Reeses Peanut Butter Cookies
These Reeses Peanut Butter Cookies are soft, chocolatey and packed with melty peanut butter cups in every bite. The cocoa base makes them extra rich while the peanut butter chips add just the right amount of sweetness for true peanut butter lovers.
They're the kind of cookie you bake for after-school snacks, holiday trays or anytime a chocolate-and-peanut-butter craving hits hard. Warm from the oven or cooled on the rack, these always disappear fast.
If you're a lover of chocolate and peanut butter, like we are, you'll want to check out our 4 Ingredient Peanut Butter Cookie Recipe or Chocolate Cake Mix Cookies.
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Why You Will Love This Recipe
- Soft and Fudgy Texture: The cocoa powder creates a brownie-like cookie that stays tender inside.
- Big Peanut Butter Flavor: Peanut butter chips and chopped peanut butter cups make every bite extra indulgent.
- Easy to Customize: Add chocolate chips, swap your mix-ins, or use minis if that's what you have on hand.
- Crowd-Pleasing Combo: Chocolate and peanut butter is the classic pairing that never misses.
Ingredients
A few simple baking staples come together to create a rich cookie with lots of texture.
See the recipe card below for the exact quantities of each ingredient.
- Unsweetened Cocoa Powder: Adds deep chocolate flavor and a slightly fudgy bite.
- Granulated White Sugar: Sweetens and helps the edges crisp lightly.
- Light Brown Sugar: Adds moisture and a slight caramel note.
- Unsalted Butter: Creams with the sugars for that classic cookie base.
- Egg and Egg Yolk: Keep the cookies soft, chewy and rich.
- Peanut Butter Chips: Add creamy, peanut-buttery sweetness throughout.
- Reese's Peanut Butter Cups: The star mix-in that melts into pockets of peanut butter flavor.
To make these Reese's peanut butter cookies, you will need a baking sheet, parchment paper, medium bowl, stand mixer, 3-tablespoon cookie scoop and cooling rack.
Variations
- Mini Reese's: Swap the large cups for minis to create smaller pockets of peanut butter.
- Cocoa Swap: Use dark cocoa powder for a deeper, more intense chocolate flavor.
- Peanut Butter Swirl: Add small dollops of creamy peanut butter to the dough for a more pronounced peanut butter cookie profile.
- Ice Cream Sandwich Cookies: These are sturdy enough for filling with vanilla or chocolate ice cream.
How to Make Reeses Peanut Butter Cup Cookies
These Reese's cookies comes come together quickly.
Preheat oven to 350F, line a baking sheet with parchment paper and set aside.
Whisk together all-purpose flour, cocoa powder, sea salt, baking soda and baking powder in a medium bowl.
Using your stand mixer and the paddle attachment, add sugars and butter to the bowl and cream together for about 3 minutes, scraping down the sides as needed.
Add egg, egg yolk and pure vanilla extract then mix just until combined.
Transfer flour mixture to the bowl and mix to combine. Add peanut butter chips and peanut butter cups and run again just to incorporate.
On prepared baking pan, scoop 3 tablespoon dough balls and if desired, add extra peanut butter chips to the tops.
Bake for 9 minutes, they might have a little shimmer on the top still but will fully set. If you want to add more chopped peanut butter cups to the top, allow them to cool for a few minutes so they do not melt too much.
Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Hint: Soften your butter. Room temperature butter creams better with sugar and improves texture.
Recipe Tips
- Chill the Dough: This is an optional step, but a short chill enhances flavor even more.
- Top with Extra Mix-Ins: Placing more peanut butter chips and cups on top makes them look bakery-style.
- Don't Overbake: Remove when just set, they'll continue to firm up on the baking sheet.
- Cool Fully on a Rack: Helps the cookies stay soft in the center.
Our Spider Cookies are made with a chewy peanut butter cookie base and topped with a Reese's Peanut Butter cup; they're festive but can be adapted to be made any time of year!
More Desserts
Storage Instructions
- Countertop: You can keep cooled cookies on the counter in an airtight container out of direct sunlight for 4-5 days.
- Refrigerator: Place cooled cookies in an airtight container for 4-5 days.
- Freezer: Freeze baked cookies or unbaked dough balls in a freezer-safe bag for up to 3 months.
Serving Suggestions
- Chocolate Treats: Rolo Brownies, Chocolate Chip Cookie Brownie Bars, Cake Mix Brownies.
- Peanut Butter Favorites: Peanut Butter Banana Bread, Peanut Butter Banana Muffins, Peanut Butter Jelly Muffins, Peanut Butter Jelly Bars, Peanut Butter Shot, Salted Nut Roll Shot and Peanut Butter Blossoms.
Reeses Peanut Butter Cookies Recipe FAQs
While we haven't tested this recipe with natural peanut butter, you could try it, just be prepared for more spread; perhaps chill them for an hour first.
This recipe does not need to be chilled. To make them in advance, you can keep it in the fridge for 48 hours, then take them out for 30 minutes prior to baking.
For a soft peanut butter cookie, they should look slightly underbaked in the centre and just set around the edges. They firm up as they cool and remaining tender on the inside.
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Reeses Peanut Butter Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Medium Bowl
- Stand Mixer w/ Paddle Attachment
- 3 Tablespoon Cookie Scoop
- Wire Rack
Ingredients
- 187.5 grams all-purpose flour about 1 ½ cups
- 60 grams cocoa powder about ½ cup
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 grams granulated sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- 1 stick butter unsalted, softened
- 1 large egg
- 1 large egg yolk
- ½ tablespoon pure vanilla extract
- ¾ cup peanut butter chips 4.3 ounces, plus more for topping
- 9 Reese's peanut butter cups quartered, plus more for topping
Instructions
- Preheat oven to 350F, line a baking sheet with parchment paper and set aside.
- Whisk together all-purpose flour, cocoa powder, sea salt, baking soda and baking powder in a medium bowl.
- Using your stand mixer and the paddle attachment, add sugars and butter to the bowl and cream together for about 3 minutes, scraping down the sides as needed.
- Add egg, egg yolk and pure vanilla extract then mix just until combined.
- Transfer flour mixture to the bowl and mix to combine. Add peanut butter chips and peanut butter cups and run again just to incorporate.
- On prepared baking pan, scoop 3 tablespoon dough balls and if desired, add extra peanut butter chips to the tops.
- Bake for 9 minutes, they might have a little shimmer on the top still, but they will set. If you want to add more chopped peanut butter cups to the top, allow them to cool for a few minutes so they do not melt too much.
- Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- Soften your Butter: Room temperature butter creams better with sugar and improves texture.
- Chill the Dough: This is an optional step, but a short chill enhances flavor even more.
- Top with Extra Mix-Ins: Placing more peanut butter chips and cups on top makes them look bakery-style.
- Don't Overbake: Remove when just set, they'll continue to firm up on the baking sheet.
- Cool Fully on a Rack: Helps the cookies stay soft in the center.
Nutrition
I'd be so grateful if you left a rating and review after trying this recipe, it helps me and helps other readers discover it!
These cookies are amazing. If you like Reese‘s pieces, you would love these cookies.
Thanks so much for the review. We love them too!
These are so thick and chewy and loaded with peanut butter flavor! So good.