Get ready for your new favorite cookie! The ultimate indulgence with these Reese’s Chocolate Peanut Butter Chip Cookies! Loaded with chunks of chocolate and peanut butter chips, each bite is a heavenly explosion of rich flavors. The recipe is quick and easy to follow, making it a perfect treat for peanut butter lovers. Your taste buds will thank you for trying out these delicious cookies!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
Why You’ll Love This Recipe
If you are a fan of Reese’s Peanut Butter Cups, this is the perfect cookie for you! The combination of chocolate and peanut butter chips makes these Reese’s cookies simply irresistible.
Plus, this recipe requires only a few ingredients and it’s easy to make. It yields about 3 dozen cookies, so there will be plenty for everyone to enjoy.
Ingredients for Chocolate Peanut Butter Chip Cookies
*Ingredient amounts are located in the recipe card at the end of this post.
Flour: The best flour to use for these cookies is all-purpose flour.
Cocoa Powder: This will give the cookies their chocolate flavor and their deep color. Feel free to use regular unsweetened cocoa or dark chocolat cocoa.
Baking Powder: This will help the cookies to rise and have a nice texture.
Salt: A pinch of salt will balance out the sweetness of the cookie.
Butter: Unsalted butter should be used for this recipe, as it gives the cookies an extra rich flavor.
Sugar: Granulated white sugar is the best choice for these cookies.
Egg: One large egg should be used for this recipe.
Vanilla Extract: This will give the cookies a delicious flavor and aroma.
Reese’s Peanut Butter Chips: These are the star of the show! You can find them in most grocery stores. Reese’s Pieces can be substituted.
Chocolate Chips: Use regular semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or even mini chocolate chips.
Step By Step Instructions for Chocolate Peanut Butter Chip Cookies
[1] In a large bowl, combine flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
[2] In the bowl of a stand mixer or a mixing bowl and hand mixer, cream together the butter and sugar until light and fluffy.
[3] Mix in the egg and vanilla extract until well combined.
[4] Slowly add in the dry ingredients, mixing until just incorporated.
[5] Fold in the Reese’s peanut butter chips and chocolate chips.
[6] Scoop out the cookies onto parchment-lined baking sheets and bake at 350°F for 8-9 minutes.
[7] Let the warm cookies cool for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Helpful Kitchen Tools:
- Stand Mixer
- Mixing Bowl
- Medium Cookie Scoop (About 1 Tablespoon)
- Parchment Paper Sheets
- Baking Sheet
- Cooling Rack
How to Store and Freeze
The cookies should be stored in an airtight container at room temperature. They will stay fresh for up to a week.
To freeze the cookies, place them in an airtight container or ziplock freezer bag and store them in the freezer for up to 3 months. Let the cookies thaw before serving.
Baking Tips
- For best results, make sure to use softened, not melted butter for these cookies.
- You can substitute regular semi-sweet chocolate chips with dark chocolate chips if desired.
- Don’t over bake the cookies! They should just be set and starting to turn golden brown around the edges.
- If you find that your cookie dough is too dry, add a teaspoon or two of milk.
Frequently Asked Questions
Reese’s Peanut Butter Chips can usually be found in the baking aisle of most grocery stores. They may also be available at specialty baking stores or online.
Yes, you can still make this recipe without a stand mixer. Simply use a hand-held electric mixer to cream together the butter and sugar, then mix in the wet ingredients. Lastly, fold in the dry ingredients and chips.
No, you don’t need to chill this cookie dough before baking. However, if you find that it’s too soft to scoop out into balls, you can refrigerate it for 30 minutes before baking.
The cookies should be stored in an airtight container at room temperature. They will stay fresh for up to a week.
More Cookie Recipes to Try:
- Chocolate Chip Crumbl Cookies
- Bakery Soft Snickerdoodles
- Deep Dish Chocolate Chip Cookies
- Crumbl Chilled Sugar Cookies
- DoubleTree Chocolate Chip Cookies
- Soft Batch Peanut Butter Cookies
Final Thoughts
Making homemade Reese’s Chocolate Peanut Butter Chip Cookies is an easy and delicious way to satisfy your sweet tooth and is any peanut butter lover’s dream.
All it takes is a few simple ingredients and a few steps, and you’ll have the perfect batch of chewy cookies ready to enjoy with a cold glass of milk. Just make sure not to overbake them! Enjoy!
Watch the Video:
Reese's Chocolate Peanut Butter Chip Cookies
Get ready for your new favorite cookie! The ultimate indulgence with these Reese's Chocolate Peanut Butter Chip Cookies! Loaded with chunks of chocolate and peanut butter chips, each bite is a heavenly explosion of rich flavors. The recipe is quick and easy to follow, making it a perfect treat for peanut butter lovers. Your taste buds will thank you for trying out these delicious cookies!
Ingredients
- 1 Cup All-Purpose Flour
- 6 Tablespoons Cocoa Powder
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 2/3 Cup Butter, softened
- 1 Cup Sugar
- 1 Egg, beaten
- 1 Teaspoon Vanilla Extract
- 1 Bag Reese's Peanut Butter Chips
- 1/3 Cup Chocolate Chips
Instructions
- In a large bowl, combine flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
- In the bowl of a stand mixer or a mixing bowl and hand mixer, cream together the butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Slowly add in the dry ingredients, mixing until just incorporated.
- Fold in the Reese's peanut butter chips and chocolate chips.
- Scoop out the cookies onto parchment-lined baking sheets and bake at 350°F for 8-9 minutes.
- Let the warm cookies cool for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
For best results, make sure to use softened, not melted butter for these cookies.
You can substitute regular semi-sweet chocolate chips with dark chocolate chips if desired.
Don't overbake the cookies! They should just be set and starting to turn golden brown around the edges.
If you find that your cookie dough is too dry, add a teaspoon or two of milk.
Nutrition Information:
Yield: 36 Serving Size: 1 CookieAmount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 56mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 1g
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