These Reese’s peanut butter chocolate cookies are pure chocolate peanut butter bliss! With peanut butter in the dough, plus peanut butter chips and chopped peanut butter cups, every bite is sinfully delicious.
I’m a sucker for all things chocolate and peanut butter, and if you feel the same way, you are going to love these reeses cookies. The chocolate base has a hint of peanut butter, and they are loaded with goodies!
I like to use the Reese’s minis because they come unwrapped, but if you can’t find them, you can use regular mini Reese’s cups. Just cut them in quarters instead of halves.
How do you make chocolate Reese’s cookies?
- PREP – Cut the Reese’s minis in half and freeze them. (If using larger size cups, you will need to chop them into small pieces.) Let your butter soften to room temperature. After the peanut butter cups are frozen, preheat the oven to 350 degrees.
- WET INGREDIENTS – In a large mixing bowl, beat the butter, sugars, and peanut butter for 2-3 minutes or until very creamy. Gently beat in eggs and vanilla extract.
- DRY INGREDIENTS – Add flour, cocoa powder, baking soda, salt, and baking powder. Stir until well combined. Gently fold in the peanut butter chips and frozen peanut butter cups.
- BAKE – Roll about an ounce of dough into a ball. Place dough balls on lightly greased or silicone lined pans. Bake in a preheated 350° oven for 8-10 minutes, or just until set.
- COOL – Let cookies sit on the pan for 3-5 minutes, then remove to wire racks to cool completely.
PRO TIPS FOR MAKING REESES COOKIES:
- Let your butter soften to room temperature on the counter. It will soften evenly and you will get better results than if you try to soften it in the microwave at the last minute.
- Make sure to cream the butter and sugars for the full 2-3 minutes. It does affect the texture of the cookies.
- After adding the flour, don’t overbeat the dough. I like to stir in my dry ingredients.
- For soft cookies, DON’T OVERBAKE! Remember that because of the heat of the pan, the cookies will continue to cook after you remove them. So just cook them until they are barely set if you don’t want hard cookies.
- If your flour or cocoa powder are lumpy, sift or whisk them before you add them to the wet ingredients.
- Freezing the peanut butter cups helps them keep their shape as the cookies bake. It’s not a huge deal, but I like biting into a peanut butter cup instead of having them melt into the cookie.
- For pretty bakery style cookies, press some chips and chopped peanut butter cups into the tops of the dough balls before baking them.
Alternatively, you can press them on the cookies as soon as they come out of the oven, but sometimes they fall off as the cookies cool, so I prefer to add them before baking.
So pretty, right?
Of course, if you don’t take that extra step, these cookies will still blow your mind! Try not to eat a dozen of them at one sitting. 😉
How to store leftover cookies
You can store reese’s peanut butter chocolate cookies at room temperature for 5-6 days if they are in an airtight container. They will last even longer if individually wrapped in plastic wrap.
These cookies also freeze really well. I like to let them cool completely, then place them in freezer ziplock bags. As you remove cookies, you can squeeze out the air, so they don’t get freezer burned as quickly.
They will last for 4-5 months in the freezer. You can also freeze the cookie dough balls for 3-4 months.
You can either cook them frozen and increase the baking time, or let them thaw first. I like to let them thaw at room temperature, then bake them.
MORE TASTY PEANUT BUTTER COOKIES:
- Chocolate Peanut Butter No Bake Cookies
- Peanut Butter Cup Cookies
- Reese’s Peanut Butter Chip Cookies
- Butterfinger Cookies
- Peanut Butter Nutella Cookies
- Old Fashioned Chewy Peanut Butter Cookies
- Snickers Cookies
- Peanut Butter White Chocolate Chip Cookies
- Oatmeal Monster Cookies
- Peanut Butter Hershey Kiss Cookies
CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS
Reese's Peanut Butter Chip Chocolate Cookies
Chocolate peanut butter cookies loaded with peanut butter chips and Reese's peanut butter cups.
- 1 cup salted butter, softened to room temperature
- 3/4 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/3 all purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 2/3 cups peanut butter chips (a 10 oz bag)
- 7.6 oz package Reese’s minis, halved and frozen (about 1 3/4 cups)
- Chop the peanut butter cups and place in the freezer for 30-60 minutes.
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the butter, peanut butter, and sugars for 2-3 minutes or until very creamy.
- Beat in eggs and vanilla extract.
- Add flour, cocoa, baking soda, salt, and baking powder. Stir just until combined.
- Gently fold in the peanut butter chips and frozen peanut butter cups.
- Roll dough into balls and place on lightly greased or silicone lined cookie sheets. I like to use a cookie scoop so they are all the same size.
- Bake at 350° for about 8-10 minutes or just set. Don't overbake.
- Let cool on the pan for 3-5 minutes, then remove to wire racks to cool completely.
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Amount Per Serving: Calories: 132Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 128mgCarbohydrates: 13gFiber: 1gSugar: 7gProtein: 3g
My husband absolutely loves these! The perfect combo of chocolate and peanut butter!
Your husband must have the same taste I do, I sure love these!