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Chocolate Reese’s Cookies are soft-baked, thick, and fluffy! They’re the perfect cookie that’s loaded with cocoa powder, Reese’s peanut butter cups, and peanut butter chips for the ultimate chocolate peanut butter cookie.

Chocolate Reese's Cookies stacked on top of each other on a cookie sheet.

REESE’S COOKIES

All you chocolate and peanut butter fans are going to love these chocolate Reese’s cookies! Filled with chopped Reese’s peanut butter cups, peanut butter chips, and cocoa powder.

I am not a fan of flat cookies at all. I love the puffy and thick cookies. Which is exactly how these chocolate Reese’s cookies turn out. Super soft-baked and just crazy delicious. Try one warm with a glass of cold milk… you’ll thank me later 🙂 

Chocolate cookie recipe with Reese's peanut butter cups and peanut butter chips.

INGREDEINTS NEEDED TO MAKE CHOCOLATE REESES COOKIES

Butter – I use salted butter. I actually use it for everything as it provides more flavor. But if you are used to baking with unsalted butter then feel free to use that instead. 

Granulated Sugar & Light Brown Sugar

Large Eggs

Vanilla Extract – The recipe calls for 1 tablespoon and yes it is correct. I always have people ask me if it’s the correct measurement and I assure you it is. 

Cocoa Powder

All-Purpose Flour

Baking Soda

Peanut Butter Chips

Chopped Reese’s Peanut Butter Cups – I just use the checkout stand sized Reese candy bars and chop those up. You cold also chop up some Reese’s miniatures.

Step by Step photos on how to make chocolate Reese's cookies.

MY TIPS FOR THIS COOKIE RECIPE

  • Make sure that you beat the butter + sugars until the batter is much lighter in color and it appears fluffy. This takes 1-2 minutes. At first it will look really dry but as you beat it but it will come together and look mixed and fluffy… if you beat it long enough (1-2 minutes).
  • The reason you roll the cookie dough into balls is so that you get that nice perfectly round cookie shape. I use a medium cookie scoop to scoop some dough out and then I roll in into a ball. Place 12 cookie dough balls per cookie sheet. 
  • Use any type of Reese Peanut Butter Cups you want. I use the checkout stand sized candy bars and chop those up to equal the 1 cup called for in the recipe. 
  • I have never cooked these cookies for longer than 8 minutes. They will continue to cook slight more as they are cooling. The cookies should look puffy and dry on the top of the cookie (if it looks shiny and wet then that means the dough is still raw) and that’s when you know they are done. 
  • Can you freeze Reese’s Cookies?

    • Yes you can freeze these cookies just fine. I like to put two cookies per Ziploc bag (sandwich size bag) and then either set them on the counter to thaw and come to room temperature Or warm up a frozen cookie in the microwave for a few seconds. Either way works fine. You can also freeze the dough balls and then bake from frozen. If you bake from frozen you will need to add some time to the baking time. 
  • How do you keep homemade cookies fresh?

    • Make sure to store leftover cookies at room temperature and in an air-tight container OR a Ziploc bag. I put leftover cookies inside a gallon-sized Ziploc bag and store them on the counter at room temperature for several days. 
    • You can also add a piece of white bread into the bag to help keep the cookies soft. I don’t like doing this because I think it gives the baked goods a bready taste and smell to them. Maybe it’s just me! These Reese’s cookies do stay soft for several days in an air-tight container or bag so I don’t think the bread is necessary but you can try it if you want. 

YOU WILL LOVE THESE OTHER RECIPES THAT USE REESE’S PEANUT BUTTER CUPS

Reese’s Peanut Butter Cookie Cups – Peanut butter cookie dough baked in a miniature muffin pie creates the cutest cookie cups stuffed with Reese’s Peanut Butter Cups. 

No Bake Reese’s Pieces Peanut Butter Bars – No bake cookie dough bars loaded with Reese’s Pieces candies and topped with a chocolate fudge frosting. 

Easy Triple Fudge Reese’s Brownies – These fudge brownies start with a cake mix and they’re loaded with peanut butter, Reese’s peanut butter cups, and peanut butter chips. 

Reese’s Stuffed Monster Cookies – Monster cookies with oatmeal, chocolate chips, peanut butter, and mini m&m’s stuffed with a Reese’s peanut butter cup in the middle. These are probably one of my favorite cookie recipes ever!

