Reese’s Pieces Peanut Butter Cookies Recipe with a Cake Mix and Dipped in Chocolate
Have you ever had one of the Reese’s Peanut Butter Cups that are filled with Reese’s Pieces? I am telling you that if you love the combination of peanut butter and chocolate then this candy is a total MUST! But so are these Reese’s Pieces Peanut Butter Cookies. Not only do they have all of the awesome flavors but they are also super simple to make because they start with a cake mix. These are cookies that you and your family will love, keep scrolling for the recipe.
My cookie obsession is not a secret. I write about how much I love cookies, talk about it, where cookie sweatshirts, eat cookies and make cookies daily.
The other thing I am constantly doing is trying to figure out how to turn everything I love into a cookie.
I have an ongoing list in a notebook and on my phone to keep track of whenever I think of a new idea. Friends are always asking me if I worry I will run out of ideas and the answer is…HEAVENS NO!
If there is one thing I can think of all day long it is cookies and so it is one thing I definitely don’t worry about. This Reese’s Pieces Peanut Butter Cookie has been in my phone for over two years but I assure you it was worth the wait.
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Tips & tricks to achieve the most delicious cookies of your life!
How to Make a Reese’s Pieces Filled Peanut Butter Cookie with a Cake Mix
Combine cake mix, softened butter and eggs with a hand held mixer {or by hand} until you have a nice and thick dough.
Mix in the Reese’s Pieces by hand, so that they are evenly distributed.
Use a medium cookie scoop to scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet.
Using the tines of a fork, make criss cross marks into the top of each cookie. I like to add them to peanut butter cookies so that people with allergies will know they contain peanut butter.
Bake in a 350 degree oven for 9-10 minutes or until the Reese’s Pieces Peanut Butter Cookies are just starting to turn golden brown around the edge. Then remove from the oven and let them cool completely on the cookie sheet.
The key is to not over bake the cookies. One of the important parts of making cookies with a cake mix is to only bake them until they are set {see all of my cake mix cookie tips here}.
When cake mix cookies are over baked they can get a really hard texture quickly.
Why Almond Bark is a Great Product for Dipping
To replicate the outside of peanut butter cup we are going to dip half of the cookie in melted almond bark {just like I did with these Shortbread Cookies}. You can definitely use chocolate instead but almond bark is a great product for dipping.
Almond bark sets up so much more quickly than a milk or semi sweet chocolate would. The best part is that although it doesn’t contain cocoa butter, it tastes really similar to chocolate.
Dip each cookie halfway into the melted almond bark {or chocolate} and then return to the baking sheet. Give the cookies ample time to set up.
These Reese’s Pieces Peanut Butter Cookies are an awesome version of the 4 Ingredient Peanut Butter Cookie that everyone loves.
They are the cookie for any occasion! Make them on a rainy day, for a party or bag them up to make someone smile. They are perfection.
Do you love peanut butter desserts and cookies? Try these recipes…
- No Bake Peanut Butter Pie
- Chocolate Peanut Butter Cake Mix Cookies
- Reese’s Peanut Butter Cup Stuffed Cookies
- Peanut Butter Blossom Cookies
- Peanut Butter Texas Sheet Cake Cookies
- Easy Peanut Butter Cake Mix Cookies
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Reese's Pieces Peanut Butter Cookies
Ingredients
- 1 box yellow cake mix {13.25 ounces}
- 1 cup creamy peanut butter
- ½ cup butter {melted}
- 2 large eggs
- ¾-1 cup Reese's Pieces candy
- 4-5 squares almond bark (or chocolate} for melting
Instructions
- Preheat the oven to 350°.
- Combine cake mix, peanut butter, melted butter and eggs in large bowl and mix with a hand held mixer {or by hand} until completely incorporated. Add Reese's Pieces candies and stir in by hand.
- Using a medium sized cookie scoop {1.5 tablespoon}, scoop cookies and place onto a silicone mat or parchment lined cookie sheet. Using the tines of a fork make a crisscross pattern into the top of each cookie.
- Bake for 9-10 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
- Melt 4-5 squares of almond bark in the microwave for 1 minute and stir. Continue to microwave in 30 second increments until the almond bark is melted and smooth. Dip each cookie half way into the chocolate and place chocolate covered cookie onto a silicone mat or parchment lined cookie sheet to set.
- Store in an air tight container for up to 4 days or freeze undipped cookie for 3 months.
