Reese's Peanut Butter Cookies with Chocolate Chips
These Reese's peanut butter cookies combine creamy peanut butter dough with chopped Reese's cups and peanut butter chips for a soft, indulgent cookie that tastes like the candy.
Servings
18These Reese's peanut butter cookies combine creamy peanut butter dough with chopped Reese's cups and peanut butter chips for a soft, indulgent cookie that tastes like the candy.
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Preheat the oven to 350° F.
Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, margarine, butter, brown sugar and sugar until well combined.
Scrape the sides of the bowl and add in the egg. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms
Mix in the chopped Reese’s and peanut butter chips.
Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet.
Repeat with the remaining dough and then flatten the cookie dough balls so they look like a hockey puck.
Bake at 350° for 11-13 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw at room temperature before serving.
stand mixer or electric hand mixer · baking sheet · parchment paper or silicone baking mat · #50 cookie scoop (or two spoons for portioning 2 1/2 tbsp portions) · wire cooling rack
No; the recipe requires all three fats (peanut butter, butter, and margarine) for the correct texture and spread. Substituting one fat for another will change how the cookies bake.
It ensures even baking and helps the cookies spread uniformly in the oven. Flattened cookies bake more consistently than thick balls.
Bake for 11–13 minutes at 350°F. The edges should start to turn golden brown. The centers will be slightly soft and will continue to set as they cool on the pan for 5 minutes.
Yes. Portion and flatten the dough balls, freeze on a baking sheet, then transfer to an airtight container. Bake from frozen, adding 1–2 minutes to the bake time.
The 5-minute rest on the pan allows the cookies to firm up enough to transfer without breaking. Moving them too soon will cause them to fall apart.
