These Reese's chocolate chip cookies are chewy chocolate chip cookies that are filled with mini Reese's cups. They're soft, chewy, and have slightly crispy edges!
These peanut butter cup cookies are loaded with mini chocolate chips and regular chocolate chips. They also have plenty of Reese's peanut butter cups!
The cookie dough balls are topped with extra chocolate chips and peanut butter cups, making them the best chocolate chip cookies!
Why You'll Love These Cookies
- They bake up to be thick and chewy cookies.
- All you need are two mixing bowls; no electric stand mixer required.
- They are no chill and can be baked right away.
- They're filled with two different chocolate chips.
- Mini peanut butter cups are mixed into the dough!
You know we are huge fans of classic chocolate chip cookies around here. That's why I'm so excited for you to try these! They're perfect for peanut butter lovers.
And the best part is that they can be baked right away. No waiting for the dough to chill in the refrigerator!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter and that it's melted and completely cooled.
- Eggs: Use large eggs.
- Reese's: I used mini Reese's candy, but you could also chop up the full-size candy bar.
- Chocolate Chips: A mixture of mini and regular chocolate chips are used. Feel free to use dark or milk chocolate chips if desired.
Here are the step by step instructions on how to make these Reese's cookies.
Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and use a rubber spatula to gently mix until combined. Then fold in the Reese's and chocolate chips.
Step 5: Preheat oven. Preheat the oven to 350 degrees and prepare each cookie sheet with parchment paper. Allow the cookie dough to rest while the oven preheats.
Step 6: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place it on the prepared cookie sheets.
Step 7: Bake. Bake the cookies for 9-12 minutes and allow them to cool on the baking sheet for 10 minutes before transferring them over to a wire rack.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
Definitely! I used a medium-sized cookie scoop (2.7 tablespoons) but I also like to use a small cookie scoop sometimes (1.5 tablespoons). If you use a smaller one, just note that the bake time will be different.
You can substitute one of the chocolate chips for peanut butter chips.
Yes they can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
It brings me so much joy to see you make my recipes. 🙂
More Cookie Recipes
Reese's Chocolate Chip Cookies
- Parchment paper
- Baking Sheets
- Mixing Bowls
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup mini Reese's peanut butter cups, cut in half
- ½ cup chocolate chips
- ½ cup mini chocolate chips
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the chopped mini Reese's, chocolate chips, and mini chocolate chips.
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. While the oven preheats, let the cookie dough rest in the bowl (about 10 minutes). The cookies will bake up thicker.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 9-12 minutes (top with extra mini Reese's and chocolate chips if desired).
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. Keep any leftover cookies in an airtight container on the counter for up to 7 days.