Irresistible Reese’s Peanut Butter Cookies: Soft, Chewy, & Loaded with Chocolate Peanut Butter Cups
Indulge in the ultimate treat for chocolate and peanut butter lovers: soft, thick, and utterly delicious Reese’s Peanut Butter Cookies, generously loaded with both chocolate chips and mini Reese’s Peanut Butter Cups. This recipe promises a truly unforgettable cookie experience!
There’s an undeniable magic in the combination of chocolate and peanut butter, a flavor pairing that consistently ranks among the most beloved. As a dedicated fan of this dynamic duo, I’ve spent countless hours perfecting recipes that celebrate it. From rich Peanut Butter Stuffed Brownies that melt in your mouth to the incredibly easy Reese’s Fudge that’s a constant in our home, I believe these flavors are meant to be together.
And now, allow me to introduce you to a new favorite that will surely become a staple in your baking repertoire: these incredible Reese’s Peanut Butter Cookies. They boast the perfect balance of a wonderfully soft and fluffy peanut butter base, generously studded with an abundance of melty chocolate chips and iconic Reese’s Peanut Butter Cups. What makes them even better? The dough requires no chilling, meaning you can whip up a batch of these delectable treats in record time!
Why These Reese’s Peanut Butter Cup Cookies Are a Must-Bake
Prepare for these Reese’s Peanut Butter Cup cookies to quickly climb to the top of your dessert favorites list. There’s just something incredibly satisfying about the rich, peanut butter-infused cookie dough that bakes up so thick, soft, and unbelievably chewy. Each bite delivers a delightful blend of salty-sweet peanut butter, creamy milk chocolate, and that unmistakable Reese’s flavor. You’ll find yourself reaching for “just one more” before you know it!
The secret to their exceptional softness and richness lies in the generous amount of creamy peanut butter incorporated into the dough. It not only provides that signature flavor but also contributes to the cookies’ tender texture. If, by chance, you’re not a huge peanut butter enthusiast (though for this recipe, I hope you are!), you might enjoy these equally delightful Cream Cheese Chocolate Chip Cookies for a slightly different take on a classic.
But for those who adore the classic combination, these cookies are truly a game-changer. They’re simple to make, don’t require any fancy equipment, and come together quickly, making them perfect for last-minute cravings or an impressive treat for gatherings. The convenience of a no-chill dough means you’re only about 20 minutes away from warm, gooey, homemade cookie bliss!
Essential Ingredients for Perfect Reese’s Cookies
Before you start baking, gather these simple ingredients. You’ll find the full, printable recipe card with exact measurements at the bottom of this post!
- Butter (softened): Crucial for a tender, rich cookie. Ensure it’s at room temperature for proper creaming.
- Granulated Sugar & Brown Sugar: The combination provides both sweetness and that desirable chewy texture. Brown sugar adds moisture and depth.
- Creamy Peanut Butter: The star of the show! Use a regular, creamy peanut butter (like Jif or Skippy) for the best results, not natural peanut butter that separates.
- Vanilla Extract: Enhances all the other flavors. Don’t skip it!
- Eggs: Act as a binder and add structure and richness to the dough.
- All-Purpose Flour: The foundation of our cookie dough.
- Baking Soda: The leavening agent that helps the cookies rise and spread slightly.
- Salt: Balances the sweetness and brings out the flavors of chocolate and peanut butter.
- Milk Chocolate Chips: Melty pockets of chocolate goodness. Feel free to use semi-sweet if you prefer.
- Reese’s Peanut Butter Cups (Mini, chopped): The ultimate addition for that iconic Reese’s flavor and texture burst. Chopping them ensures even distribution.
Step-by-Step Guide: Crafting Your Reese’s Peanut Butter Cup Cookies
Making these decadent cookies is surprisingly straightforward. Follow these steps for perfect results every time:
- Cream Wet Ingredients: In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar. Continue mixing until the mixture is light, fluffy, and thoroughly combined. This step is crucial for incorporating air and creating a tender cookie.
- Add Eggs & Vanilla: Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything is fully combined and smooth.
- Mix Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix on low speed until a cohesive dough forms. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in the milk chocolate chips until they are evenly distributed throughout the dough.
- Prepare for Baking: Scoop rounded balls of dough onto your prepared baking sheet (lined with parchment paper for best results). For uniform cookies, use a cookie scoop. Lightly flatten each dough ball with your palm or the back of a spoon.
- Add Peanut Butter Cups: Gently press several pieces of the chopped Reese’s Peanut Butter Cups into the top of each flattened cookie dough ball. This ensures you get that beautiful, melty peanut butter cup goodness right on top.
- Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 10-11 minutes, or until the edges are lightly golden brown and set, but the centers still look slightly soft. Remember, underbaking is key for a truly soft and chewy cookie!
- Cool and Enjoy: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for at least 5 minutes. They will continue to set during this time. After 5 minutes, carefully transfer them to a wire rack to cool completely. Or, if you’re like me, grab one while it’s still warm and gooey!
Expert Cookie Baking Tips for the Best Results
Achieving the perfect cookie texture and flavor isn’t difficult with a few simple tricks up your sleeve:
- Don’t Overbake: This is arguably the most important tip for soft, chewy cookies. When you take cookies out of the oven, even if they look slightly underdone in the center, they continue to cook on the hot baking tray. Removing them when the edges are just set and the centers are still a bit soft ensures they won’t dry out and will maintain that desirable chewy texture.
- Room Temperature Butter is Key: To properly cream butter and sugar together, your butter needs to be soft, but not melted. Room temperature butter (soft enough to indent with a finger but not greasy) allows it to fully incorporate with the sugars, creating a light, airy base that results in a tender cookie.
- Use a Cookie Scoop: For consistently sized cookies, a cookie scoop is your best friend. Uniform cookie size means all your cookies will bake for the same length of time and cook evenly, preventing some from being overbaked while others are still raw.
- Parchment Paper or Silicone Mats: Lining your baking sheets with parchment paper or silicone baking mats prevents sticking and ensures even baking. It also makes cleanup a breeze!
- Don’t Overmix the Flour: Once you add the flour, mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies.
- Know Your Oven: Ovens can vary widely in temperature. If you frequently bake, investing in an oven thermometer can help you ensure your oven is truly at the temperature you set.
Frequently Asked Questions About Reese’s Peanut Butter Cookies
Store your baked Reese’s Peanut Butter Cookies in an airtight container at room temperature. They will remain wonderfully soft and delicious for 5-6 days. This makes them an excellent make-ahead option if you’re preparing for a party or event!
Absolutely, these cookies freeze exceptionally well! You can freeze already baked cookies in an airtight container for up to 6 months. Simply take them out, let them thaw on the counter, and they’ll be ready to enjoy.
You can also freeze the unbaked dough. I recommend scooping individual balls of dough onto a baking sheet, then freezing them until solid. Once frozen, transfer the dough balls to a freezer-safe bag. This way, whenever a cookie craving strikes, you can bake just a few at a time – fresh, warm cookies whenever you want them!
Nope, that’s one of the best things about this recipe! You’ll notice chilling the dough is not listed in the instructions because it’s simply not necessary. While you certainly can chill the dough if you want to prepare it ahead of time, you can go straight from mixing the cookie dough to baking. You are truly only about 20 minutes away from a warm, gooey cookie with minimal effort!
For these cookies, I highly recommend using a conventional creamy peanut butter, such as Jif or Skippy. Natural peanut butter, which often separates and has a runnier consistency, can alter the texture of the dough and the final baked cookie. The stabilizers in conventional peanut butter help create that perfect thick and chewy cookie!
Flat cookies can happen for a few reasons. The most common culprits are using butter that is too soft (partially melted), not enough flour, or an oven that isn’t hot enough. Make sure your butter is at room temperature but still firm, measure your flour accurately (scoop and level), and preheat your oven fully. Sometimes, even adding a tablespoon or two more of flour can help with spread control if you live in a particularly humid environment.
More Must-Make Cookie Recipes
If you’ve fallen in love with these Reese’s cookies, you’ll surely enjoy these other fantastic cookie recipes from my collection:
- 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
Erin Sellin
10 minutes
10 minutes
20 minutes
36
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Ingredients
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 whole 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 bag Mini Reese’s peanut butter cups, each one cut into 4 pieces
Instructions
-
Preheat oven to 350º F.
-
Cream together butter, sugar, brown sugar, and peanut butter, until light and fluffy and well combined.
-
Add in eggs and vanilla until fully incorporated.
-
Mix in flour, salt, and baking soda until it forms a dough.
-
Fold in chocolate chips.
-
Scoop round balls onto cookie sheet. Slightly flatten the cookie. Gently press chopped peanut butter cups into the top of each cookie.
-
Bake for 10-11 minutes until the edges are set.
-
Remove baking tray from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Serving:
36
Servings
|
Calories:
193
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
145
mg
|
Fiber:
1
g
|
Sugar:
15
g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
10 minutes
10 minutes
20 minutes
Dessert Recipes
American
36
193
peanut butter cookies
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