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REESE'S Chewy Chocolate Cookies with Peanut Butter Chips


2 hours
Skill Level
54 cookies

All the peanut butter and chocolate bliss you can imagine baked into one cookie! Get your mixing bowl ready because these REESE’S Chewy Chocolate Cookies with Peanut Butter Chips are going to be your new favorite recipe. REESE'S chocolate peanut butter chip cookies are perfectly snackable one by one, or add a scoop of ice cream between two for a delicious ice cream sandwich. Save this REESE’S chocolate peanut butter chip cookies recipe for a special event or whenever you need a sweet treat.  Wanting more chocolate and peanut butter in your future? These Marbled Peanut Butter Brownies have those same great flavors with a fun, new twist!

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?