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–+ servings
Bite missing from Reese's peanut butter chip cookies.
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5 from 62 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.
Prep Time20 minutes
Cook Time13 minutes
Total Time33 minutes
Servings: 15 large cookies
Calories: 415kcal
Author: Stephanie Rutherford

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
US - Metric

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 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.

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.

Nutrition

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