Fluffy Reese's Pieces Cookie Dough

Edible cookie dough without the raw egg worries, no baking, no mixer, just fold and chill. This one takes the viral fluffy cookie dough trend and gives it a peanut butter chocolate upgrade with Reese's Pieces mixed right in and scattered on top. It's the kind of dessert that looks like way more effort than it is, and the heat treating step means you can eat it straight off the spoon without a second thought.

This is peanut butter chocolate coating stretched thin over a whole bag of mini Reese's cups, tumbled in powdered sugar until every piece is coated like tiny candy-shop treasure. Zero baking, one bowl, and it disappears from the counter faster than anything I've made in a while.

Looking for other peanut butter treats? Try Reeses and Ritz, Oreo Puppy Chow, and Crispy Peanut butter cookies.

Ingredients (and why they matter)

• 8 oz Cool Whip — this is your fluffy base, it's what gives this dessert that light, whipped texture instead of tasting like dense cookie dough.
• 1 cup Reese's Pieces cookie mix, heat treated — this brings the actual cookie dough flavor, but it needs to be baked first since raw mix isn't meant to be eaten as is.
• 1 cup Reese's Pieces — for topping, this is where you get that little bit of crunch and the classic peanut butter chocolate flavor on top.

Equipment

• Microwave-safe bowl
• Large mixing bowl with a lid
• Spatula

Directions

1. Spread the dry cookie mix in an even layer on a parchment-lined baking sheet.
2. Bake at 350F for 5 minutes to heat treat it. Let it cool completely before moving on.
3. Once fully cooled, fold the cookie mix into the Cool Whip until evenly combined.
4. Top with Reese's Pieces. Chill in the fridge until ready to serve.

Baker’s Notes (aka what’s actually happening)

• Don't skip heat treating the cookie mix, it's a quick step but it's what makes this safe to eat raw, straight off the spoon, no worries.
• Make sure the cookie mix is completely cool before folding it into the Cool Whip, any warmth will start to break down the fluff instead of blending in clean.
• This keeps well chilled for a few days, if you're making it ahead, hold off on the Reese's Pieces topping until right before serving so they stay crunchy instead of softening.

Fluffy Reese Pieces Cookie Dough

Fluffy Reese's Pieces cookie dough made with Cool Whip and heat treated cookie mix. No eggs, no baking, just fold, top, and chill.

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Servings 0

Ingredients

  

• 8 oz Cool Whip it's what gives this dessert that light, whipped texture instead of tasting like dense cookie dough.
• 1 cup Reese's Pieces cookie mix heat treated — this brings the actual cookie dough flavor, but it needs to be baked first since raw mix isn't meant to be eaten as is.
• 1 cup Reese's Pieces this is where you get that little bit of crunch and the classic peanut butter chocolate flavor on top.

Instructions

 

• Spread the dry cookie mix in an even layer on a parchment-lined baking sheet. Bake at 350F for 5 minutes to heat treat it. Let it cool completely before moving on.
• Once fully cooled, fold the cookie mix into the Cool Whip until evenly combined.
• Top with Reese's Pieces.
• Chill in the fridge until ready to serve.

Tried this recipe?Let us know how it was!