• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Baker by Nature

A Baking Blog by Ashley Manila

  • About
  • Travel
  • Everyday Inspiration
  • Recipe Box
  • Shop
  • Contact
  • Facebook
  • Twitter
  • Pinterest
  • Email

September 16, 2015

White Chocolate Reese’s Pieces Peanut Butter Chip Cookies

Soft and chewy cookies loaded with white chocolate, Reese’s pieces, and peanut butter chips! If you love peanut butter, but don’t want them to overwhelm, these cookies are for you!

White Chocolate Reese's Pieces Peanut Butter Chip Cookies Reese’s Pieces Cookies

I don’t know what it’s like weather wise where you live, but for us, Fall is in the air and I’m loving it! Everyday this week has been just warm enough for shorts and a sweatshirt (my go-to uniform in the early days of Autumn) and in the evenings, a most glorious chill settles in, making sleeping with the windows thrown wide open a heavenly experience!

We are heading to a hot and sticky (and wonderful) New Orleans this weekend, so I am soaking up every second of Fall life while we’re home!

White Chocolate Reese's Pieces Peanut Butter Chip Cookies

With all these autumnal vibes in the air, I can’t help but feel excited for the upcoming holiday season. Today I wanted to share a cookie recipe that is perfect for Fall, but so delicious you’ll definitely want to keep baking them year round! They’ll be perfect for holiday baking when the time comes…

White Chocolate Reese's Pieces Peanut Butter Chip Cookies

I originally developed this cookie recipe for a gift basket I was shipping to a friend (Hi JP!). Literally moments after he opened the package I received an elated text raving over the White Chocolate Reese’s Pieces Peanut Butter Chip Cookies I had sent.

I knew then and there I needed to make them for YOU – and fast!

White Chocolate Reese's Pieces Peanut Butter Chip Cookies

I should get this out of the way now and let you know these are not actually peanut butter cookies. But don’t fret – they are loaded with tons of peanut butter flavor thanks to a peanut butter chips AND Reese’s pieces. There are also a ton of white chocolate chips in the batter, because, um… balance 😉

White Chocolate Reese's Pieces Peanut Butter Chip Cookies

The base recipe for these delicious cookies is nothing new. I have a trademark recipe for cookies I developed a few years ago and it is what I use 99.9% of the time when I bake. Would you believe my triple chocolate cookies, salted caramel stuffed chocolate chunk cookies, and flawless chocolate chip cookies are all made from almost the same exact cookie dough?

The best part? My base cookie dough is made with simple ingredients you probably already have in your pantry. Flour, sugar (brown and granulated), baking soda, salt, eggs, and vanilla. ← Nothing fancy here. It’s simply the perfect measurements and a consistent method that takes these basic ingredients and transforms them into thick and chewy cookies, every-single-time!

It’s like magic.

White Chocolate Reese's Pieces Peanut Butter Chip Cookies

For these cookies you’re also going to need to get your hands on white chocolate chips, peanut butter chips, and Reese’s pieces. I used the mini Reese’s pieces (they’re so cute), but full-sized will work too.

White Chocolate Reese's Pieces Peanut Butter Chip Cookies

White Chocolate Reese's Pieces Peanut Butter Chip Cookies

These cookies bake up with crispy edges and supremely soft centers.

↓↓↓ Look at that plush cookie interior! Loaded with so many goodies, too. Pure bliss.

White Chocolate Reese's Pieces Peanut Butter Chip Cookies

These cookies bake at 375 degrees (F) for 11 minutes. They will look pretty soft when you remove them from the oven. Not to worry – the cookies will firm up greatly while they cool, so be sure not to over bake them! If you’d like your cookies to look just like mine, gently press a few peanut butter chips, white chocolate chips, and Reese’s pieces on top of the cookies right after they come out of the oven. It’s important you do this right away – while the cookies are still soft. Let the cookies rest on the baking sheet for 5 minutes or so before transferring them to a cooling rack.

Soft and chewy cookies loaded with white chocolate, Reese's pieces, and peanut butter chips! If you love peanut butter, but don't want them to overwhelm, these cookies are for you! 

Make today’s White Chocolate Reese’s Pieces Peanut Butter Chip Cookies for all your Fall festivities! They will definitely be making an appearance at our Halloween party… and you know I’m packing a few for our flight on Saturday.

You can never have too many cookies in your life. ♥♥♥

White Chocolate Reese's Pieces Peanut Butter Chip Cookies

White Chocolate Reese's Pieces Peanut Butter Chip Cookies

9 votes

Print

White Chocolate Reese’s Pieces Peanut Butter Chip Cookies

Prep 10 mins

Cook 11 mins

Total 21 mins

Author Ashley Manila

Yield 2 dozen cookies

Thick and chewy White Chocolate Reese's Pieces Peanut Butter Chip Cookies are sure to be a new favorite!

