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
- butter (softened to room temperature)
- brown sugar
- lemon juice (makes the cookies nice and puffy)
- all purpose flour
- baking soda
- baking powder
- 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.
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.
– 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
- 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
- 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.
-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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Amount Per Serving: Calories: 159 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 18mg Sodium: 136mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 2g
(Originally published Sep 8, 2014, updated September 2019.)
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