Gluten-Free Reese’s Cookies
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If you’re a chocolate peanut butter fan, you’ll LOVE our Gluten-Free Reese’s Cookies! These gluten-free peanut butter cookies are fully loaded with THREE kinds of Reese’s goodies AND chocolate chips. The ultimate cookie for peanut butter lovers!
These gluten-free Reese’s cookies are, admittedly, more than a little bit extra.
Don’t get me wrong, they’re SUPER easy to make! They’re just extra–like EXTRA–loaded with goodies packed in every bite. Plus, with their jumbo size, they feel so fun and different.
Here’s what I love about them:
- PACKED with goodies. These soft, chewy gluten-free cookies are stuffed with THREE kinds of Reese’s goodies AND chocolate chips, to boot! Each cookie tastes like Reese’s heaven, with plenty of chocolate and peanut butter flavor in every bite!
- No need to soften your butter first! Like our Levain cookies, this easy recipe starts with cold butter. Perfect for when you don’t have time to set the butter out in advance!
- No chill time needed! These gluten-free peanut butter Reese’s cookies will be ready in no time and will absolutely satisfy your next chocolate-peanut butter craving.
Here’s what you need to make these EPIC gluten-free Reese’s cookies…
Start With Simple Ingredients!
- Butter. Just like in our Levain cookies, you can start these Reese’s cookies with cold/cool butter instead of softened or melted butter. This is great when you don’t have time to wait!
- Brown Sugar & Sugar. Next is a mixture of light brown sugar and granulated sugar. The brown sugar keeps these delicious cookies moist and the white sugar helps them brown.
- Creamy Peanut Butter. To turn these into peanut butter cookies, you’ll need plenty of creamy peanut butter. I love natural peanut butter for most things, but not when I’m baking. The extra stabilization in peanut butter spreads like Skippy, JIF, or Peanut Butter Co (our favorite!).
- Large Eggs & Vanilla Extract. I love the note the vanilla adds to the peanut butter!
- Gluten-Free Flour. We keep things simple with a gluten-free measure-for-measure flour blend. Our favorite is King Arthur Measure-For-Measure Gluten-Free Flour. If you use another gluten-free flour blend, be sure it has xanthan gum and know that your results can be slightly different.
- Baking Powder & Baking Soda. For just the right puff and spread!
- Salt. These gluten-free Reese’s cookies have a lot of sweet elements, to making the cookie dough *slightly* more salty than usual provides a lovely balance of flavor.
- Reese’s Peanut Butter Cups. The miniature Reese’s cups or Unwrapped Reese’s Minis get chopped up and mixed into the peanut butter cookie dough. I like to leave the pieces fairly large (quartering the miniatures or halving the minis) so they make a bigger impact in the cookies.
- Reese’s Pieces. Colorful Reese’s Pieces candies add a fun touch and satisfying crunch my kids LOVE.
- Reese’s Peanut Butter Chips. Then, you’ll need some Reese’s peanut butter chips. These have such great flavor. They’re awesome here in these Reese’s cookies, or in our Levain chocolate peanut butter chip cookies. (YUM!)
- Semisweet or Dark Chocolate Chips. To round out the flavor, I use some semisweet chocolate chips or dark chocolate chips. They’re less sweet than milk chocolate chips, which provides a nice balance to all the super sweet Reese’s goodies we’re using.
WE ♥
Ingredient Check: Are Reese’s Gluten-Free?
Reese’s is owned by Hershey company, who does a GREAT job labeling all their products when they’re gluten-free! They have a wide variety of gluten-free offerings, and their website makes it easy to check with filters for dietary needs. In stores, you can check the packages, and near the nutrition facts, you can see the “gluten-free” designation. Let’s look at what we need for this sweet treat:
- Reese’s Miniature Cups or Reese’s Minis Unwrapped = Gluten-Free!
- Reese’s Pieces = Gluten-Free!
- Reese’s Peanut Butter Chips = Gluten-Free!
How To Make Reese’s Cookies, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. (This way you can alternate between baking sheets so you don’t put cool dough on hot baking sheets.)
- Beat The Butter. In a large mixing bowl or the bowl of a stand mixer, beat the butter with a paddle attachment (or hand mixer) for 2 minutes on medium speed, until creamy.
- Cream Butter & Sugars. Scrape down the edges and add the brown sugar and sugar to the butter. Cream together for 2-3 minutes, until light, fluffy, and smooth.
- Add Eggs, Vanilla & Peanut Butter. Next, add eggs one at a time, beating to incorporate before adding the next egg. Mix in the vanilla, then add the peanut butter.
- Add The Dry Ingredients. Scrape down the sides of the mixer again and (with the mixer stopped) add gluten-free flour blend, salt, baking soda and baking powder. Mix just a few seconds until the dry ingredients are partially incorporated into the wet ingredients, but there are still lots of floury patches.
- Stir In The Mix-Ins. Set aside a few of the mix-ins to add to the tops of the cookies, then add the Reese’s cups, Reese’s pieces, peanut butter chips and chocolate chips. Mix until just combined (and no more floury patches are left).
- Scoop & Bake. Use a cookie scoop or 4 Tablespoon scoop to measure out 6 cookies onto one of the prepared pans. Bake at 350 degrees for 10-12 minutes, or until the edges are almost golden and the centers are slightly underdone. The cookies will likely look set and lightly golden brown on the outside, but be quite soft on the inside. They will continue to cook as they cool, so try not to over-bake them. (This makes for dry cookies.)
