Alright, gather ’round, my fellow cookie lovers! If there’s one thing that instantly screams “pure happiness” to me, it’s the glorious marriage of a classic chocolate chip cookie and those little bites of heaven – Reese’s Peanut Butter Cups. Seriously, who decided to put those two together? Genius! I remember my mom making these Reeses Chocolate Chip Cookies when I was a kid, and the smell alone would have the whole house buzzing. It was like, ‘Okay, something REALLY special is happening!’ This isn’t just another cookie; it’s your favorite comfort food cranked up to eleven with that perfect salty-sweet peanut butter goodness. Get ready, because these babies are about to become your new obsession.
Why You’ll Love These Reeses Chocolate Chip Cookies
Okay, so why are these the cookies you NEED to make? Let me tell you!
- Super Easy Peasy to Make: Seriously, even if you’re new to baking, you can whip these up. They come together super fast without any fuss. Perfect for those “I need cookies NOW” moments!
- That Perfect Flavor Combo: It’s chocolate… it’s peanut butter… it’s chocolate *and* peanut butter! The classic semi-sweet chocolate chips mix with those chopped Reese’s Peanut Butter Cups to create a flavor explosion you just can’t beat. Trust me, it’s divine.
- Guaranteed Crowd-Pleaser: Bring these babies to any party, potluck, or family gathering, and watch them disappear. Everyone loves a good chocolate chip cookie, and adding Reese’s? It’s a guaranteed win every single time.
- Chewy, Crispy, Perfect Texture: We’re aiming for that ideal cookie texture here – slightly crisp on the edges but wonderfully soft and chewy in the middle. With the melty chocolate and pools of peanut butter, every bite is pure heaven.
Ingredients for the Ultimate Reeses Chocolate Chip Cookies
Alright, let’s talk about what goes into these bad boys! Getting the ingredients just right is totally key. They’re pretty standard cookie ingredients, but with a star twist!
For the cookie dough itself, you’ll need:
- 2 1/4 cups of all-purpose flour – the backbone of any good cookie!
- 1 teaspoon of baking soda – this helps them spread just right.
- 1 teaspoon of salt – don’t skip this! It balances all that sweetness.
- 1 cup (that’s two sticks!) of unsalted butter, making sure it’s softened. Warm butter is a no-go, but cold is too hard – just soft enough to smoosh with your finger is perfect.
- 3/4 cup of granulated sugar – for that classic sweetness and structure.
- 3/4 cup of packed brown sugar – make sure it’s packed down in the cup! This adds that lovely chewiness and caramel notes.
- 1 teaspoon of good old vanilla extract – it just makes everything taste better, right?
- 2 large eggs – room temperature ones are best if you remember to take them out a bit early, but honestly, just grab ’em from the fridge if you’re in a pinch!
- 2 cups of semi-sweet chocolate chips – yes, the whole 12-ounce bag! You gotta have plenty of chocolate.
- And the absolute star: 1 cup of chopped Reese’s Peanut Butter Cups. I usually use about 10-12 standard-sized cups. Roughly chop them up – you want little pockets of peanut butter goodness in every bite!
See? Nothing too crazy, but the combo? *Chef’s kiss*.
Expert Tips for Perfect Reeses Chocolate Chip Cookies
Okay, let’s dive into how to make these Reeses Chocolate Chip Cookies absolutely perfect every single time! It’s all about a few little tricks that make a HUGE difference.
First off, your butter and eggs should really be at room temperature. I know, I know, sometimes you just want cookies *now*, but trust me, it makes creaming the butter and sugar so much easier and creates lighter cookies. If you forgot to pull them out, no sweat! Just cut the butter into small cubes and let it sit on the counter for 10-15 minutes, or pop the eggs in a bowl of warm water for a few minutes. It really helps with getting that smooth, fluffy texture.
