By Dianne Wells
from Anderson, SC
This recipe used to be on the back of the bag of peanut butter chips, but they have taken it off.
Ingredients For reese's peanut butter chip cookies
-
3/4 c
butter or 1 c shortening (i used shortening)
1/2 c
packed light brown sugar
2 c
or more reese's peanut butter chips
How To Make reese's peanut butter chip cookies
1
Cream butter, sugars, and vanilla until fluffy. Add eggs and beat well. Combine flour and soda and add to the batter and mix well. Stir in chips. Chill 1 hr. Place teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10-12 min.
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Chewy, decadent Reese’s Peanut Butter Chip Cookies. These thick cookies are made with brown sugar and peanut butter and are packed with mini chocolate chips, peanut butter chips and Reese’s peanut butter cups! Texture and taste wise, these cookies are the best! Who doesn’t love a good
cookie…especially when there’s peanut butter and chocolate involved! These are soft, chewy peanut butter cookies make extra delicious with mini chocolate chips, peanut butter chips and Reese’s peanut butter cups! Nothing not to love here! If you’re looking for more peanut butter chocolate cookie recipes, try my decadent Peanut Butter Marshmallow Cookies and these
Peanut Butter Stuffed Salted Brownie Cookies. Below are
notes about some of the ingredients. Please see complete recipe below for full list of ingredients and their measurements. INGREDIENTS
HOW TO MAKE PEANUT BUTTER COOKIES
TIPS FOR MAKING THESE COOKIES
Be sure to measure your flour correctly. Spoon the flour into your measuring cup then level it off with a knife. Alternatively, weighing your flour will give you the accurate amount. Avoid dredging your measuring cup in your flour. This will pack in too much flour and will give you dry cookies.
Use a standard commercial peanut butter. I usually use Skippy. I wouldn’t recommend using natural peanut butter for these cookies.
Chill your cookie dough. I know no one loves to have to chill cookie dough, but it’s worth it. Chilling the dough intensifies the flavor and gives cookies a thick, chewy texture.
Form cookie dough balls BEFORE chilling. Chilled cookie dough is hard to scoop. I recommend scooping out the balls before chilling them.
FREQUENTLY ASKED QUESTIONS
HOW LONG SHOULD YOU CHILL COOKIE DOUGH?
For best results, I recommend chilling these cookies for 2 hours.
DO YOU CHILL COOKIE DOUGH IN THE FRIDGE OR FREEZER?
Chill means to put cookie dough in the fridge.
HOW TO MAKE BAKERY STYLE COOKIES AT HOME?
Using an ice cream scoop is one of my favorite tricks for making bakery style cookies. The large, uniform size makes them look very gourmet!
These rich, chewy Reese’s Peanut Butter Chip Cookies have the most delicious chocolate and peanut butter flavor! They are soft, chewy and couldn’t be easier to make!
OTHER PEANUT BUTTER RECIPES TO TRY
Nutter Butter Bars
Peanut Butter Marshmallow Cookies
Peanut Butter Cookie Sandwiches
Nutella and Peanut Butter Cake
Description
These rich, chewy Reese’s Peanut Butter Chip Cookies are made with brown sugar and peanut butter and are packed with mini chocolate chips, peanut butter chips and Reese’s peanut butter cups!
- 10 tablespoons unsalted butter, room temperature
- 1/4 cup plus 2 tablespoons creamy peanut butter
- 2 teaspoons vanilla extract
- 1 egg, room temperature
- 1 1/2 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup plus 1 tablespoon mini chocolate chips
- 1/4 cup plus 1 tablespoon peanut butter chips
- 1/2 cup Reese’s peanut butter cups, mini Reese’s peanut butter cups or Reese’s pieces, plus extra for topping
- In a medium sized bowl, whisk to combine the flour, baking soda, and salt.
- In the bowl of a hand held or stand mixer, cream the butter, peanut butter, and brown and granulated sugar until combined and creamy. Beat in the egg followed by the vanilla and beat until combined. Scrape down the sides of the bowl. With the mixer on low, gradually mix in the dry ingredients. Use a spatula or wooden spoon to stir in the mini chocolate chips, peanut butter chips, and Reese’s peanut butter cups until they are incorporated into the dough.
- Use an ice cream scoop to scoop dough into domes and place them on a small baking sheet to chill. Chill for an hour. Bake 4-5 cookies per baking sheet.
- Bake at 350 F for 13-15 minutes, until edges are light golden brown. Once out of the oven, top cookies with extra chocolate chips, peanut butter chips and Reese’s peanut butter cups, if desired.
- Leave cookies on the baking sheet and allow to cool completely.
Keywords: cookies, peanut butter, chocolate chips, peanut butter chips, reese’s, reese’s pieces, reese’s peanut butter cups