pancakes

Lazy Sunday mornings call for something special, something that feels like a warm hug in the form of breakfast. Reese Peanut Butter Cookie Pancakes are just that—a delightful twist on the classic pancake, infused with the rich, comforting flavors of peanut butter and chocolate, reminiscent of your favorite cookie.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before using)
• 2 tbsp granulated sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar, let sit for 5 minutes)
• 1 large egg (room temperature blends more smoothly)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1/2 cup creamy peanut butter (natural or regular, but avoid oily varieties)
• 1/2 cup Reese’s Peanut Butter Cups, chopped (freeze for easier chopping)
• Butter or oil for greasing the pan

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the buttermilk, egg, melted butter, and peanut butter until smooth. Tip: If the peanut butter is too thick, warm it slightly for easier mixing.
3. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the pancakes fluffy.
4. Gently fold in the chopped Reese’s Peanut Butter Cups. Tip: Reserve some pieces to sprinkle on top while cooking for extra chocolatey pockets.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Adjust heat as needed to prevent burning.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve warm with a drizzle of peanut butter and a sprinkle of extra Reese’s pieces if desired.

Nowhere else will you find pancakes that strike such a perfect balance between fluffy and rich, with melty chocolate and peanut butter in every bite. Try stacking them high with a dollop of whipped cream and a side of cold milk for the ultimate indulgence.

Reese Peanut Butter Cookie Waffles

Lingering in the quiet of the morning, there’s something deeply comforting about the idea of transforming the classic peanut butter cookie into a warm, waffle iron-crisped delight. It’s a playful twist that marries the nostalgic flavors of childhood with the simple joy of breakfast.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup granulated sugar (or adjust to sweetness preference)
• 1/2 cup creamy peanut butter (for a smoother texture)
• 1/4 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 large egg (room temperature blends more evenly)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup Reese’s peanut butter chips (for pockets of melty goodness)

Instructions

1. Preheat your waffle iron to medium-high heat (about 375°F) to ensure a crispy exterior.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the peanut butter, melted butter, egg, and vanilla extract to the dry ingredients, stirring until just mixed to avoid overworking the batter.
4. Gently fold in the Reese’s peanut butter chips, distributing them evenly throughout the batter.
5. Lightly grease the waffle iron with butter or non-stick spray to prevent sticking.
6. Pour 1/4 cup of batter onto the center of each waffle iron quadrant, spreading slightly with a spatula for even cooking.
7. Close the lid and cook for 3-4 minutes, or until the waffles are golden brown and crisp. Avoid opening the iron too early to prevent splitting.
8. Carefully remove the waffles and serve immediately for the best texture, or keep warm in a 200°F oven if preparing a batch.

These waffles emerge with a delightful crunch giving way to a soft, peanut buttery center, punctuated by the occasional melt of a Reese’s chip. Try drizzling with a bit of honey or sandwiching a scoop of vanilla ice cream between two for an indulgent dessert twist.

Reese Peanut Butter Cookie Pie

Here in the quiet of the evening, with the kitchen bathed in the golden glow of the setting sun, there’s something deeply comforting about the idea of a Reese Peanut Butter Cookie Pie. It’s a dessert that feels like a warm hug, combining the rich, creamy depth of peanut butter with the sweet, crumbly texture of cookie pie crust.

Ingredients

• 1 1/2 cups all-purpose flour (for a tender crust)
• 1/2 cup unsalted butter, chilled and cubed (ensures flakiness)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/4 teaspoon salt (enhances flavors)
• 1 cup creamy peanut butter (for a smooth filling)
• 1/2 cup powdered sugar (for the filling’s sweetness)
• 1 teaspoon vanilla extract (adds depth)
• 1/2 cup heavy cream (whipped, for topping)
• 1/2 cup Reese’s peanut butter cups, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour, granulated sugar, and salt. Add the cubed butter and use your fingers to blend until the mixture resembles coarse crumbs.
3. Press the mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Bake for 15 minutes, or until lightly golden. Let it cool completely.
4. While the crust cools, beat the peanut butter, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
5. Spread the peanut butter mixture evenly over the cooled crust.
6. Whip the heavy cream until stiff peaks form, then spread it over the peanut butter layer.
7. Sprinkle the chopped Reese’s peanut butter cups on top for a crunchy contrast.
8. Chill the pie in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Gently slicing into this pie reveals layers of texture and flavor, from the crisp crust to the creamy peanut butter and light whipped cream. Serve it chilled, with a drizzle of chocolate sauce for an extra touch of indulgence.

