Peanut butter + chocolate = a love story for the ages. And these Reese’s peanut butter cookies? They make that love shine.

Reese’s Peanut Butter Cookies

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.

Mixing bowl of Reese’s Peanut Butter Cookie dough.

Reeses Cookie Recipe Ingredients

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.

Reese’s Peanut Butter cup Cookie dough balls stacked and ready to be baked.

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.

Reese’s Peanut Butter cup Cookies arranged on a wire cooling rack with peanut butter cups.

Peanut Butter Reese’s Cookies Recipe Substitutions

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.