The BEST Chocolate Cookies with Reese’s Peanut Butter Chips
These chocolate cookies with Reese’s peanut butter chips produce SUPER chewy cookies with delicious chocolate + peanut butter flavor!
Chocolate & peanut butter lovers: rejoice! I might be introducing you to your new favorite cookie.
Here’s what you’ll love about these chocolate cookies with Reese’s peanut butter chips:
- The texture is UNBELIEVABLY tasty. These homemade cookies have a super rich, chocolate-y flavor + the Reese’s peanut butter chips…it’s enough to make ya swoon. 😉
- They’re super thick and chewy. I used my family’s award-winning triple chocolate cookie dough as the base for these cookies…needless to say, IT IS A WINNER. The chilled chocolate cookie dough produces a super chewy, brownie-like cookie. Every time.
- They’ll stay fresh for a while! Because these cookies are so moist and chewy, they tend to retain that for a few days. Other cookies tend to try out within about 48 hours, but I think these cookies are still delish by day 3 or 4 (if they even last that long).
- The recipe is very easy. 🙂 This is a basic chocolate cookie recipe – no surprises in here – that tastes anything BUT basic.
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Ingredients:
Just a handful of simple ingredients (that you probably already have on hand!) + Reese’s peanut butter chips!
- 2 sticks of unsalted butter (1 cup) – either at room temperature, or you can put cold butter in the microwave (very briefly!) for like 10-15 seconds to soften it just a tad
- Brown sugar – helps with the moistness and chewiness of these cookies (I use “regular” brown sugar – if you only have light brown sugar, that’s fine!)
- Granulated white sugar
- Two large eggs
- Vanilla extract – I use Mexican vanilla in all of my baked goods. So delish.
- All-purpose flour – I’ve started exclusively using King Arthur all-purpose flour, and I don’t think I’ll ever turn back. This helps me get the perfect consistency in all of my baked goods every single time!
- Baking soda – gives lift to the cookie without making it puffy. These cookies are NOT puffy – they’re super chewy!
- Sea salt (regular or kosher salt is fine if you don’t have sea salt!
- Hershey’s Special Dark Chocolate Cocoa Powder – you can make these with regular cocoa powder, but I really like using dark chocolate in cookies; I think it makes an even stronger flavor.
- Semi-sweet chocolate chips – for a melty chocolate bite
- Reese’s peanut butter chips – of course!
Let’s walk through how to make them!
How to make chocolate cookies with Reese’s peanut butter chips:
Step 1: Cream the butter & sugars together
You want to start out with somewhat softened butter, but it doesn’t need to be all the way down to room temperature. I rarely remember to take my butter out of the fridge soon enough! I almost always end up just taking butter straight out of the fridge, popping them in the microwave for about 10-15 seconds (juuuust enough to soften them – not enough to start seeing them melt!).
Using your paddle attachment of your stand mixer, cream butter and sugars together for a couple of minutes on medium speed – this helps make the cookies extra chewy.
Step 2: Mix in eggs & vanilla, just until combined.
You don’t want to overmix. Just mix them until they’re combined and then scrape the sides of the bowl.
Step 3: Whisk dry ingredients together
In a separate bowl, combine flour, baking soda, salt, and cocoa powder and whisk together.
Step 4: Slowly add dry ingredients into the wet ingredients
With your mixer on low speed, gradually add in the flour mixture to the creamed butter & sugar.
Step 5: Add in chocolate chips & peanut butter chips
Again, with mixer on low, pour in chips. Scrape the sides of the bowl to make sure everything is incorporated.
Step 6: Chill the dough
Don’t skip this!! (I promise – chilling is worth it!)
Chill for at least 30 minutes, or up to a couple of days if you’re wanting to make it ahead of time. Just make sure the dough is covered (either in the bowl with plastic wrap, or you can wrap the entire lump of dough in plastic wrap) so it doesn’t dry out.
Step 7: Preheat oven to 375 & roll out dough balls
This recipe makes 24 cookies – so 12 per baking sheet! I use my USA Pans 100% of the time when I’m baking – I haven’t used different baking sheets in YEARS. I cannot more highly recommend these for chewy, evenly-baked cookies (and everything else that requires a baking pan!). If you’re not using these pans, you might want to consider laying parchment paper down to prevent your cookies from sticking.
