Skip to main content

Commercial RecipeREESE'S TAKE5 Cookies


12 minutes
4 dozen cookies

What's better than chocolate and peanut butter together in a cookie? These REESE'S TAKE5 Cookies, sweetened with HERSHEY'S Milk Chocolate Chips, drizzled with REESE'S Peanut Butter Sauce, then balanced out by crunchy pretzels in REESE'S TAKE5 Candy Bars. The perfect easy-to-make dessert recipe for a catered party.

Ingredients & Directions

Bake Time
12 minutes


  • 1 lb. 9 oz.
    all-purpose flour
  • 2 tsp.
    baking soda
  • 1 lb. (2 cups)
    unsalted butter, softened
  • 12 oz.
    light brown sugar
  • 12 oz.
    granulated sugar
  • 10-2⁄3 fl. oz.
    REESE'S Peanut Butter Sauce (Item# 35031)
  • 7 oz. (4 large)
  • 2 tsp.
    vanilla extract
  • 9 oz.
    Chopped REESE'S TAKE5 Candy Bars (Item# T503-081)
  • 8 oz.
    HERSHEY'S Milk Chocolate Chips (Item# 61425)
  • 2 lbs. 4 oz.
    additional Chopped REESE'S TAKE5 Candy Bars (Item# T503-081)



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Blend together flour and baking soda in large bowl. Set aside. Mix together butter, brown sugar, granulated sugar and REESE'S Peanut Butter Sauce in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Gradually add flour mixture, mixing until well blended. Stir in Chopped REESE'S TAKE5 Candy Bars and HERSHEY'S Milk Chocolate Chips. Using #20 scoop (2 oz.), drop dough 4 inches apart on prepared sheet pans.


Bake 12 to 14 minutes* or until light brown around edges (cookie will look soft and underdone). Using additional Chopped REESE'S TAKE5 Candy Bars, lightly press 6 to 8 candy bar pieces into top of each cookie, using large and small Chopped REESE'S TAKE5 Candy Bars pieces. Cool completely on sheet pans.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 6 minutes of baking.