Reese’s Chocolate Peanut Butter Cookies

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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.

peanut butter cookies with reese's cups on a plate

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 thick and 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

  1. 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. 😋
  2. 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.
a reese's cookie cut in half

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.
closeup of a chocolate drizzled cookie

Cookie Toppings

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!

peanut butter cookies with reese's cups on a plate
peanut butter cookies with reese's cups on a plate

Reese’s Chocolate Peanut Butter Cookies

4.69 from 93 votes
Reese’s Chocolate Peanut Butter Cookies are soft cookies full of peanut butter and Reese’s. These cookies will melt in your mouth!
Servings 20
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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Ingredients
 

Instructions
 

  • Preheat the oven to 375ºF.
  • 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.

Video

Notes

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.**

Nutrition

Calories: 233kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 140mg | Potassium: 114mg | Fiber: 1g | Sugar: 18g | Vitamin A: 175IU | Calcium: 34mg | Iron: 0.8mg
Course Cookies
Cuisine American
Calories 233
Keyword cookie recipes, easy cookie recipes, reese’s recipe

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 JulieJulie Clark

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.

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Ally
2 years ago

5 stars
If you’re hopelessly addicted to Reese’s like me, you’ll definitely want to make these!
They’re not overly sweet, which makes it hard to not eat the whole batch in one sitting. 😬
I added some Reese’s peanut butter chips to the mini chocolate chips, because you can never have too much peanut butter!

Traci J R
2 years ago

4 stars
Hello, thank you for the recipe, made ’em tonight for family night dinner and everyone really liked them. Just wondering if you know if the dough will freeze well…I didn’t bake them all and they are already mixed up with the Reeses in them, will they freeze okay?

Kelly
2 months ago

Hi! if I wanted to make these using dark cookie sheets, should I adjust temperature or baking time?

James
1 year ago

5 stars
Absolutely amazing we replaced the mini Reese’s and chocolate chips with 18 Reese’s bars and no chocolate drizzle. This is the second time we made them and they don’t last 24 hours in our house. Thank you for a great recipe

Morgan
5 years ago

Looking for freezable cookie recipes. How well do you think this would freeze for 3 weeks, then take an 8 hour drive? Would texture and crumbling be an issue?

Rachel
6 years ago

5 stars
I made these last night and added a gooey peanut butter interior (melted 1 cup peanut butter chips with 1/4 cup peanut butter, chilled, and rolled into balls that I wrapped the cookie dough around and baked.) With your dough recipe I didn’t add the chocolate chips or chocolate on top but I did add the quartered Reese’s cups. The cookies are DELICIOUS; however, they were a little too sweet (even for me). Do you think I can reduce the brown sugar to 3/4 cup packed dark brown sugar? Will it affect the texture too much do you think?

Lindsay
6 years ago

Do you let the cookies cool completely before doing the drizzle? Or while warm? And do I remove from pan immediately to a cooling rack? Or wait. Major cookie rookie here, bit I had to try these! Lol