Creamy, crunchy, and ridiculously fun — these Mini Reese’s Pieces Cookies Stuffed with Peanut Butter are the kind of treat that disappears faster than you can say “one more cookie.” Imagine a soft, peanut-buttery cookie studded with colorful Reese’s Pieces and hiding a gooey center of extra peanut butter. Fun fact: Reese’s Pieces were actually introduced in 1978 and became a snack icon after a famous movie cameo — so you’re biting into a little piece of pop-culture history with every cookie. If you love easy, crowd-pleasing sweets, this recipe is a must-try.
This cookie is special because it’s simple to prepare, quick to bake, and perfectly family-friendly — a weekend baking winner for kids and adults alike. If you enjoy variations on stuffed cookies, try this playful twist on our classic mini cookie lineup; you’ll find another version with slightly different textures over at mini Reese’s Pieces cookies stuffed with peanut butter. Grab an apron — these cookies are begging to be shared.
What is Mini Reese’s Pieces Cookies Stuffed with Peanut Butter?
What’s in a name? These mini cookies are exactly what they sound like: small, peanut-butter-forward cookies with colorful Reese’s Pieces folded into the dough and an extra dollop of peanut butter tucked inside. Curious where the idea came from — a peanut-butter-loving baker or a candy-obsessed kid? Probably both. Who can resist a cookie that winks at you with candy colors and whispers, “I’ve got a secret center”? After all, “the way to a man’s heart is through his stomach.” Why not test that theory with a batch? I promise, the sneaky little peanut-butter filling will win over anyone who tries one. Give them a shot and see who swoons first.
Why You’ll Love This:
- Irresistible highlight: The combo of soft cookie, crunchy Reese’s Pieces, and a creamy peanut-butter center creates a multi-textured bite that’s sweet, salty, and deeply satisfying.
- Cost-saving benefits: Buying a jar of peanut butter and a bag of Reese’s Pieces and baking at home is far cheaper than store-bought gourmet cookies, and you get more portion control and flavor customization.
- Flavorful toppings and extras: The nutty richness of creamy peanut butter pairs perfectly with the chocolatey, candy crunch of Reese’s Pieces — add a sprinkle of flaky sea salt on top for an extra flavor pop.
If you like stuffed cookie ideas, you’ll also enjoy the slightly different texture in our air-fryer version, but this oven recipe keeps things traditional and effortless. Ready to bake? Let’s get started.
How to Make:
Quick Overview
This recipe is straightforward and beginner-friendly: simple creaming of butter and sugars, a quick mix with dry ingredients, and a gentle fold of Reese’s Pieces. The standout element is the creamy peanut-butter center that stays soft while the cookie edges get lightly golden. Preparation takes about 10 minutes, and baking is just 10 to 12 minutes per batch, so you’ll have fresh cookies in under 30 minutes. If you prefer a speedy appliance method, try a similar small-batch approach with the air fryer peanut butter cookies for an alternative crispness.
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter, smooth and at room temperature
- 1 and 1/2 cups all-purpose flour, measured and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Reese’s Pieces, whole
Directions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes with a hand mixer.
- Beat in the egg and vanilla extract until combined, then stir in the 1/2 cup creamy peanut butter until smooth and evenly mixed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening evenly.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined — avoid overmixing to keep cookies tender.
- Fold in 1 cup Reese’s Pieces gently so they don’t bleed color into the dough.
- Drop dough by rounded tablespoons onto the prepared baking sheet about 2 inches apart. If you want a more pronounced peanut-butter center, press a small extra dollop of peanut butter into the center of each dough mound before baking.
- Bake for 10 to 12 minutes, or until the edges are lightly browned but centers still look soft. They will firm as they cool.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
What to Serve With:
- A cold glass of milk (classic pairing) or a salted caramel latte for grown-up dessert vibes.
- Vanilla ice cream for an indulgent cookie sandwich.