When you’re mixing the dough, don’t go crazy! Once you add the flour, mix *just* until it’s combined with no dry streaks. Overmixing equals tough cookies, and nobody wants that. You want them tender and chewy! And those fantastic Reese’s Peanut Butter Cups? Try not to chop them *too* finely. You want those delightful little chunks of peanut butter goodness, not just a sandy-like texture all through the dough. Some people pulse them in a food processor, which works, but I personally like giving them a rough chop with a knife. It gives you those nice, chunky surprises! For more tips on achieving that perfect cookie texture, check out my ultimate gooey chocolate chip cookie guide!
Baking time is super important too. Keep an eye on them! You want the edges to be golden brown, but the centers should still look a little soft and underdone when you pull them out of the oven. They’ll continue to bake on the hot baking sheet for a few minutes, which is exactly what you need for that amazing chewy-on-the-inside, slightly crisp-on-the-outside texture. If you’re aiming for extra crispy centers, you might want to check out my tips on making crispy cookies, but for these Reese’s ones, a little softness is key!
Step-by-Step Guide: How to Make Reeses Chocolate Chip Cookies
Alright, team, let’s get down to business and make these incredible Reeses Chocolate Chip Cookies! Trust me, this part is super straightforward, and before you know it, you’ll have a whole batch of cookie perfection.
- First things first, crank that oven up to 375°F (that’s 190°C). While it’s warming up, grab your baking sheets and line ’em with parchment paper. This isn’t totally necessary, but it makes cleanup a breeze and ensures your cookies don’t stick.
- In a little bowl, give your flour, baking soda, and salt a quick whisk together. Just a little stir to make sure they’re all friends before they meet the rest of the ingredients. Set that aside for now.
- Now, grab your biggest mixing bowl! Cream together that softened butter with your granulated sugar and packed brown sugar. You want to beat these together until they’re nice and fluffy – think pale yellow and light. This usually takes a couple of minutes.
- Next, stir in the vanilla extract, just a teaspoon. Then, add your eggs, one at a time, beating after each one until it’s all good and combined.
- Time for the dry stuff! Gradually add that flour mixture you set aside earlier into the wet ingredients. Mix until it’s *just* combined. Seriously, stop mixing as soon as you don’t see any streaks of flour. Overmixing is the enemy of tender cookies!
- Now for the best part! Gently fold in those glorious semi-sweet chocolate chips and your chopped Reese’s Peanut Butter Cups. Use a spatula or a wooden spoon for this so you don’t crush those precious peanut butter cup bits too much. We want chunks!
- Grab a rounded tablespoon of dough for each cookie. You can use a spoon, a cookie scoop, whatever works best for you. Drop them onto your prepared baking sheets, leaving about 2 inches between them. They’ll spread out a bit, so give ’em some space!
- Bake these beauties for about 9 to 11 minutes. You’re looking for edges that are golden brown, but the centers should still look a little soft and pale. Don’t overbake them – they’ll firm up as they cool!
- Once they’re out of the oven, let them hang out on the baking sheets for just a few minutes. This lets them set up a bit. Then, carefully transfer them to a wire rack to cool completely. And then… enjoy!
Ingredient Notes and Substitutions
So, you’ve got your ingredients ready, but what if you’re missing something or have a craving for a little twist? No worries! Let’s chat about some of these stars.
The Reese’s Peanut Butter Cups are obviously the star here, right? If you can’t find them, or maybe you want to try something different, you could totally use chopped peanut butter candies like Butterfinger or even mini peanut butter cups. Just remember to chop them up! And if peanut butter isn’t your jam (what?!), you could stick to just extra chocolate chips, or maybe try chunks of a different candy bar.
Butter: I really mean unsalted butter here, because we’re adding salt separately. But if you only have salted butter, just cut out the added salt in the recipe. It’ll still be delicious!
Eggs: If you’re looking for a vegan option, you can try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes) or a store-bought egg replacer. Just know that the texture might be a *little* different, maybe a bit less chewy, but still super tasty!
And that’s pretty much it! These cookies are pretty adaptable, which is part of why I love them so much.
