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    Home » Recipes » Cookies

    Reese's Peanut Butter Chip Cookie Recipe

    Feb 17, 2022 · Modified: Jan 23, 2023 by Sandra Flegg

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    Overhead view of Reese's Peanut Butter Chip Cookies on wire cooling rack with glass of milk.

    Peanut butter lovers will love this Reese's Peanut Butter Chip Cookie recipe! The combination of chocolate and peanut butter results in the perfect cookie that is incredible when dunked in a cold glass of milk! These jumbo, bakery-style cookies are exceptional!

    Reeese's peanut butter chip cookies on wire cooling rack with glass of milk on the side. this recipe!

    I am really excited to share this recipe with you today! I used my mom's old-fashioned family favorite peanut butter cookie recipe as my base recipe and added in chocolate chips and chopped Reese's Peanut Butter Cups.

    The peanut butter flavour comes together with the chocolate in a delicious blend of chocolatey, out-of-this-world tasty cookies.

    We preferred the jumbo size using the ¼ cup measuring cup. Oh yeah, they're huge and so delicious. I can't wait to hear your comments and see your pictures!

    why you'll love this recipe

    • simple ingredients and not fancy equipment required for these delicious chewy peanut butter cookies.
    • adaptable to suit your taste with different flavours of chocolate chips.
    • an updated version of traditional peanut butter cookies.

    ingredients

    The full list of ingredients and amounts required is on the recipe card at the bottom of the page.

    Ingredients for Reese's peanut butter cookies with chocolate chips and text overlay beside each ingredient.
    • Butter - I use salted butter in this recipe. If you are using unsalted butter, I recommend adding ½ tsp. salt to the dry ingredients. Butter should be at room temperature. Take the butter out of the refrigerator 30 to 60 minutes before starting your recipe.
    • Peanut butter - Smooth peanut butter is ideal in this recipe. All natural peanut butter is not recommended and would create a completely different texture in the cookies.
    • Brown sugar - light brown sugar is what I use in most of my baking recipes. You can also use dark brown sugar.
    • Granulated sugar
    • Eggs - large eggs at room temperature. Take the eggs out of the refrigerator about 30 to 60 minutes before you begin the recipe.
    • Baking Soda
    • Vanilla extract - pure vanilla extract will produce the best flavour or you can use artificial vanilla extract.
    • Chocolate chips - milk chocolate chips or semisweet chocolate chips.
    • Reese's peanut butter cups - I used the mini reese's in this recipe, cut in half or you can use the regular-sized ones and cut them into four to six pieces.

    substitutions

    This is a great recipe for substitutions and you can change it up by adding or substituting:

    Reese's Peanut butter chips, white chocolate chips, white or dark chocolate chunks may be substituted for the semi-sweet chocolate chips/milk chocolate chips.

    Reeses pieces may also be added in place of the chocolate chips. Or you could even go with half and half!

    For some extra crunch, added in ½ cup salted peanuts.

    step by step instructions

    I recommend using a stand mixer or electric mixer for this recipe.

    Line two baking sheets with parchment paper. Alternatively, you can use ungreased baking sheets.

    Butter, peanut butter, both sugars in bowl from stand mixer with other ingredients to the side.

    In a large bowl, or bowl from stand mixer, cream

    butter, brown sugar, white sugar and peanut butter.

    Next, beat in eggs and vanilla extract.

    Flour and baking soda in bowl with copper measuring spoon.

    In a separate bowl, combine flour and baking powder.

    Dry ingredients are added to butter mixer in bowl from stand mixer.

    Add dry ingredients to wet ingredients and stir until well-combined.

    Chopped Reese's peanut butter cups and chocolate chips are added to cookie dough in bowl from stand mixer.

    Stir in the chocolate chips (or peanut butter chips), along with the chopped peanut butter cups.

    Reserve a few chocolate chips and peanut butter cup pieces to press into the top of each cookie dough ball before baking.

    Cookie dough balls on parchment-lined baking sheet with ice cream scoop on the side.

    Drop a cookie dough ball using a ¼ cup measuring cup or ice cream/cookie scoop and place on prepared baking sheet.

