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
How to make Reeses cookies recipe with cake mix?
- Mix wet ingredients– This includes eggs and oil.
- Add dry ingredients- This includes chocolate cake.
- Mix– Until combined.
- Stir in– Reeses pieces.
- Cover– And chill cookie dough.
- Scoop out dough- And make little balls.
- Bake– Until firm along the edges.
Other cookie Add-ins
- Oatmeal
- Semisweet chocolate chips
- White chocolate chips
- Peanut butter chips
- Chocolate chunks
- Shredded coconut
- Butterscotch chips
- Other candies, such as M&Ms or chopped Snicker bars
- Toffee buits
- Chopped nuts
- Large sprinkles
- Dried fruits like cranberries
Variations for Reeses pieces cookies
Cookie sandwiches-Put filling between the two cookies and you’ve got yourself a delicious dessert! I suggest using classic vanilla frosting but you can also use your favorite ice cream, frosting, pudding, or nut butter. Some other frostings you can try are Peanut Butter Frosting (4 Ingredients) or Chocolate Cream Cheese Frosting or Marshmallow Frosting or the classic Chocolate Buttercream Frosting.
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 mixes!
Stuffed 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. Let the chocolate set and enjoy!
Roll- Before baking, roll the cookie dough balls in powdered sugar, granulated sugar, or cocoa powder to take them up a notch.
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. The next day, the bread will be dry and its moisture would have transferred over to the cookies.
You must chill dough- Otherwise your cookies will spread and be flat.
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. If you are using butter, make sure it is unsalted to prevent cookies from becoming too salty.
Line baking tray with parchment paper– Because this prevents cookies from sticking to the pan and also makes for easier clean up.
Eggs should be at room temperature- Because they blend together smoothly and evenly.
Don’t over-mix dough– Because it makes tough cookies.
Don’t over-bake cookies– Because they become dry and hard.
Storage
Room temperature– Unfrosted cookies can be stored in a sealed container at room temperature for up to 3 days.
Refrigerator– Leftovers can be stored in a sealed container for up to 5 days.
Make ahead instructions– You can store cookie dough in a sealed container in the freezer for up to 1 month. When you are ready to enjoy these cookies, thaw in fridge overnight and make cookie balls and bake as per instructions below.
More peanut butter Cookies
- Easy Peanut Butter Cookies
- Peanut Butter and Jelly Cookies (Thumbprints)
- Easy Peanut Butter Blossoms Recipe
- Small Batch Peanut Butter Chocolate Chip Cookies
More cake mix cookies
- Easy Heart Cookies (With Cake Mix)
- Easy Pumpkin Cookies (With Cake Mix)
- Chocolate Chip Cookie Cake (With Cake Mix)
- Gooey Butter Cookies (With Cake Mix)
- White Chocolate Chip Cookies (With Cake Mix)
Easy Reeses Cookies (With Cake Mix)
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
- 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.
