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Reese’s Peanut Butter Cookies

The other day I realized my stash of cookies in the freezer was gone!  I needed to make something to put in my son’s lunch.  He loves peanut butter and chocolate as much as I do, so I found this recipe to try.

These are incredible.  Seriously, probably the best cookies I have made in a long time.  As usual, I under baked them slightly, and they are so gooey, and soft, and chewy, and yummy!  The base would make a great peanut butter cookie.  The chocolate chips and the peanut butter cups are just an added bonus!

They even freeze well!  I took one out the other day for a “snack” and it was still soft and delicious.  You can’t always say that about frozen cookies.  The original recipe said it made 18 large cookies.  It made probably 4 dozen regular sized cookies for me.  It makes a ton!  But really?  I want to see those 18 cookies, they must be the size of my head!  MMMmmmmm….peanut butter cookies the size of my head!  Why did I make them small again?  Oh yeah, my son’s lunch box isn’t that big.


Print
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Thick and chewy peanut butter cookie with chocolate chips and Reese's Peanut Butter Cups
Servings: 3
Ingredients
  • 3/4 cup butter , softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 cup milk chocolate chips
  • 1 bag Mini Reese’s peanut butter cups , each cut into 4 pieces
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together butter, sugar, brown sugar, and peanut butter. Once well combined add eggs and vanilla. Slowly add in flour, salt, and baking soda. Fold in chocolate chips. Scoop round balls onto cookie sheet. Slightly flatten the cookie. You still want them thick, just making a base for the peanut butter cups later. Bake for 10 minutes.
  3. Remove and allow to cool on the baking sheet for 5 minutes. During this time press 4 peanut butter cup pieces into each cookie. Move cookies to a wire rack to cool completely.
Recipe Notes
Adapted from Real Mom Kitchen

Reese's Peanut Butter Cookies

 

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Reader Interactions

Comments

  5. Aw I wish I would’ve seen your post a couple days ago! I was searching like crazy throughout he internet for a reeses peanut butter cup cookie and couldn’t find any so I ended up settling on a pb and chocolate chip one! These look fantastic!! Definitely on my list of recipe to try 🙂

    Reply

  9. Love love love! It’s a sad sad when your freezer cookie stash is gone. I would really enjoy having a batch of these in there right now. Plans for tonight….

    Reply

  15. Someone in my office thought it would be a good idea to bring a bag of Reese’s for everyone to enjoy. Guess who’s eaten the lot of them? Can’t resist! I know, I know I would gobble these babies up!

    Reply

  16. Need these cookies in my life right now!! Reese’s are my favorite candy, and as I’m sure I’ve told you, I don’t even really like chocolate. But the peanut butter is so goood. These sound great!

    Reply

  28. Okay.. no fair… you can’t have one of my favorite cookies and not send me some. I would literally turn blue and furry and become a cookie monster for these!!! They are gorgeous!! Have a great weekend my friend!! ~ Ramona

    Reply

    • I am in Fort Collins at 5000 feet and I make them just as written, and they turn out perfectly.
      Usually the rules I follow on stuff that doesn’t work as written are:
      add 1 Tbls flour per 1 cup flour called for in the recipe
      add 1/4 cup extra liquid (or 1 egg) for this size of recipe
      minus 1 tsp of sugar for every cup called for in the recipe
      minus 1/8 tsp baking soda for every 1 tsp called for in the recipe

      I hope that helps, and they turn out for you! I moved from sea level to 5000ft last year, so I have had some serious adjusting to do!

      Reply

  36. YUM! Just going to make these cookies, thanks for the great recipe. Thought I would mention that I always freeze my cookies raw. I scoop dough tightly onto a parchment covered cookie sheet. When sheet is full I pop it into the freezer. I then continue with another sheet. By the time you are finished the second sheet the first one is firm enough to transfer into zip lock bags. I use a large bag and mark the bag with the type of cookie, temperature to bake at and amount of time. It’s great to pull out when ever needed and fresh cookies are so…. much better!! I usually have several different kinds of dough stashed in my freezer.

    Reply

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