Reese’s Peanut Butter Cookies – soft, thick peanut butter cookies filled with milk chocolate chips and chopped mini Reese’s peanut butter cups. A must for chocolate and peanut butter fans.
I love anything that combines chocolate and peanut butter. These Reese’s Peanut Butter Cookies are soft, fluffy, and packed with peanut butter flavor and plenty of chocolate. No dough chilling required—these come together quickly and bake in about 10 minutes.
These cookies are thick, tender, and loaded with chunks of milk chocolate and peanut butter cups. The peanut butter keeps them moist and rich; if you prefer a different flavor profile, try a cream cheese chocolate chip cookie instead.
What You’ll Need
Scroll to the recipe card for the full printable ingredients and directions.
- Butter (softened)
- Granulated sugar
- Light brown sugar
- Creamy peanut butter
- Vanilla extract
- Large eggs
- All-purpose flour
- Baking soda
- Salt
- Milk chocolate chips
- Mini Reese’s peanut butter cups (chopped)
How To Make Reese’s Peanut Butter Cup Cookies
- Preheat oven to 350°F (175°C).
- Cream together softened butter, peanut butter, granulated sugar, and light brown sugar until light and fluffy.
- Add eggs and vanilla, beating until fully combined.
- Stir in flour, baking soda, and salt until a soft dough forms.
- Fold in milk chocolate chips so they’re evenly distributed.
- Scoop rounded balls of dough onto a lined baking sheet and gently flatten each slightly.
- Press chopped mini Reese’s cups into the top of each cookie.
- Bake 10–11 minutes, until the edges are set but the centers remain soft.
- Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Cookie Baking Tips
- Underbake slightly. Cookies continue to set on the hot baking sheet after you remove them from the oven. Taking them out when the centers still look a bit soft yields the best, chewiest texture.
- Start with room-temperature butter so it creams properly with the sugars and creates a light, airy base for the dough.
- Use a cookie scoop for uniform-sized cookies so they bake evenly.
Store cookies in an airtight container at room temperature for 5–6 days. They stay soft and delicious and can be made ahead for events.
Yes. Baked cookies freeze well in an airtight container for up to 6 months—thaw on the counter before serving. You can also freeze unbaked dough: scoop balls onto a baking sheet, freeze until solid, then store the frozen dough balls in a freezer-safe bag. Bake straight from frozen, adding a minute or two to the baking time if needed.
Chilling isn’t necessary. These cookies bake well right after mixing, so you can have warm cookies in about 20 minutes. Chill dough only if you want to prep ahead or adjust spreading.
More Must-Make Cookie Recipes
- Texas Sheet Cake Cookies
- Cornflake Cookies
- No Bake Cookies
- M&M Cookies
- Chick-Fil-A Cookies
- Nutella Cookies
- Soft Monster Cookies
- Sugar Cookies
Reese’s Peanut Butter Cookies
Ingredients
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cup milk chocolate chips
- 8 oz mini Reese’s peanut butter cups, chopped
Instructions
- Preheat oven to 350º F.
- Cream butter, granulated sugar, light brown sugar, and peanut butter until light and fluffy.
- Add eggs and vanilla; mix until incorporated.
- Stir in flour, baking soda, and salt until a dough forms.
- Fold in milk chocolate chips.
- Scoop dough into rounded balls, place on a baking sheet, and slightly flatten. Press chopped peanut butter cups into each cookie.
- Bake 10–11 minutes, until edges are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is an approximation.
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