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    Home » Cookies

    Reese's Chocolate Chip Cookies

    April 26, 2023 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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!

    Chocolate chip cookies with mini Reese's on top with a bite taken out of it.

    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!

    Looking for more Reese's recipes? Then check out these: Reese's peanut butter brownies, Reese's pieces cookies, and Reese's peanut butter cake.

    Several reese's cookies with mini chocolate chips scattered around them.

    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!

    A cookie with a bite taken out of it and chocolate chips all around the parchment paper.

    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.

    Ingredients Needed

    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.
    Ingredients: Flour, baking soda, baking powder, salt, vanilla, sugars, eggs, butter, chocolate chips, and Reese's.

    Instructions

    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.

    Wet ingredients combined in a small glass bowl.
    Cookie dough mixed together with chocolate chips and candy added to the bowl.

    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.

    Chocolate chip cookie dough in a large glass bowl.
    11 cookie dough balls on a parchment lined baking sheet.

    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.

    Chewy chocolate chip cookies with peanut butter cups.

    Storing Tips

    Keep any leftover cookies in an airtight container on the counter for up to 7 days.

    Frequently Asked Questions

    Can I Make These Into Smaller 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.

    What Else Can I Add To These Drop Cookies?

    You can substitute one of the chocolate chips for peanut butter chips. 

    Can These Cookies Be Frozen?

    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.

    A single chocolate chip cookie on brown parchment paper.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cookie Recipes

    • Chocolate Sprinkle Cookies
    • S'mores Chocolate Chip Cookies
    • Mocha Reese's Pieces Cookies
    • Reese's Pieces Peanut Butter Cookies

    Reese's Chocolate Chip Cookies

    Karissa Parrish (Ginger Snap)
    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!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 35 minutes mins
    Cook Time 10 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 22 cookies

    Equipment

    • Parchment paper
    • Baking Sheets
    • Mixing Bowls
    • Cookie Scoop

    Ingredients:
     
     

    • 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

    Instructions:
     

    • 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.

    Notes:

    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.

    Nutrition

    Calories: 261kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 18mgSodium: 119mgPotassium: 76mgFiber: 1gSugar: 24gVitamin A: 208IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
    Keyword chocolate chip cookies, mini reese's, reese's chocolate chip cookies, reese's cookies
    US Customary - Metric
    Tried this recipe?Let us know how it was!
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

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