Reese's Peanut Butter Chip Cookies

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These Reese's peanut butter chip cookies are thick chewy peanut butter cookies. They are loaded with mini chocolate chips and mini Reese's peanut butter cups. The best part about these cookies is they are baked large and bakery style. Which gives them a chewy center and crisp edges!

Close up Reece's peanut butter chip cookies.

These Reese's peanut butter chip cookies are peanut butter cookies that combine both mini chocolate chips and mini Reese's peanut butter cups. They are incredible!

If you are looking for more peanut butter cup recipes, try Peanut Butter Cup Brownies, Chocolate Peanut Butter Cup Pie, Chocolate Peanut Butter Stuffed Cookies

Why You Will Love This

Chewy peanut butter cookies- Sometimes peanut butter cookies can be dry. Not these ones! They are super chewy!
Mini chocolate chips- they are filled with mini chocolate chips!
Mini Reese's peanut butter cups- The mini version allows you to get more peanut butter cup per cookie!
Easy to make- This recipe is very very to put together.

Reece's peanut butter chip cookies on a platter.

Ingredient Notes

Butter- Pull this out 2 hours before baking.
Brown sugar- I used light brown sugar.
Peanut butter- Use creamy peanut butter. Crunchy peanut butter will make it too dry.
Eggs- Pull these out 2 hours before baking.
Mini Reese's peanut butter cups- I love the unwrapped kind!
Mini chocolate chips- I strongly recommend using the minis. However, you can use the regular size.

Substitutions

Peanut butter- Any brand of peanut butter will work as long as it is creamy. I do not recommend natural peanut butter. It is too runny to hold up well in this recipe.
Peanut butter cups- You can use regular peanut butter cup. Just make sure to cut them small for this recipe.
Peanut butter chips- You can also use peanut butter chips! Use ½ cup.

Step By Step Instructions

Here is how to make and bake these cookies.

STEP 1: Mix the dry ingredients. Use a sifter to make sure no flour lumps get into your dough!

STEP 2: Beat the butter and sugars. Next, beat the butter and sugars. Beat this on high to cream the butter until light and fluffy.

STEP 3: Add in the wet ingredients. Now, add in the peanut butter, vanilla, and eggs. Mix these on high for 1 minute to get it super fluffy.

STEP 4: Mix in the dry ingredients and fillings. Next, mix the dry ingredients in on low. Then, add in the chopped Reese's peanut butter cups and mini chocolate chips.

STEP 5: Chill the dough. Chill for 2 ½ hours. It creates a very soft dough because of the peanut butter.

STEP 6: Scoop the dough. Use a large cookie scoop to create cookie dough balls are 3.5oz. Place 6 per cookie sheet.

STEP 7: Bake the cookies. Bake them for 13-16 minutes. Make sure to bake one cookie sheet at a time.

STEP 8: Top the cookies. When they are warm, top with extra mini chocolate chips and chopped peanut butter cups.

Expert Baking Tips

When you are making the dough, both steps of the wet ingredients needs to be creamed well.

The goal is to beat air into the butter and into the eggs. This will aerate the dough and create a more chewy texture.

The chill the cookie dough for 2 ½ hours. I will sometimes place the bowl in the freezer in 20 minute intervals and stir the dough.

However, the dough needs to be chilled before scooping.

To get the cookies to look like mine, top with chopped Reese's peanut butter cups after it is done baking.

Reece's peanut butter chip cookie top view.

FAQ

Why did the cookies spread too much?

If the cookie dough balls aren't cold when going into the oven, they will spread too much. Make sure it is cold!

Can I make these into smaller cookies.

You can use a small cookie dough scoop for these. Scoop 12 cookie dough balls per cookie sheet. Bake for 8-10 minutes. However, they won't be as chewy.

Can I make these without peanut butter cups?

Yes you can. Use this peanut butter chocolate chip cookie recipe.

Storing and Freezing

Store these Reese's peanut butter chip cookies in an airtight container. Store up to 5 days.

Freezing

Freeze these cookies in an airtight container. Freeze for 30 days. Thaw for 1 hour before baking.

The cookie dough balls can be frozen. Store in an airtight container. The cookies can be baked straight from the freezer.

Other Cookie Recipes To Try

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📖 Recipe

Stephanie Rutherford

These Reese's peanut butter chip cookies are thick and chewy peanut butter cookies. Filled with chopped mini peanut butter cups and mini chocolate chips.

5 from 53 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Chilling Time 2 30

Total Time 3

Course Dessert

Cuisine American

Servings large cookies

Calories 336 kcal

Ingredients

2 ¼ cup All-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Unsalted butter room temperature
1 ¼ cup Brown sugar packed light or dark
¾ cup White granulated sugar
1 cup Peanut butter creamy
2 teaspoon Pure vanilla extract
2 Large eggs room temperature
1 cup Mini chocolate chips
1 cup Mini Reese's peanut butter cups chopped

Instructions

In a mixing bowl, sift the flour, baking soda, and salt together. Set aside.
2 ¼ cup All-purpose flour, 1 teaspoon Salt, 1 teaspoon Baking soda
Using a mixer, beat the butter, brown sugar, and sugar together until light and fluffy on high for 2 minutes. Add in vanilla and peanut butter. Mix until combined. Add in eggs and mix on high for 1 minute. Scrape bowl to make sure it is all mixed together.
1 cup Unsalted butter, 1 ¼ cup Brown sugar, ¾ cup White granulated sugar, 1 cup Peanut butter, 2 teaspoon Pure vanilla extract, 2 Large eggs
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 ½ hours.
1 cup Mini chocolate chips, 1 cup Mini Reese's peanut butter cups
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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookie.

High altitude baking- Add an extra 2 tablespoon of flour.

Avoid spreading- The dough needs to be cold before baking. Place cookie dough balls on parchment paper. If too warm, it will spread too much. Silicone baking mats can also cause the cookies to spread.

Nutrition

Calories: 336kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 9gTrans Fat: 1gCholesterol: 26mgSodium: 242mgPotassium: 121mgFiber: 1gSugar: 28gVitamin A: 304IUVitamin C: 1mgCalcium: 32mgIron: 1mg

Keyword chewy, easy, large cookies, mini chocolate chips, peanut butter cookies, Reese's peanut butter cups

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