I just baked Peanut Butter Chocolate Chip Reeses Cookies and these Reese’s Cookies are stupidly gooey with melty chocolate and peanut butter pockets, so you might want to clear the snack plate.

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I am obsessed with these Peanut Butter Chocolate Chip Reeses Cookies because they hit that loud, messy sweet spot I can’t ignore. I love how creamy peanut butter shows up in chewy dough and how semisweet chocolate chips melt into little pockets of melt.

But the real flex is the Reese’s Peanut Butter Cup Chocolate Chip Cookies vibe, peanut butter and chocolate not whispering, but yelling. I grab a tray like it’s a warm emergency.

And yes, crumbs everywhere. Not delicate.

Not polite. Just intense, sticky, salty-sweet cookie bliss that I want in every hand, right now, no regrets either.

Ingredients

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Flour: The cookie’s body and chew, plain but totally essential.
Baking soda: Helps them spread and get those soft edges, basically.
Baking powder: A little lift so cookies aren’t flat and sad.
Fine salt: Balances sweet and makes chocolate pop, you’ll notice it.
Unsalted butter: Richness and tender crumb, it keeps things soft.
Creamy peanut butter: Classic peanut flavor and extra fudgy texture.
Granulated sugar: Adds crispness and sweetness up front.
Light brown sugar: Gives molasses warmth and makes cookies chewy, plus depth.
Egg plus yolk: Binds everything and makes the center delightfully gooey.
Vanilla extract: Sweet background note that ties flavors together, basically magic.
Semisweet chocolate chips: Melty pockets of chocolate throughout, pure comfort.
Chopped Reese’s cups: Peanut-chocolate hits and little pockets of candy, so good.

Ingredient Quantities

2 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine salt

1/2 cup unsalted butter, softened (1 stick)

1/2 cup creamy peanut butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg plus 1 egg yolk, at room temp

2 tsp vanilla extract

1 1/2 cups semisweet chocolate chips

1 cup chopped Reese’s Peanut Butter Cups (about 8 mini cups or 6 regular)

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats, or lightly grease them so cookies dont stick.

2. Whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt in a medium bowl; set aside.

3. In a large bowl beat 1/2 cup softened unsalted butter and 1/2 cup creamy peanut butter until smooth and slightly fluffy, about 1 to 2 minutes with a hand mixer or a bit longer by hand.

4. Add 3/4 cup granulated sugar and 3/4 cup packed light brown sugar to the butter mixture and beat until light and creamy, scraping the bowl occasionally.

5. Mix in 1 large egg plus 1 egg yolk (both at room temp) and 2 tsp vanilla extract until just combined. Dont overmix at this stage.

6. Gradually stir the dry ingredients into the wet until just combined; the dough should be soft and slightly sticky. If it seems too soft chill 15 minutes.

7. Fold in 1 1/2 cups semisweet chocolate chips and 1 cup chopped Reese’s Peanut Butter Cups so theyre evenly distributed. Save a few chips and pieces to press on top before baking if you like them pretty.

8. Scoop dough by rounded tablespoon or use a small cookie scoop and place about 2 inches apart on prepared sheets. For larger cookies use
1.5 tablespoon scoops and flatten slightly with your fingers.

9. Bake for 9 to 12 minutes until edges are set and tops are just beginning to brown. Theyll look a little soft in the center but will firm as they cool.

10. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or freeze dough balls for later baking.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Two baking sheets plus parchment paper or silicone mats (or you can lightly grease them)
3. Medium and large mixing bowls
4. Whisk and a set of measuring cups and spoons
5. Hand mixer or a sturdy wooden spoon (hand mixing works too, but takes longer)
6. Rubber spatula for scraping the bowl
7. Cookie scoop (or a tablespoon) and a small offset or regular spatula to transfer dough
8. Wire cooling rack and a sharp knife to chop the Reese’s cups if needed

FAQ

Q: Can I make the dough ahead of time?

A: Yes, you can. Chill the dough in an airtight container for up to 48 hours, or freeze balls of dough for up to 3 months. If chilled, let the dough sit at room temp 10 to 15 minutes before baking so it's easier to scoop.

Q: My cookies spread too much. What did I do wrong?

A: Most likely the butter was too warm or your oven is too hot. Use butter that's just softened, not melted. Chill the scooped dough 20 to 30 minutes before baking to help them hold shape. Also make sure you measured the flour right, packed flour makes thinner cookies.

Q: Can I swap crunchy peanut butter or natural peanut butter?