Serving Suggestions for Your Reeses Chocolate Chip Cookies
These Reeses Chocolate Chip Cookies are amazing all on their own, but let’s get creative! They are absolutely heavenly dunked into a tall, cold glass of milk. Honestly, it’s a classic for a reason! Or, if you’re feeling a bit more grown-up, a warm mug of coffee or even a sophisticated sip like this velvety espresso martini makes a perfect companion. For a real treat, pile a few on a plate with some ice cream for an epic cookie sundae. And don’t forget, a beautiful platter of these cookies is always a showstopper at any gathering – maybe serve them alongside some refreshing iced tea!
Storage and Reheating Instructions
So, you’ve baked a glorious batch of Reeses Chocolate Chip Cookies and somehow have some left over? Lucky you! To keep these little treasures fresh and delicious, store them in an airtight container at room temperature. They’re usually best within 3-4 days. If you want to bring them back to that ‘just baked’ gloriousness, just pop a cookie (or two!) in the microwave for about 10-15 seconds. It’s just enough to get the chocolate chips gooey again and the cookie perfectly soft. Honestly, they rarely last that long in my house, but it’s good to know, right?
Frequently Asked Questions About Reeses Chocolate Chip Cookies
Can I use different types of chocolate chips in this recipe?
Absolutely! While semi-sweet is classic, feel free to use milk chocolate chips if you like things sweeter, or even dark chocolate chips for a richer flavor. Sometimes I even mix them up! You can also use chocolate chunks if you prefer bigger pockets of melty chocolate. Just remember, the Reese’s Peanut Butter Cups really bring their own flavor, so tailor the chips to your liking!
How do I make my Reese’s Chocolate Chip Cookies chewier?
The key to chewier cookies, my friend, is all about the brown sugar! This recipe already uses a good amount, but if you really want max chewiness, try increasing the brown sugar slightly and maybe reducing the granulated sugar just a tad. Also, don’t overbake them! Pull them out when the edges are golden but the centers still look a little soft. They’ll finish baking on the hot pan, giving you that perfect soft, chewy middle.
Can I freeze the cookie dough for this recipe?
Oh, for sure! Freezing cookie dough is one of my favorite tricks. Just make the dough as instructed, then scoop out your rounded tablespoons onto a parchment-lined baking sheet. Freeze them until they’re solid, then transfer the frozen dough balls to a freezer-safe bag or container. You can bake them straight from frozen – just add a minute or two to the baking time. It’s the perfect way to have homemade Reeses Chocolate Chip Cookies ready whenever a craving hits!
What if I don’t have Reese’s Peanut Butter Cups?
No Reese’s? No problem! While they bring that magical peanut butter flavor, you can definitely still make delicious chocolate chip cookies. Just omit the chopped Reese’s and maybe add an extra half cup of chocolate chips, or even some chopped nuts like peanuts or walnuts if you have them on hand. You could also use other peanut butter candies if you have them! The base cookie recipe is fantastic on its own.
Nutritional Information
Just a heads-up, these numbers are estimates, okay? Everyone’s baking can turn out a little differently. But generally, one of these amazing Reeses Chocolate Chip Cookies serving (that’s one cookie!) has roughly 200 calories. You’re looking at about 12g of fat, 25g of carbs, and around 20g of sugar, with roughly 3g of protein. Enjoy them, you deserve it!
Print
Reese’s Chocolate Chip Cookies
- Total Time: 25 min
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
A classic chocolate chip cookie recipe with the addition of chopped Reese’s Peanut Butter Cups for a delightful twist.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-ounce package) semi-sweet chocolate chips
- 1 cup chopped Reese’s Peanut Butter Cups (about 10–12 standard cups)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and then the eggs, one at a time, until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips and chopped Reese’s Peanut Butter Cups.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, bake for a shorter amount of time.
- For crispier cookies, bake for a longer amount of time.
- You can chop the Reese’s Peanut Butter Cups by hand or pulse them briefly in a food processor.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Reeses, chocolate chip cookies, peanut butter cups, cookies, dessert, baking, chocolate, peanut butter