CakeWhiz

Easy Reeses Cookies {With Cake Mix}

Easy, homemade, fudgy, soft and chewy Reeses cookies that start off with chocolate cake mix and other simple ingredients. Full of mini peanut butter cups and Reeses pieces.

Chocolate and peanut butter are so lovely together. I love how quick and simple these cookies are to make with two of the best flavors out there. Kids and adults will devour these in no time! If you can’t get enough of this delightful combo, be sure to try these tasty Chocolate Peanut Butter Cookies or yummy Peanut Butter Chocolate Chip Cookies

Closeup Shot of Easy Soft and Chewy Reeses Cookies With Cake Mix on Large Spatula

How to make Reeses cookies recipe with cake mix?

  1. Mix wet ingredients– This includes eggs and oil.
  2. Add dry ingredients- This includes chocolate cake mix and mix until combined.
  3. Stir– In Reeses pieces.
  4. Cover– Bowl and chill cookie dough in the fridge.
  5. Scoop– Out dough and make little balls.
  6. Place– Them on a cookie tray.
  7. Bake– For about 10 minutes.

Other cookie Add-ins

  • Oatmeal
  • Chocolate chips
  • Shredded coconut
  • Butterscotch chips
  • Other candies, such as M&Ms or chopped Snicker bars
  • White chocolate chips
  • Toffee
  • Chopped nuts
  • Large sprinkles
  • Dried fruit, like cranberries
  • Peanut butter chips

Variations for Reeses pieces cookies

Cookie sandwiches-Put filling between the two cookies and you’ve got yourself a delicious dessert! I suggest a mix of Buttercream icing, mini Reeses peanut butter cups, and Reeses pieces, but you can also use your favorite ice cream, frosting, pudding, or nut butter. Some other frostings I recommend are:

Try another cake mix flavor- You can really change things up by exchanging the chocolate cake mix for yellow, vanilla, German chocolate, or Devil’s food cake mix. Depending on what mix-ins you choose, you may even want to try lemon, red velvet, pineapple, or strawberry!

Treasure Cookies– Before cooking, place a yummy surprise in the middle of the chocolate dough ball and cover it back up. Try little chocolate candies, caramels, or mini Reese’s Peanut Butter Cups.

Dip Them- After the cookies are baked and cooled, dip half the cookie in dark, milk, or white melted chocolate. Cool and enjoy!

Roll- Before baking, roll the cookie dough balls in powdered sugar, granulated sugar, or cocoa powder.

Tips and Techniques for Reeses peanut butter cookies

  • Why did my cookies spread? Why are my cookies flat?– You may have forgotten to chill the dough or there may be too much oil. Be sure to chill the dough and measure ingredients correctly.
  • Why are my cookies dry?– It is possible there was not enough oil in the dough or maybe you needed larger eggs. You can add a bit of liquid, such as water, milk, or oil to get the right consistency.
  • How to keep homemade cookies soft?– A simple, yet great way to keep your cookies soft is to put a slice of bread in the cookie jar with the cookies.
  • You must chill dough- Otherwise your cookies will spread thin on the pan while baking.
  • Make even cookie dough balls– Ensures all cookies are same size so that they cook evenly.
  • Butter vs. Oil-You can use either, but I suggest oil, because it gives a better texture and will stay moist for longer.
  • Line baking tray with parchment paper– To prevent cookies from sticking to the pan and make for easier clean up.

Storage 

Room Temperature– Unfrosted cookies can be stored in a sealed container at room temperature for up to 3 days.

Refrigerator– Unfrosted cookies can be stored in a sealed container at room temperature for up to 5 days.

More peanut butter cookies

Check out my other cake mix cookie recipes (there’s a lot!) for more ideas:

Closeup Shot of Easy Soft and Chewy Reeses Cookies With Cake Mix on Large Spatula
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Easy Reeses Cookies (With Cake Mix)

Prep Time: 10 mins
Cook Time: 10 mins
Chill time: 20 mins
Total Time: 40 mins
Easy, homemade, fudgy, soft and chewy Reeses cookies that start off with chocolate cake mix and other simple ingredients. Full of mini peanut butter cups and Reeses pieces.
Yield: 18 Cookies

Ingredients

  • 2 Eggs, Large
  • 1/3 cup Oil
  • 1 box Chocolate cake mix
  • 3/4 cup Reeses pieces, Can also use combination of half Reeses pieces and half mini Reeses peanut butter cups

Filling to Make Cookie Sandwiches (Optional)

  • 2 cups Buttercream icing
  • 1 cup Mini Reeses peanut butter cups, Cut in half
  • 1/2 cup Reeses pieces

Instructions 

  • In a large mixing bowl, add eggs, oil and mix until smooth.
  • Add chocolate cake mix and mix until combined.
  • Stir in Reeses pieces until evenly distributed.
  • Cover bowl and chill cookie dough in the fridge for 20 minutes to make it easier to handle.
  • Scoop out small portions of the dough and make little balls.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees for 10-12 minutes or until the edges are firm but center is slightly soft.
  • For better presentation, push a few more Reeses pieces candies on top of the cookies before they cool completely. Enjoy immediately or make cookie sandwiches.
  • For cookie sandwiches, allow cookies to cool completely and then, flip half the cookies and use a spatula to frost them with buttercream icing. Cover with remaining cookies and press gently. Stick mini Reeses peanut butter cups and Reeses pieces along the sides and enjoy!

Notes

  • Read all my tips above.
  • Unfrosted cookies can be stored in a sealed container at room temperature for up to 3 days and in the fridge for up to 5 days. Frosted cookie sandwiches must be stored in the fridge for up to 5 days. 

Nutrition

Calories: 261kcal, Carbohydrates: 35g, Protein: 3g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 240mg, Potassium: 110mg, Fiber: 1g, Sugar: 26g, Vitamin A: 24IU, Calcium: 40mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 261
Author: Abeer Rizvi
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