Peanut Butter Chocolate Chip Cookies

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These Peanut Butter Chocolate Chip Cookies are the perfect blend of sweet, salty, and irresistibly gooey. Packed with creamy peanut butter, chunks of real Reese’s peanut butter cups, and melted semi-sweet chocolate chips, they’re a delicious treat for any occasion. Whether you’re baking for a crowd, meal prepping desserts for the week, or just satisfying your sweet tooth, this easy cookie recipe delivers bakery-quality results every time.

Why You’ll Love This Recipe

• Quick and easy – perfect for beginner and experienced bakers alike

• Rich and satisfying – loaded with peanut butter and two types of chocolate

• Soft and chewy texture – no dry or crumbly cookies here

• Freezer-friendly – make a big batch and freeze extras for later

• Great for holiday baking, parties, or anytime indulgence

Ingredients Breakdown

Wet Ingredients

• ½ cup (115g) unsalted butter, softened – Adds richness and helps create a soft texture.

• ½ cup (100g) granulated sugar – For sweetness and a slight crisp edge.

• ½ cup (100g) brown sugar, packed – Adds moisture and a deeper caramel flavor.

• ½ cup (125g) creamy peanut butter – The star ingredient for that classic nutty taste.

• 1 large egg – Binds everything together and adds moisture.

• 1 tsp vanilla extract – Enhances the overall flavor.

Dry Ingredients

• 1 ½ cups (190g) all-purpose flour – Provides structure and balance.

• ½ tsp baking soda – Leavening agent for a slight rise.

• ¼ tsp salt – Balances sweetness and intensifies flavors.

Mix-Ins

• 1 cup (180g) semi-sweet chocolate chips – Delivers melty, rich chocolate in every bite.

• 1 cup (150g) Reese’s peanut butter cups, chopped – Adds creamy, chocolate-peanut butter chunks throughout.

Tips and Tricks

• Don’t overmix the dough once the flour is added to keep cookies tender.

• For extra gooey centers, slightly underbake and let them set on the baking sheet.

• Chill the dough for 15–30 minutes before baking to reduce spread if desired.

• Use a cookie scoop for even-sized cookies and consistent baking.

Variations and Customizations

• Swap semi-sweet chips for dark chocolate or milk chocolate.

• Add crushed pretzels or mini marshmallows for sweet-and-salty crunch.

• Use chunky peanut butter for extra texture.

• Make a cookie sandwich with peanut butter frosting or chocolate ganache in the center.

Pairing Suggestions

• Enjoy with a cold glass of milk, a vanilla latte, or hot cocoa.

• Serve warm with a scoop of vanilla or peanut butter ice cream for a decadent dessert.

• Pair with coffee or chai tea for a cozy afternoon treat.

Storage Instructions

• Room Temp: Store in an airtight container for up to 5 days.

• Freezer (baked): Freeze in a single layer, then transfer to a bag or container for up to 2 months.

• Freezer (dough): Freeze cookie dough balls and bake straight from frozen, adding 1–2 minutes to bake time.

Popular Questions

Can I use natural peanut butter?

Natural peanut butter can be used, but for best results, use a no-stir variety to avoid overly oily or crumbly dough.

Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

What if I don’t have Reese’s?

You can substitute with peanut butter chips, chopped nuts, or more chocolate chips.

Peanut Butter Chocolate Chip Cookies

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• Author: easysweetmeal
• Total Time: 25 minutes
• Yield: 24 cookies 1x

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Description

These Peanut Butter Chocolate Chip Cookies are soft, chewy, and packed with rich peanut butter flavor and melty chocolate. With chopped Reese’s for an extra indulgent touch, they’re the perfect treat for any cookie lover!

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Ingredients

Scale 1x2x3x

• ½ cup (115g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• ½ cup (100g) brown sugar, packed

• ½ cup (125g) creamy peanut butter

• 1 large egg

• 1 tsp vanilla extract

• 1½ cups (190g) all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup (180g) semi-sweet chocolate chips

• 1 cup (150g) chopped Reese’s peanut butter cups

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Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

2. Cream Butter and Sugars

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).

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3. Add Wet Ingredients

Mix in the peanut butter, then beat in the egg and vanilla extract until fully incorporated.

4. Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.

5. Fold in the Good Stuff

Gently fold in the chocolate chips and chopped Reese’s peanut butter cups.

6. Form Cookies

Scoop 1-inch dough balls onto the prepared baking sheet, spacing them 2 inches apart to allow room for spreading.

7. Bake

Bake for 8–10 minutes, or until the edges are lightly golden and the centers are still soft. Do not overbake.

8. Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

To get a bakery-style appearance, press a few chocolate chips or Reese’s chunks on top of the cookie dough before baking. This makes them look as good as they taste!

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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