Reese's Peanut Butter Chip Cookies
Soft, chewy cookies filled with delightful chunks of mini Reese's peanut butter cups, perfect for any occasion.
Ingredients
Wet Ingredients
- 10 tablespoons unsalted butter, room temperature adds moisture and richness
- ⅓ cup creamy peanut butter provides flavor and texture
- 2 teaspoons vanilla extract enhances overall flavor
- 1 large egg, room temperature helps bind ingredients and add moisture
Dry Ingredients
- 1 ½ cup all-purpose flour structure and stability
- ¾ teaspoon baking soda leavening agent for a lighter texture
- ½ teaspoon salt balances sweetness and enhances flavor
Sugars
- ½ cup brown sugar, light or dark, packed adds moisture and depth of flavor
- ⅓ cup granulated sugar contributes sweetness and crispness
Mix-ins
- ⅓ cup mini chocolate chips adds sweetness and chocolate flavor
- ⅓ cup peanut butter chips enhances peanut buttery flavor
- ½ cup mini Reese’s peanut butter cups, roughly chopped provides rich and chocolatey bites, plus extra for topping
Instructions
Preparation
- In a medium-sized bowl, combine the flour, baking soda, and salt with a whisk until evenly mixed.
- In the bowl of a stand mixer, beat together the room temperature butter, creamy peanut butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.
- Add the large egg and vanilla extract, then mix until fully combined, scraping down sides to incorporate any bits.
- The dough should be thick and cohesive.
- Fold in the mini chocolate chips, peanut butter chips, and chopped mini Reese’s peanut butter cups.
- Using a cookie scoop, portion out the dough onto a baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F.
- Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them 2 inches apart.
- Bake for 11 to 13 minutes, until the edges are light golden brown and the centers look set.
- Allow cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies at room temperature in an airtight container for up to a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months.