Soft, chewy, and packed with peanut butter flavor, these cookies are a dream come true for Reese’s lovers. Loaded with chopped Reese’s peanut butter cups and mini chocolate chips, every bite tastes like the inside of a Reese’s cup. If you love the combination of peanut butter and chocolate, this is the ultimate cookie recipe for you!
Why You’ll Love This Recipe
- Packed with peanut butter flavor – Creamy peanut butter in the dough and Reese’s cups in every bite.
- Soft and chewy texture – Perfectly balanced for that melt-in-your-mouth feel.
- Easy to make – Simple ingredients and no chilling required.
- Chocolate overload – Mini chocolate chips and optional chocolate drizzle take these cookies to the next level.
- Great for any occasion – Perfect for parties, holidays, or an everyday sweet treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3/4 cup (212g) creamy peanut butter
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups (156g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (180g) chopped Reese’s peanut butter cups
- 1/2 cup (90g) mini chocolate chips
Directions
Prepare the Dough
- In a large bowl, beat peanut butter and softened butter together until smooth and creamy.
- Add granulated sugar and brown sugar, mixing until well combined.
- Beat in the vanilla extract and egg until fully incorporated.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in the Candy
- Gently fold in the chopped Reese’s peanut butter cups and mini chocolate chips.
Shape the Cookies
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Use a 1.5-inch cookie scoop to portion the dough onto the baking sheet, spacing them about 2 inches apart.
- Lightly press each cookie with a sugar-dipped glass to flatten slightly.
Bake the Cookies
- Bake for 10 minutes or until the edges are set but the centers are soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optional Chocolate Drizzle
- For extra indulgence, drizzle melted chocolate over the cookies.
- You can also press an extra piece of Reese’s on top before baking for a decorative touch.
Servings and Timing
- Servings: 20 cookies
- Prep Time: 15 minutes
- Baking Time: 10 minutes
- Total Time: 25 minutes
- Calories per cookie: 220 kcal
Variations
- Use crunchy peanut butter – For added texture and nutty crunch.
- Make them extra chocolatey – Stir in white chocolate chips or drizzle with dark chocolate.
- Turn them into cookie bars – Press the dough into a baking dish and bake for 20 minutes.
- Stuff them with more Reese’s – Press a whole mini Reese’s cup into the center before baking.
- Add a salty-sweet twist – Sprinkle a little flaky sea salt on top after baking.
Storage/Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Store baked cookies in an airtight container in the freezer for up to 6 weeks.
- Reheating: Microwave for 10-15 seconds to make them warm and gooey again.
FAQs
1. Can I use natural peanut butter?
Natural peanut butter can make the dough too dry. Stick with regular creamy peanut butter for the best texture.
2. Can I freeze the cookie dough?
Yes! Scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes.
3. How do I keep my cookies soft?
Do not overbake them, and store them in an airtight container with a slice of bread to maintain moisture.
4. Can I use chunky peanut butter?
Yes, but it will change the texture slightly by adding small peanut bits.
5. Can I add more Reese’s cups?
Of course! Feel free to go heavy on the Reese’s for an even richer flavor.
6. What if I don’t have mini chocolate chips?
You can use regular chocolate chips or chop up a chocolate bar instead.
7. Do I need to chill the dough?
No chilling is required, making this a quick and easy recipe!
8. Can I use a sugar substitute?
Yes, but it may slightly alter the texture and taste. A 1:1 sugar substitute should work best.
9. What type of Reese’s should I use?
Mini Reese’s cups work best, but you can also use regular ones chopped into smaller pieces.
10. Can I make these cookies larger?
Yes! Just increase the baking time by 2-3 minutes for bigger cookies.
Conclusion
Reese’s Overloaded Peanut Butter Cookies are the ultimate indulgence for peanut butter and chocolate lovers. Soft, chewy, and packed with Reese’s cups and chocolate chips, these cookies are a must-try for any sweet tooth. Whether you’re baking for a party, a holiday, or just a treat for yourself, these cookies are guaranteed to be a hit. Try them today and enjoy the irresistible combination of peanut butter and chocolate!
Print
Reese’s Overloaded Peanut Butter Cookies
- Total Time: 25 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
These Reese’s Overloaded Peanut Butter Cookies are soft, chewy, and packed with Reese’s peanut butter cups and mini chocolate chips! With rich peanut butter flavor and an indulgent chocolate drizzle option, these cookies are a must-try for any Reese’s lover. Perfect for holiday baking, sweet cravings, or gifting!
Ingredients
For the Cookies:
- ¾ cup (212g) creamy peanut butter
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups (156g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (180g) chopped Reese’s peanut butter cups
- ½ cup (90g) mini chocolate chips
Optional Chocolate Drizzle:
- ¼ cup melted chocolate chips
Instructions
1. Prepare the Dough
- In a large bowl, beat peanut butter and butter together until smooth and creamy.
- Add granulated sugar and brown sugar, mixing until well combined.
- Beat in vanilla extract and egg until fully incorporated.
2. Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
3. Fold in the Candy
- Gently fold in chopped Reese’s peanut butter cups and mini chocolate chips.
4. Shape the Cookies
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Use a 1.5-inch cookie scoop to portion the dough onto the baking sheet, spacing them 2 inches apart.
- Lightly press each cookie with a sugar-dipped glass to flatten slightly.
5. Bake the Cookies
- Bake for 10 minutes, or until the edges are set but the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. Optional Chocolate Drizzle
- For extra indulgence, drizzle melted chocolate over the cookies or press an extra piece of Reese’s on top before baking.
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze for up to 6 weeks. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
