Reese's Peanut Butter Chip Cookies

5 from 58 votes

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.

Prep Time15

Cook Time15

Chilling Time2 30

Total Time3

Servings: large cookies

Calories: 336kcal

Author: Stephanie Rutherford

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

US Customary - Metric

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