The ultimate soft and chewy Reese’s Peanut Butter Cookies PACKED full of peanut butter flavour with chunks of Reese’s chips and chocolate chips throughout.
This one-bowl recipe takes just 20 minutes to prepare and bake!
Looking for a spin on classic chocolate chip cookies? These Reese’s peanut butter chip cookies, combining a rich, buttery peanut butter cookie with peanut chips AND chocolate chips, are sure to become your next cookie obsession!
Chocolate and peanut butter are a classic combination, and my peanut butter brownies and peanut butter crunch bars are always popular, with young and old alike!
From double chocolate chip cookies to chocolate chip oat cookies, chewy white chocolate chip cookies to chocolate chip and cornflake cookies, there is a chocolate chip cookie recipe for everyone!
Why You’re Going To Love This Recipe
- Easy Recipe – this one bowl recipe is so quick and easy to make!
- Afternoon tea treat – fill the cookie tin with these peanut butter chip chocolate cookies and watch them disappear!
- Freezer friendly – bake a batch and enjoy as a ‘grab n go’ snack anytime!
- Conventional and Thermomix – both methods are included in the recipe card at the end of the post.
What You Need
You only need a handful of basic ingredients (most of which you probably already have in your kitchen!), plus a packet of Reese’s peanut butter chips to make these delicious chocolate chip and peanut butter chip cookies!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter – use butter softened to room temperature. You can use either salted butter or unsalted butter to make these cookies.
- Brown sugar – this not only adds flavour to the cookies but gives them a soft chewy texture.
- Caster sugar – also known as superfine sugar. This creates a cookie that is crunchy on the outside.
- Vanilla extract – or vanilla bean paste.
- Peanut butter – I recommend using smooth and creamy peanut butter for the best results.
- Salt – if using salted butter, then leave out the added salt.
- Egg – I use large sized eggs, weighing approx. 60 each.
- Plain flour – also known as all-purpose flour.
- Baking powder – to create a light cookie.
- Reese’s peanut butter chips – these peanut butter chips can be found at most supermarkets.
- Chocolate chips – either milk chocolate or dark chocolate chips. I like to use Cadbury baking chips.
Equipment Required
- Electric beaters, stand mixer or Thermomix.
- Two baking trays lined with baking paper.
- Oven – I use a fan-forced oven. If using a conventional oven, increase the temperature by 10-20 degrees celsius.
Step By Step Instructions
These Reese’s peanut butter chocolate chip cookies could not be easier to make – just beat, roll, and bake!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Cream Butter And Sugars
Preheat the oven. Grease and line two baking trays with baking paper.
Add the softened butter, brown sugar, caster sugar and vanilla extract to a bowl and beat until pale and fluffy.
Step 2 – Stir In The Peanut Butter
Add the peanut butter and salt and beat until the peanut butter is completely mixed in.
Step 3 – Add The Egg
Add the egg and beat until well combined.
Step 4 – Add The Dry Ingredients
Slowly add the sifted plain flour and baking powder.
Continue to beat until well combined:
Step 5 – Add Peanut Butter Chips And Chocolate Chips
Gently stir in the Reese’s peanut butter chips and chocolate chips, mixing until just combined.
Step 6 – Bake
Roll the mixture into balls and place onto the prepared trays. Leave a gap between the balls to allow room for the cookies to spread.
Bake in the preheated oven for 10 minutes or until lightly golden.
Leave the cookies to cool on the trays for a few minutes before transferring to a wire rack to cool completely.
Expert Tips
- Don’t over-mix the dough – this will result in dense cookies.
- Line the baking trays with baking paper – to prevent them from sticking to the tray.
- Leave a gap in-between the balls of cookie dough – the cookies will spread when baked.
- The warm cookies are very fragile fresh from the oven – leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack.
- Storage – store in an airtight container at room temperature for up to a week.
- For more tips, see my simple tips for baking perfect cookies.
FAQs
Absolutely! Wrap the cooled cookies well to avoid freezer burn, place in an airtight container, and then freeze for up to 3 months.
No, there is no need to chill this cookie dough before baking.
Yes! White chocolate, milk chocolate and dark chocolate chips are all delicious in these peanut butter chip cookies!
Related Recipes
For more easy cookie recipes to fill the cookie tin with, here are some more popular recipes:
-
Biscoff Cookies
-
Nutella Chocolate Chip Cookies
-
Soft & Chewy White Chocolate & Cranberry Cookies
-
Sticky Date Cookies
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Reese’s Peanut Butter Cookies
Ingredients
- 115 g butter softened to room temperature
- 100 g (½ cup) brown sugar
- 110 g (½ cup) caster sugar
- 2 tsp vanilla extract
- 250 g (1 cup) peanut butter smooth and creamy
- pinch of salt
- 1 egg
- 190 g (1¼ cups) plain flour
- 1 tsp baking powder
- 165 g (¾ cup) Reese’s peanut butter chips
- 165 g (¾ cup) chocolate chips milk or dark
Instructions
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Preheat oven to 175 degrees celsius (fan forced) or 350 fahrenheit.
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Grease and line two baking trays with baking paper and set aside.
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Using electric beaters or a stand mixer, cream together the butter, brown sugar, caster sugar and vanilla extract until pale and fluffy.If using a Thermomix: Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and brown sugar and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).
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Add the peanut butter and a pinch of salt and beat until combined.If using a Thermomix: Remove the Butterfly. Add the peanut butter and salt and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.
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Add the egg and beat until well combined.If using a Thermomix: Reduce to Speed 2 and add the egg through the MC hole. Mix for 10 seconds.
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Slowly add the sifted plain flour and baking powder. Continue to beat until well combined.If using a Thermomix: Add the plain flour and baking powder to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
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Add in the Reese’s peanut butter chips and the chocolate chip cookies and mix gently to combine.If using a Thermomix: Add the Reese’s peanut butter chips and the chocolate chips and mix for 10 seconds, Reverse, Speed 1 (using the spatula to help mix).
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Roll the mixture into tablespoon sized balls and place onto the prepared trays (leaving a 5cm gap between the cookies to allow for spreading).
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Cook for 10 minutes or until lightly golden.
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Leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t over-mix the dough – this will result in dense cookies.
- Line the baking trays with baking paper – to prevent them from sticking to the tray.
- Leave a gap in-between the balls of cookie dough – the cookies will spread when baked.
- The warm cookies are very fragile fresh from the oven – leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack.
- Storage – store in an airtight container at room temperature for up to a week.
- Freezing – wrap well and store in an airtight container, freeze for up to 3 months.
- For more tips, see my simple tips for baking perfect cookies.
