Indulge in the ultimate combination of peanut butter and chocolate with these delicious Reese's peanut butter cookies! Learn how to make them perfectly every time with this easy recipe.
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.
Let's get to the recipe
Ingredients
- 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.
- Light Brown Sugar. The brown sugar helps create a chewy cookie.
- Granulated Sugar. The white sugar helps the cookies spread out while baking.
- Large Egg. The egg needs to be mixed into the wet ingredients. The egg does this the easiest and most consistently when it is at room temperature.
- Pure Vanilla Extract. The warmth from the vanilla extract pairs beautifully with the chocolate and peanut butter.
- All-Purpose Flour/ Plain Flour. Make sure you measure your flour properly, too much or too little can drastically alter the texture of the cookies.
- Baking Soda. This chemical leavening agent helps the cookies rise and spread while baking.
- Salt. This little ingredient helps the other ingredients' flavor profiles shine.
- 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!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In the bowl of an electric stand 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.
While mixing in a separate bowl mix together flour, baking soda, salt, and cornstarch set aside.
Add in the egg and vanilla to the butter mixture, 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.
When ready to bake preheat the oven to 350F/180C and line a baking sheet with a parchment paper or a silicone baking sheet liner, if using one.
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 to a wire rack to cool completely. Store any leftover Reese's peanut butter cookies in an airtight container for up to 5 days.
Can you freeze these Reese's Peanut Butter Cookies?
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.
Check out this post on my Cookie Baking Tips
More cookie recipes
- Chocolate Sugar Cookies
- Funfetti Cookies
- Chocolate Oatmeal Cookies
- My friend makes these gorgeous Tagalong Cookies
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintReeses peanut butter cookies
Indulge in the ultimate combination of peanut butter and chocolate with these delicious Reese's peanut butter cookies! Learn how to make them perfectly every time with this easy recipe.
- Total Time: 1 hour 20 minutes
- Yield: 17 Cookies 1x
Ingredients
- 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
Instructions
- 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.
- While mixing in a separate bowl mix together flour, baking soda, salt, and cornstarch set aside.
- 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.
- When ready to bake preheat the oven to 350F/180C and line a baking sheet with a silpat liner, if using one.
- 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.
- Prep Time: 10 Minutes
- Chill Time: 1 Hour
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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