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Peanut Butter Reese’s 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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A pile of Reese’s Peanut Butter Cookies on a wire cooling rack with peanut butter cups scattered around.

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

  1. Preheat the oven to 350° F.
  2. Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. 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.
  4. Scrape the sides of the bowl and add in the egg. Mix until combined.
  5. Add the flour, baking soda and salt, mix until the sticky dough forms.
  6. Mix in the chopped Reese’s and peanut butter chips.
  7. 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.
  8. Repeat with the remaining dough. Flatten the cookie dough so it looks like a hockey puck.
  9. 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.
  10. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
  11. 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.

Reeses Peanut Butter Cookies Storage

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!

Reese's peanut butter cup cookies on a wire cooling rack with full peanut butter cups surrounding them. Across the top it says "the ultimate reese's cup cookie recipe" in text.

Other Delicious Cookies

Reese's peanut butter cup cookies on a wire cooling rack with full peanut butter cups surrounding them.

Reeses Cookie Recipe

Peanut butter + chocolate = a love story for the ages. And these Reese’s peanut butter cookies? They make that love shine.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 11 minutes
Servings: 18 large cookies
Calories: 245kcal

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.
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Nutrition

Calories: 245kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 233mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 396IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg

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2 Comments

  1. Good cookie. Would make again for sure. I used the Reese’s minis. No unwrapping and easy to cut. Next time I would add more minis and chips. I did not think there were enough mix-ins. Thanks for all your great cookie recipes.

  2. 5 stars
    Excellent cookie. I wanted to make these but didn’t have the peanut butter cups so I used what I had on hand and turned it into a peanut butter rocky road cookie. Instead of the PB cups I used mini marshmallows and chocolate chips and pecans. Came out excellent and is now one of our favorites . Thank you for your hard work and ideas so that we can make our ideas and make yummy cookies
    ☺️

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