Reese’s Peanut Butter Cookies – Soft, thick and delicious peanut butter cookies loaded with chocolate chips and peanut butter cups. The ultimate treat for chocolate and peanut butter lovers’!
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.
More Must Make Cookie Recipes
- Texas Sheet Cake Cookies
- Cornflake Cookies
- No Bake Cookies
- M&M Cookies
- Chick-Fil-A Cookies
- Nutella Cookies
- Soft Monster Cookies
- Sugar Cookies
Reese's Peanut Butter Cookies
Reese's Peanut Butter Cookies - Soft, thick and delicious peanut butter cookies loaded with chocolate chips and peanut butter cups. The ultimate treat for chocolate and peanut butter lovers'!
Ingredients
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cup milk chocolate chips
- 8 oz bag Mini Reese’s peanut butter cups, each one cut into 4 pieces
Instructions
- Preheat oven to 350º F.
- Cream together butter, sugar, brown sugar, and peanut butter, until light and fluffy and well combined.
- Add in eggs and vanilla until fully incorporated.
- Mix in flour, salt, and baking soda until it forms a dough.
- Fold in chocolate chips.
- Scoop round balls onto cookie sheet. Slightly flatten the cookie. Gently press chopped peanut butter cups into the top of each cookie.
- Bake for 10-11 minutes until the edges are set.
- Remove baking tray from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Adapted from Real Mom Kitchen
Nutrition Information
Yield
36Serving Size
36 ServingsAmount Per Serving Calories 193Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 22mgSodium 145mgCarbohydrates 23gFiber 1gSugar 15gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Choc Chip Uru says
OMG these look so deliciously genius 😀
A great great cookie!
Cheers
Choc Chip Uru
FreeSpiritEater says
Reese’s peanut butter cookies!! Yum, I’m in! Great photos too. Mmm, I could have some for breakfast right now ::drool::
Ramona says
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
Carolyn says
Those look truly amazing. All my favourite things in one cookie.
Hannah says
These look heavenly. My favorite kind of cookie! Xxx
Christina @ This Woman Cooks! says
These are a must-have cookie in my book. I can’t stop looking at your photos!
Magic of Spice says
Too funny…probably a good thing your sons lunch box is not that big 🙂 These look terribly addicting!
Marg says
I made these cookies last night and they are to die for!
Erin says
Thanks! So glad you liked them!
Kaytee says
Any idea how to make this recipe work in high altitude? I’m in Vail at 8,100 feet.
Erin says
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!
CC says
I just made these cookies and they are DELICIOUS! Thank you!!!
Wendy M says
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.
Erin S says
I do the same thing! I love always having fresh cookies on hand!