Big, chewy chocolate chip cookies stuffed with an entire peanut butter cup – these cookies are over the top. Take your milk to the next level with these Reese’s chocolate chip cookies!
The ULTIMATE Reese’s Cookies
These Reese’s chocolate chip cookies may not be the prettiest cookies I’ve ever baked – but they’re definitely some of the most delicious. You get a peanut butter cup engulfed in deliciously chewy chocolate chip cookie dough. The peanut butter cup is a delicious surprise inside and you’ll love the chewy cookie texture with slightly crispy edges.
A glass of cold milk is a requirement for this recipe.
Making the Cookies
The cookie dough recipe is very simple and what you’d expect from really any chocolate chip cookie recipe. However, wrapping the dough around the Reese’s cups and forming the cookie dough balls does take some effort.
After making the dough, you’ll need to chill it for about 30 minutes first so that it’s not too sticky to work with. Then to assemble the dough balls:
- First, scoop about 1 to 1.5 tablespoons of dough. Flatten it slightly creating a slight bowl shape.
- Place a peanut butter cup in the middle.
- Scoop a second ball of dough (about 1 to 1.5 tablespoon in size) and place on top of the peanut butter cup.
- Flatten the top dough ball down and wrap around the sides of the peanut butter cup. Then gently roll the cookie into a ball.
After the dough balls are formed, you’ll need to chill the dough again. This is to ensure that the cookies don’t spread too thin. If you skip this step, you can end up with thin cookies with a peanut butter cup sticky out of the middle.
Baking Tips & Tricks
- Chilling the dough twice is absolutely necessary. The first chill ensures that the dough isn’t too sticky. The second chill ensures that the cookies bake as balls instead of spreading too thin.
- I like using a combination of mini and regular chocolate chips or exclusively mini chocolate chips for this recipe. I find using entirely regular-sized chocolate chips makes it harder to wrap the peanut butter cups in cookie dough.
- I recommend using a 1.5 tablespoon cookie scoop for this recipe.
- Make sure that the peanut butter cups are horizontal when placing the dough balls on your cookie sheet so that the cookie dough balls bake properly. If they’re vertical the cookies will spread too thin.
If you love peanut butter cups, then be sure to try:
- No-Bake Peanut Butter Cheesecake
- Peanut Butter Pie
- Peanut Butter Cookie Pizza – this has peanut butter cookie dough, peanut butter frosting on top & tons of peanut butter candies
- Peanut Butter Layer Cake
Reese's Chocolate Chip Cookies
- ¾ cup unsalted butter (168 grams) softened
- ¾ cup brown sugar (150 grams) light or dark
- ¾ cup granulated sugar (150grams)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (150 grams)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips I used ½ cup mini and ½ cup chocolate chips
- 15 peanut butter cups
Making the Cookie Dough
- Place the peanut butter cups in the freezer for easier handling.
- In a large bowl, beat together the butter, brown sugar and white sugar until creamy.
- Beat in the egg and vanilla extract.
- Turn off the mixer. Add in the flour, baking soda and salt. Stir the batter a few times by hand. Then starting with the mixer on a low speed, beat the ingredients together until combined.
- Turn off the mixer and stir in the chocolate chips. I typically stir in about ¾ cup save the rest for placing on top of the baked cookies.
- Cover the bowl and place in the fridge for at least 30 minutes.
Assembling the Cookies
- Unwrap the peanut butter cups.
- Scoop about 1 to 1.5 tablespoons of cookie dough and flatten slightly creating a slight bowl shape. Then place an unwrapped peanut butter cup on top. Scoop a second 1 to 1.5 tablespoons of cookie dough and place overtop of the peanut butter cup. Then flatten slightly and wrap around the edges of the peanut butter cup. Roll the dough into a ball shape - be careful to keep the peanut butter cup horizontal. **Note that if the dough starts to get too sticky to work with, place it back in the fridge.
- Place the dough balls on a plate with the peanut butter cup horizontal. Cover with food wrap and place in the fridge for at least 2 hours or up to 48 hours.
- When ready to bake, preheat the oven to 350F (180C or 160C in a fan forced/convection oven).
- Line cookie sheets with parchment paper or silicon baking mats.
- Place the cookie dough balls on the lined cookie sheets, placing each cookie 3 inches (about 7-8 cm) apart and keeping the peanut butter cups horizontal.
- Bake 1 sheet at a time on the middle rack of the preheated oven. (Put the remaining cookie dough balls in the fridge as the first cookie sheet bakes). Bake for 11-14 minutes, or until the tops look just set.
- Remove from the oven and optionally dot the top of each cookie with a few extra chocolate chips. Cool on the sheet for at least 5 minutes, then transfer to a cooling rack to continue cooling.
- Peanut Butter Cups: I used regular peanut butter cups as opposed to miniatures.
- Freezing: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen as directed in the recipe. They'll just need 1-2 minutes longer.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 15 equal-sized cookies.