Reeses Peanut Butter Cookies are soft and melt-in-your-mouth delicious. Reeses are folded into the peanut butter batter with chocolate chips in every bite.
Whether or not you like Reeses cups or peanut butter cookies, you’ll be sure to keep this Reeses Peanut Butter cookies in your recipe folder because they are just that good.
After I graduated culinary school, I took an internship at a bakery, and we baked amazing desserts. But I loved the cookies the most. They were freshly baked every morning and they were the size of my hand!
A peanut butter cookie hater like me was convinced that they had the best peanut butter cookie ever! I never wanted to eat a peanut butter cookie unless it tasted just like that one.
And while I don’t have the exact recipe, I think I nailed it. So, if you’re a non-peanut butter cookie lover like I once was you have to try these!
If you do love peanut butter make sure to try my monster peanut butter cookies. They are so good and only make two cookies if your looking for a quick snack!
Why You’ll love these Reeses Peanut Butter Cookies!
- Easy classic cookie recipe! No fancy instructions required.
- No chill time! I love that you don’t have to chill this recipe!
- Huge peanut butter flavor!
- So soft and they taste the best warm!
Peanut Butter Cookie Key Ingredients:
Peanut Butter: There’s no skipping this ingredient! I prefer Jif as far as brand. But feel free to use your favorite peanut butter as long as its creamy and not crunchy.
Vanilla extract: Vanilla extract provides so much flavor to these peanut butter cookies, if you skip out on this you can truly tell that there is something lacking. If you don’t have any, I would recommend making a grocery run.
Brown sugar and sugar: Just like making chocolate chip cookies brown sugar provides so much flavor and texture to the cookies.
Cake Flour: There are no substitutes here using an all-purpose flour will result in a heavier cookie.
Reeses cups and Chocolate chips: Feel free to use Reeses pieces or peanut butter cups, and any kind of chocolate chip will do. Just make sure not to skip out on the chocolate!
How to make the best Reeses Peanut Butter Cookies:
In a large bowl or stand mixer combine the butter, peanut butter and both sugars. Beat until light and fluffy.
Next add in the eggs and the vanilla extract.
And then add in the dry ingredients and mix until just almost incorporated.
Fold in the chocolate chips and chopped Reeses just until combined.
Scoop and line 6 cookies to a cookie sheet making sure to give plenty of space for the cookies to spread. Before baking slightly flatten the cookies to help the cookies spread. Press on more chocolate chips and chopped Reeses and then bake at 350 degrees for 8 to 9 minutes. The cookies will not appear to be golden brown. Allow them to cool and then enjoy.
Peanut Butter Cookie FAQ:
Can I use natural vs processed peanut butter? The texture will be different. I wouldn’t recommend it; the cookies may be drier and because natural peanut butter separates the texture wouldn’t be the same.
Storage: I enjoy the cookies on the same day they are baked but they will taste great stored in an airtight container for up to 2 days.
Quick Tips:
- Whip the butter, peanut butter and sugars until light and fluffy. This creates a light soft cookie.
- Slightly press down the cookie dough if you want flatter cookies.
- Fold in the chopped Reeses to get chunks of Reeses throughout the cookie.
The Most Amazing Reeses Peanut Butter Cookies
Ingredients
- 8 tbsp butter softened
- 3/4 cup peanut butter creamy
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 2/3 cup cake flour
- 1 tsp baking powder
- 1 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup reeses cups chopped
Instructions
- Preheat Oven to 350 degrees
- In a large bowl or stand mixer combine the butter, peanut butter and both sugars. Beat until light and fluffy.
- Next add in the eggs and the vanilla extract.
- And then add in the dry ingredients and mix until just almost incorporated.
- Fold in the chocolate chips and chopped Reeses just until combined.
- Scoop and line 6 cookies to a cookie sheet making sure to give plenty of space for the cookies to spread.
- Bake for 8 to 9 minutes. The sides and top will not be golden brown.
- Allow the cookies to cool for 10 minutes and then enjoy.
Notes
Nutrition
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