A: You can, but expect differences. Crunchy adds texture and bites of peanuts, natural peanut butter can make the dough a bit oilier and softer. If using natural, stir well and consider chilling the dough longer so it firms up.

Q: How do I get gooey centers with slightly crisp edges?

A: Bake until edges are set and lightly golden but centers still look a touch underbaked, about 10 to 12 minutes depending on your oven. Let the cookies cool on the sheet for 5 minutes before moving to a rack so they finish setting without drying out.

Q: Can I replace the Reese's cups or add nuts?

A: Yep. Swap Reese's for chopped peanut butter cup alternatives or stir in chopped roasted peanuts for crunch. If you add a lot of mix-ins, reduce chocolate chips slightly so the dough holds together.

Q: Why are my cookies cakey not chewy?

A: Cakey cookies often mean too much flour or too much leavening, or you used all egg instead of the extra yolk. Make sure to use the extra yolk the recipe calls for, and measure flour by spooning into the cup and leveling, not scooping straight from the bag.

Peanut Butter Chocolate Chip Reeses Cookies Recipe Substitutions and Variations

All purpose flour: use a cup for cup gluten free flour blend that contains xanthan gum, same amount, but the dough may be a bit crumbly so chill it before baking.
Unsalted butter: swap with solid coconut oil at a 1:1 ratio, or use stick margarine for a similar texture, just dont melt it first or the cookies will spread too much.
Creamy peanut butter: substitute almond butter or sunflower seed butter 1:1 if you want a different flavor or need a peanut free option, note sunflower can taste a bit greener.
1 large egg + 1 yolk: make it vegan with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min) or use 1/4 cup applesauce plus a splash of oil for moisture, cookies will be softer and cakier.

Pro Tips

1. Chill the dough 15 to 30 minutes if it feels too soft. Cold dough spreads less so you get thicker, chewier cookies. If you forget, bake a test cookie first and adjust time.

2. Measure flour the right way: fluff it, spoon into the cup, then level off. Packing the flour makes the dough too dry and gives cakey cookies, and nobody wants that.

3. Don’t overbake. Pull them when edges are set and centers still look soft. They firm up as they cool, so err on the side of slightly underdone for a gooey middle.

4. Press a few extra chips or chopped peanut butter cups onto the tops right before baking. It makes them look bakery-fancy and gives big bites of chocolate and peanut butter every time.

Peanut Butter Chocolate Chip Reeses Cookies Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just baked Peanut Butter Chocolate Chip Reeses Cookies and these Reese's Cookies are stupidly gooey with melty chocolate and peanut butter pockets, so you might want to clear the snack plate.

Servings

servings

Calories

241

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Two baking sheets plus parchment paper or silicone mats (or you can lightly grease them)
3. Medium and large mixing bowls
4. Whisk and a set of measuring cups and spoons
5. Hand mixer or a sturdy wooden spoon (hand mixing works too, but takes longer)
6. Rubber spatula for scraping the bowl
7. Cookie scoop (or a tablespoon) and a small offset or regular spatula to transfer dough
8. Wire cooling rack and a sharp knife to chop the Reese’s cups if needed

Ingredients

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
1/2 cup unsalted butter, softened (1 stick)
1/2 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg plus 1 egg yolk, at room temp
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup chopped Reese's Peanut Butter Cups (about 8 mini cups or 6 regular)

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats, or lightly grease them so cookies dont stick.
Whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt in a medium bowl; set aside.
In a large bowl beat 1/2 cup softened unsalted butter and 1/2 cup creamy peanut butter until smooth and slightly fluffy, about 1 to 2 minutes with a hand mixer or a bit longer by hand.
Add 3/4 cup granulated sugar and 3/4 cup packed light brown sugar to the butter mixture and beat until light and creamy, scraping the bowl occasionally.
Mix in 1 large egg plus 1 egg yolk (both at room temp) and 2 tsp vanilla extract until just combined. Dont overmix at this stage.
Gradually stir the dry ingredients into the wet until just combined; the dough should be soft and slightly sticky. If it seems too soft chill 15 minutes.
Fold in 1 1/2 cups semisweet chocolate chips and 1 cup chopped Reese's Peanut Butter Cups so theyre evenly distributed. Save a few chips and pieces to press on top before baking if you like them pretty.
Scoop dough by rounded tablespoon or use a small cookie scoop and place about 2 inches apart on prepared sheets. For larger cookies use
5 tablespoon scoops and flatten slightly with your fingers.
Bake for 9 to 12 minutes until edges are set and tops are just beginning to brown. Theyll look a little soft in the center but will firm as they cool.
Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or freeze dough balls for later baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.