Desserts
This Reese's Peanut Butter Chips Cookies Recipe delivers the perfect balance of rich chocolate, crunchy peanut butter, and those iconic chips in every bite—just like the candy bar you love, but in cookie form. 🌟 After years of baking experiments (and a few failed attempts that ended up in the trash), I finally cracked the code for cookies that stay crispy at the edges while maintaining a soft, gooey center that melts with every bite.
The secret lies in the dough's texture—cooling it for 30 minutes before baking ensures the peanut butter and chocolate stay stable, while a precise mix of brown and white sugar creates that signature caramelized flavor.
These cookies are foolproof, with no fancy techniques required, and they bake up in just 12-14 minutes—perfect for a quick dessert or a nostalgic treat that tastes like childhood.
What you’ll end up with is a batch of cookies that look as good as they taste: golden-brown edges with visible peanut butter swirls and chocolate chips peeking through.
The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that unmistakable Reese’s flavor—sweet, nutty, and just slightly salty. These are the kind of cookies that disappear faster than you can say "peanut butter."
Serve warm with a glass of milk or save them in an airtight container for up to a week—though I can’t promise they’ll last that long. Ready to bake? Let’s get started!
Ingredients for reese's chips cookie
Just 12 ingredients for cookies that taste like Reese's candy bars in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy Peanut Butter 🥜 | 1 ½ cups | Natural, unsweetened preferred |
| Granulated Sugar 🍚 | 1 cup | White sugar for crisp edges |
| Packed Brown Sugar 🍚 | ¾ cup | Light brown preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for best mix |
| Unsalted Butter 🧈 | 1 cup | Softened to room temp |
| Vanilla Extract 🍯 | 2 tsp | Pure vanilla preferred |
| Baking Soda 🧂 | ½ tsp | For proper rise |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Reese's Peanut Butter Chips 🍫 | 2 cups | Original flavor preferred |
| Mini Chocolate Chips 🍫 | 1 ½ cups | Semi-sweet for balance |
| Chopped Peanuts 🥜 | ½ cup | Toasted for extra crunch |
The peanut butter is non-negotiable—natural, unsweetened gives you that rich, nutty flavor without extra sugar. Jif or Smucker's are my go-tos, but any creamy natural brand works. The chips? Original Reese's Peanut Butter Chips are a must—those little pieces of peanut butter and chocolate are what make these cookies special. If you can't find them, Reese's Pieces in a pinch, but they won't give the same texture. For the sugars, light brown sugar adds that caramelized depth, while white sugar keeps the edges crisp. Don't skip the vanilla—it enhances the peanut flavor and ties everything together.
No Reese's chips? Crushed Reese's candy bars work in a bind, but you'll lose some of that crunch. Short on peanut butter? Creamy almond butter is a decent swap, though the flavor will be different. The chocolate chips can be swapped for white chocolate chips if you prefer, but semi-sweet gives that classic Reese's balance. For the peanuts, raw or roasted both work—just toast them for 5 minutes in the oven at 350°F to bring out their flavor. The butter and eggs need to be room temperature—this isn't just a suggestion, it's crucial for the dough to come together right.
These cookies keep for about 5 days in an airtight container at room temperature, though they won't last that long. For longer storage, freeze the dough balls before baking—3 months in the freezer, no problem. Once baked, they reheat beautifully in the oven at 300°F for 5 minutes. I like to bake half the batch and freeze the dough for the second batch—less stress, same great cookies. And if you're making these for a crowd, double the recipe—they disappear fast.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe—just a fork to mash the peanut butter and butter, then stir in the sugars and egg. The dough comes together in minutes, no stand mixer or fancy tools required. Honestly, my kitchen’s never been cleaner after baking these.
- Peanut Butter Bliss: That creamy peanut butter and Reese’s chips combo? It’s like a hug in cookie form. The rich, nutty flavor from the peanut butter pairs perfectly with the chocolatey crunch of the chips, and the brown sugar caramelizes into a chewy center that’s dangerously addictive.
