Reese's Peanut Butter Chip Cookie Recipe

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!

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.

• 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.

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.

In a separate bowl, combine flour and baking powder.

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

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.

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.

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

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