These cookies deliver the peanut butter and chocolate combination you’re after—semisweet chips mixed into the dough, chopped Reese’s cups folded in for texture, and a whole peanut butter cup pressed into warm cookies right out of the oven, then drizzled with melted chocolate. The result is a thick, chewy cookie with pockets of chocolate and peanut butter in every bite.
The recipe comes together quickly because you’re working with softened butter and straightforward mixing. Baking takes just 12 to 14 minutes, and the cookies are ready to eat once they cool. Allow approximately 20 minutes of preparation, 12–14 minutes per batch for baking, and additional time for cooling.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped Reese’s peanut butter cups
- 4 whole Reese’s peanut butter cups
- 1/2 cup melted chocolate
About the Ingredients
The base starts with all-purpose flour, softened unsalted butter, and a combination of brown sugar and granulated sugar. Brown sugar brings moisture and a subtle molasses flavor, while granulated sugar helps the cookies spread slightly and crisp at the edges. Using both gives you a cookie that’s chewy in the center and set around the perimeter.
Two large eggs and vanilla extract bind the dough and add richness. The baking soda is your leavening agent—it helps the cookies rise gently and brown evenly. Salt balances the sweetness and brings out the chocolate and peanut butter flavors.
For the mix-ins, you’re using semisweet chocolate chips and chopped Reese’s peanut butter cups folded into the dough. The chocolate chips melt slightly during baking and create pockets of chocolate throughout. The chopped peanut butter cups add texture and concentrated peanut butter flavor distributed through the cookie.
Four whole Reese’s peanut butter cups are pressed onto warm cookies straight from the oven. The heat softens them slightly so they adhere and begin to melt into the cookie surface. Melted chocolate drizzled over the top adds a final layer of chocolate flavor and visual appeal.
Preparing the Dough
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This prevents sticking and ensures even browning on the bottom of the cookies.
Cream the softened butter with both sugars in a large bowl until the mixture is light and fluffy. This step typically takes 2 to 3 minutes with an electric mixer. You’re incorporating air into the butter, which helps the cookies rise and creates a tender crumb. The mixture should look pale and slightly increased in volume.
Beat in the eggs one at a time, then add the vanilla extract. Mix until everything is combined and smooth. This is when the dough starts to come together as a cohesive mixture.
Add the flour, baking soda, and salt. Mix until just combined—you don’t want to overwork the dough, as that can make the cookies tough. Fold in the semisweet chocolate chips and chopped peanut butter cups gently, using a spatula or wooden spoon to distribute them evenly throughout the dough.
How to Make It
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter, brown sugar and granulated sugar in a large bowl until light and fluffy.
- Beat in the eggs and vanilla. Mix in the flour, baking soda and salt, then fold in the chocolate chips and chopped peanut butter cups.
- Scoop large dough mounds onto the prepared baking sheet, leaving room between them. Bake at 350°F for 12–14 minutes until the edges are golden.
- Press a whole peanut butter cup onto each of four warm cookies. Drizzle with melted chocolate and allow to cool before serving.
Recipe Notes
- Prep time is an estimate; bake 12–14 minutes per batch.
- The source lists four whole peanut butter cups, enough to top four cookies. The dough may make more; use additional cups if topping every cookie.
- The photos do not specify scoop size or total yield.
Scooping and Baking
Scoop large mounds of dough onto your prepared baking sheet, leaving room between them. The cookies will spread slightly as they bake, so spacing matters. If you crowd them, they’ll bake into each other.
Bake at 350°F for 12 to 14 minutes. The edges should be golden brown, but the centers will still look slightly underdone—that’s what you want. The cookies continue to cook on the hot baking sheet after you remove them from the oven, and they’ll firm up as they cool. If you bake them until they look completely set, they’ll be overbaked and dry.
Topping and Finishing
While the cookies are still warm, press a whole Reese’s peanut butter cup onto each of four cookies. The warmth of the cookie softens the peanut butter cup slightly, helping it stick and creating a melted appearance. If you have more than four cookies and want to top all of them, you’ll need additional peanut butter cups beyond what the recipe lists.
Drizzle melted chocolate over the top of each topped cookie. You can melt chocolate in a microwave in 30-second intervals, stirring between each, until it reaches a pourable consistency. A fork or small spoon works well for creating thin drizzles across the surface.
Let the cookies cool completely before serving. As they cool, the chocolate sets and the peanut butter cup becomes firm again, creating a structured topping that won’t slide off when you pick up the cookie.
Practical Notes
The prep time of 20 minutes assumes you have softened butter ready to go. If your butter is cold, let it sit at room temperature for 30 to 45 minutes before you start, or cut it into small pieces to speed up the softening process.
Baking time can vary slightly depending on your oven and how large you scoop the dough mounds. Start checking at 12 minutes. If the edges are just turning golden and the centers still look slightly soft, they’re done. Remove them from the oven and proceed with topping.
The recipe yields enough dough for more than four cookies, but the topping ingredients are measured for four. If you’re making a full batch and want to top every cookie with a whole peanut butter cup and chocolate drizzle, purchase additional peanut butter cups accordingly.
These cookies are best eaten fresh, while the chocolate and peanut butter cup toppings are still set but the cookie itself retains its chewy texture. Store any leftovers in an airtight container at room temperature.
Reese’s Peanut Butter Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter, brown sugar and granulated sugar in a large bowl until light and fluffy.
- Beat in the eggs and vanilla. Mix in the flour, baking soda and salt, then fold in the chocolate chips and chopped peanut butter cups.
- Scoop large dough mounds onto the prepared baking sheet, leaving room between them. Bake at 350°F for 12–14 minutes until the edges are golden.
- Press a whole peanut butter cup onto each of four warm cookies. Drizzle with melted chocolate and allow to cool before serving.
Notes
Recipe tips
- Prep time is an estimate; bake 12–14 minutes per batch.
- The source lists four whole peanut butter cups, enough to top four cookies. The dough may make more; use additional cups if topping every cookie.
- The photos do not specify scoop size or total yield.