After you roll the balls of dough, you can add a few more chips to the top of the cookies, just to showcase more of the peanut butter chips & give it just a little extra peanut butter flavor. Not necessary, but I like to do this for looks! 🙂
Step 8: Bake for 9 minutes at 375
Once they’re out of the oven, allow them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack. Repeat with the remaining dough.
Step 9: ENJOY!
Serve ’em up with a tall glass of milk or a scoop (or 3) of vanilla ice cream. YUM.
Tips for making these cookies:
- Use an electric mixer or a stand mixer (with the paddle attachment) – that’ll cream the butter + sugar much better than if you make them by hand.
- Chill the raw cookie dough before baking it. Believe me, if I can get away without chilling the dough like in my classic chocolate chip cookies, I will HAPPILY do it. But this is one of those recipes where chilling the dough makes a huge difference in flavor, texture, and longevity. (Plus, the chilled dough keeps them from spreading!)
- They freeze & thaw REALLY well – they’re just as tasty after coming out of the freezer two weeks later as they are the same day you bake them. To freeze: place the cookies flat on a cookie sheet, place the sheet in the freezer for about 30 min, and then move the cookies into an airtight container with a lid & store in the freezer.
- Baking pans make a difference. I haven’t bothered to test a bunch of brands because I’ve been using the same USA Pans for years (at least 11) and I am still 100% loyal to them because they are SO FANTASTIC, especially for cookies. These cookies don’t stick much at all to those cookie sheets, but if you don’t use USA Pans (you should), then you might want to consider using parchment paper below the cookies to prevent them from sticking too much to the pan.
Other delicious cookie recipes:
- Award-Winning Triple Dark Chocolate Cookies – the original inspiration for this chocolate + peanut butter cookie recipe
- Classic chocolate chip cookies (no-chill!) – I tried and tested about a ZILLION recipes and landed on this one. I think it produces the absolute best chocolate chip cookies, and I love sharing this recipe with people!
- Triple chocolate peppermint cookies – perfect for Christmastime!
- Christmas Brookies (chocolate chip cookies + basically this chocolate cookie recipe!) + red & green M&Ms to make them a little more festive
- AMAZING Chai Sugar Cookies with Spiced Frosting – a chewy sugar cookie taken up about A MILLION NOTCHES with flavor!!
The BEST Chocolate Cookies with Reese's Peanut Butter Chips
Equipment
Ingredients
- 2 sticks unsalted butter, softened
- 1 c brown sugar
- ⅔ c granulated white sugar
- 2 large eggs
- 3 tsp vanilla extract
- 2 ½ c all-purpose flour
- ½ c unsweetened dark chocolate cocoa (I use Hershey’s Special Dark - see notes)
- 1 tsp baking soda
- 1 tsp salt
- 1 c semisweet chocolate chips
- 1 c Reese's peanut butter chips
Instructions
- Using a stand mixer with the paddle attachment (or a hand-held electric mixer), cream together the butters & the sugar on medium speed for about 2 minutes.
- Scrape the sides of the bowl with a spatula & then add in eggs & vanilla. Mix just until blended (10-15 seconds) on medium speed.
- In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
- With the mixer on low, gradually add in dry ingredients. Mix just until combined. Fold in chocolate chips & peanut butter chips.
- Cover mixing bowl with plastic wrap and chill in the fridge for at least 30 minutes. (You can chill longer - even overnight - if that's more convenient.)
- Remove dough from fridge, preheat oven to 375, and roll out dough to form 24 cookies - 12 on each baking pan. (If you aren't using USA Pans as your cookie sheets, you may want to consider laying down parchment paper to prevent cookies from sticking.)
- Optional: add in a few more Reese's peanut butter chips and chocolate chips to the tops of the cookie dough balls for an extra pop of flavor and a melty bite. 🙂
- Bake one pan at a time for 9 minutes at 375 & remove from oven. Allow cookies to cool on pans for about 10-15 minutes, and then transfer to a cooling rack and allow them to completely cool before transferring them to an airtight container.
- ENJOY! Share with friends & family - they'll love 'em!
Notes
- These cookies freeze well!
To freeze: place the cookies flat on a cookie sheet, place the sheet in the freezer for about 30 min, and then move the cookies into a plastic container with a lid & store in the freezer.
To thaw: you can either set them out of the freezer for a couple of hours, or you can microwave them to speed up the thawing process. I've done both, especially if we're impatient for cookies. 🙂 - You can easily half the batch if you want to just make a small amount. All of the instructions are the same, just halve the ingredients! 🙂