    Press a few of the reserved peanut butter cup pieces and chocolate chips into the top of the cookie.

    Bake in 350°F for 15 minutes. The cookies will be very soft and need to cool on the baking sheet for two to three minutes before transferring to a wire cooling rack.

    Stack of Reese's peanut butter chocolate chip cookies on white plate with glass of milk in the background.

    storage and freezing instructions

    Store cooled cookies in an airtight container for up to one week at room temperature. Cookies can also be refrigerated.

    Freeze cookies in airtight container for up to two months.

    my top tips

    butter room temperature

    other recipes you might enjoy

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    • No Bake Peanut Butter Balls

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    Print
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    Reese's peanut butter chip cookies on wire cooling rack with glass of milk to the side.

    Reeses Peanut Butter Chip Cookie Recipe


    ★★★★★

    5 from 1 reviews

    • Author: Sandra
    • Total Time: 25 minutes
    • Yield: 24 jumbo cookies
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Peanut butter lovers will love this Reese's Peanut Butter Chip Cookie recipe! The combination of chocolate and peanut butter results in the perfect cookie that is incredible when dunked in a cold glass of milk! These jumbo, bakery-style cookies are exceptional!


    Ingredients

    1 cup butter

    1 and ½ cups peanut butter

    1 cup brown sugar

    1 cup granulated sugar

    2 eggs (room temperature)

    2 teaspoons vanilla extract

    3 and ½. cups all purpose flour

    2 teaspoons baking soda

    1 cup chocolate chips

    215g/7.6 oz. Reese's mini peanut butter cups, chopped


    Instructions

    1. In a large bowl, or bowl from stand mixer with paddle attachment, cream together butter, peanut butter, brown sugar and granulated sugar.
    2. Add in eggs and vanilla and mix until well-combined.
    3. In a separate bowl, combine all purpose flour and baking soda.
    4. Add dry ingredients to butter mixture and stir just until combined.
    5. Reserve a few chocolate chips and Reese's peanut butter cups to press into cookies before baking.
    6. Add in remaining chopped Reese's peanut butter cups and chocolate chips. Stir until mixed into the dough.
    7. For jumbo cookies, use a ¼ cup measuring scoop and place cookie dough balls onto prepared baking sheet, 6 to a sheet. Press  a few chocolate chips and Reese's peanut butter cup chunks into the top of each cookie.
    8. Bake in 350°F oven for 15 to 17 minutes.  The cookies will be quite soft when you remove them from the oven. Allow cookies to cool on baking sheet for two to three minutes, then transfer to wire cooling rack. 

    Notes

    • Butter - I use salted butter in this recipe. If you are using unsalted butter, I recommend adding ½ tsp. salt to the dry ingredients.
    • Store cooled cookies in an airtight container for up to one week at room temperature. Cookies can also be refrigerated. 
    • Freeze cookies in airtight container for up to two months. 
    • Add-ins/Substitutions: - add in ½ cup chopped peanuts, either salted or unsalted. 
    • Substitute - white chocolate chips, chocolate chunks, peanut butter morsels/chips for the chocolate chips or candy-coated Reese's Pieces. 
    • For smaller cookies, reduce baking time to 9 to 11 minutes. 
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Dessert
    • Method: Oven Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 jumbo cookie
    • Calories: 355
    • Sugar: 26.1 g
    • Sodium: 227.7 mg
    • Fat: 24.9 g
    • Saturated Fat: 10.2 g
    • Trans Fat: 0 g
    • Carbohydrates: 29.9 g
    • Fiber: 1.9 g
    • Protein: 7.2 g
    • Cholesterol: 36.8 mg

    Keywords: Reese's Peanut Butter Chip Cookies

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. michele

      April 11, 2022 at 2:55 pm

      A keeper recipe

      Reply
      • Sandra

        April 12, 2022 at 9:43 am

        Thanks so much! Happy to hear that you liked them! 🙂 Sandra

        Reply
    2. Tim

      January 18, 2023 at 1:22 pm

      What's not to love about peanut cookies add in Reese peanut butter cups and its yummy!

      ★★★★★

      Reply

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