Crumbl Reese’s Pieces Cookies
If you love peanut butter, you’ll love these soft and chewy peanut butter cookies filled with Reese’s Pieces! This copycat recipe is inspired by the delicious Crumbl Cookies version of a Reese’s Pieces Cookie!
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If I had to choose, I’d have to say that Crumbl’s chocolate base cookies and peanut butter base cookies are some of my favorites. So soft and chewy with great flavor. These peanut butter cookies are a quick no-chill recipe filled with Reese’s Pieces candies.
What are Crumbl Cookies you ask? Check out my full review of Crumbl! And, if you want to know alllll the Crumbl flavors, I’ve got you covered with a complete list of the 200+ cookie flavors.
Do These Cookies Taste Like Crumbl’s?
My peanut butter base cookie is one of my favorite Crumbl copycats. It’s an easy cookie to make and it’s a close match for Crumbl’s peanut butter cookies. This variation is no exception!
I made this recipe using a smaller cookie scoop, but if you really want that full Crumbl experience, grab a 1/3 cup scoop for scooping giant Crumbl-size cookies. Bake the larger cookies another 2-3 minutes.
Can’t get enough cookies? Don’t forget to check out my growing list of Crumbl Copycat Recipes.
What Kind of Peanut Butter to Use?
Here I’ve used smooth peanut butter, but if you are a fan of chunky peanut butter, try Skippy’s Extra Chunky Super Chunk Peanut Butter. It’s so good. It’s my go-to whenever I bake pb cookies for myself!
Note: be sure to use conventional peanut butter and skip the natural/organic types as they won’t work in the recipe the same way.
Ingredients You Will Need
- Butter – I use unsalted butter for my baking recipes to be sure the cookies are salted correctly.
- Light brown sugar – weigh it (my preference) or pack it into a measuring cup to get the right amount.
- Granulated sugar – just plain old sugar!
- Peanut Butter – Skip the natural/organic peanut butter varieties here and use a conventional peanut butter.
- Vanilla extract – flavor!
- Egg – allow the egg to come to room temperature (or close) before stirring it into the dough. I just take it out of the fridge before I assemble the other ingredients and start creaming the butter and sugar. By the time I’m ready for the egg, it’s usually been at least 10-15 minutes!
- Flour – weighing dry ingredients is so much easier (and FAR more accurate) than measuring. If you don’t have a scale, here’s some tips on how to measure flour without one.
- Baking soda & salt – the baking soda in these cookies helps give them that pretty crackly appearance we love in bakery cookies!
- Reese’s Pieces Candy – the most important part! You’ll need 6 ounces (3/4 cup) of Reese’s Pieces, plus more if you want to stud the scoops of cookie dough with additional pieces before baking.
How to Make These Cookies
Here’s a quick overview of how I make these cookies. One of the best parts? No chilling required!
- Cream: In a large bowl, use a hand mixer with beaters to cream together softened butter and the sugars. Beat until totally combined and smooth, about 1-2 minutes. Add peanut butter and vanilla extract and beat until combined. Add egg and beat until just combined.
- Dry Ingredients: Sprinkle the flour, baking soda, and salt over the mixture and use a spatula to fold everything together until combined. Stir in candy pieces.
- Scoop: I used a 3 tablespoon scoop to scoop the dough into about 16 cookies. This makes smaller, about 2.75″ cookies. For larger Crumbl-size cookies use a 1/3 cup scoop and bake the cookies longer (about 14-16 minutes).
Tip: I’ve noticed that using a cookie scoop is very helpful for getting a rustic appearance in the final cookies. Cookies that are shaped by hand end up looking smooth and not as interesting.
Customize the Recipe
While this recipe uses Reese’s Pieces, you could change things up by using M&M’s, chocolate chips, peanut butter chips, chopped peanuts, or a mixture of your favorite mix-ins for an entirely new flavor experience!
How to Store the Cookies
Cookies can be stored in an air tight container at room temperature for up to 5 days.
How to Freeze the Cookies
For long-term storage, cookies can also be frozen (frosted or unfrosted) for 1-2 months in freezer-safe packaging.
How to Freeze Cookie Dough for Later
This cookie dough will also freeze well if you’d like to freeze it at the dough stage instead of after baking.
- Portion out the cookies with your cookie scoop.
- Arrange the scoops of cookie dough on a parchment-lined cookie sheet and “flash freeze” them by popping the tray into your freezer until the scoops are frozen.
- Add the frozen cookie dough scoops into a gallon size freezer safe storage bag (don’t forget to date and label) and keep frozen for 1-2 months.
How to Bake Frozen Cookie Dough?
To keep things simple, I usually just take out the bag of frozen cookie dough and allow to thaw in the fridge overnight before baking as the recipe instructs.
More Copycat Recipes
- Crumbl Blueberry Muffin Cookies
- Snickers Peanut Butter Cookies
- Crumbl Triple Chocolate Cookies
- Crumbl Vanilla Sugar Cookies
- Birthday Cake Cookies
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Crumbl Reese’s Pieces Cookies
- 8 tablespoons unsalted butter room temp, 4 ounces
- ½ cup packed light brown sugar 3.5 ounces
- ⅓ cup granulated sugar 2.5 ounces
- ½ cup smooth peanut butter 4.5 ounces
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 ¼ cup flour 6.25 ounces
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup reeses pieces 6 ounces (have more on hand if you want to stud the scoops of dough with more pieces before baking)
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer with beaters to cream together softened butter and the sugars. Beat until totally combined and smooth, about 1-2 minutes.
- Add peanut butter and vanilla extract and beat until combined. Add egg and beat until just combined.
- Sprinkle the flour, baking soda, and salt over the mixture and use a spatula to fold everything together until combined and no streaks of flour remain. The dough will be soft and a bit sticky. Gently incorporate the candy pieces with the spatula.
- I used a 3 tablespoon scoop to scoop the dough into about 16 cookies. Stud the scoops with additional candy pieces if desired. Note that the 3-tablespoon scoop makes smaller cookies than the 4" Crumbl cookies. For larger Crumbl-size cookies use a 1/3 cup scoop and bake the cookies longer (about 14-16 minutes).
- Bake cookies one sheet at a time until the cookies are very lightly crackled on top and the edges are turning golden, about 10-12 minutes. Don’t overbake.
- Cool on the cookie sheets for about 10 minutes and then transfer to a cooling rack to cool completely.