Homemade Reeses Peanut Butter Chocolate Cookies Recipe Delight

Crispy, gooey reeses peanut butter chocolate cookies dance with decadent charm on your plate.

Sweet memories spark from childhood treats reimagined.

Chocolate and peanut butter create an irresistible partnership that melts hearts.

Nostalgic flavors combine in a simple yet magical blend.

Creamy peanut butter chunks nestled within rich chocolate dough promise pure delight.

Baking these cookies fills your kitchen with an intoxicating aroma.

Reasons to Love Reeses Peanut Butter Chocolate Cookies

• Blast through Baking: Super simple recipe that even novice bakers can master without breaking a sweat.
• Crowd-Pleasing Combo: Irresistible blend of chocolate and peanut butter that makes everyone from kids to grandparents go crazy.
• Quick Weekend Treat: Perfect for spontaneous baking sessions, family gatherings, or when you need a delicious pick-me-up in under an hour.
• Customizable Comfort: Easily adaptable recipe where you can adjust chocolate or Reeses quantities to match your personal sweet tooth preferences.

Ingredients Needed for Reeses Peanut Butter Chocolate Cookies

• Butter: Provides rich, creamy flavor and helps create a soft cookie texture.
• Brown Sugar, Granulated Sugar: Adds sweetness and helps with cookie caramelization.
• Eggs: Bind ingredients together and contribute to cookie structure.
• Vanilla Extract: Enhances overall flavor profile.
• Peanut Butter: Delivers signature nutty taste and creamy consistency.

• All-Purpose Flour: Forms the base structure of the cookie.
• Baking Soda, Baking Powder: Help cookies rise and achieve proper texture.
• Salt: Balances sweetness and enhances other flavors.

• Chocolate Chips, Reeses Peanut Butter Cups: Add bursts of chocolate and peanut butter flavor, creating delightful texture and taste variations.

Instructions for Reeses Peanut Butter Chocolate Cookies

Step 1: Warm Up the Oven

Get your oven ready by heating it to 350F (175C). Cover your baking sheets with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: Whip Up the Butter Base

In a spacious mixing bowl, blend softened butter, brown sugar, and granulated sugar. Use an electric mixer to create a fluffy, creamy mixture that looks light and airy. Keep mixing for about 3-4 minutes until the texture is smooth and well combined.

Step 3: Introduce Wet Ingredients

Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and peanut butter. Blend everything until the mixture looks silky and uniform.

Step 4: Combine Dry Elements

• All-purpose flour
• Baking soda
• Baking powder
• Salt

Slowly incorporate the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.

Step 5: Sprinkle in Chocolate Treasures

• Chocolate chips
• Chopped Reeses Peanut Butter Cups

Ensure the treats are evenly distributed throughout the cookie dough.

Step 6: Shape and Bake

Scoop out rounded portions of dough (about 2 tablespoons each) onto prepared baking sheets. Space the cookie mounds about 2 inches apart. Slide the sheets into the preheated oven and bake for 10-12 minutes. Look for set edges with slightly soft centers.

Step 7: Cool and Devour

Let the cookies rest on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Serve these decadent treats warm or at room temperature, savoring the rich blend of chocolate and peanut butter in every bite.

Helpful Tips for Reeses Peanut Butter Chocolate Cookies

• Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor development.
• Use room temperature ingredients for smoother mixing and better cookie texture.
• Swap regular peanut butter with natural or almond butter for dietary variations.
• Freeze extra dough in pre-portioned balls for quick future baking sessions.
• Reduce baking time by 1-2 minutes for softer, gooier cookie centers if you prefer a more tender texture.

Flavorful Variations of Reeses Peanut Butter Chocolate Cookies

• Gluten-Free Peanut Butter Bliss: Replace regular flour with almond or gluten-free flour blend for a celiac-friendly version that maintains the same delicious taste and texture.
• Dark Chocolate Decadence: Swap milk chocolate chips for dark chocolate chunks and use dark chocolate Reeses Peanut Butter Cups to create a more intense, sophisticated flavor profile.
• Salted Caramel Crunch: Sprinkle sea salt on top before baking and drizzle caramel sauce over cooled cookies for a sweet and salty sensation that elevates the classic recipe.
• Nutty Chocolate Explosion: Mix in chopped roasted almonds or pecans to add extra crunch and nutty depth alongside the existing peanut butter and chocolate combination.

