Reese’s Peanut Butter Chip Cookies – chewy, buttery cookies loaded with chocolate chips and peanut butter chips. Heaven in every bite!
I love baking cookies. And of course I love eating cookies. With over a hundred cookie recipes on my site, I think you could safely say I’m crazy about cookies. Hopefully you are too. If so, don’t miss my Butter Cookies with Lemon Frosting, and my recipe for Brookies. Two of my favorites!
A Peanut Butter and Chocolate Dream!
It is no secret that I love the combination of chocolate and peanut butter. When I was younger, I used to spread graham crackers with peanut butter, then top them with chocolate chips- a quick chocolate peanut butter fix. 🙂
These Reese’s Peanut Butter Chip Cookies definitely a step up. They are addictingly delicious! Crispy on the edges, chewy in the middle, and loaded with two kinds of chips. What could be better?
Don’t be put off by the lemon juice in the cookies. It doesn’t affect the flavor, it just reacts with the baking powder/soda to make the cookies more pretty and puffy. It’s a secret ingredient that I add to several of my cookie recipes to make them extra special.
I love peanut butter chips, and could just eat them by the handful. So could my kids, so I have to hide them if I want to make these cookies. LOL! Have you ever had them? They are typically the best price at my local Walmart, but you can also buy them online.
Yummy peanut butter chips star in this recipe, but I also added some chocolate chips. Because peanut butter and chocolate just go together in my book. Of course, if you want, you could just replace the chocolate chips with all peanut butter. I’ve actually tried it, and it still makes for a mighty tasty cookie!
How to Make Reese’s Peanut Butter Chip Cookies
Ingredients needed:
- butter (softened to room temperature)
- sugar
- brown sugar
- eggs
- vanilla
- lemon juice (makes the cookies nice and puffy)
- all purpose flour
- baking soda
- baking powder
- salt
- chocolate chips
- Reese’s peanut butter baking chips
Cream butter and sugars. Beat in eggs, vanilla, and lemon juice. Add dry ingredient. Stir till just blended. Stir in chocolate and peanut butter chips. Roll into balls and place on baking sheets.
Bake at 375° for about 8-9 minutes or till golden brown around the edges. Cool for a couple minutes on the pan, then remove to cooling racks.
Pro Tip:
For pretty bakery style cookies, use a cookie scoop to measure your cookie dough. After you roll the scoops into balls, press some reserved chips into the tops of the cookies. You’ll get professional looking results every time!
How to Store Peanut Butter Chip Cookies
-These cookies will keep just fine at room temperature for 3-5 days if stored in an airtight container. If you want to store them longer, they freeze really well. I like to freeze them in gallon sized freezer ziplock bags. They will last for 4-6 months in the freezer.
Variations:
– As I mentioned above, you can replace the chocolate chip with peanut butter chips. The cookies will have extra peanut butter flavor that way.
-You could also use white chocolate chips instead of the chocolate chips.
-For extra crunch, toss some chopped roasted peanuts into the cookie dough.
-If you want some extra decadent cookies, you could even add some chopped up Reese’s peanut butter cups to the dough.
If you are a fan of peanut butter and chocolate, I bet you’ll love these cookies. Give ’em a try and let me know what you think. If you love them, make sure you leave a five star rating!
MORE RECIPES WITH PEANUT BUTTER CHIPS
- Peanut Butter and Jelly Bars
- White Chocolate Peanut Butter Oatmeal Cookies
- Peanut Butter Chip Bars
- Chocolate Reese’s Peanut Butter Chip Cookies
Reese’s Peanut Butter Chip Cookies
Reeses Peanut Butter Chip Cookies
Chewy, buttery cookies loaded with peanut butter chips and chocolate chips!
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1 1/2 cups brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp lemon juice
- 3 1/4 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup chocolate chips
- 1 1/2 cups Reese's Peanut Butter chips
Instructions
- Preheat oven to 375 degrees. Spray baking sheets with non stick spray or line with silicone liners; set aside.
- Cream butter, sugar, and brown sugar in a large mixing bowl. Beat in eggs, vanilla, and lemon juice.
- Add flour, soda, baking powder, and salt. Stir till just blended. Stir in chocolate and peanut butter chips.
- Roll in balls (or scoop) onto prepared cookie sheets.
- Bake at 375° for about 8-9 minutes or till golden brown around the edges. Cool for a couple minutes on the pan, then remove to wire racks to cool completely.
Notes
-For bakery style cookies, I like to reserve some of the chips and press them onto the tops of the cookie dough balls before baking.
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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 159Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 136mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g
(Originally published Sep 8, 2014, updated September 2019.)
See all my COOKIE RECIPES.
I don’t have a lemon?? Does it make a difference??
Lemon juice helps the cookies rise a little better, but they will still be tasty without it.
I made these last night and they turned out perfect. My only question is the shelf life if you don’t freeze them. Why such a short shelf life?
They don’t necessarily go bad, they just start to dry out after a few days.
I bake a lot! I found the dough dryish too. I could tell right away from adding first cup of flour. Really had to press the balls together to keep their form. Followed recipe exactly with large eggs. 9 min on convection was perfect. Crunchy on outside soft inside. My kids loved them.
These were delicious! Batter wasnt dry for me at all. I cant wait to swap out the flavor of chips and try new ones.
So happy to hear that they worked perfectly for you! I bet they will be tasty with just about any type of chips. 🙂
Dough is very dry and does not form a ball. Cookies are very dry and do not look anything like the picture. May the measurements are not stated clearly. I toll 3 1/4 as 3 cops plus 1/4 cup. maybe it is soppuse to 3/4 cups flour. This was a big was of my time and money.
I’m sorry you had trouble, I know that’s frustrating. 🙁 The 3 1/4 cups is 3 cups plus 1/4 cup flour. I’m not sure why your cookies were dry if you followed the recipe exactly. Without being there to see how you made them, I just have to guess. It could be that your flour was compacted, or possibly that your eggs were smaller than mine. (I always use large eggs.)
What is the flour measurement 3 cups plus 1/4 cup? My dough if very dry.
Love these cookies💖
They turned out so moist, they are going to be a hit at our Thanksgiving dinner. Thank you for a wonderful recipe. 🤗🤗🤗
Made these for my son’s Christmas office party cookie swap. He is a peanut butter lover, big time. I ran out of butter and had to substitute Crisco (I never use Crisco, but needed some for a recipe and I happened to come across it in my baking cabinet). Any way these cookies are so delicious and came out great. I lightly pressed down on each one with my spatula before putting them in the oven. I was so pleased with the end results. Thanks so much for sharing. I am sure he will beg me to make more, sooner than later.
These are terrific! Thank you for sharing
These cookies look yummy Kara! My hubby would be a fan I’m sure.
I love chocolate and peanut butter … the best! Great idea to use lemon juice. I’ve never seen that in a cookie recipe, and I can’t wait to try it:)
That’s a great idea to use lemon juice. My chocolate chip cookies are always so flat but they taste good 🙂 Thanks for the recipe. Pinned 🙂