These Reese’s Peanut Butter Chip Cookies are the ultimate treat for peanut butter and chocolate lovers! Made with creamy peanut butter, semi-sweet chocolate chips, peanut butter chips, and chopped mini Reese’s peanut butter cups, every bite is soft, chewy, and packed with rich, chocolatey, peanut-buttery flavor. If these sound like your kind of cookie (they are SO good!), check out my Chocolate Peanut Butter Chip Cookies, too! They are chocolate cookies loaded with both peanut butter chips and chocolate chips.
Ingredients & Substitutions
- Butter: I used 2 sticks of unsalted butter in these cookies. Melting the butter gives the cookies a softer texture with a rich, buttery flavor in each bite! If using salted butter, you may want to reduce the amount of salt in the recipe.
- Sugar: I used both light brown sugar and granulated sugar in the cookie dough. The brown sugar gives the cookies that soft, chewy texture, while the granulated sugar helps create those perfectly crispy edges. It’s the perfect balance for a cookie if you ask me!
- Peanut Butter: Although I used creamy peanut butter in the cookies, crunchy peanut butter would work, too. It would just add a nutty texture, which I think would be delicious!
- Chocolate Chips: I used semi-sweet chocolate chips, but you could certainly try milk chocolate or dark chocolate chips, too! Or, if you are a fan, go for white chocolate chips.
- Peanut Butter Chips: I love peanut butter, so the more ways to use it in these cookies, the better! If you’re not a fan of peanut butter chips, feel free to add more chocolate chips instead. Or, mix it up with some butterscotch chips for a sweet twist!
- Peanut Butter Cups: Chop up some Reese’s Peanut Butter Cups (mini or regular size) and add them to the cookie dough. Or, get creative and make homemade peanut butter cups! Either way, they tie the flavors of these cookies together with their perfect blend of peanut butter and chocolate.
Do You Need To Chill The Dough For Reese’s Peanut Butter Chip Cookies?
No, chilling the dough is not necessary for this recipe. The cookies will bake perfectly without chilling. However, if you prefer thicker cookies or want to prevent excessive spreading, you can chill the dough for about 30 minutes. This step can help the dough firm up a bit, giving you a chewier, thicker cookie. But in general, for this recipe, you can go ahead and bake right after mixing the dough!
Can You Freeze Cookie Dough for Reese’s Peanut Butter Chip Cookies?
Yes! Freezing the cookie dough is a great make-ahead option. Here’s how:
- Scoop the dough into balls and place them on a parchment-lined baking sheet.
- Freeze until solid, about 1–2 hours.
- Transfer the frozen dough balls to a freezer-safe zipper bag and store for up to 2 months.
- Bake from frozen—no need to thaw! Just add 1–2 extra minutes to the baking time.
This method makes it easy to enjoy freshly baked Reese’s Peanut Butter Chip Cookies anytime! And if you only want one (or two… or three) for yourself, just bake what you need!
How To Store Reese’s Peanut Butter Chip Cookies
Store Reese’s Peanut Butter Chip Cookies in an airtight container at room temperature for up to 3-4 days. If you prefer, you can also store them in the refrigerator to keep them fresh a bit longer.
Can You Freeze Reese’s Peanut Butter Chip Cookies After Baking?
Absolutely! Cookies freeze well! To freeze Reese’s peanut butter chip cookies, first, let them cool completely. Next, place the cookies in a freeze-safe bag or container, using parchment paper to separate layers (to prevent sticking). Finally, freeze the cookies for up to 2-3 months. Thaw them at room temperature, or pop one or two in the microwave for 15-20 seconds to bring back that soft, chewy texture. Check out my Guide To Freezing, Baking, and Storing Cookies for more helpful tips.
Reese’s Peanut Butter Chip Cookies
Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 cup (258 g) creamy peanut butter
- 1 cup (200 g) light brown sugar, packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup (136.5 g) semi-sweet chocolate chips
- ¾ cup (136.5 g) peanut butter chips
- 1 cup mini Reese's peanut butter cups, chopped
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, peanut butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the peanut butter mixture, mixing until fully combined.
- Gently fold in most of the chocolate chips, peanut butter chips, and chopped mini Reese’s, reserving a few of each for topping the cookies.
- Using a 2-tablespoon scoop, portion the dough onto the lined baking sheets, spacing each cookie about 2 inches apart.
- Top each dough ball with a few of the reserved chocolate chips, peanut butter chips, and chopped peanut butter cups.
- Bake for 13-15 minutes, or until the edges are golden brown. The centers may appear slightly underbaked but will set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These are so soft and chewy with just the right balance of peanut butter and chocolate flavor. They are delicious!
Elizabeth
These cookies are my kind of cookie! I love that you get enough of the peanut butter flavor with the chocolate. I had to stop going back for another one…
Stephanie
If you love Reese's peanut butter cups, you will want to make these cookies!
Bella
I love these cookies! And, they are so soft!
Annabelle
If you love the combination of chocolate and peanut butter, you will not be disappointed by these cookies!
This recipe was adapted from the Reese’s Peanut Butter Chip Cookies by Stephanie’s Sweet Treats.