Pairing Ideas for Reeses Peanut Butter Chocolate Cookies

• Pair with Creamy Milk Stout: The rich, chocolatey notes of a milk stout beer complement the deep chocolate and peanut butter flavors, creating a luxurious dessert experience that enhances the cookie's decadence.
• Serve with Cold Vanilla Bean Milkshake: A smooth, velvety vanilla milkshake cuts through the cookie's richness while amplifying the sweet peanut butter undertones, offering a refreshing and indulgent pairing.
• Match with Salted Caramel Affogato: Pour a shot of warm espresso over a scoop of salted caramel ice cream alongside these cookies, creating a complex flavor profile that balances the cookie's sweetness with deep, roasted coffee notes.

Storage Tips for Reeses Peanut Butter Chocolate Cookies

• Store cookies in an airtight container with parchment paper between layers for up to 5 days. Keep them in the refrigerator to maintain freshness and prevent Reeses pieces from melting.
• Scoop unbaked cookie dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Freeze raw dough for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to baking time.
• Wrap individual cookies in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw at room temperature for 30 minutes before enjoying.

Frequently Asked Questions About Reeses Peanut Butter Chocolate Cookies

• Can I use natural peanut butter instead of processed?

Natural peanut butter can be tricky as it’s more oily and might change cookie texture. Stick to creamy processed peanut butter for best results.

• How can I prevent my Reeses chunks from melting completely?

Freeze the Reeses Peanut Butter Cups for 10-15 minutes before chopping. This helps them maintain shape during baking and prevents total melting.

• What if my dough seems too soft?

Refrigerate the dough for 30 minutes before scooping. Cold dough helps cookies hold their shape and prevents excessive spreading during baking.

• Is it okay to use different chocolate chips?

Absolutely! You can swap milk, dark, or semi-sweet chocolate chips. Each type will give a slightly different flavor profile to the cookies.

Reeses Peanut Butter Chocolate Cookies Recipe

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4.6 from 18 reviews

• Total Time: 25-27 minutes
• Yield: 24 1x

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Description

Reese’s peanut butter chocolate cookies bring classic comfort to dessert lovers, blending rich chocolate and creamy peanut butter in each delightful bite. Sweet memories and indulgent flavors combine, promising a delectable treat you’ll savor with pure delight.

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Ingredients

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Main Ingredients:

• 1 1/2 cups creamy peanut butter
• 2 cups all-purpose flour
• 1 1/2 cups semi-sweet or milk chocolate chips
• 1 1/2 cups chopped Reeses Peanut Butter Cups

Sugars and Sweeteners:

• 1 cup brown sugar
• 1/2 cup granulated sugar

Binding and Flavoring Ingredients:

• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and lining baking sheets with parchment paper for optimal cookie release.
2. Create a creamy base by thoroughly blending softened butter with brown and granulated sugars until the mixture becomes light and airy, approximately 3-4 minutes.
3. Incorporate moisture and flavor by individually adding eggs, then mixing in vanilla extract and peanut butter until the mixture achieves a smooth, consistent texture.
4. Develop the dry foundation by whisking flour, baking soda, baking powder, and salt in a separate bowl, then gradually integrating these dry ingredients into the wet mixture, stirring until just combined.
5. Enhance the cookie dough by gently folding chocolate chips and chopped Reeses Peanut Butter Cups throughout, ensuring even distribution for maximum flavor in every bite.
6. Form cookies by portioning dough into approximately 2-tablespoon mounds, placing them 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, watching for set edges and slightly soft centers.
7. Complete the process by allowing cookies to rest on the baking sheet for 5 minutes, then transferring to a wire rack for complete cooling, resulting in a delectable treat with perfect peanut butter and chocolate harmony.

Notes

• Check butter temperature carefully, ensuring it’s softened but not melted for the perfect creamy texture.
• Use room temperature eggs to help ingredients blend smoothly and create a consistent cookie dough.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a thick, chewy cookie shape.
• For gluten-free options, swap all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
• Chop Reeses Peanut Butter Cups into different sizes for varied texture and visual appeal in each cookie bite.
• Slightly underbake cookies to keep them soft and gooey in the center, as they’ll continue cooking on the hot baking sheet.
• Store cookies in an airtight container with a slice of bread to maintain moisture and freshness for several days.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 260 kcal
• Sugar: 18 g
• Sodium: 120 mg
• Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.1 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 30 mg