Reese’s Peanut Butter Cup Cookies

If you love peanut butter and chocolate together, these thick and chewy Reese’s peanut butter cup cookies will be your new favorite! They’re filled with peanut butter, mini chocolate chips, peanut butter chips, and plenty of Reese’s peanut butter cups.

Be sure to check out my other easy cookie recipes for more favorites.

I’ve tested and retested this recipe several times to get the taste and texture just right. I adjusted the butter to flour ratio and used both brown sugar and granulated sugar to create thick, chewy cookies with soft centers, just like my marshmallow and peanut butter cookies.

Chopping the Reese’s peanut butter cups and using mini chocolate chips (or chopped chocolate) helps distribute the mix-ins more evenly. You get peanut butter and chocolate in every bite!

These are simple but elevated cookies kind of like my biscoff cookies with chocolate and these chocolate chip cookies with pecans.

Jump to:

• Why We Love These Cookies
• Ingredients
• Substitutions & Variations
• How to Make Peanut Butter Cookies with Peanut Butter Cups
• Instructions
• Expert Tips
• Recipe FAQs
• More Recipes You’ll Love
• Reese’s Peanut Butter Cup Cookies

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.

• You’ll need 10 tablespoons of unsalted butter. That’s one stick plus 2 tablespoons. Take the butter out of the fridge to sit at room temperature for 1-2 hours before making these cookies.
• Use commercial creamy 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.
• Use 1 large, room temperature egg.
• Spoon your all-purpose flour into your measuring cup rather than dredging the measuring cup in the flour. This will prevent you from using too much flour. You can also use a kitchen scale for the most accurate measurement.
• We’re using both granulated sugar and brown sugar. Light or dark brown sugar both work. I prefer the extra molasses flavor in dark brown sugar.
• Use regular or mini semisweet chocolate chips. I prefer mini chocolate chips because they disperse better throughout the cookies!
• Peanut butter chips add even more peanut butter flavor!
• Reese’s peanut butter cups tie in the chocolate and peanut butter flavors of the cookies just like these peanut butter cup brownies! Use roughly chopped mini Reese’s peanut butter cups, chopped regular-size Reese’s peanut butter cups, or leave the mini peanut butter cups whole. After retesting the recipe, I prefer using roughly chopped mini peanut butter cups because they distribute more evenly throughout the cookies.

Please see complete recipe below for full list of ingredients and their measurements.

Substitutions & Variations

• Don’t have mini Reese’s peanut butter cups? Use chopped regular-size Reese’s peanut butter cups or Reese’s Pieces instead.
• No peanut butter chips? Replace them with an equal amount of mini chocolate chips.
• Don’t have mini chocolate chips? Use chopped semi-sweet or dark chocolate instead.
• Use light brown sugar instead of dark brown sugar if that’s what you have on hand.
• Peanut butter such as Jif or Skippy works best for this recipe. I don’t recommend swapping in natural peanut butter as it can affect the texture of the cookies.

How to Make Peanut Butter Cookies with Peanut Butter Cups

Quick Video Recap

Expert Tips

• Use a standard commercial peanut butter. I usually use Skippy. I wouldn’t recommend using natural peanut butter for these cookies.
• If using mini Reese’s peanut butter cups, you can leave them whole or roughly chop them. I prefer roughly chopping them so they’re more evenly distributed throughout the cookies.
• 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.
• Top the cookies with extra chocolate chips, peanut butter chips, and Reese’s peanut butter cups as soon as they come out of the oven.
• If using mini Reese’s peanut butter cups, you can leave them whole or roughly chop them. I prefer roughly chopping them so they’re more evenly distributed throughout the cookies.
• Don’t overbake the cookies. They’ll continue to bake, set and firm up as they cool on the baking sheet.
• Top the cookies with extra chocolate chips, peanut butter chips, and Reese’s peanut butter cups as soon as they come out of the oven.
• Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. This helps them finish setting without falling apart.

Recipe FAQs

More Recipes You’ll Love

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