Peanut Butter Surprise Cookies – A soft and thick peanut butter cookie stuffed with a Reese’s peanut butter cup ‘surprise’ in the middle. These are my daughter’s favorite cookie ever!

Chocolate Reese's Cookies stacked on top of each other on a cookie sheet.
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Chocolate Reese's Cookies


Author Jessica
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 36 cookies (3 dozen)
Chocolate Reese's Cookies are soft-baked, thick, and fluffy! They're the perfect cookie that's loaded with cocoa powder, Reese's peanut butter cups, and peanut butter chips for the ultimate chocolate peanut butter cookie.

Ingredients
  

  • 1 cup (2 sticks) butter softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup Reese's peanut butter chips
  • 1 cup chopped Reese's peanut butter cups

Instructions

  • Chop the Reese's peanut butter cups into small pieces. Place in a bowl and put the bowl in the freezer while you prepare the cookie dough.
    * This helps the Reese's not melt as much during the bake time.
  • Heat oven to 375°. Line a cookie sheet with parchment paper, tin foil, a silpat cooking liner, or spray with cooking spray. Set aside.
  • In a large mixing bowl with a handheld mixer, or use the bowl of a stand mixer, combine the butter, granulated sugar, and light brown sugar. Beat for 1-2 minutes or until the dough is lighter in color, mixed together well, and fluffy looking.
  • Add the cocoa powder, eggs, and vanilla extract. Mix until combined.
    * Be sure to start mixing on LOW speed so you don't get a poof of cocoa powder!
  • Add the flour, baking soda, and salt. Mix until combined.
    * Again, start mixing on LOW speed so you don't get a poof of flour. Increase speed as necessary.
  • Add the peanut butter chips and chopped Reese's peanut butter cups from the freezer. Mix together.
    * The dough will be really thick so you can either use a wooden spoon or spatula to mix this or the mixer.
  • Take about 1.5-2 tablespoons of dough and roll into a ball. They should look like golf ball size. Place 12 cookie dough balls per cookie sheet. Bake for 8-10 minutes.
    * Cookies will look puffy when they're done.
  • Let cool on cookie sheet for 15-20 minutes and then transfer to a cooling rack to cool completely.

Notes

Butter : I use salted butter when I make this recipe. I prefer using salted butter for everything. Feel free to substitute with unsalted butter if that's what you are used to using when baking. 
Vanilla Extract : Yes the 1 tablespoon of vanilla extract us correct. 
Cookie Scoop : My favorite kitchen tool is a medium sized cookie scoop from the brand OXO. It is just the perfect amount of dough needed for cookies. 
 

Nutrition

Calories: 154kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 42mg | Fiber: 1g | Sugar: 14g | Vitamin A: 173IU | Calcium: 11mg | Iron: 1mg

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7 Comments

  1. These were easy to make and delicious! My daughter’s friend even asked for the recipe! I love it that my cookies looked exactly like your cookies. That’s why I like your blog. There are easy to replicate recipes that really taste good. Thanks!

    1. Together As Family says:

      Hi Anne. Thank you so much for your kind words. That is my #1 goal of this blog is that the recipes are easy to make and turn out like the pictures. So, thank you!! I am so glad you all loved these. We sure love them 🙂

  2. Traci Kenworth says:

    Fun and deliciousness!

  3. 1/4 cup of cocoa is more than enough!

    1. Lucy Pulsipher says:

      If that’s the amount you like, do it! I’m a huge supporter of making recipes work for you! I just use 1/2 cup because I like my cookies extra rich 🙂

  4. Connie Moch says:

    1 star
    Unfortunately I will be deleting this recipe. I followed the recipe to the letter. Even left the first batch of cookies in the pan for the 15-20 minutes you state in the recipe to leave them in the pan that long after taking them out of the oven. They spread out like pancakes. So I refrigerated the dough and it helped a tiny bit but still the issue with spreading out.

    1. Together as Family says:

      I’m so sorry! It is so frustrating when a batch of cookies doesn’t work out. I personally haven’t had this problem with the recipe, but I love this article because it has a lot of different tips that could help! https://sallysbakingaddiction.com/tips-for-cookie-spreading/