Skip to main content

REESE'S Chewy Chocolate Cookies with Peanut Butter Chips


2 hours
Skill Level
54 cookies

All the peanut butter chocolate bliss you can imagine made into an unbelievable cookie! Get your mixing bowl ready and stir together REESE’S peanut butter chips and HERSHEY’S cocoa for your new go-to cookie recipe. Eat these chewy chocolate peanut butter chip cookies straight out of the cookie tin or add a scoop of ice cream to the center of two cookies for an ice cream sandwich. Bake REESE’S chew cookies for a special event or whenever you need a sweet dessert. You can’t go wrong with peanut butter and chocolate, right?

Ingredients & Directions

Prep Time
20 minutes
Bake Time
8 minutes
Cool Time
1 hour


  • 3/4 cup
  • 1 tsp
    baking soda
  • 1 2/3 cups
  • 1 1/4 cups
    butter or margarine (2-1/2 sticks), softened
  • 2
  • 2 cups
  • 2 tsps
    vanilla extract
  • 2 cups
    all-purpose flour
  • 1/2 tsp


Equipment Needed 
Oven Oven
Mixing Bowl Mixing Bowl
Mixer Mixer
Cookie Sheet Cookie Sheet
Wire Rack Wire Rack

Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.


Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.


Bake 8 to 9 minutes. (Do NOT over bake; cookies will be soft. They will puff while baking and flatten while cooling). Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

Ice Cream Sandwiches: Prepare "Chewy Chocolate Cookies" as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

High Altitude Directions:

Increase flour to 2 cups plus 2 tablespoons.

Decrease baking soda to 3/4 teaspoon.

Decrease sugar to 1-2/3 cups.

Add 2 teaspoons water with flour mixture.

Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.

Additional questions?