6 Days of Cookies

Peanut Butter, peanut butter, you are my weakness. In this post, I will share with you a Reese’s pieces peanut butter cookie recipe. Did you know that a Reese’s peanut butter cup and Reese’s pieces utilize a different peanut to yield their peanut butter flavor? They do, and that is probably why they taste so drastically different. Nonetheless, many other factors also contribute to the flavor – the roast time of the nut, the other ingredient ratios, etc.

I made homemade peanut butter before. It was delicious, but I still prefer the store-bought peanut butter’s texture. A store-bought peanut butter typically has some sort of oil added in and mono and diglycerides. These glycerides are a fat molecule that is derived from animal fat or vegetable fats. It acts as a surfactant. A WHAT? A surfactant is a molecule that lowers the surface tension. The lower surface tension allows for the oils in peanut butter to remain within the peanut butter mixture and not separate. That is why you may see natural peanut butters with a layer of oil on the top – same thing with homemade peanut butters. I mean, you sure do get an arm workout from trying to stir that oil back into the peanut butter! So if you want to burn a few calories before consuming peanut butter, perhaps natural is the way to go :)!

Reese’s Pieces Peanut Butter Cookie


  • 1 stick unsalted, softened butter
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/4 cup JIF creamy peanut butter
  • 1/2 cup Peter Pan creamy peanut butter
  • 1 egg
  • 1 Tbsp milk
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 cup Reese’s Pieces candies


  1. Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine butter and sugars until light and fluffy. Add in peanut butter and beat until fluffy.
  3. Add in egg and milk and mix well.
  4. Add in flour and baking soda, mixing until just blended.
  5. Stir in, by hand, the Reese’s Pieces candies.
  6. Scoop 2 Tbsp cookie batter per cookie, placing 2 inches apart. Bake for 10-12 minutes, or until edges are lightly browned. Allow to cool on cookie sheet for 5 minutes before transferring to a wire cooling rack.


Reese’s Pieces cookie is on the far left hand side of the picture.


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