Thick & Tender Reese’s Peanut Butter Cookies That Stay Soft

If you love peanut butter and chocolate, these cookies are your dream come true. Packed with creamy peanut butter, mini chocolate chips, and loads of chopped Reese's cups, they're soft, thick, and totally irresistible. A quick chill gives them that perfect bakery-style texture-just the right amount of chew with melty chocolate in every bite.

Peanut butter lovers will adore these Reese's peanut butter cup cookies. A chewy, soft peanut butter cookie is filled with chopped-up Reeses peanut butter cups. I love peanut butter and chocolate together, especially in this Peanut Butter Chocolate Cake Recipe or Chocolate Peanut Butter Pie.

Ingredient Insights: Peanut Butter, Eggs & Sugar

• Butter. The butter will cream with the peanut butter and sugars so it needs to be softened to room temperature.
• Creamy Peanut Butter. I like peanut butter like Jif or Skippy, not natural peanut butter.
• Cornstarch/ Cornflour. Cornstarch tenderizes the cookie dough creating a soft cookie.
• Chocolate Chips/Chunks. I used my favorite Callebaut Milk Chocolate Callets but regular milk chocolate chips would work or you could use dark chocolate, semi-sweet chocolate chips, or bars cut up.
• Reeses Peanut Butter Cups. You'll chop the peanut butter cups and put 5 of the chopped cups inside the dough and the remaining three will be used to decorate the tops of each cookie. I used the regular size Reeses Peanut Butter Cups Candies but you could use smaller size peanut butter cups and just use more of them.

You could also add ½ cup of peanut butter chips if you wanted more peanut butter flavor! Next time, try my peanut butter and jelly cookies.

How to Bake Reese's Peanut Butter Cookies

Check out this post on my Cookie Baking Tips

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Reese's Peanut Butter Cookies That Stay Soft

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If you love peanut butter and chocolate, these cookies are your dream come true. Packed with creamy peanut butter, mini chocolate chips, and loads of chopped Reese's cups, they're soft, thick, and totally irresistible. A quick chill gives them that perfect bakery-style texture-just the right amount of chew with melty chocolate in every bite.

• Total Time: 1 hour 20 minutes
• Yield: 17 Cookies 1x

Ingredients

Units USM Scale 1x2x3x

• 4oz (½ cup) Butter, softened to room temp.
• 4oz (½ Cup) Creamy Peanut Butter
• 150 grams (¾ Cup) Light Brown Sugar
• 50 grams (¼ Cup) Granulated Sugar
• 1 Large Egg, at room temperature
• 1 Tablespoon Pure Vanilla Extract
• 188 grams (1 ½ Cups) All-Purpose Flour/ Plain Flour
• ¾ Teaspoon Baking Soda
• ¾ Teaspoon Salt
• 2 Teaspoons Cornstarch/ Cornflour
• 30z (½ Cup) Chocolate Chips/Chunks
• 8 Reeses Peanut Butter Cups Chopped, 5 for inside the dough and 3 for decorations on top

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Instructions

1. In the bowl of an electric mixer cream butter and peanut butter together for 2 minutes, until fully combined and light and fluffy. Add the brown and granulated sugar then mix for 2 minutes.
2. While mixing in a separate bowl mix together flour, baking soda, salt, and cornstarch set aside.
3. Add the egg and vanilla to the butter mixture, and mix for another 2 minutes. Gently fold in the flour mixture and then the chocolate chips and 5 chopped Reese's peanut butter cups. Using a medium cookie scoop, scoop a heaping 1.5 Tablespoons size balls of dough. Press extra chopped Reeses peanut butter cup pieces and chocolate on top if desired. Place dough balls on a parchment-lined plate wrapped in plastic wrap or container and chill dough for 1 hour- 48 hours.
4. When ready to bake preheat the oven to 350F/180C and line a baking sheet with a silpat liner, if using one.
5. Bake for 8-10 minutes. I like to take cookies out when they look almost done and let them sit in the pan for 5 minutes then transfer them to a wire rack to cool completely. Store in an air-tight container for up to 5 days.

Equipment

Cordless Hand Mixer

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Half Sheet Pan

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Medium Cookie Scoop

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OXO Kitchen Scale

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Silpat

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Notes

• You can freeze the cookies baked or unbaked. Unbaked cookie dough is my favorite. Once the cookie dough is scooped place them in the freezer on a sheet pan or plate to freeze solid, then transfer to a freezer-safe airtight container. You can bake from frozen, just add an extra minute or two to the baking time. You can also freeze baked cookies, once baked let them cool completely then transfer to an airtight container and freeze for up to a month. Thaw at room temperature for an hour or so.

• Author: Elizabeth Waterson
• Prep Time: 10 Minutes
• Chill Time: 1 Hour
• Cook Time: 10 Minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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