These Reese’s peanut butter chip cookies are large and chewy peanut butter cookies. It is filled with chopped Reese’s and mini chocolate chips. These cookies are the ultimate chocolate and peanut butter cookies.
What Type Of Peanut Butter Cups
Reese’s peanut butter cups are the best! For this recipe I used mini unwrapped Reese’s peanut butter cups. The mini ones fit perfectly on top of these cookies. If you use larger peanut butter cups, you will have to cut them smaller.
How To Make Cookie Dough
This cookie dough is easy to make! It needs to be made 2 1/2 hours ahead of time.
- Dry ingredients- Mix the flour, baking soda and salt together. Use a sifter to get rid of the flour lumps.
- Beat butter and sugars- The butter needs to be room temperature. You should be able to stick your finger through it. Room temperature butter aerate with the sugars to get a chewier cookie.
- Add in peanut butter- Use a traditional creamy peanut butter. Then, add in the vanilla and eggs.
- Scrape the bowl- Make sure to scrape the bowl to make sure the butter is all mixed in.
- Add in dry ingredients- Slowly pour in dry ingredients. It should be a soft dough.
- Add in fillings- Add both the chopped Reese’s and the mini chocolate chips. Mix on low until it is thoroughly mixed in.
Chilling The Dough
Since there is so much peanut butter, it creates a soft dough. If you were to bake it right away, it would melt all over the cookie sheet.
This cookie dough needs to be chilled for 2 1/2 hours before you scoop the dough and bake it.
You can make the dough ahead of time and chill overnight. However, I recommended chilling for the 2 1/2 hours and form it into cookie dough balls. Then, chill overnight. Once ready to bake, you can bake right away. It will take an extra few minutes in the oven.
Scooping The Dough
These cookies are best when baked large! Use a 3 oz cookie scoop (or an ice cream scoop). Using a scoop will give it those ripples. Scoop all the dough and keep it in the fridge to remain cold.
Bake 6 cookies at a time. To prevent spreading, bake on parchment paper.
Decorating The Cookies
These cookies taste even better when you top with extra topping!
Cut the mini Reese’s in half and top on top of the cookie when warm. Then, sprinkle extra mini chocolate chips. When you top the cookies when they are warm, the peanut butter cups will melt. It makes the cookies taste better I swear.
Storing The Chewy Cookies
The Reese’s peanut butter chip cookies need to be stored at room temperature in an airtight container. They will last up to 5 days.
Freezing The Cookies
These Reese’s peanut butter chip cookies can be frozen! Freeze the baked cookies in an airtight container. Freeze for up to 30 days. Leave cookies on the counter for an hour before eating.
You can also freeze the cookie dough balls. Chill the dough for the 2 1/2 hours, then scoop the dough. Then, place in an airtight container and freeze up to 30 days. Let the cookie dough balls sit on the counter for 30 minutes before baking.
Other Cookie Recipes To Try
- Caramel chocolate chip cookies
- Sprinkle chocolate chip cookies
- White chip double chocolate cookies
- Peanut butter chocolate chip cookies
Reese’s Peanut Butter Chip Cookies
- 2 1/4 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter room temperature
- 1 1/4 cup Brown sugar packed light or dark
- 3/4 cup White granulated sugar
- 1 cup Peanut butter creamy
- 2 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Mini chocolate chips
- 1 cup Mini Reese's peanut butter cups chopped
- In a mixing bowl, sift the flour, baking soda, and salt together. Set aside.
- Using a mixer, beat the butter, brown sugar, and sugar together until light and fluffy on medium. Add in vanilla and peanut butter. Mix until combined. Add in eggs and mix. Scrape bowl to make sure it is all mixed together.
- Add in dry ingredients and mix on low until combined. Add in mini chocolate chips and chopped mini Reese's. I cut each Reese's into thirds. Cover and chill for 2 1/2 hours.
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper. Use a 3 oz cookie scoop (large ice cream scoop) to scoop dough. Place 6 cookies per cookie sheet. Place the rest of the dough back in the fridge until you need it for the next batch.
- Bake for 14-16 minutes. The cookies should be lightly golden brown. Add extra mini peanut butter cups and mini chocolate chips to tops of cookies. Let sit for 5 minutes before transferring to a cooling rack.