These homemade Reese's Peanut Butter Chocolate Chip Cookies are a handheld delight. The creamy dough is flavored with peanut butter that's combined with Reese's pieces and chocolate chips for the classic flavor pairing we all love. These cookies are guaranteed to disappear in a hurry from your cookie jar.
Reese's Peanut Butter Chocolate Chip Cookies Recipe
According to a recent poll by USA Today, Reese's peanut butter cups remain at the top of the list for America's favorite candy. The results of the poll aren't surprising at all, the classic pairing of peanut butter and chocolate just never disappoints. My family is no different, whether I'm making these crunchy no bake peanut butter bars or easy tiger butter bark it always seems to disappear in no time flat. You can see from the poll results below that there's a clear winner.
- Reese's Peanut Butter Cups - 36%
- Snickers - 18%
- M&M's - 11%
- Hershey bars - 6%
- Candy corn - 6%
- Skittles - 5%
- Starburst - 4%
- Tootsie Pops - 2%
How to Make the Best Reese's Peanut Butter Chocolate Chip Cookies
Now, moving on to the peanut butter cookie making. One thing I do love about cookies, apart from eating them of course, is how very simple they are to make. Flour, butter, eggs and sugar are typical pantry staples that most everyone has on hand. These Reese's cookies take advantage of that, plus adding the Reese's pieces and chocolate chips, just gilds the lily. See also this recipe for peanut butter surprise muffins from Taste of Home.
- Ingredients you'll need to make homemade Reese's Peanut Butter Chocolate Chip Cookies: All purpose flour, baking powder, baking soda, salt, butter, peanut butter, granulated sugar, light brown sugar, large eggs, vanilla, Reese's pieces and chocolate chips.
- Kitchen gadgets you'll need: A hand mixer or a stand mixer, mixing bowls, measuring cups and spoons, a cookie scoop or small ice cream scoop, sheet pans for baking the cookies.
- An ice cream or a cookie scoop is the perfect kitchen tool for maintaining conformity of size and even baking. The cookies in the images are made with a medium size cookie scoop around 2 ½ tablespoons.
- You can make these cookies any size you like. The yield may vary depending on the size of the cookie scoop used or how the dough is divided.
- Please note, smaller cookies may take less time to bake and larger cookies, may need more baking time. Adjust accordingly to accommodate.
- Why chill the dough? In short, it allows the butter in the cookie dough to firm and controls the spread of the cookies while baking. It also has an effect on the cookie's texture. Chilling will cause the fat to melt more slowly while baking and to be absorbed by the sugar in the dough. The flavor of the dough will also intensify the longer it's chilled.
- Can you freeze peanut butter cookie dough? Yes, cookie dough will keep in the refrigerator and it freezes beautifully.
- This cookie dough can be kept in an airtight container in the refrigerator for up to 1 week or frozen for up to 2 months. When you begin with the freshest of dairy, you can have cookie dough ready to go on days you're in the mood for some lovin' from the oven.
- Store baked cookies in an airtight container at room temperature for 3-4 days.
More Popular Cookie Recipes to Make
I have many delicious Southern style cookie recipes you might like to try:
- Loaded Oatmeal Chocolate Chip Cookies are the best of both worlds.
- Peanut Butter Cowboy Cookies are filled with oats, coconut, chocolate chips and peanuts.
- Glazed Lemon Cookies taste like sunshine.
- Chewy Molasses Cookies should always be on your Fall baking projects.
- Butter Pecan Cookies with toffee bits.
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Helpful Kitchen Items:
Reese's Peanut Butter Chocolate Chip Cookies
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter soften1ed
- 1 cup light brown sugar
- 1 cup granulated sugar
- ⅔ cup creamy peanut butter
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 1 11.5 oz package Reese's pieces
- 1 11.5 oz package milk chocolate chips
- In a medium size mixing bowl sift together the flour, baking powder, salt and baking soda. Set aside.
- Using an electric mixer cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color.
- Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
- Add sifted dry ingredients gradually while beating on low speed, mixing well between each addition. Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed. Beat just until the ingredients are fully combined
- Use a large non-stick spatula to mix in the Reese's pieces and milk chocolate chips by hand. The batter will be stiff. Cover and chill for 30-60 minutes.
- To bake: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Use a 2 or 4 oz ice cream scoop to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking. Bake for 14-16 minutes or until lightly golden.
- Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.