- Fresh fruit or a simple green salad if you’re serving cookies at a casual brunch to balance sweetness.
- Mini jars of extra peanut butter or chocolate sauce for dipping during a party.
Top Tips for Perfecting:
- Ingredient substitution: Use natural peanut butter for a more pronounced peanut flavor, but expect a slightly softer dough — chill for 10 minutes before baking.
- Timing adjustment: If your oven runs hot, start checking at 9 minutes to avoid overbrowning. For chewier cookies, underbake by 1 minute.
- Flavor enhancement: Stir in a teaspoon of flaky sea salt on top right after baking for a professional finish. A splash of instant espresso powder in the dough will deepen the chocolatey notes.
- Common mistakes to avoid: Don’t overmix the dough (it toughens cookies), and don’t overcrowd the baking sheet — cookies spread a bit.
- Elevation trick: Press a few extra Reese’s Pieces on top after baking while warm to make them look bakery-perfect.
Storing and Reheating Tips:
- Room temperature: Store cooled cookies in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigeration: Keep in an airtight container for up to 1 week; peanut-butter centers hold up well chilled.
- Freezing: Freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Unbaked dough balls can be frozen for baking later — add 1-2 extra minutes to baking time when frozen.
- Reheating: Warm a cookie in the microwave for 6 to 10 seconds to revive the gooey center, or pop it in a 300°F (150°C) oven for 3–4 minutes for a freshly-baked texture.
FAQs
Can I use chunky peanut butter instead of creamy?
Yes, chunky peanut butter will work and adds extra texture, but it may slightly change the dough’s consistency. If the dough feels too loose, chill for 10–15 minutes before baking.
Can I substitute the Reese’s Pieces with chocolate chips?
Absolutely. Use semisweet or milk chocolate chips for a classic peanut butter–chocolate combo.
How do I make these cookies larger or smaller?
For larger cookies, use a 2-tablespoon scoop and increase baking time to 12–14 minutes. For mini cookies, use a teaspoon and reduce baking time to 8–9 minutes.
Will these cookies spread too much while baking?
If cookies spread too much, chill the dough for 15 minutes before scooping. Also ensure your butter is softened, not melted.
Are these safe to make ahead for a party?
Yes — bake the day before and store airtight. Rewarm briefly before serving, and add a few fresh Reese’s Pieces on top for garnish.
Conclusion
These Mini Reese’s Pieces Cookies Stuffed with Peanut Butter are a fast, feel-good dessert that brings big smiles and even bigger flavor with minimal fuss. They’re easy enough for a weeknight bake and charming enough for a party tray. If you want to compare variations or look for inspiration, check out this delightful Reese’s Pieces Peanut Butter Cookies recipe on 5 Boys Baker for another take on the candy-cookie combo. Go ahead — make a batch, share them, and watch how quickly they vanish.
Mini Reese's Pieces Cookies Stuffed with Peanut Butter
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Softened to room temperature
- 3/4 cup Brown Sugar Packed
- 1/4 cup Granulated Sugar
- 1 large Egg Room temperature
- 1 teaspoon Vanilla Extract
- 1/2 cup Creamy Peanut Butter Smooth and at room temperature
- 1.5 cups All-Purpose Flour Measured and leveled
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Reese's Pieces Whole
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes with a hand mixer.
- Beat in the egg and vanilla extract until combined, then stir in the 1/2 cup creamy peanut butter until smooth and evenly mixed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening evenly.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined — avoid overmixing to keep cookies tender.
- Fold in 1 cup Reese’s Pieces gently so they don’t bleed color into the dough.
- Drop dough by rounded tablespoons onto the prepared baking sheet about 2 inches apart. If you want a more pronounced peanut-butter center, press a small extra dollop of peanut butter into the center of each dough mound before baking.
- Bake for 10 to 12 minutes, or until the edges are lightly browned but centers still look soft. They will firm as they cool.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.