- Party-Ready in 20: These cookies are my secret weapon for last-minute gatherings. Bake a tray, let them cool, and boom—you’ve got a crowd-pleaser that feels fancy but took zero effort. (Yes, even on a Tuesday night.)
- Budget-Friendly Stash: A single batch makes 24 cookies, and the ingredients won’t break the bank. The peanut butter and butter stretch far, and the sugar combo gives that perfect balance of sweetness without costing a fortune. Plus, leftovers? They disappear faster than I can say “second helping.”
Step-by-step instructions for Reese's peanut butter chips cookies
Let's make these decadent cookies with rich peanut butter flavor and melty Reese's chips in every bite.
👨🍳 Step 1: Cream Butter, Sugars, and Peanut Butter
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter, 1 cup granulated sugar, and 0.75 cup packed brown sugar. Beat on medium speed for 3-4 minutes until light and fluffy, scraping down the sides as needed. The mixture should look pale and nearly triple in volume.
Add the 1.5 cups creamy peanut butter and continue beating for another 2 minutes until completely smooth. This step is crucial for developing that rich peanut flavor throughout the cookies. If using natural peanut butter, make sure it's fully blended—any oil separation will affect texture.
👨🍳 Step 2: Add Eggs, Vanilla, and Dry Ingredients
Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 2 teaspoons vanilla extract until fully combined. The batter will look slightly thick but smooth.
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—about 30 seconds. You'll still see some flour streaks, and that's perfect. Overmixing develops gluten, which makes cookies tough.
🥘 Step 3: Fold in Reese's Chips, Chocolate Chips, and Peanuts
Using a silicone spatula, gently fold in the 2 cups Reese's peanut butter chips, 1.5 cups mini chocolate chips, and 0.5 cup chopped peanuts. Be careful not to overmix—just distribute the chunks evenly throughout the dough. The chips should be spread throughout but still visible in each cookie.
Here's the thing—don't be tempted to press the chips into the dough. A few gentle folds are all you need. The chips will melt beautifully during baking, creating pockets of gooey peanut butter and chocolate in every bite. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This chilling step prevents excessive spreading and intensifies the flavors.
🔥 Step 4: Scoop and Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop 1.5-tablespoon portions of dough onto the prepared sheets, spacing them 2 inches apart. They'll spread slightly during baking, so don't crowd them.
Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. The cookies will firm up as they cool. I know it might seem underdone, but they continue cooking on the hot baking sheet after removal. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
⏰ Step 5: Rest and Enjoy (Warm is Best!)
While the cookies cool, you'll notice they look slightly underdone in the center—that's normal! The residual heat from the baking sheet finishes cooking them. For the ultimate experience, serve them warm straight from the oven. The Reese's chips will be soft and melty, creating pockets of peanut butter heaven.
If you can't resist, take one out of the oven after 9 minutes to test—it should be just set in the middle. Store any leftovers in an airtight container at room temperature for up to 5 days, though I doubt they'll last that long. These cookies are perfect with a glass of cold milk or on their own as a sweet treat!
Pro Tips For Making Reese'S Chips Cookie
- MELT THE PEANUT BUTTER FIRST: Mixing cold peanut butter into warm dough makes it fight you—literally. Microwave the peanut butter in 20-second bursts, stirring between, until it’s smooth and just warm to the touch. This ensures even distribution and prevents those weird, unmelted peanut butter pockets in your cookies.
- WEIGH YOUR BROWN SUGAR: Packed brown sugar isn’t just a suggestion—it’s the difference between chewy perfection and dry disappointment. Use a kitchen scale for accuracy, or press it firmly into the measuring cup and level it off. Overpacking adds moisture; underpacking makes the cookies spread too much.
- UNDERBAKE THEM: Reese’s chips cookies look done when the edges are golden, but the centers stay soft. Pull them out when they’re just starting to turn light brown—about 10-12 minutes in—then let them rest on the baking sheet for 5 minutes. They’ll finish cooking off the heat and stay chewy, not cakey.