Reese Peanut Butter Cookie Cake

Kindly imagine a dessert that marries the rich, creamy essence of peanut butter with the deep, chocolatey embrace of Reese’s, all nestled within the tender crumb of a cookie cake. This creation is not just a treat; it’s a moment of indulgence, a slice of comfort that feels like a warm hug on a quiet evening.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1/2 cup unsalted butter, softened (room temperature blends easier)
• 1 cup light brown sugar (packed for moisture)
• 2 large eggs (bring to room temperature for even mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (fresh for optimal rise)
• 1/2 tsp salt (fine sea salt dissolves uniformly)
• 1 cup Reese’s Peanut Butter Cups, chopped (reserve some for topping)
• 1/2 cup semi-sweet chocolate chips (for extra chocolatey pockets)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan for easy removal.
2. In a large bowl, cream together the peanut butter, softened butter, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract until just combined.
4. Whisk together the flour, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients, mixing until a dough forms. Tip: Avoid overmixing to keep the cake tender.
5. Fold in the chopped Reese’s Peanut Butter Cups and chocolate chips, reserving a handful for the top.
6. Press the dough evenly into the prepared pan, then sprinkle the reserved Reese’s and chocolate chips on top.
7. Bake for 25-30 minutes, or until the edges are golden and the center is set but still slightly soft. Tip: A toothpick inserted near the edge should come out clean, but the center may be moist.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The Reese Peanut Butter Cookie Cake emerges with a delightful contrast of textures—crisp edges giving way to a soft, chewy center, punctuated by melty chocolate and peanut butter cups. Serve it slightly warm with a scoop of vanilla ice cream for an extra decadent twist, or enjoy it as is, letting the flavors speak for themselves.

Reese Peanut Butter Cookie Muffins

Kneading the dough for these Reese Peanut Butter Cookie Muffins feels like a quiet morning ritual, where each stir and fold brings you closer to something wonderfully comforting. The blend of peanut butter and chocolate chips whispers of childhood treats, yet the muffin form offers a tender, grown-up twist.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1/2 cup granulated sugar (adjust to taste)
• 1 large egg (room temperature for better mixing)
• 1 tsp vanilla extract (or almond for a different nuance)
• 1/2 tsp baking soda (ensure it’s fresh for lift)
• 1 cup semi-sweet chocolate chips (plus extra for topping)
• 1/4 cup milk (any type, to adjust dough consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
2. In a large bowl, mix the peanut butter and sugar until well combined and slightly fluffy, about 2 minutes.
3. Beat in the egg and vanilla extract until the mixture is smooth and uniform.
4. Stir in the baking soda, then gently fold in the chocolate chips.
5. Add milk, a tablespoon at a time, until the dough is soft but holds its shape.
6. Scoop the dough into the prepared muffin tin, filling each cup about 3/4 full. Press a few extra chocolate chips on top for a bakery-style finish.
7. Bake for 12-15 minutes, or until the edges are just golden but the center is still soft.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Each bite of these muffins offers a melt-in-your-mouth quality, with the peanut butter richness cut by bursts of chocolate. Enjoy them slightly warm, with a drizzle of melted peanut butter for an extra indulgent touch.

Reese Peanut Butter Cookie Donuts

How quietly the evening settles in, a perfect time to indulge in the comforting embrace of Reese Peanut Butter Cookie Donuts. These treats blend the nostalgic crunch of peanut butter cookies with the soft, pillowy joy of donuts, creating a dessert that feels like a warm hug.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup creamy peanut butter (for a smoother texture)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/4 cup brown sugar (packed, for depth of flavor)
• 1 large egg (room temperature for better mixing)
• 1/2 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (enhances all flavors)
• 1/4 cup milk (whole milk preferred for richness)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup Reese’s peanut butter chips (for that signature taste)
• Oil for frying (vegetable or canola, enough to fill 2 inches in a pot)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In another bowl, beat the peanut butter, granulated sugar, and brown sugar until creamy. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Add the egg and vanilla extract to the peanut butter mixture, beating until fully incorporated.
4. Gradually mix in the dry ingredients, alternating with milk, starting and ending with the dry ingredients. Tip: Do not overmix to keep the donuts tender.
5. Fold in the Reese’s peanut butter chips gently.
6. Heat oil in a deep pot to 350°F. Use a candy thermometer for accuracy.
7. Drop tablespoon-sized balls of dough into the hot oil, frying in batches to avoid overcrowding. Tip: Fry until golden brown, about 2 minutes per side, for the perfect crunch.
8. Remove with a slotted spoon and drain on paper towels.

