Reese’s Peanut Butter Cookies
Peanut butter + chocolate = a love story for the ages. And these Reese’s peanut butter cookies? They make that love shine.
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Reese’s Peanut Butter Cookie Recipe
I don’t think I’m exaggerating when I say that a Reese’s cup might be America’s favorite candy. Which, by association, means that Reese’s peanut butter cup cookies should be America’s favorite cookie. Right?
If that logic doesn’t convince you, your first bite of these peanut butter cookies with Reese’s cups in them will! With a creamy peanut butter base and delicious chocolate + peanut butter sprinkled throughout, you are going to feel like you died and went to delicious dessert heaven. Whip these up and thank me later – you’re guaranteed to make it your new obsession cookie.
Ingredients in Reese’s Peanut Butter Cookies
- Creamy peanut butter – You can also use chunky peanut butter, if desired.
- Butter – I like to use salted butter, but you can also use unsalted and add an extra pinch of salt to the dough.
- Margarine – you can use all butter in place of half butter, half margarine. But the margarine will help the cookie spread more and give the edges of the cookie a melt-in-your-mouth buttery crisp texture.
- Brown sugar
- Granulated sugar
- Egg
- All purpose flour
- salt
- Baking soda
- Peanut butter chips – PB chips just to really make the peanut butter the star of the show!
- Chopped Reese’s cups – You can chop up Reese’s cups or you can just chop up one giant Reese’s peanut butter bar if you can find one! I love doing that so I don’t have to unwrap a million Reese’s cups.
How to Make Reese’s Peanut Butter Cup Cookies
- Preheat the oven to 350° F.
- Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, margarine, butter, brown sugar and sugar until well combined.
- Scrape the sides of the bowl and add in the egg. Mix until combined.
- Add the flour, baking soda and salt, mix until the sticky dough forms.
- Mix in the chopped Reese’s and peanut butter chips.
- Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet.
- Repeat with the remaining dough. Flatten the cookie dough so it looks like a hockey puck.
- Bake at 350° for 11-13 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Can I substitute the peanut butter cups with another candy?
You absolutely can! You can use this recipe as a peanut butter base and throw whatever else you’d like into the mix. It would be extremely good with chocolate chips and pretty much any chopped candy bar you love.
How should I store this cookie?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!
Other Delicious Cookies
Reese’s Peanut Butter Cookies
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup butter
- 1/2 cup margarine
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup peanut butter chips
- 1 cup chopped reese's cups
Instructions
- Preheat the oven to 350° F.
- Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, margarine, butter, brown sugar and sugar until well combined.
- Scrape the sides of the bowl and add in the egg. Mix until combined.
- Add the flour, baking soda and salt, mix until the sticky dough forms
- Mix in the chopped Reese’s and peanut butter chips.
- Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet.
- Repeat with the remaining dough and then flatten the cookie dough balls so they look like a hockey puck.
- Bake at 350° for 11-13 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
