Reese’s Peanut Butter Cookies

photo of a stack of Reese's Peanut Butter Cookies
I saw these two-ingredient Reese’s peanut butter cookies on Picky Palate and knew I had to try making them out. I honestly would never have thought to combine a bunch of Reese’s peanut butter cups with an egg to create a cookie.

This would be a perfect cookie to make during Halloween if you have a lot of leftover peanut butter cups. The cookies have a chewy texture and taste a little chocolatey and a little peanut buttery.
photo of cookies on a plateclose-up photo of Reese's peanut butter cookies on a plate
These cookies are so easy to make. It literally is just peanut butter cups and an egg. The longest part of the process is probably unwrapping all those peanut butter cups. And the hardest part is parting with 24 perfectly good peanut butter cups. I have to confess, I took a few bites of a couple. I couldn’t resist. All you need are a bunch of Reese’s peanut butter cups, unwrap them, crush them, add an egg, and you have a cookie dough batter.
photo of a package of reese's peanut butter cupsphoto of the reese's peanut butter cups in a food processorphoto of the peanut butter cups pureedphoto of the cookies on a baking sheet ready to be baked
I wouldn’t make these cookies on a normal basis, but next time I have too many Reese’s, I’ll make them. Click here for the full of a stack of cookies on a plate

Reese’s Peanut Butter Cookies

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
You only need two ingredients to make these cookies! The cookies have a chewy texture and taste a little chocolatey and a little peanut buttery.


  • 24 snack-size Reese’s peanut butter cups unwrapped
  • 1 large egg
  • sea salt optional


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Place the peanut butter cups in a food processor and pulse them until they are smooth. Add the egg and pulse until combined.
  3. Using a medium-sized cookie scoop, form dough balls and place them on the baking sheet. Press each cookie with your hand so they are a thickness of ½-inch thick. Top each cookie with a sprinkling of sea salt, if using.
  4. Baking the cookies for 15 to 17 minutes or until the edges start to crisp. Cool the cookies for 15 minutes on the baking sheet before transferring to a baking rack.


Recipe source: Picky Palate

All images and content are © Kirbie's Cravings.

12 comments on “Reese’s Peanut Butter Cookies”

  1. Swoon… I have been on a major major major peanut butter kick lately. I would so love to eat some of these!!

  2. Too many Reese’s???? I’m going over to live with you! We fight over the Reese’s in our house. Especially around Easter when the Reese’s eggs are available.

    • Lol. Yes you can come over and eat all of mine! I used to love Reese’s. It was my favorite candy when I was younger. But now I seem to have stopped loving them as much. So we always have a bunch leftover after all the different holidays.

  3. I use to love reese’s too! Have you tried the dark chocolate version – i wonder what the cookie would taste like w/ that dark chocolate?! But this recipe looks amazing – only 2 ingredients??!! It looks so much more complicated than that!! This will be a great one to make for friends and pretend that it was more work than it really was 🙂

    I clicked on your link and smiled b/c over the weekend my cousins and i were brain storming of blog/website names I can use and my favorite one was Picky Palate!! So I thought it was funny (or telling?) that your link owns that name 🙂

    • I didn’t know there was a dark chocolate version! I’m going to have to look for it. Oh, picky palate must be popular! This picky palate blogger had to get a hyphen for her website name because the full name was already taken. Yeah the recipe is so easy. It does require quit a few peanut butter cups (24), but if you can part with that many, it’s a fun recipe to try.

  4. This has to be the world’s simplest cookie recipe! I think the longest task would be washing the food processor.

    Now I’m wondering how it would taste with dark chocolate Reeses (I knew there were dark chocolate Kit Kats, but not Reeses). My problem is that not many of the dark chocolate Reeses would make it into the food processor bowl … guess I’ll have to buy extra Reeses!

    • I actually had a hard time throwing so many Reese’s into this recipe. I kept wanting to eat them. And I actually closed my eyes when I turned on my food processor. lol. I was so sad about crushing them all! I’ve got to search for these dark chocolate reese’s. Love dark chocolate! I always get the dark chocolate kit kats.

  5. simple recipe! i love it already! my husband is a big pb fan so this would be perfect for him! plus, i’m a lazy baker too so yeah…

    • Haha. Then this one might be good for you! I am planning on trying out some other promising peanut butter cookie recipes next week.

  6. if i use the regular reeses cups, would you know how many i’m supposed to use?

    • I’m not sure what size you mean for the regular reese’s. I thought the large ones were the regular ones and then the small ones are called mini. Anyway, I’ve only made it according to Picky Palate’s recipe, so I don’t know any other measurements. I would imagine if you have something smaller or bigger you can weight out the same amount as the amount of reese’s she used. Sorry I can’t be of more help.

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