Fresh from the fryer, these donuts offer a delightful contrast between the crispy exterior and the soft, peanut buttery center. Serve them warm, perhaps with a drizzle of melted chocolate or a dusting of powdered sugar, to elevate the experience into something truly memorable.

Reese Peanut Butter Cookie Parfait

Dusk settles softly outside, and here in the kitchen, the idea of layering rich, creamy peanut butter with the crunch of Reese’s pieces and the softness of cookies feels like a hug in a glass. It’s a dessert that whispers of childhood joys and grown-up comforts, all in one.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1/2 cup powdered sugar (sift to avoid lumps)
• 1 1/2 cups heavy cream (chilled for better whipping)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup crushed peanut butter cookies (about 8 cookies)
• 1/2 cup Reese’s peanut butter cups, chopped (freeze for easier chopping)
• 1/4 cup Reese’s pieces (for garnish)

Instructions

1. In a large bowl, beat the heavy cream on medium-high speed until soft peaks form, about 3 minutes.
2. Gently fold in the peanut butter, powdered sugar, and vanilla extract until fully combined, being careful not to deflate the whipped cream.
3. Layer the bottom of each serving glass with a tablespoon of crushed peanut butter cookies.
4. Add a layer of the peanut butter mixture, then sprinkle with chopped Reese’s peanut butter cups.
5. Repeat the layers until the glass is full, ending with a dollop of the peanut butter mixture on top.
6. Garnish with Reese’s pieces and a few extra cookie crumbs for texture.
7. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Velvety layers of peanut butter mousse contrast delightfully with the crunchy cookies and candy, creating a dessert that’s as fun to eat as it is to make. Serve it in clear glasses to show off the layers, or top with a drizzle of chocolate sauce for an extra indulgent touch.

Reese Peanut Butter Cookie Smoothie

Under the soft glow of the kitchen light, there’s something deeply comforting about blending up a Reese Peanut Butter Cookie Smoothie. It’s like capturing the essence of a lazy afternoon in a glass, where every sip brings back memories of peanut butter cookies dunked in cold milk.

Ingredients

• 1 cup milk (or almond milk for a dairy-free option)
• 2 tbsp peanut butter (creamy or crunchy, based on preference)
• 1 frozen banana (sliced before freezing for easier blending)
• 1 tbsp cocoa powder (unsweetened for a richer flavor)
• 1 tbsp honey (adjust to taste)
• 1/2 tsp vanilla extract (pure for best flavor)
• 1/4 cup crushed peanut butter cookies (plus extra for garnish)
• Ice cubes (as needed for thickness)

Instructions

1. In a blender, combine the milk, peanut butter, frozen banana slices, cocoa powder, honey, and vanilla extract.
2. Blend on high speed for 30 seconds, or until the mixture is smooth and creamy. Tip: If the smoothie is too thick, add a splash more milk to reach your desired consistency.
3. Add the crushed peanut butter cookies and a handful of ice cubes to the blender. Blend again for another 20 seconds, ensuring the cookies are fully incorporated but still offer a bit of texture.
4. Pour the smoothie into a tall glass. Garnish with a sprinkle of crushed peanut butter cookies on top for an extra crunch. Tip: For an indulgent twist, drizzle a little extra peanut butter over the top before serving.
5. Serve immediately with a straw and a spoon to enjoy every last bit of cookie goodness. Tip: If you’re feeling adventurous, try freezing the smoothie for an hour for a thicker, almost ice-cream-like texture.

With its velvety texture and the perfect balance of peanut butter and chocolate, this smoothie is a decadent treat that feels like dessert in a glass. Try serving it with a side of warm cookies for dipping, or layer it in a parfait glass with whipped cream and cookie crumbs for an elegant presentation.