Ingredients

  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 1 cup white chocolate chips
  • 1 cup peanut butter chips
  • 1/2 cup Reese's Pieces (I used the minis but full-sized are OK, too)

Instructions

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
  2. Add the sugars, vanilla, and butter to a large bowl and whisk until light and fluffy; about 2 minutes (I recommend using a stand mixer/ handheld mixer to help here, if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in white chocolate, peanut butter chips, and Reese's Pieces.
  3. Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

Courses Dessert

Cuisine Cookies

Nutrition Facts

Serving Size 1-2 cookies

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

48K Shares

Filed Under: Chocolate, Cookies

Reader Interactions

Comments

  1. thehautecookie says

    September 17, 2015 at 7:30 pm

    omg yum! gosh so pretty! love this so much!
    xO!
    http://www.thehautecookie.com

    -Facebook-
    http://www.facebook.com/TheHauteCookie
    -Twitter-
    http://www.twitter.com/thehautecookie
    -Instagram-
    http://www.statigr.am/thehautecookie

    Reply
    • bakerbynature says

      September 18, 2015 at 2:09 pm

      Thank you so much! They’re definitely a new favorite in the cookie department 😉

      Reply
  2. Kayle (The Cooking Actress) says

    September 18, 2015 at 5:59 pm

    AHH I WANNA GO TO NOLA! Have fun!

    and oooooh these cookies look so soft and beautiful and chewy and YUMMEH

    Reply
  3. Jessica @ A Kitchen Addiction says

    September 18, 2015 at 6:58 pm

    Love how chewy and loaded with peanut butter these cookies are!

    Reply
  4. Erin M. says

    September 19, 2015 at 4:58 am

    Yum! I have a question about the butter,though. It says 2 sticks but the recipe only adds up to 15 tablespoons. Am I missing what to do with the extra tablespoon? Can’t wait to try these!

    Reply
    • bakerbynature says

      September 19, 2015 at 11:03 am

      Hi Erin! Whoops – major typo on my end 😉 Thank you for catching that. The proper recipe notes have been added. Please let me know if you have any additional questions. Enjoy!

      Reply
  5. David (Milk Frother Judge) says

    September 22, 2015 at 10:57 am

    It looks so good. Thanks for your dedicated recipe.

    Reply
  6. Theresa says

    January 15, 2016 at 5:05 pm

    Why don’t you have the ability to search for recipes on your blog? It would really be an improvement.

    Reply
    • bakerbynature says

      January 15, 2016 at 5:18 pm

      Hi Theresa. There is a search box on the left hand side bar.

      Reply
  7. Vanessa says

    April 9, 2016 at 3:09 am

    Had all of these chips in the cupboard and was craving something sweet! Typed in reeses pieces recipe, since they we’re calling my name the loudest. Wouldn’t you know it this amazing recipe popped rite up, it’s like we’re soul mates, heavenly. “Folding ” was a new thing for me but I did my best. My dough ended up very thick , and became hard to mix chips in. I snapped the handle of my spatula I fact is that normal, if not what can I do? Thanks

    Reply
    • bakerbynature says

      April 9, 2016 at 12:03 pm

      Hi Vanessa! I’m so happy this recipe found you 😉 I suggest using a wooden spatula to fold the chips in, if you have one. If not, you can do it with an electric mixer, just be sure not to over mix. How did the cookies turn out for you?

      Reply
  8. Vanessa says

    April 11, 2016 at 12:20 am

    Me too 🙂 they turned out perfectly, I did end up using a wooden spoon to finish mixing. Glad to hear I was on the right track with folding:)

    Reply
  9. Carla says

    April 13, 2016 at 12:11 pm

    These were so delicious! I brought them to work and everyone loved them. Next time, I might take a wee bit less sugar, but that’s only nitpicking. I will use your basic recipe for cookies all the time now because these turned out SO. GOOD 😀 Also, I didn’t have Reese’s Pieces, so I just chopped up some Reese’s and put them in there. Yum.

    Reply
    • bakerbynature says

      April 13, 2016 at 1:42 pm

      So happy to hear it, Carla! Let me know how they turn out if you decide to cut back on the sugar 😉 Just be sure not to reduce it too much, as it stabilizes the dough. xoxo

      Reply
  10. Anthony says

    May 3, 2016 at 4:14 am

    So yummy at first sight. My kids love chocolate very much. I will surely try to make this for my kids and hope they love is. Thank you so much for sharing this post!

