Reese’s Peanut Butter Chocolate Chip Cookies

These homemade Reese’s Peanut Butter Chocolate Chip Cookies are soft, chewy, and packed with rich peanut butter flavor. Made with creamy peanut butter, Reese’s Pieces, and melty chocolate chips, they deliver the classic chocolate and peanut butter combo everyone loves. This easy cookie recipe is perfect for quick baking and guaranteed to disappear fast from your cookie jar.

Ingredients to Make Reese’s Peanut Butter Chocolate Chip Cookies Recipe

Polls often confirm that Reese’s peanut butter cups remain at the top of the list for America’s favorite candy. They’re made by combining a creamy peanut butter filling that’s covered in milk chocolate for a classic pairing of flavors. 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 quickly.

These homemade peanut butter cookies feature peanut butter flavor and chocolate chip cookies for a combination of flavors we all love. 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, add the familiar tastes the whole family loves.

Key ingredients you’ll need to make Reese’s Pieces Cookies: (Scroll down for full printable recipe card.)

• Flour – All purpose flour sifted with baking powder, salt and baking soda.
• Peanut Butter – Use your favorite brand of creamy peanut butter. I used Jif.
• Butter – Softened unsalted butter for richness.
• Sugar – Both granulated sugar and light brown sugar for sweetness.
• Whole Eggs – Large eggs bind the ingredients together.
• Flavoring – Two teaspoons vanilla extract for creamy floral notes.
• Reese’s Pieces – Amp up the peanut butter flavor.
• Chocolate Chips – I use milk chocolate chips or you can use semi-sweet chocolate chips like classic chocolate chip cookies.

How to Make Reese’s Peanut Butter Chocolate Chip Cookies Recipe

• Dry Ingredients – Use a whisk to sift together the flour, baking powder, salt and baking soda. Set aside.
• Cream Butter and Sugar and Peanut Butter – In a separate bowl, 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 Eggs – Add the eggs one at a time beating well after each addition.
• Flour Mixture – Add the dry ingredients gradually with the mixer on low speed just until the ingredients are fully combined.
• Fold Mix-Ins – Stir in the Reese’s pieces and milk chocolate chips by hand. Cover and chill for 30-60 minutes.
• Prepare the Pans and Heat Oven– Line 2 baking sheets with parchment paper. Set aside.
• Divide the Cookie Dough with a Scoop – Place the cookie dough balls at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking.
• Oven – Bake per the recipe cooling on the cookie sheet for 2-3 minutes, then remove to a cooling rack to cool completely.

Kitchen Equipment to Make Reese’s Pieces Chocolate Chip Cookies

• One hand mixer or stand mixer.
• Large bowl and medium bowl.
• Measuring cups and measuring spoons.
• A cookie scoop or small ice cream scoop.
• Wire rack and baking sheet pans or cookie sheets for baking the cookies. 

Recipe Variations, Tips and Substitutions

• Chocolate Chip Substitution – You could use half peanut butter chips and half semi-sweet chocolate chips. You could press extra chocolate chips into the tops prior to baking.
• Peanut Butter – You can use Jif, Skippy, Peter Pan or any brand of peanut butter in these cookies. I don’t recommend using natural peanut butter, it’s more runny and won’t hold up in these cookies.
• Nuts – You could also add 1/2 cup chopped salted peanuts for texture.
• Mix-ins – You could fold in 1/2 cup of chopped Reese’s peanut butter cups.
• Use a Scoop to Divide the Dough – An ice cream scoop 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 1/2 tablespoons.
•  Make them in Various Sizes – You can bake 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.
• Adjust the Baking Time According to Size – Please note, smaller cookies may take less time to bake and larger cookies, may need more baking time. Adjust accordingly to accommodate.
• Why Chill Cookie 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.

Storage and Leftovers

• Can You Freeze Peanut Butter Cookie Dough? Yes, cookie dough will keep in the refrigerator for one week and frozen for up to 2 months.
• Leftovers – Store baked Reese’s Peanut Butter Chocolate Chip Cookies in an airtight container at room temperature for 3-4 days.
• Refrigerate Cookie Dough – This cookie dough can be kept in an airtight container in the refrigerator for up to 1 week.
• Freezer Tips – Store peanut butter cookie dough frozen for up to 2 months. Thaw in the fridge and scoop and bake. Freeze baked Reese’s cookies for up to 2 months.

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.
• Peanut Butter Cookie Sandwiches held together with creamy chocolate ganache.
• You may also like Lemon Poppy Seed Cookies from Handle the Heat.

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Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer

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5 from 6 votes

Reese’s Peanut Butter Chocolate Chip Cookies

Soft, chewy Reese’s Peanut Butter Chocolate Chip Cookies packed with peanut butter and melty chocolate chips, an easy, crowd-pleasing treat.

Prep Time15 minutes mins

Cook Time16 minutes mins

Chilling time1 hour hr

Total Time1 hour hr 31 minutes mins

Course: Dessert

Cuisine: American, Southern

Keyword: reese’s-peanut-butter-chocolate-chip-cookies, reese’s-peanut-butter-cookies

Servings: 28 large cookies

Calories: 301kcal

Author: Melissa Sperka

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup unsalted butter softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2/3 cup creamy peanut butter
• 2 tsp pure vanilla extract
• 2 large eggs
• 1 11.5 oz package Reese’s pieces
• 1 11.5 oz package milk chocolate chips

Instructions

• In a medium size mixing bowl use a whisk to sift together the flour, baking powder, salt and baking soda. Set aside.
• Use an electric mixer to cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla extract in a separate bowl. 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 and a dough forms.
• Use a large non-stick spatula to stir in the Reese's pieces and milk chocolate chips by hand. The batter will be stiff. Cover and chill for 30-60 minutes.
• Bake: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
• Use a 2 oz or 4 oz ice cream scoop or cookie scoop to separate the dough. Place the dough rounds at least 3-inches apart on the prepared baking sheets.
• Press the centers to flatten slightly for even baking. Bake for 14-16 minutes or until lightly golden.
• Cool on the cookie sheet for 2-3 minutes, then remove to a wire rack to cool completely.

Notes

• Storage: This cookie dough can be kept in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.
• Peanut Butter: You can use Jif, Skippy, Peter Pan or any brand of peanut butter in these cookies. I don’t recommend using natural peanut butter, it’s more runny and won’t hold up in these cookies.
• Peanuts: You could also add 1/2 cup chopped salted peanuts for texture.
• Reese’s Cups: You could fold in 1/2 cup of chopped Reese’s peanut butter cups.
• Chocolate Chip Substitution: You could use half peanut butter chips and half semi-sweet chocolate chips.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 217mg | Potassium: 82mg | Fiber: 1g | Sugar: 27g | Vitamin A: 222IU | Calcium: 21mg | Iron: 1mg

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