Reese Peanut Butter Cookie Pudding

Just as the evening settles in, there’s something profoundly comforting about indulging in a dessert that feels like a warm hug. This Reese Peanut Butter Cookie Pudding is a decadent twist on classic flavors, blending the rich, creamy texture of pudding with the nostalgic taste of peanut butter cookies.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier option)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups whole milk (for a richer taste, use half-and-half)
• 1/4 cup cornstarch
• 1/2 cup Reese’s peanut butter cups, chopped (freeze for easier chopping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, granulated sugar, and brown sugar until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Stir in the baking soda and salt, ensuring the mixture is uniform.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are just starting to golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
7. While the cookies cool, whisk together the milk and cornstarch in a medium saucepan over medium heat until the mixture begins to thicken, about 5 minutes.
8. Remove from heat and let the pudding cool slightly, then layer the pudding and chopped Reese’s peanut butter cups in serving glasses.
9. Crumble the cooled peanut butter cookies over the top for added texture.

The pudding’s velvety smoothness pairs beautifully with the crunchy cookie crumbles, creating a delightful contrast in every bite. For an extra touch of indulgence, drizzle with melted chocolate or serve with a dollop of whipped cream.

Reese Peanut Butter Cookie Fudge

Zephyrs of August bring with them a craving for something sweet, something that marries the richness of peanut butter with the decadence of chocolate. Today, let’s wander into the kitchen to create a batch of Reese Peanut Butter Cookie Fudge, a treat that promises to be as comforting as it is indulgent.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1/2 cup unsalted butter (softened for easier mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 cup semi-sweet chocolate chips (melt slowly to prevent burning)
• 1/4 tsp salt (enhances the flavors)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the peanut butter and butter together, stirring constantly until smooth.
3. Remove the saucepan from heat and stir in the vanilla extract and salt until fully incorporated.
4. Gradually add the powdered sugar to the peanut butter mixture, stirring until the mixture thickens and becomes difficult to stir.
5. Press the peanut butter mixture evenly into the prepared pan using a spatula or your hands (lightly greased to prevent sticking).
6. In a small microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth.
7. Spread the melted chocolate evenly over the peanut butter layer in the pan.
8. Refrigerate the fudge for at least 2 hours, or until the chocolate layer is set.
9. Use the parchment paper overhang to lift the fudge out of the pan, then cut into squares with a sharp knife.

The fudge emerges with a creamy peanut butter base crowned by a glossy chocolate top, each bite a harmonious blend of textures. Serve these squares chilled, perhaps with a drizzle of caramel for an extra layer of sweetness, or simply enjoy them as they are, a testament to the timeless pairing of peanut butter and chocolate.

Reese Peanut Butter Cookie Brittle

As the evening light fades, there’s something deeply comforting about the simplicity of baking, especially when it involves the rich, unmistakable flavor of peanut butter paired with the sweet crunch of brittle. This Reese Peanut Butter Cookie Brittle is a testament to the joy of uncomplicated desserts that speak to the soul.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier option)
• 1 cup granulated sugar (adjust to taste)
• 1 large egg
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda
• 1/4 tsp salt (fine sea salt recommended)
• 1 cup Reese’s peanut butter chips (or chop Reese’s cups for a chunkier texture)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix together the peanut butter, sugar, egg, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature to avoid a grainy texture.
3. Stir in the baking soda and salt until well combined, then fold in the peanut butter chips gently.
4. Spread the mixture evenly onto the prepared baking sheet, aiming for a thickness of about 1/4 inch. Tip: Wet your fingers or a spatula to prevent sticking while spreading.
5. Bake for 12-15 minutes, or until the edges are golden brown and the center is set. Tip: The brittle will harden as it cools, so don’t overbake for a chewier texture.
6. Allow to cool completely on the baking sheet before breaking into pieces.

Rich in flavor with a satisfying crunch, this brittle is perfect for gifting or enjoying with a cup of coffee. For an extra touch, drizzle melted chocolate over the top before it sets.

Conclusion

Nothing beats the joy of baking, especially when it involves the irresistible combo of Reese’s and peanut butter cookies! This roundup offers a treasure trove of 22 delicious recipes to satisfy any sweet tooth. We’d love to hear which ones become your favorites—drop us a comment below. Loved this collection? Don’t forget to share the sweetness by pinning this article on Pinterest for fellow cookie lovers to discover!

Bella Bacinos