I finally perfected Chocolate Peanut Butter Cookies studded with Reese’s peanut butter chips and chopped Reese’s peanut butter cups, creating irresistibly soft, fluffy cookies that demand a second glance.

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I never meant to make a signature cookie but these Chocolate Reese’s Cookies kind of forced me into it. They’re soft and fluffy, the cocoa powder makes the dough feel almost brownie like and the Reese’s peanut butter chips plus chopped peanut butter cups give surprise bites of salty sweet that you didn’t know you needed.

People call them Chocolate Peanut Butter Cookies or just Reeses Cookies when they show up at parties, and honestly they disappear fast. I still can’t explain why they stay so pillowy yet hold all that melty candy, but trust me, you want to try one.

Ingredients

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All purpose flour gives structure and carbs, no real protein, can be a little heavy.
Unsweetened cocoa powder adds deep chocolate flavor, low sugar, some fiber, slightly bitter notes.
Butter makes cookies tender and rich, mostly fat, adds mouthfeel and flavor.
Sugar sweetens and caramelizes, brown adds moisture and molasses flavor.
Eggs bind ingredients, add protein and lift, makes texture unified.
Sour cream or yogurt gives tang and chew, helps tenderize, adds acidity.
Reese’s peanut butter chips and chopped cups give salty peanut punch, melty sweet pockets.
Flaky sea salt on top brightens flavors, cuts sweetness, tiny crunchy bursts.

Ingredient Quantities

2 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs, room temp

2 teaspoons vanilla extract

2 tablespoons sour cream or plain Greek yogurt

1 cup Reese’s peanut butter chips

8 regular-size Reese’s Peanut Butter Cups, chopped (about 1 cup)

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat your oven to 350°F and line baking sheets with parchment paper or a silicone mat.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt; set aside.

3. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes, scraping the bowl as needed.

4. Add 2 large room temperature eggs one at a time mixing after each, then stir in 2 teaspoons vanilla extract and 2 tablespoons sour cream or plain Greek yogurt until smooth.

5. Add the dry ingredients to the wet in two batches mixing gently until just combined, dont overmix or the cookies will get tough.

6. Fold in 1 cup Reese’s peanut butter chips and 8 chopped Reese’s Peanut Butter Cups (about 1 cup chopped), leaving some chunks visible so they melt into little pockets.

7. Chill the dough 30 to 45 minutes for thicker, fluffier cookies, but if you’re impatient you can scoop and bake right away (they’ll spread more).

8. Scoop heaping 2 tablespoon portions onto the prepared sheets about 2 to 3 inches apart, slightly mounding them so they stay tall, and if you want press a few extra peanut butter chips or cup bits on top.

9. Bake 9 to 11 minutes at 350°F until the edges are set but centers still look soft, rotate the pan halfway if needed for even baking.

10. Let cookies cool on the sheet 5 to 10 minutes then transfer to a wire rack, sprinkle flaky sea salt if using. Store in an airtight container up to 3 days or freeze dough balls for later.

Equipment Needed

1. Oven (set to 350°F)
2. 2 rimmed baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls — one large and one medium
4. Electric hand mixer or stand mixer with paddle attachment
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Cookie scoop (2 tablespoon) or a tablespoon and kitchen scale
8. Sharp knife and cutting board (to chop the peanut butter cups)
9. Wire cooling rack

FAQ

Q: Can I swap the Reese's for something else? A: Yes, you can use chopped chocolate bars, peanut butter chips only, or chopped peanut butter-filled candies if you want. If someone has a peanut allergy try sunflower butter cups or chocolate chips plus toasted sunflower seeds, but know the flavor and texture will change.

Q: How do I stop the cookies from spreading too much? A: Chill the dough at least 30 minutes or up to 2 hours before baking, use a cookie scoop so portions are even, and don’t put scoops on a hot baking sheet. Also avoid over-creaming the butter and sugar, and bake until edges are set but centers still look slightly soft.

Q: Can I make the dough ahead or freeze it? A: Absolutely. Scoop the dough onto a baking sheet, freeze until firm, then transfer to a bag for up to 3 months. Bake from frozen, add 1-2 minutes to the bake time. Dough keeps in the fridge for 24 to 72 hours, just give it a little time at room temp if it’s too hard to scoop.