- Finish The Cookies & Cool Completely. Remove the cookies from the oven and top with a few extra mix-ins. Use a large circular cookie cutter to coax them into perfect circles as desired and cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely. (Remember the cookies will be soft until they’re completely cool & set) Repeat baking process with remaining cookie dough, alternating between baking sheets with each batch until all cookies are baked and cooled.
Cookie Baking Tips to Help You
I’m sure you’re already on it, but just in case, here are a few baking tips I recommend to help you refine your technique & get the best cookies!
FAQ + Tips And Tricks For The Best Gluten-Free Reese’s Cookies
A Trick For Pretty Cookies. To make your homemade cookies look extra beautiful, set aside some of each of the mix-ins to add to the top of each cookie after you pull them out of the oven. It let you see exactly what’s in the cookies before you ever take a bite! Also, you can use a large round cookie cutter to gently shape the cookies into perfect circles immediately after removing them from the oven. (See that trick in action here)
Can I Use Natural Peanut Butter Instead? I LOVE it for eating, but I don’t recommend it for these gluten-free Reese’s cookies, as the cookies will spread too thin. (You can try to offset this by chilling the dough, but I do recommend regular peanut butter spreads rather than natural peanut butter for these cookies.)
Weigh, If You Can! If possible, I recommend you weigh your ingredients with a digital scale, for best results. If you don’t have one, it’s a good idea to use the scoop and level method to spoon flour into the measuring cups to avoid packing in too much flour into this peanut butter cookie recipe!
🌟 Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Gluten-Free Reese’s Cookies recipe. I can’t wait to hear how it goes!
Gluten-Free Reese’s Cookies
Ingredients
For The Wet Ingredients:
- 1 cup cold butter (227 grams, 2 sticks)
- 1 cup brown sugar (200 grams)
- ¾ cup sugar (150 grams)
- 1 cup creamy peanut butter (not natural peanut butter)
- 2 large eggs – room temperature
- 1 ½ teaspoon vanilla
For The Dry Ingredients:
- 2 cups gluten-free flour (240 grams)
- 1 ¼ teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
For The Mix-Ins:
- 2 cups chopped Reese’s minis or miniature Reeses cut minis in half or quarter the miniatures
- 1 cup Reese’s Pieces candy
- 1 cup Reese’s peanut butter chips
- 1 cup dark chocolate chips
Instructions
- Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. (This way you can alternate between baking sheets so you don't put cool dough on hot baking sheets.)
- Beat The Butter. In a large bowl or stand mixer, beat the butter for 2 minutes, until creamy.
- Cream Butter & Sugars. Scrape down the edges and add the brown sugar and sugar to the butter. Cream together for 2-3 minutes, until light, fluffy, and smooth.
- Add Eggs, Vanilla, and Peanut Butter. Next, add eggs one at a time, beating to incorporate before adding the next egg. Mix in the vanilla, then add the peanut butter.
- Add The Dry Ingredients. Scrape down the sides of the mixer again and (with the mixer stopped) add gluten-free flour blend, salt, baking soda and baking powder. Mix just a few seconds until the dry ingredients are partially incorporated, but there are still lots of floury patches.
- Stir In The Mix-Ins. Set aside a few of the mix-ins to add to the tops of the cookies, then add the Reese's cups, Reese's pieces, peanut butter chips and chocolate chips. Mix until just combined (and no more floury patches are left).
- Scoop & Bake. Use an ice cream scoop or 4 Tablespoon scoop to measure out 6 cookies onto one of the prepared pans. Bake at 350 degrees for 10-12 minutes, or until the edges are almost golden and the centers are slightly underdone. The cookies will likely look set on the outside, but be quite soft on the inside. They will continue to cook as they cool, so try not to over-bake them. (This makes for dry cookies.)
- Finish The Cookies & Cool Completely. Remove the cookies from the oven and top with a few extra mix-ins. Use a large circular cookie cutter to coax them into perfect circles as desired and cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. (Remember the cookies will be soft until they're completely cool & set) Repeat baking process with remaining cookie dough, alternating between baking sheets with each batch until all cookies are baked and cooled.
Notes
- *If you prefer to use a smaller scoop, go for it! Just reduce the bake time by a few minutes. For medium scoop cookies, I recommend 8-10 minutes. For large cookie scoops, generally 9-11 minutes.
- Gluten-Free Flour. We keep things simple with a gluten-free measure-for-measure flour blend. Our favorite is King Arthur Measure-For-Measure Gluten-Free Flour. If you use another gluten-free flour blend, be sure it has xanthan gum and know that your results can be slightly different.
Video
Find the recipe:
sweetsandthankyou.com/reeses-cookies/
Thank you for the recipe! It’s so hard to find GOOD gluten-free recipes. This one is a keeper, for sure! Can’t tell they are gluten-free. 👍🏼
Oh, I’m so glad you loved them Sandra!
How can I cut this recipe in half? And what is the best way to go about substituting a portion of the flour with oat flour? I find it’s actually fairly easy to do part oat flour and not lose the structure. Just don’t know the propations with this particular recipe. It looks sooo good!
Hi Kiki! I don’t recommend substituting in oat flour here. If you decide to do that, you’ll need to experiment on your own.
As for halving the recipe, you’ll just divide each of the ingredients in half. So:
I am new to baking gluten-free and these turned out SO great!! Thank you so much for sharing this recipe!
Oh, I’m SO GLAD to hear that! Thank you so much for taking the time to leave such a kind review!
I love this spin on both peanut butter and M&M cookies!