Reese’s Peanut Butter Chocolate Chip Halloween Cookies

These soft and chewy Reese’s Peanut Butter Chocolate Chip Halloween Cookies are certainly indulgent which is a requirement of all Halloween-themed treats! Loaded with Reese’s Pieces, milk chocolate chips, and lots of sprinkles in fall colours, these cookies are topped with candy monster eyes for fun and whimsy!

For those of you who love chewy cookies, and for those of you who prefer a crispy cookie, these Reese’s Peanut Butter Chocolate Chip Halloween Cookies provide both of you with your favourite cookies from the same batch. When baked, the edges of the cookies are a little crispy. The center of the cookies, however, are chewy and super moist. But, fair warning, Dear Reader – natural peanut butter will not give you the same results here.

Before you are tempted to send me an email or a comment knocking my choice of peanut butter that is not natural and organic, hear me out! This recipe will not work with natural peanut butter. I repeat, this recipe will not work with natural peanut butter. There, I said it. Now, if you go ahead and make this recipe using natural peanut butter and it comes out a big, wet mess, you cannot blame me.

John.e uses only natural peanut butter, but I do not. I do not like it at all. Yes, it’s healthier and better for me, but I’d rather not eat it at all if I have to choose the natural stuff. I grew up on Kraft or Jiffy peanut butter and it’s the only peanut butter I ever use.

For these cookies, you do not have a choice between all-natural and sugar-laden, mass-produced stuff. If you are completely against using non-natural peanut butter, as harsh as it may sound, this recipe is most certainly not for you.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is softened and at room temperature.
• Peanut Butter – Use smooth peanut butter. Natural peanut butter will not work in this recipe.
• Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies.  
• Brown Sugar – For colour and flavour!
• Sugar – Sugar will caramelize when baked, which will help to brown cookies and cakes.  In cookies, the sugar will help the dough to spread and will create a crispness at the bottom of the cookie.
• Eggs – When you set out to bake, ensure your eggs are at room temperature too – just like your butter!
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Soda and Baking Powder
• Salt
• Reese’s Pieces
• Milk Chocolate Chips
• Sprinkles
• Candy Monster Eyes

HOW TO MAKE REESE’S PEANUT BUTTER CHOCOLATE CHIP HALLOWEEN COOKIES

Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, beat the butter until light and fluffy. Add the peanut butter and beat to combine. Add both of the sugars. Beat into the butter and peanut butter mixture. Beat in the eggs one at a time. Next, beat in the vanilla extract.

Measure the flour, baking soda and baking powder, and salt into the bowl. Beat on low speed until just incorporated. Add in the Reese’s Pieces, milk chocolate chips, and sprinkles. Use a sturdy spatula to fold these into the cookie dough mixture. Portion the cookie dough into heaping tablespoons. I like to use a spring handle cookie scoop. Scoop mounds of dough directly onto the prepared baking sheet, leaving at least 2 inches of space between each ball.

Push two of the candy monster eyes just slightly into the cookie dough. At this point, you can also top the cookie dough with more Reese’s Pieces and sprinkles too. Bake for 12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to finish cooling.

CANDIES, CANDIES, AND MORE CANDIES!

I know I use M&Ms quite often in many of my cookie and no-bake treats, but there are other candy-coated chocolates out there that you can use. Here in Canada, we have something called Smarties. I think in the United States, smarties are those flat, pressed-powder-like candy that comes in a cellophane-wrapped roll. They’re often found in large bags for Halloween treats. In Canada, smarties are candy-coated chocolate much like the popular M&M. If you prefer, you could substitute the Reese’s Pieces with Halloween-themed M&Ms or another candy-coated chocolate that you prefer.

THE RIGHT SPRINKLES FOR THE JOB

If you’re like me, you have a big stash of sprinkles. Honestly, Dear Reader, I have a pull out draw in my kitchen loaded with jars of sprinkles. For this recipe though, not all types of sprinkles will work. You really do need to use what is most commonly referred to as jimmies.

I never call them jimmies to be honest. To me, all sprinkles are called sprinkles. For this recipe, you will need sprinkles that have an elongated shape – like a miniature rod! The nonpareils (small balls) will not work very well at all. They are too small to hold up the heat and won’t look as pretty or distinctively separate in the finished product.

There are hundreds of different sprinkles out there. You might be tempted to use little chocolate balls, little candies, or shaped sprinkles. Please be advised that you are risking a not-so-good cookie experience. I’m not endorsed in any way, and you can buy your sprinkles anywhere, but this type from Sweetapolita is what you need.

OPTIONAL CHOPPED PEANUTS

When it comes to peanuts, you can use raw, natural peanuts. I happen to think that the roasted peanuts have more flavour. You can always toast your raw peanuts in a dry skillet over medium heat if you wish. I prefer to use salted peanuts. The salted peanuts really help to offset the sweetness and add another layer of flavour. If you prefer, Trader Joe’s has a roasted, 50% salted peanut that is absolutely phenomenal!

To roast (or toast) your peanuts, add the to a cold, stainless steel frying pan. I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you buy the same cookware set, but I wanted you to see the pan – remember, do not use non-stick if possible. You’ll get better results will plain stainless steel.

So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting nuts. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner. Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a slightly golden colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Holiday M&M Peanut Butter Cookies, you certainly can! Pile them into a clean, food-safe container. The container must be freezer-friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out on a wire cooling rack to thaw completely. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!