Reese's Peanut Butter Cookies with Chocolate Chips
Soft and chewy peanut butter cookies loaded with milk chocolate chips and chunks of Mini Reese's cups. Creamed butter and peanut butter create a tender crumb, while the baked-in candy pieces add bursts of chocolate and peanut butter flavor in every bite.
Ingredients
- ¾ cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups all-purpose flourgluten-free all-purpose flour1:1gluten-free
may be slightly denser
- 1 ½ cup milk chocolate chips
- 8 oz Mini Reese's peanut butter cups, cut into quarters
Instructions
- 1
Preheat oven to 350°F.
- 2
Cream together softened butter, granulated sugar, brown sugar, and peanut butter until light, fluffy, and well combined.
- 3
Add eggs and vanilla extract until fully incorporated.
- 4
Mix in flour, salt, and baking soda until dough forms.
- 5
Fold in milk chocolate chips.
- 6
Scoop dough into round balls onto cookie sheet and slightly flatten each one.
- 7
Gently press chopped peanut butter cup pieces into the top of each cookie.
- 8
Bake for 10-11 minutes until edges are set.
- 9
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Tips
Cut peanut butter cups into quarters just before assembling cookies so they don't dry out.
Do not overbake; cookies will continue to set as they cool on the baking sheet.
For softer cookies, remove from oven when edges are set but centers still appear slightly underbaked.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be refrigerated for up to 2 days or frozen for up to 3 months. Scoop and flatten before freezing for easy baking.
Best served within 24 hours of baking while chocolate chips are still soft.
Common Mistakes
Do not skip cooling on baking sheet to avoid cookies breaking apart when transferring.
Do not overmix after adding flour to avoid tough, dense cookies.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may be slightly denser