Q: How do I get fudgy centers with crisp edges? A: Use the brown sugar and sour cream in the recipe for chew and moisture, chill the dough, and pull the cookies from the oven when edges are set but centers still look a tad underdone. They’ll finish as they cool so don’t overbake.

Q: What’s the best way to measure flour and cocoa? A: Spoon the flour into your measuring cup and level it off don’t pack it, or even better weigh: 2 1/4 cups all-purpose flour ≈ 280 g, 3/4 cup unsweetened cocoa ≈ 75 g. Weighing is more reliable.

Q: Can I make these vegan or egg free? A: You can try flax eggs (2 tbsp flax meal + 5 to 6 tbsp water for 2 eggs), use vegan butter and a dairy-free yogurt instead of sour cream. Texture will be a touch different, usually denser and chewier, but still tasty.

Chocolate Reese’s Cookies Recipe Substitutions and Variations

All-purpose flour: swap for a 1-to-1 gluten-free all purpose blend (measure the same) if you need GF, or use whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie.
Unsalted butter: use salted butter 1:1 and skip any extra salt, or swap with solid coconut oil 1:1; chill the dough a bit longer cause it can spread more.
Eggs: make a flax “egg” for each large egg by mixing 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 min — great for binding, or use 1/4 cup applesauce per egg for a moister, cakier cookie.
Reese’s chips / cups: if you cant find them use a mix of chocolate chips + peanut butter chips (about 1 cup each), or chop milk/dark chocolate bars and fold in dollops of peanut butter (freeze small spoonfuls first so they hold shape).

Pro Tips

– Weigh your flour if you can. Scooping from the bag packs flour and makes dry crumbly cookies, so spoon into the cup and level or better yet use a scale for consistency.

– Don’t overmix once the dry ingredients go in. Stop when the big streaks are gone, a little marbling is fine, overworking makes them tough.

– Chill the dough longer than the recipe says if you want thicker, chewier cookies and deeper chocolate flavor, overnight is great. If you need them now, freeze scooped balls for 10 to 20 minutes so they spread less.

– Press a few extra chips or chopped cups onto the tops right before baking and sprinkle a tiny pinch of flaky sea salt while warm, it turns those melty peanut butter bits into little flavor bombs.

Chocolate Reese's Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally perfected Chocolate Peanut Butter Cookies studded with Reese's peanut butter chips and chopped Reese's peanut butter cups, creating irresistibly soft, fluffy cookies that demand a second glance.

Servings

servings

Calories

250

kcal

Equipment: 1. Oven (set to 350°F)
2. 2 rimmed baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls — one large and one medium
4. Electric hand mixer or stand mixer with paddle attachment
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Cookie scoop (2 tablespoon) or a tablespoon and kitchen scale
8. Sharp knife and cutting board (to chop the peanut butter cups)
9. Wire cooling rack

Ingredients

2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temp
2 teaspoons vanilla extract
2 tablespoons sour cream or plain Greek yogurt
1 cup Reese's peanut butter chips
8 regular-size Reese's Peanut Butter Cups, chopped (about 1 cup)
Flaky sea salt for sprinkling, optional

Directions

Preheat your oven to 350°F and line baking sheets with parchment paper or a silicone mat.
In a medium bowl whisk together 2 1/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt; set aside.
In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes, scraping the bowl as needed.
Add 2 large room temperature eggs one at a time mixing after each, then stir in 2 teaspoons vanilla extract and 2 tablespoons sour cream or plain Greek yogurt until smooth.
Add the dry ingredients to the wet in two batches mixing gently until just combined, dont overmix or the cookies will get tough.
Fold in 1 cup Reese's peanut butter chips and 8 chopped Reese's Peanut Butter Cups (about 1 cup chopped), leaving some chunks visible so they melt into little pockets.
Chill the dough 30 to 45 minutes for thicker, fluffier cookies, but if you're impatient you can scoop and bake right away (they'll spread more).
Scoop heaping 2 tablespoon portions onto the prepared sheets about 2 to 3 inches apart, slightly mounding them so they stay tall, and if you want press a few extra peanut butter chips or cup bits on top.
Bake 9 to 11 minutes at 350°F until the edges are set but centers still look soft, rotate the pan halfway if needed for even baking.
Let cookies cool on the sheet 5 to 10 minutes then transfer to a wire rack, sprinkle flaky sea salt if using. Store in an airtight container up to 3 days or freeze dough balls for later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.