Reese’s Cup Peanut Butter Cookies

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If you are looking for a cookie that is unapologetically indulgent, these Reese’s Cup Peanut Butter Cookies are the “pot of gold” at the end of the rainbow. Unlike traditional blossoms that feature a single candy on top, this recipe folds generous chunks of chopped Reese’s Peanut Butter Cups directly into a rich, buttery dough. The result is a cookie that is bursting with chocolate and peanut butter in every single bite.

The beauty of these chopped Reese’s cookies is the texture. They are designed to be thick, soft, and slightly underbaked in the center, allowing the chopped candy to melt slightly into the dough. It’s a sophisticated upgrade to a classic pantry staple that turns a simple cookie into a gourmet bakery-style dessert.

Why You’ll Love This Recipe

• Candy in Every Bite: Chopping the Reese’s cups ensures a perfect distribution of chocolate and peanut butter throughout the cookie.
• Extra Soft & Chewy: The combination of brown sugar and peanut butter keeps these cookies tender for days.
• No Chilling Required: This dough is ready to bake immediately, making it perfect for last-minute cravings.
• Ultimate Comfort Food: Combines the nostalgia of a homemade cookie with everyone’s favorite candy bar.

Ingredients

• ½ cup Unsalted Butter, softened
• ½ cup Creamy Peanut Butter (traditional style, like Jif or Skippy)
• ½ cup Light Brown Sugar, packed
• ½ cup Granulated Sugar
• 1 Large Egg, room temperature
• 1 tsp Vanilla Extract
• 1 ½ cups All-purpose Flour
• 1 tsp Baking Soda
• ½ tsp Salt
• 1 ½ cups Reese’s Peanut Butter Cups, chopped (about 8-10 standard cups)
• ½ cup Semi-sweet Chocolate Chips

Instructions

1. Prep the Oven

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.

2. Cream Butter and Sugars

In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

3. Add Liquid Ingredients

Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is incorporated.

4. Mix Dry Ingredients

In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

5. Fold in the Candy

Using a sturdy spatula, gently fold in the chopped Reese’s Cups and chocolate chips by hand. Be careful not to overwork the dough, or the candy chunks will break down too much.

6. Scoop and Bake

Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) and place them 2 inches apart on the baking sheets. Bake for 10–12 minutes. The edges should be set, but the centers should still look a little soft.

7. Cool and Set

Let the cookies cool on the baking sheet for 10 minutes. This is crucial—as they sit, the residual heat will finish cooking the centers while keeping them perfectly soft.

Expert Tips for Success

• Standard Cups vs. Minis: Use standard-sized Reese’s Cups and chop them yourself rather than using the pre-bagged minis. The larger chunks create those iconic “puddles” of melted peanut butter and chocolate.
• Don’t Over-Mix: Once you add the flour, mix only until the white streaks disappear. Over-mixing leads to a tough, bready cookie instead of a chewy one.
• The “Perfect Circle” Trick: If your cookies come out of the oven in irregular shapes due to the candy chunks, place a circular glass or cookie cutter over the hot cookie and gently scoot it in a circular motion to “tuck” the edges back into a perfect circle.
• Measure Flour Correctly: Spoon your flour into the measuring cup and level it off. Scooping directly with the cup packs the flour down, which can result in a dry, crumbly cookie.

Variations

• Dark Chocolate Twist: Use Dark Chocolate Reese’s Cups and dark chocolate chips for a richer, more sophisticated flavor.
• Peanut Butter Overload: Add ½ cup of peanut butter chips in addition to the chopped cups for a triple-threat peanut butter experience.
• Holiday Theme: Use seasonal Reese’s shapes (like eggs or pumpkins) and chop them up for a festive holiday version.
• Salty Finish: Sprinkle a tiny pinch of flaky sea salt over the cookies immediately after they come out of the oven to balance the sweetness.

FAQ: Reese’s Cup Peanut Butter Cookies

Q: Can I use natural peanut butter? A: It is not recommended. Natural peanut butter (the kind that separates) can be too oily and thin, which may cause the cookies to spread too much or become greasy. Stick to a standard creamy brand for the best results.

Q: Why did my cookies turn out flat? A: This usually happens if the butter was too warm or melted. Ensure your butter is “cool-softened”—it should hold its shape but yield to a light press of your finger.

Q: How do I store these? A: Store in an airtight container at room temperature for up to 5 days. For long-term storage, freeze the baked cookies in a freezer-safe bag for up to 3 months.

Q: Can I chill the dough? A: While not required, chilling the dough for 30 minutes can result in a slightly thicker, more flavor-concentrated cookie. If you have the time, it’s a great extra step!