These Reese's peanut butter chip cookies are chewy peanut butter cookies. They are full of mini chocolate chips, peanut butter chips, and mini Reese's.
We all know peanut butter and chocolate are the perfect pairing, and these cookies will remind you why! Every bite is packed full of peanut butter flavor and chocolate. Everything that makes Reese's peanut butter cups delicious also works for these easy to make cookies!
Here is why Reese's cookies are so good
Peanut butter fans will fall in love with these delicious cookies!
- Peanut butter cookie: Classic chewy peanut butter cookies make the perfect base for this flavorful cookie.
- Mini chocolate chips: Using mini chocolate chips makes sure there is plenty of chocolate in every bite!
- Mini Reese's: What better way to pack in the Reese's flavor than some actual mini Reese's candy!
- Easy recipe: These cookies are super simple to make and make a great casual treat.
Once you give these cookies a try you will be hooked!
Tips for making peanut butter chip cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure to scoop your flour into the measuring cup rather than pressing the measuring cup up against the side of your flour container. If you press the measuring up into the flour you can compact it and end up with too much flour and dry cookies.
- Tip 2: Using creamy peanut butter helps it mix into the cookie dough. If you use chunky it is much harder to fully incorporate all the ingredients.
- Tip 3: Using room temperature butter and eggs will help them mix into the dough easier.
- Tip 4: Cut the peanut butter cups at least in half, or even smaller into thirds. I used the Reese's mini unwrapped peanut butter cups. I used a whole bag for both the inside and to top the cookies.
Keyword FAQ's
Can I make these cookies smaller?
These cookies are best at 2TBSP scoops, but can be made smaller. If you use a smaller scoop chop the Reese's extra small and adjust for the shorter bake time.
Can the cookie dough be frozen?
Yes, the cookie dough can be frozen as cookie dough balls for up to 30 days. Let them thaw on the counter before baking.
How do I get perfectly round cookies?
While the cookies will bake very round, to get them picture perfect you can use a large biscuit cutter. Use a cutter an inch or two large than the cookie and scoot the cookie around inside the biscuit cutter to gently shape it. Do this immediately after pulling them out of the oven.
How can I store the Reese's peanut butter chip cookies?
Store the Reese's peanut butter chip cookies in an airtight container. They can be stored at room temperature for up to 5 days.
You can freeze these peanut butter chip cookies in an airtight container in the freezer for up to 30 days. Thaw for 1 hour before eating them.
For more peanut butter recipes, check out my
- Chocolate Peanut Butter Pie
- Chocolate Peanut Butter Cheesecake
- Peanut Butter Banana Muffins
- Chocolate Peanut Butter Cake
- Chocolate Peanut Butter Brownies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Reese's Peanut Butter Chip Cookies
Ingredients
- 2 ¼ cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted
- 1 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
- ⅔ cup Mini chocolate chips
- ⅔ cup Reese's peanut butter 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
- In a separate large bowl, whisk together melted butter, brown sugar, sugar, peanut butter, vanilla, and eggs.1 cup Unsalted butter, 1 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 until combined. Add the mini chocolate chips, peanut butter chips, and chopped mini Reese's. I cut mine in half, I use the unwrapped mini Reese's.⅔ cup Mini chocolate chips, 1 cup Mini Reese's peanut butter cups, ⅔ cup Reese's peanut butter chips
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes to help prevent spreading before scooping.
- Use a large cookie scoop ( 1 oz or 2 TBSP) and scoop 6 cookie dough balls per cookie sheet.
- Bake for 13-15 minutes. Cookies will be soft in the middle and lightly golden brown on the edges. Top with extra chocolate chips, peanut butter chips, and peanut butter cups.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.
Lisa Sanders says
The ingredients list says 2 cups of unsalted room temperature butter, but the recipe step number two says to mix in the melted butter. Do I melt the butter or add it as softened sticks?
Stephanie Rutherford says
I updated this recipe! It is for melted butter.
Leah says
New favorite peanut butter recipe!
Anonymous says
This worked exactly as written, thanks!
Heidi says
I am making the dough ahead of time but confused about the freezing part. You say can be froze and thaw for one hour prior to baking, and in another sentence can be baked straight from freezer. Is one way better than the other? Can’t wait to eat these over the weekend!
Ruby says
I don’t know if I did something wrong but butter after I maxed was runny even though I did exactly what the recipe says but still I don’t know what will happen it’s still in the oven 😂
Ruby says
Never mind I was for 2x but decided not to but I added 4 eggs instead of 2 😂🥲
Grace says
I was wondering can I add baking powder so it rises a little more and less flat?
Stephanie Rutherford says
I would recommend doing half and half both baking powder and baking soda!
April says
Question here, if you are using the mini peanut butter cups, do you still chop them up? I mean they are pretty small.
Stephanie Rutherford says
I want them to be the size of chocolate chips. It won't hurt anything if you don't chop them.
Suzy says
These cookies are amazing! We made them a little smaller than the recipe and sandwiched vanilla ice cream between them for a scrumptious treat.
Urvi says
These cookies were spot on! I love the ingredients bring re-listed at each step, makes it easier!
Taylor Mingo says
Love love this recipe! Easy to follow and delicious every time. The peanut butter flavor is everything with the perfect amount of crunch!
Julia says
Wow!!! This recipe is amazing!! Probably my most favorite cookie ever. Also, the peanut butter ratio is perfect. Everyone loved them!
Pearl says
Good day Stephanie!
I've just started following you! I love your page! Can you use this recipe for cut out cookies?
Kind regards,
Pearl
Stephanie Rutherford says
Hello!
No, this recipe is only for the drop style cookies.
Juliana says
I swear these recipes are getting better and better!! They were AMAZING, excellent job! Keep up the amazing work!!
Jeanne LaPietra says
Awesome recipe! I lowered the sugar a lot because I had med. sized reeces. Also I left out the extra chocolate chips.
THANK YOU SO VERY MUCH
Mayo says
YUM! Didn’t make them as large and baked them on an air bake cookie sheet. Taking them out slightly browned meant they say on the cookie sheets a bit longer the finish cooking. nice and soft!
Michele says
Can you use chunky peanut butter? That is what I have on hand.
Stephanie Rutherford says
I haven't tried it but I think it would work.
Mona says
Absolutely the best cookies!! They are a must try. You won’t be disappointed.
Taylor says
So easy and yummy! I made the dough the night before and let it sit out before baking the next morning. Perfect for my peanut butter + chocolate obsession!!
Lynn says
I made these today & they are delicious! I had to bake them about 19 minutes. My 1st batch at 16 wasn't quite done. I will make again but try at 1/2 the size. Everything I've made from your recipes has turned out great! Thanks!
Josie says
OMG - Best peanut butter cookie I’ve ever had!
Stephanie Rutherford says
I am so glad you love them!
Jessica says
Hey Stephanie! I have just started following your lovely blog! Your recipes all look amazing and I love your well balanced approach to diet and lifestyle. These cookies are going to be a must try for me. I actually went out and bought the mini reeses yesterday so that I can try them out today. I will let you know how it goes! Thank you for the great recipes!
Stephanie Rutherford says
Thank you! I hope you love these cookies!