- USE ROOM-TEMP EVERYTHING: Cold butter and eggs slow down the mixing, and your dough will end up lumpy. Take the butter out 30 minutes before baking, and let the eggs sit in warm water for 5 minutes. Smooth dough mixes faster, spreads evenly, and gives you those classic crackly edges. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this recipe
Peanut Butter Drizzle
After baking, let the cookies cool for 5 minutes before drizzling with warmed peanut butter. Melt ½ cup creamy peanut butter in the microwave in 20-second bursts, stirring between each, until smooth.
Use a fork to drizzle over the cooled cookies—this adds an extra layer of peanut flavor and makes them look like they came from a bakery. 🥜
Chocolate Ganache
For a luxurious finish, make a quick chocolate ganache by heating ½ cup heavy cream until steaming, then pouring it over ½ cup chopped dark or semi-sweet chocolate. Let it sit for 2 minutes, then stir until smooth.
Drizzle over the cookies while still warm—the ganache will set as it cools, adding a glossy sheen and extra chocolatey richness. A 1-ounce chocolate bar from Trader Joe's works perfectly for this.
Sea Salt Flakes
Sprinkle flaky sea salt (like Maldon) over the warm cookies right after baking. The salt enhances the sweetness and adds a sophisticated touch. I like to use a fine-mesh strainer to distribute it evenly—just a pinch per cookie is enough to make a difference.
This is especially good if you're serving them with ice cream or milk. 🧂
Caramel Swirl
For a sweet-and-salty twist, make a simple caramel by melting ¼ cup brown sugar in a saucepan over medium heat with 1 tablespoon butter and 2 tablespoons heavy cream. Once bubbly, swirl it onto the cookies with a spoon while they're still warm.
The caramel will create a glossy, gooey contrast to the peanut butter and chocolate. This works best with cookies that have cooled slightly but still retain some warmth.
Whipped Cream Topping
Whip ½ cup heavy whipping cream with 1 teaspoon vanilla extract until soft peaks form. Pipe or dollop onto the cookies right before serving—it adds a light, airy texture that balances the richness.
I like to add a pinch of cream of tartar to stabilize the whipped cream if I'm making it ahead. This is a crowd-pleaser, especially if you're serving the cookies at a party or gathering. 🍦
Nutrition facts
Frequently asked questions
Can I substitute Reese's Pieces for Reese's Peanut Butter Chips?
Reese's Pieces won't give the same texture or flavor impact as the original chips. The chips contain actual peanut butter and chocolate pieces that melt beautifully during baking, creating those gooey pockets. If you must substitute, use crushed Reese's candy bars instead—they'll still provide chunks of peanut butter and chocolate, though the texture will be slightly different.
Why do my cookies spread too much during baking?
Overmixing the dough or skipping the 30-minute chilling step are the most common culprits. The dough needs time to firm up—this prevents excessive spreading. Also, make sure your butter and eggs are at room temperature (not melted) and use a cookie scoop for consistent portions. If they still spread too much, try baking at 325°F instead of 350°F for 14-16 minutes.
How do I store these cookies to keep them fresh?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls (not baked cookies) for up to 3 months. To reheat, bake frozen dough balls at 350°F for 15-17 minutes. If you bake them ahead, cool completely before storing to prevent sogginess. The peanut butter flavor actually improves slightly after a day or two!
Can I make these cookies without peanut butter?
Yes, but the flavor will be completely different. For a substitute, try creamy almond butter (1:1 ratio) or sunflower seed butter for nut-free versions. If you're avoiding all nut butters, replace the peanut butter with an extra ½ cup of butter and add 1 teaspoon peanut extract for a hint of flavor. Just know these won't taste like the original!
What's the best way to test if they're done baking?
The edges should be golden brown while the centers still look slightly soft. They'll firm up as they cool. For extra accuracy, use the "touch test"—press gently on the center of a cookie. If it springs back slowly, it's done. If it leaves an indent, bake for 1-2 more minutes. Never rely on color alone—they can look underdone but be perfectly set inside.