Reese’s Chocolate Peanut Butter Cookies are soft, chewy peanut butter cookies loaded with Reese’s candy and mini chocolate chips. These cookies seriously taste like the inside of a Reese’s cup.
I have been recipe testing to find the perfect peanut butter cookies to share, and I actually made this one by accident! Which is my favourite way of making new favourite recipes.
The cookie dough is so soft and the cookies quite literally melt-in-your-mouth. A must-try!
The dough is full of peanut butter and peanut butter cups. If you’re a fan of peanut butter, you have to make these cookies.
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Why you’ll LOVE this recipe:
- The cookies are so soft and fall apart as soon as you bite into them. I mean, just look at that melt!
- The perfect recipe for any chocolate peanut butter lover.
- Thick and dense cookie.
- Loaded with peanut butter AND Reese’s cups.
Tips for the Best Peanut Butter Cookies
Use creamy or crunchy peanut butter: Using other sorts of peanut butter risks the cookies not turning out well. Stay away from all natural peanut butters and only use smooth or crunchy!
Do not over bake the chocolate peanut butter cookies. Keep a close eye after the seven minute mark!
Step by Step Instructions
Step 1: Make the dough: In a stand mixer, beat the peanut butter, butter, sugars, vanilla, and egg. Add in the flour and baking soda and mix just until combined.
Step 2: Add the candy. Stir in the peanut butter cups and mini chocolate chips.
Step 3: Place in fridge: Chill in the fridge for 20 minutes. This is crucial to allow the cookie dough to set and not spread while baking.
Step 4: Scoop the cookies. Scoop and place onto parchment lined cookie sheets about two inches apart. Roll the cookies with your hands to create perfectly round cookies. Your hands are the best tools in the kitchen!
Step 5: Bake the cookies: Into the oven for 10 minutes to create the perfect soft cookie.
FAQ
My cookies turned out dry! Why?
This is most likely because the flour was measured incorrectly. To properly measure flour, scoop it with a spoon into your measuring cup. Then flatten the top off with a knife. Don’t scoop it with your measuring cup. A scale always helps as well for precise measurement.
Can I use dark brown sugar?
Yes!
I only have crunchy peanut butter! Help?
Smooth and crunchy both work, use the same measurements. Do not use natural peanut butter.
Check out these recipes
- Chocolate Espresso Walnut Cookies
- Monster Cookies
- Brown Butter Toffee Walnut Cookies
- Caramel Chocolate Chip Cookies
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Reese’s Peanut Butter Chocolate Cookies
Ingredients
- 4 tbsp butter softened
- 1/3 cup peanut butter creamy
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 2 tsp vanilla
- 1 egg room temperature
- 1/2 tsp baking soda
- 1 cup flour
- 20 Reese's Peanut Butter Cups
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F and prepare a baking tray with parchment paper or a silicone baking mat.
- In a large bowl, cream together butter, peanut butter, brown sugar, white sugar, vanilla, and egg with an electric mixer on medium speed until well combined (Approximately 1-2 minutes).4 tbsp butter, 1/3 cup peanut butter, 1/3 cup brown sugar, 1/4 cup white sugar, 2 tsp vanilla, 1 egg
- Add flour and baking soda and mix on low speed all is just incorporated and a light and soft peanut butter dough forms.1 cup flour, 1/2 tsp baking soda
- Lightly fold in Reese's cups and mini chocolate chips.20 Reese's Peanut Butter Cups, 1/2 cup mini chocolate chips
- Place into refrigerator for 20 minutes to chill. This is essential so the cookies bake thick, and don't spread out.
- Remove from fridge and roll into balls. Place 2 inches apart onto a prepared baking tray.
- Bake for 10-12 minutes. Do not over bake. Cookies will look soft but will continue to bake after removing them from the oven and keeping them on the hot tray. After 3-5 minutes transfer them to a cooling rack.
- Enjoy!
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