Reese’s Peanut Butter Cup Cookies packed with chocolate chips and mini pb cups! This easy cookie recipe is for all the peanut butter lovers out there!

Out of this World Reese’s Peanut Butter Cup Cookies

I was really craving peanut butter chocolate chip cookies a few weeks ago but of course I had to kick it up a few notches. I used my all time favorite milk chocolate chips that are extra big and over the top and added some mini Reese’s Cups! These are super decadent and perfect for all those peanut butter lovers out there. Plus, this cookie recipe is easy and the dough freezes too! Mmm… Peanut Butter Cup Cookies is just what you need this week!

Cookies for Peanut Butter Lovers

My brother is allergic to peanuts, so we didn’t have too much peanut butter in the house growing up. But as soon as he graduated from high school and moved way from college it was like a peanut party started! I wish I had this recipe back then because these really are the perfect cookies for people who love peanut butter and chocolate! The dough is packed with peanut butter and the big milk chocolate chips and mini Reese’s Cups just make them look so cute!

How to Make your Chocolate Chip Cookies Look Perfect

Okay, here’s a big secret that the bakeries use. Don’t you know how picture perfect cookies always have chocolate chips on on the top that aren’t totally submerged in dough? Well bakeries add those chocolate chips in right after baking!! You can also push them into the outside of your dough balls right before they go in the oven. I always add in a little less chocolate chips to the dough and save those to add in at the end to make them picture perfect! My second favorite tip is adding a sprinkle of coarse salt to the dough balls before they bake. Trust me, it makes a huge difference. These Peanut Butter Cup Cookies look like they came straight from the bakery with those mini peanut butter cups on top!

Cookie scoop! You guys, I’m obsessed with them and they make baking so much easier because all my cookies turn out the same size and they’re make into perfectly rough balls… love it! Make sure you get the restaurant ones because they won’t break with thick dough! I’ve have mine for 6 years and they have never broken! Just scoop out the dough and place the little dough ball on your baking sheets! I always use parchment paper. Not only does it keep the clean up very simple but it makes the bottom of the cookies smooth and the look like they came from a bakery… which is always my goal!

Serve these with a tall glass of milk for some peanut butter chocolate heaven…

My peanut butter cookies fairly big, but you can make them smaller. Next time I’ll be making mine about half the size because they are pretty rich. If you make them smaller, just decrease baking time!

Let’s talk peanut butter. Jif or Skippy? I have always been partial to Jif and I did spend some time at their headquarters many years back. But either will work for this recipe. I would suggest you use a creamy peanut butter that is stabilized because using a natural one will cause the cookies to spread much thinner.

If you’re looking for a twist on a classic, this is the cookie recipe for you! They’re still easy to make but they look bakery perfect and will steal the shop at any party!

Are you a chocolate peanut butter lover?

Do you have to chill the dough in the refrigerator or freezer? No! But you can! So if you make the dough today but don’t need the cookies until tomorrow you can scoop all the dough balls now and save them for when you need them. I also love doing this because Sometimes I don’t need 20 cookies, I just need 5 for a neighbor. So I will bake them as I need them.

Reese’s Peanut Butter Cup Cookies

5 from 15 votes

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Ingredients

1 C. butter room temperature
1 C. brown sugar
1 C. granulated sugar
3/4 C. peanut butter
2 eggs
3 tsp. vanilla extract
2 3/4 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1 1/2 C. milk chocolate chips
1 C. mini peanut butter cups

Instructions

1. Preheat oven to 375 degrees and line cook sheets with parchment paper.
2. In a stand mixer combine butter, sugar and brown sugar. Beat for 2 minutes. Scrape down the sides of the bowl as needed. Add in peanut butter and beat for 1 more minute. Add eggs and vanilla and gently combine.
3. In a separate bowl add flour, baking powder, baking soda and salt. Whisk together.
4. Slowly add dry ingredients to the wet ingredients. Just before it's totally combined, add in 1 1/4 cup of milk chocolate chips. Stir until just barely combined.
5. Make dough balls (mine were large, about 1/4 cup) and place them on cookies sheets. Bake for 9-11 minutes (less time for smaller cookies). Be careful not to over bake because pb cookies can turn out dry if you do!
6. When you pull them out of the oven, give them 1 or 2 minutes to cool and then press in the extra milk chocolate chips and the peanut butter cups. Just push them into the cookies to make them look picture perfect! They'll melt a bit once added!
NOTE: Next time I make these I'll be making them smaller because the mega cookies were a tad too rich for me, but we ate them with ice cream and it was incredible!

As with most cookies, if you want to freeze them for a later date just place them in an airtight container and you can store them in the freezer for several weeks. You can even store just the cookie dough balls and then bake them when you’re ready to!

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Why can’t I find the recipe? Lol…

Glad I’m not the only one. I can’t find it either 😔

The recipe seems to be invisible.

Something important is missing. Glad to know I wasn’t alone looking everywhere for the recipe! They sure look good though!!!

please post the recipe for“Reese’s Peanut Butter Cup Cookies”

Recipe??

They look great; too bad none of us can make them – NO RECIPE INCLUDED!! :0(

I couldn’t find the recipe this morning, so I checked back this evening…STILL no recipe 😕 C’mon Lizzy,

All in sync here——no recipe to be found.

reads these comments! I really want this one!

It’s been added! Thanks so much for emailing me Barbara!

It’s been added! SO sorry! I was in such a rush to get this post up that I forgot about the recipe, eeek! I’m terrible!

SO sorry for the suspense everyone, it’s up!!!

Yes, the most important thing WAS missing! So sorry, that’s what I get for typing late at night!

It’s been posted!

It’s up!

I’m so sorry! I was just too excited to get this post out and I totally spaced, so sorry for the frustration!

So sorry! Big thanks to Barbara who emailed me a few minutes ago and told me! I’m so embarrassed!

It’s up! So sorry for the delay! But I promise this cookie recipe is worth it!

The recipe is up! So sorry for the wait!

You’re welcome! 🙂 I think everyone is happy now!!! Lol!!!

I’m happy now too! Luckily it was only missing for 2 days! Thanks again for emailing me, that’s the way to get a hold of me if something’s missing or wrong on my site. Happy baking!

Thanks for posting the recipe. 🙂 It looks amazing – like so many of your recipes! 😋

What size cookie scoop do you suggest? Thanks!

It depends on what you’re using them for! I like Yellow for cupcakes/cookies! The blue is fun for bigger cookies and the black is a great size for small cookies. I have just about every color though because I’m always finding fun ways to use them! My husband even uses them as ice cream scoopers!