Peanut Butter Reese’s Cookies

This post may contain affiliate links.

This Peanut Butter Reese’s Cookie cookie recipe is made for peanut butter and chocolate lovers! They are loaded with creamy peanut butter, chopped Reese’s cups, and dark chocolate chips! Simply irresistible!

I have always been a chocolate and peanut butter lover! I just love the sweet and salty combination! It doesn’t get much better! These cookies have a perfectly soft and chewy texture due to the addition of the peanut butter!

Ingredients for Peanut Butter Reese's Cookies

All you need are a handful of simple pantry ingredients to make these Peanut Butter Reese’s Cookies!

Unsalted Butter: Use unsalted butter that has been softened to room temperature.
Peanut Butter: Use creamy peanut butter like Skippy or Jif. Avoid using a natural runny peanut butter.
Granulated Sugar: Use regular granulated sugar.
Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
Eggs: The recipe calls for 2 large eggs that have been brought to room temperature.
Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
Baking Soda: Leavening agent used to help the cookies spread.
Cornstarch: The addition of 2 teaspoons cornstarch makes these cookies extra chewy.
Salt: Balances the sweetness of the cookie.
Reese’s Cups: Use 8 chopped full size Reese’s cups. I like to use additional to top each cookie before baking.
Dark Chocolate Chips: Use 1 cup dark chocolate chips in the cookies. I also like to add additional chocolate chips to the cookies.

Chilling the Cookie Dough

This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!

Tips for the Best Cookies

Use creamy peanut butter like Skippy or Jif. Avoid using a natural runny peanut butter.
Make sure to cream the butter, peanut butter, and both sugars for 3 to 5 minutes until light and fluffy. This allows for air to be incorporated into the cookie dough giving you the perfect cookie texture.
Use a good quality 100% pure vanilla extract. I would avoid using imitation vanilla.
Make sure to measure the all-purpose flour using the spoon-and-level method. First, use a spoon to fluff the flour while it is in the bag. Next, spoon the flour into the measuring cup. Use a knife to scrape off the excess. Make sure not to pack the flour into the measuring cup. Adding to much flour to this recipe will lead to dry and crumbly cookies.
Once you add the dry ingredients, beat until just combined. Overbeating will lead to dense cookies.
I like to add additional chopped Reese’s and dark chocolate chips to the tops of each cookie prior to baking! This simple step makes them look like they just came from the local bakery!
Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!
Use a round cup, bowl, or circle cookie cutter to scoot the cookies into a perfect circle shape immediately after they are removed from the oven.
Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for 2 months (that is if you have any leftovers!)

Making Peanut Butter Reese's Cookies

Cream together butter, peanut butter, granulated sugar, and light brown sugar for 3 to 5 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in chopped Reese’s cups and dark chocolate chips.
Cover and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with extra chopped Reese’s cups and dark chocolate chips.
Bake for 10 to 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.

Tools and Equipment for the Best Cookies

Other Recipes to Try:

Butterfinger Cookies

Cinnamon Coffee Cake Muffins

Oatmeal White Chocolate Pecan Cookies

Crispy Chicken Salad with Honey Lime Dijon Vinaigrette