These Reese’s Peanut Butter Chip Cookies are thick, chewy peanut butter cookies. They’re packed with mini chocolate chips, peanut butter chips and Reese’s peanut butter cups!
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These Reeses peanut butter chips are soft, chewy peanut butter cookies make extra delicious with mini chocolate chips, peanut butter chips and Reese’s peanut butter cups!
Chocolate and peanut butter fans will love these cookies. They’re double peanut butter chocolate chip cookies. Every bite is full of flavor!
If you’re looking for more peanut butter cookie recipes, try my Peanut Butter Marshmallow Cookies, Peanut Butter Stuffed Salted Brownie Cookies and Chocolate Orange Cookies.
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Why We Love These Cookies
- Reese’s peanut butter cookies with peanut butter chips are super peanut buttery like my peanut butter chocolate pie and peanut butter cookie dough.
- Peanut butter cup chocolate chip cookies are also filled with mini chocolate chips. Chocolate and peanut butter are the best combo!
- They have a soft, chewy texture. You will love biting into them just like these M&M chocolate chip cookies.
- They’re so simple to mix together and bake up! These sour cream chocolate chip cookies and pistachio chocolate chip cookies are also super easy to make.
Ingredients
Below are notes about some of the ingredients for these chocolate chip peanut butter cup cookies.
- Unsalted butter: Take the butter out of the fridge to sit at room temperature for 1-2 hours before making these cookies.
- Creamy peanut butter: Use commercial peanut butter such as Skippy. I don’t recommend using natural peanut butter. If you’re a big peanut butter lover, try my chocolate peanut butter brownies and Nutter Butter bars.
- 1 egg: Use 1 large, room temperature egg.
- All purpose flour: Spoon flour into your measuring cup rather than dredging the measuring cup in the flour. This will prevent you from using too much flour.
- Brown sugar: Light or dark brown both work. I prefer the extra molasses flavor in dark brown sugar.
- Mini chocolate chips: Use regular or mini semisweet chocolate chips. I prefer mini chocolate chips because they disperse better throughout the cookies!
- Peanut butter chips: Peanut butter chips add even more peanut butter flavor!
- Reese’s peanut butter cups: These tie in both the chocolate and peanut butter flavors of the cookies. Use regular or mini peanut butter cups. Slice them in half or quarters or leave them as is. Be sure to also try these decadent peanut butter cup brownies!
Please see complete recipe below for full list of ingredients and their measurements.
Substitutions & Variations
- Swap in Reese’s Pieces for the peanut butter cups.
Instructions
Step 1 (Picture 1 above)–Beat the butter, peanut butter, and sugars with a mixer until fully combined and creamy. Beat in the egg followed by the vanilla and beat until combined.
Step 2 (Picture 2 above)–Mix in the dry ingredients. Stir in the mini chocolate chips, peanut butter chips and Reese’s peanut butter cups until they are incorporated.
Step 3 (Picture 3 above)–Use an ice cream scoop to scoop dough into domes and place them on a small baking sheet to chill. Chill for 2 hours.
Step 4 (Picture 4 above)–Bake 13-15 minutes, until edges are light golden brown. Leave cookies on the baking sheet 10 minutes then transfer to a cookie rack to cool completely.
Expert Tips
- Use a standard commercial peanut butter. I usually use Skippy. I wouldn’t recommend using natural peanut butter for these cookies.
- Chill your cookie dough. I know no one loves to have to chill cookie dough, but it’s worth it. Chilling the dough intensifies the flavor and gives cookies a thick, chewy texture.
- Form cookie dough balls before chilling. Chilled cookie dough is hard to scoop. I recommend scooping out the balls before chilling them.
Recipe FAQs
For best results, I recommend chilling these cookies for 2 hours.
Chill means to put cookie dough in the fridge.
Using an ice cream scoop is one of my favorite tricks for making bakery style cookies. The large, uniform size makes them look very gourmet!
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Reese’s Peanut Butter Chip Cookies
Ingredients
- 10 tablespoons (140 g) unsalted butter room temperature
- ¼ cup (64.5 g) plus 2 tablespoons creamy peanut butter
- 2 teaspoons (2 teaspoons) vanilla extract
- 1 (1) egg room temperature
- 1 ½ cup (187.5 g) flour
- ¾ teaspoon (¾ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- ½ cup (110 g) plus 2 tablespoons dark brown sugar packed
- ¼ cup (50 g) granulated sugar
- ¼ cup (45 g) plus 1 tablespoon mini chocolate chips
- ¼ cup (42.5 g) plus 1 tablespoon peanut butter chips
- ½ cup (8.5 g) Reese’s peanut butter cups mini Reese’s peanut butter cups or Reese’s pieces, plus extra for topping
Instructions
- In a medium sized bowl, whisk to combine the flour, baking soda, and salt.
- In the bowl of a hand held or stand mixer, cream the butter, peanut butter, and brown and granulated sugar until combined and creamy. Beat in the egg followed by the vanilla and beat until combined. Scrape down the sides of the bowl. With the mixer on low, gradually mix in the dry ingredients. Use a spatula or wooden spoon to stir in the mini chocolate chips, peanut butter chips, and Reese’s peanut butter cups until they are incorporated into the dough.
- Use an ice cream scoop to scoop dough into domes and place them on a small baking sheet to chill. Chill for an hour. Bake 4-5 cookies per baking sheet.
- Bake at 350 F for 13-15 minutes, until edges are light golden brown. Once out of the oven, top cookies with extra chocolate chips, peanut butter chips and Reese’s peanut butter cups, if desired.
- Leave cookies on the baking sheet and allow to cool completely.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Brittany
Amazing recipe! I made these cookies last weekend for a friends and family bbq… they came out just perfect and where simply delicious! Everyone loved them and they disappeared within minutes.
Natalie
Hi Brittany! Thanks so much for making these cookies for your bbq! I love to hear that they were a big hit! Have a great week! -Natalie
Joan
Amazing recipe! Made these for Easter and they were all gone before the end of the day. Will definitely make them again, Thank you for sharing it.
Natalie
Hey Joan! So happy to hear these were a big hit! Thanks for making them and for taking the time to comment. Have an awesome weekend 🙂 Natalie
Barbara Briggs Ward
Made these amazing cookies! My family loved them and so did I!
Natalie
I’m so happy you and your family enjoyed these cookies! Thank you for making them and for taking the time to comment! XOXO Natalie