Reese’s Chocolate Peanut Butter Cookies – (Soft, Fudgy, Extra Peanut-Buttery

These Reese’s Chocolate Peanut Butter Cookies are thick, soft, and fudgy with melty chocolate and big pockets of peanut butter in every bite. We stir chopped mini peanut butter cups and peanut butter chips into a rich cocoa cookie dough, then bake just until set so the centers stay gooey-chewy.

You’ll see how to keep them soft (no overbaking), how to prevent spreading, and the easiest way to get that “bakery puddle” of peanut butter cups on top.

Why You’ll Love These Cookies

Ultra-soft & fudgy – Cocoa + brown sugar = soft centers that stay that way.
Peanut butter overload – Peanut butter cups inside and on top, plus PB chips.
No chill required – But a quick 20–30 minute chill = thicker cookies if you want.
One bowl friendly – Minimal fuss, maximum payoff.
Freezer-ready – Freeze dough balls and bake whenever you want warm cookies.

Ingredients

1/2 cup (115 g) unsalted butter, melted and slightly cooled
3/4 cup (150 g) light brown sugar, packed
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 cup (125 g) all-purpose flour
1/3 cup (30 g) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup (90 g) peanut butter chips
1 cup (140 g) chopped mini Reese’s peanut butter cups, plus extra for topping

Optional finish: flaky sea salt for sprinkling

How to Make Reese’s Chocolate Peanut Butter Cookies

1) Make the dough

In a bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and combined. Whisk in egg and vanilla.

Sift in flour, cocoa, baking soda, and salt. Fold just until no dry spots remain.

Fold in peanut butter chips and chopped peanut butter cups.

Tip: If the dough feels warm or loose, chill 20–30 minutes for thicker cookies.

2) Scoop

Line a sheet pan with parchment. Scoop dough into 2-tablespoon balls (about 30–35 g each). Press a few extra PB cup pieces on top of each ball for a bakery look.

3) Bake

Bake at 350°F (175°C) for 8–10 minutes until the edges are set and the centers look puffed but slightly underdone. Do not overbake; they finish on the pan.

Immediately after baking, gently tap the pan once to settle, and use a spoon to nudge any runaway edges into a perfect circle (cookie scoot). Sprinkle a tiny pinch of flaky salt if using.

Cool on the tray 5 minutes, then move to a rack.

4) Serve

Serve warm for melty centers or let cool for neat edges and a fudgy chew.

Serving Suggestions

With cold milk or a hot latte
Sandwich two cookies with vanilla or peanut butter ice cream
Crumble over chocolate pudding or yogurt parfaits
Warm 10 seconds in the microwave for midnight snacks

Cook’s Tips

Don’t overbake. Pull when the centers still look a touch soft.
Scale the size. For jumbo bakery cookies, scoop 3–4 Tbsp and bake 10–12 minutes.
Prevent spreading. A short chill (20–30 min) helps, especially in warm kitchens.
Extra shine. Press a couple PB cup chunks on top right after baking for glossy puddles.

Variations & Add-Ins

Double chip: Half PB chips + half semisweet chocolate chips.
Stuffed center: Wrap dough around a mini PB cup for a hidden core.
Crunchy twist: Add 1/3 cup chopped roasted peanuts.
Gluten-free: Use a 1:1 gluten-free baking flour blend.

Storage & FAQ

Storage:
Airtight container at room temp 3–4 days, or refrigerate up to 1 week (they stay fudgy).

Freeze dough:
Scoop balls, freeze solid, then bag. Bake from frozen at 350°F (175°C) adding 1–2 minutes.

Why did mine spread thin?
Butter too warm or dough too warm; chill briefly. Also check oven temp and parchment (avoid greased pans).

Can I use natural PB cups?
Yes, but they’re softer—chill dough and handle gently.

If you love chocolate and peanut butter, these cookies are the fastest way to get bakery-level results at home. They’re soft, thick, and crammed with Reese’s pieces in every bite—exactly the kind of cookie that disappears off the rack while they’re still warm.

Bake a batch now and stash extra dough balls in the freezer so future-you has fresh Reese’s cookies on demand.