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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’!
I am a huge fan of anything with chocolate and peanut butter. Peanut Butter Stuffed Brownies are very high up on my all time favorite desserts. And Reese’s Fudge is a staple in our house.
These Reese’s Peanut Butter Cookies are the ultimate soft and fluffy peanut butter cookie with plenty of chocolate mixed in. Plus no chilling of the dough and they are ready in no time.
Reese’s cookies are quickly going to a favorite for chocolate and peanut butter lovers’. There is just something about the peanut butter-y cookie that is so thick and fluffy that you will keep going back for more.
Peanut Butter makes these so soft and rich, but if you aren’t a huge peanut butter fan try this Cream Cheese Chocolate Chip Cookies for something just a bit different than the classic.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter
- Granulated Sugar
- Brown Sugar
- Peanut Butter
- Vanilla Extract
- Eggs
- Flour
- Baking Soda
- Salt
- Milk Chocolate
- Reese’s Peanut Butter Cups
How To Make Reese’s Peanut Butter Cup Cookies
- Cream together butter, peanut butter, sugar and brown sugar until it is light and fluffy and well combined.
- Add in the eggs and vanilla extract, beat until the eggs are fully incorporated.
- Mix in the flour, baking soda and salt until it forms a dough.
- Fold in the chocolate chips until they are evenly distributed.
- Scoop balls of dough onto a baking sheet and flatten them slightly.
- Gently press chopped peanut butter cups into the top of each cookie.
- Bake for 10-11 minutes until the edges are set.
- Let the cookies cool for at least 5 minutes before removing to a wire rack to cool completely.
Cookie Baking Tips
- The best thing you can do when you make cookies is to under bake them. When you take cookies out of the oven and let them cool on the tray they continue to cook. Not only are they hot on the inside, but the baking tray stays hot, so they will finish cooking on the tray. And under baked cookies are the softest and best cookies.
- Start with room temperature butter. To properly cream butter and sugar together you want the butter to be soft, so it can fully incorporate with the sugar and get to be the right texture.
- Use a cookie scoop to ensure the cookies are all the same size. This way the cookies all bake for the same length of time and are evenly cooked.
Store cookies in an air tight container for 5-6 days at room temperature. They will stay soft and delicious for a few days, so you can definitely make them ahead if you need to take them to an event.
Absolutely, these freeze really well. You can freeze the already baked cookies in an air tight container for up to 6 months. Just take them out and let them sit on the counter until they are thawed and serve.
You can also freeze them unbaked. I like to scoop balls of dough onto a baking sheet and then put that in the freezer until the dough is frozen solid. Take the frozen balls of dough and place in a freezer safe bag and put in the freezer. Then whenever you are craving cookies you can take out however many cookies you want to make and bake just a few!
Nope, you will notice that is not listed in the recipe instructions. You can chill the dough if you want to make it ahead of time, but it is not necessary. You can go straight from making the cookie dough to baking cookies. You are only about 20 minutes away from a warm and gooey cookie!
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are a must-have cookie in my book. I can’t stop looking at your photos!
Too funny…probably a good thing your sons lunch box is not that big 🙂 These look terribly addicting!
I made these cookies last night and they are to die for!
Thanks! So glad you liked them!
Any idea how to make this recipe work in high altitude? I’m in Vail at 8,100 feet.
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!
I just made these cookies and they are DELICIOUS! Thank you!!!
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.
I do the same thing! I love always having fresh cookies on hand!
I have made a lot of cookies in my time, but these are by far the best. I absolutely love peanut butter cookies and Reese’s Cups. I made these, and just as I thought, they were amazing.
Perfect for some PB lovers I know.
The perfect combo. These are my new favorite cookies.
I so love this!!