Reese’s Peanut Butter Cup Chocolate Chip Cookies

Peanut butter lovers will love this Reese’s Peanut Butter Chocolate Cookies recipe! The combination of chocolate and peanut butter results in the perfect cookie that is of course incredible when dunked in a cold glass of milk!

These jumbo, bakery-style cookies are exceptional and a must bake for any Reese’s peanut butter lovers!

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 chip Peanut Butter Cup cookies

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

It is an updated fun twist on a peanut butter cookie, with Reese’s peanut butter cups that are so delicious.

We preferred the jumbo size using the 1/4 cup measuring cup, but you can also make them smaller if your prefer for Reese’s peanut butter chips recipes.

Why you’ll love this recipe

• Simple ingredients with no fancy equipment required for these delicious chewy peanut butter cookies.
• Fun modern twist on peanut butter cookie
• Customize to suit your taste with different flavours of chocolate chips.
• Great all year long but also for the holiday christmas platter or as a Halloween cookie for any peanut butter chocolate lovers

Ingredients for peanut butter chip cookies recipes

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 1/2 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 for milk chocolate and peanut butter chip cookies

This is a great recipe for substitutions Reese’s peanut butter chips and you can change it up by adding or substituting for the milk or semi-sweet chocolate chips :

• Reese’s peanut butter chips
• Reese’s pieces
• White or dark chocolate chips
• White or dark chocolate chunks
• Caramel chips
• Go with half and half or a mix of your favourites

Step by step instructions for Reese’s peanut butter chips cookies

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. Preheat oven to 350°F.

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 soda.

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 1/4 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.

Variations for Reese peanut butter chips recipes

This is another fun cookie to customize with your favorite peanut butter Reese’s chip cookie flavors.

Reese’s pieces with the 1/2 cup of salted peanuts is our favorite variation for this cookie it so good!

You could also make a Reese’s pieces peanut butter cookies with peanut butter chips and add 1/2 cup of salted peanuts for a delicious crunchy version.

Use a chocolate cookie dough with your favorite chips or even Reese’s pieces for a Reese’s chocolate cookies.

Top tips for making the best Reese’s peanut butter chocolate chip cookies

• As always use room temperature butter and eggs
• Use the best quality ingredients for the best flavor
• Do not pat or shake the flour but just level off with a knife for proper measurement
• Save some extra chocolate chips and Reese’s peanut butter cup pieces to press into the top of each cookie dough ball before baking
• Line baking sheets with parchment paper to help prevent the cookies from over-browning.
• For soft and chewy cookies take them out a few minutes early, they will still be a little soft in the middle
• If your prefer smaller cookies, use a smaller cookie scoop and reduce the baking time by a few minutes

Storage instructions for soft peanut butter chip cookies

Store cooled cookies in an airtight container for 3-5 days at room temperature. Cookies can also be refrigerated for one week.

Can you freeze Reese’s chocolate chip cookies?

Yes you can! Freeze Reese’s chips cookies in airtight container separating layers with parchment paper for up to three months.