Reese’s Chocolate Peanut Butter Cookies are soft, chewy cookies full of Reese’s candy. These cookies taste like the inside of a Reese’s cup.
School days can be hard and long for kids. Some days you just need to make a good comfort food after the school work is done. Spending time baking in the kitchen with my kids makes us forget all the frustrating parts of the day.
And what’s the best kid-pleasing comfort food? Chocolate chip cookies are just the choice. You can find our classic chocolate chip cookies here. But if we can somehow get peanut butter and Reese’s peanut butter cups into that equation? Simply perfect.
Why you’ll love this cookie recipe:
If you love chocolate and peanut butter as much as we do in our family, you are going to love these chocolate peanut butter cookies. These cookies will melt in your mouth and taste like the inside of a Reese’s cup.
They are thickand soft.
No need to chill the dough, which makes the cookies quick and easy.
Have little kids? Have them unwrap the candies while you mix the cookie dough.
And they are full of the unbeatable chocolate and peanut butter flavor. Which is possibly the best combination ever known to man and so loved in this house that we add them to sweet rolls, muffins, ice cream and brownies.
Two Tips for the Best Cookies
Use dark brown sugar. Seriously. I’m so addicted to using this special ingredient in my baked goods! Because of the higher molasses content, your cookies will turn out richer and softer. Don’t want to buy a new ingredient? It’s still ok to use light brown sugar. You’ll still have a hard time passing up a bite. 😋
Do not over bake the chocolate peanut butter cookies. They should not be brown at all. Do this and your cookies will taste like the middle of a Reese’s peanut butter cup. Soft, sweet and rich.
How to Make Reese’s Chocolate Peanut Butter Cookies
Mix the dough. In a stand mixer, beat the peanut butter and butter until well blended. Beat in the sugar, baking powder and baking soda.Then beat in the egg and the vanilla. Add in the flour and mix just until combined.
Add the candy. Stir in the peanut butter cups and mini chocolate chips.
Scoop the cookies. Scoop a 1 1/2″ cookie scoop to scoop cookie dough balls that are 1 1/2″ thick (about 58 grams) onto parchment or silicone mat lined cookie sheets. Roll the cookies gently to have perfectly shaped round cookies.
Press the cookies. Press down lightly with a glass that has been dipped in sugar. These cookies will not spread much at all, so we press them slightly so they have a nice shape.
Bake. Bake for 10 minutes. Do not overbake.
I like to add a special touch to the top of my cookies so that they look nice after baking. You can press a piece of Reese’s cup into the top of the cookie dough ball before baking. Or, you can drizzle melted chocolate over the top of the cookie after baking. Because more chocolate is never a bad idea!
Reese’s Chocolate Peanut Butter Cookies
4.5 from 2 votes
Reese’s Chocolate Peanut Butter Cookies are soft cookies full of peanut butter and Reese’s. These cookies will melt in your mouth!
In a stand mixer, beat the peanut butter and butter until well blended.
Beat in the sugar, baking powder and baking soda.
Then beat in the egg and the vanilla.
Add in the flour and mix just until combined.
Stir in the peanut butter cups and mini chocolate chips.
Scoop a 1 1/2" cookie scoop to scoop cookie dough balls that are 1 1/2" thick (about 58 grams) onto parchment or silicone mat lined cookie sheets.
Press down lightly with a glass that has been dipped in sugar. These cookies will not spread much at all, so we press them slightly so they have a nice shape.
Bake for 10 minutes. Do not overbake.
Allow the cookies to cool on the baking sheet for 3-5 minutes. Then move them to a wire rack to cool completely.
If you'd like a chocolate drizzle on top, microwave the chocolate chips in a bowl for 30 seconds. Stir the chocolate chips, then microwave again in 10 second increments, stirring in between each interval, until the chocolate is melted.
Use a spoon to drizzle the melted chocolate over the baked cookies.
Allow the chocolate drizzle to dry completely and then store the cookies in an airtight container.
The calories shown are based on the recipe making 20 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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Frequently Asked Questions
Can you use chunky peanut butter?
Yes. You can use chunky peanut butter if you’d like. Use the same amount.
Can you use natural peanut butter?
I have not tested this recipe with natural peanut butter. Please let me know if you do!
My cookies are dry. What happened?
It’s important to measure the flour correctly. Spoon the flour into the measuring cup, then level it with a knife. Don’t pack flour into the cups. Better yet, use a kitchen scale and measure the flour by grams. We supply the gram measurements in the recipe above.
I don’t have peanut butter cups. Can I just use chocolate chips?
Yes. You’ll still get that great peanut butter and chocolate flavor.
Can I use light brown sugar instead of dark brown sugar?
Yes. Whether you use light or dark, use the same amount of brown sugar.
Other Reese’s Recipes to Love
If you love Reese’s peanut butter cups as much as we do, try one of these recipes:
About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.