    Reply
    • bakerbynature says

      May 4, 2016 at 12:32 pm

      You’re very welcome, Anthony! I hope you and your kids enjoy these cookies 🙂

      Reply
  11. Kathy Smith says

    June 22, 2016 at 11:01 am

    It looks very delicious. I love this cookies recipe. Thank for share !

    Reply
  12. Julie Willard says

    August 1, 2016 at 5:12 pm

    How long would you say I should cook them if using a regular cookie scoop instead of the large one Thanks Julie

    Reply
  13. hotmail sign in says

    August 2, 2016 at 4:34 am

    I cannot thank you enough for the blog . Really thank you! Really Cool.

    Reply
  14. Pam Tanner says

    August 31, 2016 at 12:35 am

    I may have missed this but do you brown the butter for this recipe as you do for the caramel sea salt cookies and your everyday cnoc chip cookie recipe?

    Reply
    • bakerbynature says

      September 1, 2016 at 12:04 pm

      Hi Pam. I didn’t brown the butter for this recipe. I just used unsalted butter, softened to room temperature.

      Reply
  15. hotmail login says

    September 6, 2016 at 9:28 am

    I love all the posts, I really enjoyed, I would like more information about this, because it is very nice.
    Thanks for sharing.

    Reply
  16. Chelsie says

    September 19, 2016 at 7:11 am

    The recipe says salt, but instructions say sea salt. Can you clarify, please?

    Reply
  17. Lola says

    October 4, 2016 at 6:48 pm

    Can you make the batter 1 day ahead of time and refrigerate overnite?

    Reply
  18. Caitlin says

    October 14, 2016 at 7:16 pm

    Hi – Mine ended up really dense and heavy…not gooey and flat like the pictures. It almost seems like I added too much flour? I tried to be very careful not to over mix but perhaps that’s what I did? Any thoughts on what I did wrong? Your photos look DELICIOUS and I want to try again. Thanks!

    Reply
    • bakerbynature says

      October 16, 2016 at 6:21 pm

      Hi Caitlin. I’m so sorry your cookies didn’t turn out the way you were hoping. It sounds like you either over baked them or added too much flour. Did you level and scoop your flour when you measured it? Or did you pack it into the measuring cup? Packing the flour will definitely lead to dense cookies. Hope this helps, and let me know if you have any additional questions 🙂

      Reply
  19. Nini Tarozzo says

    October 19, 2016 at 7:24 pm

    My boyfriend can’t tolerate peanuts…it is not an allergy more of a sensitivity but still…would it be possible to switch Reese peanut candies with something else? Thinking of Almonds or Hazelnut

    Reply
  20. Jenny says

    October 27, 2016 at 8:39 pm

    Hi! Does the salt have to be sea salt? Also, can you make the batter a day in advance and refrigerate it? Thanks!

    Reply
  21. Allison says

    November 6, 2016 at 10:58 pm

    Wow, this was a great recipe. And I agree with your post, this is a great cookie base for other types of cookies. I use it for good old chocolate chip walnut now too! Thank you!

    Reply
  22. Tonya Parsons says

    December 6, 2016 at 8:13 am

    Oh my…these look divine! I can just imagine two of these with a big scoop of vanilla ice cream between them. Bliss!

    Reply
  23. Alex @ Smart Kitchen Guide says

    December 24, 2016 at 8:38 am

    white caramel is a gift from heaven! Just by looking at it, is making me crave for it! Perfect for the season.

    Reply
  24. Rezoan Rockey says

    January 23, 2017 at 3:42 pm

    Honestly after watch your “Peanut Butter Chip Cookies” photos I am hungry for taste it. Hope upcoming valentines day I will surprise to my girlfriend by make it. Thanks for sharing with us.

    Reply
  25. gmail sign in says

    February 27, 2017 at 1:50 am

    This is great, That’s a great website, it really is what I was looking for, thank you for sharing!

    Reply
  26. email sign up says

    March 29, 2017 at 6:15 am

    Look delicious !!! I’d love to try to taste it. Thank you for sharing.

    Reply
  27. hill climb racing says

    April 24, 2017 at 8:53 am

    Hi! Does the salt have to be sea salt?

    Reply
    • bakerbynature says

      April 24, 2017 at 8:15 pm

      No, table salt will work in a pinch 🙂

      Reply
  28. Marla says

    April 29, 2017 at 6:37 pm

    I subbed out a 1/4 cup of peanut butter in for 1/4 cup of the butter. No reeses pieces just pub chips and white chocolate chips.

