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.

Bite missing from Reese's peanut butter chip cookies.

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!

  1. Peanut butter cookie: Classic chewy peanut butter cookies make the perfect base for this flavorful cookie.
  2. Mini chocolate chips: Using mini chocolate chips makes sure there is plenty of chocolate in every bite!
  3. Mini Reese’s: What better way to pack in the Reese’s flavor than some actual mini Reese’s candy!
  4. 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!

Top view of cookies.

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.
Wet ingredients in a glass bowl.
Peanut butter cups added to dough.
Peanut butter cookie dough in a glass ball.
Cookie dough ball on parchment paper.

Keyword FAQ’s

Can I make these cookies smaller?

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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.

Stack of two Reese's peanut butter chip cookies split in half.

For more peanut butter recipes, check out my

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One Reese's peanut butter chip cookie split in half.
Bite missing from Reese's peanut butter chip cookies.
5 from 60 reviews

Reese’s Peanut Butter Chip Cookies

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.
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Ingredients
 
 

  • 2 1/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, melted
  • 1 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
  • 2/3 cup Mini chocolate chips
  • 2/3 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 1/4 cup All-purpose flour, 1 tsp Salt, 1 tsp 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, 3/4 cup White granulated sugar, 1 cup Peanut butter, 2 tsp 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.
    2/3 cup Mini chocolate chips, 1 cup Mini Reese's peanut butter cups, 2/3 cup Reese's peanut butter chips
  • Preheat oven to 350ยฐF. 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can cause the cookie to not spread.
High altitude baking- Add an extra 2 TBSP of flour.
Calories: 415kcal, Carbohydrates: 48g, Protein: 6g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 314mg, Potassium: 141mg, Fiber: 2g, Sugar: 31g, Vitamin A: 396IU, Vitamin C: 0.05mg, Calcium: 37mg, Iron: 1mg
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