The Home Economics Bit

If a cookie recipe recommends to chill the cookie dough in the fridge/freezer before baking, it’s important to do just that. Here’s why: During this time, sugar in the dough absorbs moisture from the flour which helps the cookies to achieve that characteristic golden colour in the oven. Additionally, this chill time makes the cookie dough firmer which prevents the cookies from spreading too much in the oven.

Gluten Free Reese’s Pieces Cookies

Gluten Free Mummy
Soft and cakey gluten free peanut butter cookies that are crammed with milk chocolate chips and Reese's Pieces. If you like peanut butter, these are sensational!
Prep Time 10 minutes
Cook Time 12 minutes
Chill time 30 minutes
Course Dessert
Servings 10 large cookies


  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 80 g butter melted
  • 40 g peanut butter melted, ensure it's gluten free
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 300 g gluten free self raising flour blend
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda ensure it's gluten free
  • 100 g milk chocolate chips gluten free
  • 100 g Reese's Pieces


  • Melt the butter and peanut butter together in a small saucepan over a low heat.
  • Add the melted mixture to a mixing bowl along with the caster sugar and the soft light brown sugar. Mix until fully combined.
  • Add the egg and vanilla extract to the bowl and mix until combined.
  • Sieve the self raising gluten free flour blend, bicarbonate of soda, and salt, into a separate mixing bowl. Mix.
  • Add the flour mixture to the melted butter/PB/sugar mixture, and mix using a wooden spoon to form a soft cookie dough.
  • Add in the Reese's Pieces and the chocolate chips. Mix until evenly dispersed.
  • Cover the mixing bowl with clingfilm and chill in the fridge for 30 minutes.
  • Meanwhile, preheat the oven to 170°C.
  • Line two flat baking trays with greaseproof paper.
  • Remove the cookie dough from the fridge and roll the dough into balls, roughly the size of a golf ball.
  • Place the cookies onto the prepared trays, leaving gaps between them. The cookies spread in the oven, so I usually bake them in batches – 4 cookies per tray – to leave enough room for them to spread out as they bake.
  • Bake in the preheated oven for 12 minutes, until they have spread out and flatted a little.
  • Remove from the oven. The cookies will be very soft so leave them to cool and firm up on the baking tray for about 10 minutes, before transferring them on to a wire rack to cool completely.
Keyword chocolate chip, cookies, gluten free, peanut butter