    Reply
  29. Jaz says

    June 3, 2017 at 2:14 am

    Would it be totally different. If I did all ingredients except Reese’s? I have Reese pb chips just not Reese’s

    Reply
    • bakerbynature says

      June 5, 2017 at 8:04 am

      Hi Jaz! I think it’ll be fine without the Reese’s… just a little less peanut buttery 😉

      Reply
  30. Carmen G says

    June 14, 2017 at 12:11 pm

    Question: the directions state add the white chocolate chips, peanut chips and reese’s than roll into a ball but as I read everything from top to bottom you wrote to add the above once the cookies come out of the oven – this can sound confusing?

    Reply
    • bakerbynature says

      June 14, 2017 at 1:17 pm

      Hi Carmen. Sorry for the confusion! Yes – you add the called for chips into the batter, then you can add a few more when the cookies come out of the oven, if desired. I hope that helps!

      Reply
      • Carmen G says

        June 14, 2017 at 2:15 pm

        Thank you yes it helps – Father’s Day is around the corner and both my husband and son-in-law plus all of us really love peanut butter. Want to try these for Sunday

        Reply
  31. happy room says

    September 5, 2017 at 3:45 am

    Cookies over cookies… looks very delicious!

    Reply
  32. Tara says

    November 12, 2017 at 5:34 pm

    Hi! Look so yummy! Can I freeze the dough ahead of time and make later?

    Reply
  33. shell shockers says

    July 19, 2018 at 4:34 am

    The cakes look beautiful and very tasty. I want to try it too

    Reply
  34. Vivek Jazz says

    September 14, 2018 at 11:07 am

    Chocolate flavor cookies is my favorite and i like to make this recipes.

    Reply
  35. shubu says

    October 4, 2018 at 6:56 am

    thank you

    Reply
  36. Audrey says

    October 7, 2018 at 11:48 pm

    Hello, do these need to be refrigerated before cooking? Thank you!

    Reply
  37. Ashley says

    October 15, 2018 at 3:28 am

    Hi Ashley, I’m looking forward to baking these cookies in a couple days. My question for you is: Can I make the dough ahead of time? If so, should I refrigerate or freeze it? Please let me know as soon as possible. Thank you in advance!

    Reply
  38. Lauren says

    October 18, 2018 at 5:19 am

    Curious about high altitude baking for these? I always have trouble getting any baking correct. I’m at almost 7,000ft elevation and want to make these for a party this weekend! Thanks!

    Reply
  39. Kelsey says

    December 14, 2018 at 7:19 pm

    I’ve made this recipe so many items since I first tried it that I finally had to comment. These cookies are amazing! I’ve given them to friends and brought them to work and everything loves them. The only change I make is using a mix of semisweet chips and bittersweet chips instead of white chocolate. I couldn’t find mini Reese’s Pieces so I use the regular size. A trick to having fresh cookies anytime: make the dough, use a large ice cream scoop to form balls, put cookie dough balls onto baking pan lined with parchment paper, then pop into the freezer. Once the balls are frozen transfer them into a freezer bag and put back in the freezer. Then whenever you want a cookie just take one out and bake! Thank you so much for sharing.

    Reply
  40. Samantha says

    December 29, 2018 at 7:29 am

    Delicious cookies! I love both white chocolate and peanut butter so much. They came out really good.

    Reply
  41. Afreen says

    January 5, 2019 at 1:42 pm

    Hello Ashley- what an exciting recipe! Thanks for sharing . I wanted to check do you have any measurement comparison to gms? Thanks Afreen

    Reply
  42. vedanty says

    March 2, 2019 at 7:28 am

    Thank you so much for this sharing.

    Reply
  43. Khrissy says

    September 14, 2020 at 11:13 pm

    These are really good. Mine came out really flat though. I followed directions so not sure what happened. The dough was to sticky to roll into balls so I used a cookie scoop. Maybe the flour was off idk but I did measure everything. Either way they still were really good.

    Reply
  44. Lisa says

    September 16, 2020 at 11:17 pm

    How do you achieve “unblemished” (by dough) chips and pieces on the tops of your cookies?? Thanks!

    Reply
  45. Lynn says

    September 27, 2020 at 6:26 pm

    Great recipe! The only addition I made as to add 1/2c mini Reese’s Peanut Butter Cups. Came out picture perfect. Thanks for posting.

    Reply
  46. Heather says

    October 12, 2020 at 3:29 am

    I dont have any unsalted butter can i just use the stick margarine i have or will it mess up the cookies?? I cant wait to make them!

    Reply
  47. Alison says

    December 25, 2020 at 12:38 am

    These are fantastic…our new go to cookie! I do use chocolate chips instead of the white chips but otherwise I follow the recipe directly. Absolutely love the peanut butter taste without it being a traditional peanut butter cookie. Highly recommend!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

Subscribe

Footer

Instagram

Instagram did not return a 200.

Copyright© 2021 · Baker by Nature | Privacy Policy