Desserts
This chocolate chip cookie and Reese's peanut butter cup recipe delivers the ultimate dessert mashup—crispy-edged cookies stuffed with gooey peanut butter cups. The secret lies in baking the cookies first, then pressing warm peanut butter cups into the centers while they're still soft.
I perfected this technique after years of experimenting, and it never fails to impress. The magic happens when you combine classic chocolate chip cookie dough with the rich, nutty-sweet filling of Reese's cups.
The cookies develop that perfect balance of crispy edges and chewy centers, while the peanut butter cups stay warm and melty in the middle. This dessert is ideal for parties, potlucks, or simply satisfying a craving for something decadent yet easy to make.
What you'll end up with is a dessert that looks impressive but requires minimal effort—golden-brown cookies with pockets of peanut butter cup perfection. The contrast between the salty-sweet peanut butter, chocolatey cookie, and creamy peanut butter cup creates a flavor explosion in every bite.
Serve warm for maximum gooeyness, or let them cool slightly for easier handling. Here's how to make them!
Ingredients for chocolate chip cookie and reese's peanut butter cup
Pantry staples plus a few decadent indulgences for cookies that'll blow your mind.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for best mixing |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown for caramel notes |
| Packed Brown Sugar 🍚 | ½ cup | For chewy texture |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 2 tsp | Pure, not imitation |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Baking Soda 🧪 | 1 tsp | Freshly opened |
| Chocolate Chips 🍫 | 2 cups | Semi-sweet, 60% cacao |
| Reese's Peanut Butter Cups 🍫 | 24 whole | Mini or full-size, chopped |
| White Chocolate Chips 🍫 | ½ cup | Optional for extra richness |
| Granulated Sugar 🍚 | ¼ cup | For rolling cookies |
The butter matters here—use cold, cubed sticks for flaky layers, not melted. Trader Joe's has the best price on European-style butter if you're splurging, but regular unsalted works fine. Chocolate chips? Ghirardelli semi-sweet melts perfectly, but any brand works. Reese's cups are non-negotiable though—skip the store brand. Mini cups save time, but full-size ones make a bigger statement. Pro tip: chop them into quarters for easier handling (trust me on this).
No vanilla extract? Pure almond extract at half the amount works in a pinch. Running low on chocolate chips? Chop up a chocolate bar—just make sure it's 60% cacao for that classic flavor. Want extra gooeyness? Add white chocolate chips to the dough. They melt beautifully and add a creamy contrast. The dough can be made a day ahead—just refrigerate it covered. If it feels too sticky, chill it 15 minutes before scooping.
Store dough in the fridge for up to 3 days or freeze for 3 months. Baked cookies keep at room temp for 5 days in an airtight container, but they're best fresh. The peanut butter cups stay melty for 2 days in the fridge—press them in just before serving for maximum gooeyness. For parties, assemble cookies ahead and refrigerate—warm them in the oven for 30 seconds before serving.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear, this dough comes together in one bowl—no food processor, no chilling stress. Just cream butter and sugars, toss in eggs, then fold in the chocolate chips and crushed peanut butter cups. (Yes, even on a Tuesday night.)
- Double-Trouble Crunch: That crispy cookie edge with the gooey peanut butter cup centers? It’s like two desserts in one bite. The brown sugar keeps it chewy while the peanut butter adds this rich, salty-sweet punch that’s ridiculously satisfying.
- Party in a Pan: Bake a sheet, let it cool, then break into chunks for lunchboxes, potlucks, or "emergency snack attacks." Honestly, I’ve used these for everything from teacher gifts to my kid’s soccer team treats—no one ever questions the leftovers.
- Budget Bulk Baking: A single batch yields 24 cookies, and the ingredients cost pennies per serving. Butter and sugar stretch far, and the peanut butter cups add that wow factor without breaking the bank. (My wallet thanks me every time.)
Step-by-step instructions for double chocolate-peanut butter cookies
Here's how to make these decadent cookies with a perfect chewy center and gooey Reese's surprise.
Cream Butter and Sugars Together
In a large mixing bowl, combine the 1.5 cups unsalted butter (cold, cubed) with the 1.5 cups granulated sugar and 0.5 cup packed brown sugar. Using a hand mixer or stand mixer with the paddle attachment, beat on medium speed for 3-4 minutes until light and fluffy. You'll see the mixture nearly double in volume and turn pale.
This creaming process is crucial—it incorporates air into the dough, which creates those beautiful crackly tops and helps the cookies spread just enough. If your butter isn't cold, the cookies will spread too thin. I like to press my finger into the butter mixture at the end of this step—it should hold a slight indentation but still be soft.
Add Eggs and Vanilla
With the mixer still running on medium speed, add the 2 whole large eggs one at a time, mixing well after each addition. After the eggs are fully incorporated, add the 2 teaspoons vanilla extract and mix for another 30 seconds until fully combined.
The mixture might look slightly curdled after adding the eggs, but don't worry—it will come together when we add the dry ingredients. I always use room-temperature eggs because they blend more smoothly into the butter mixture. If your eggs are straight from the fridge, let them sit at room temperature for about 15 minutes before using.
Mix in Dry Ingredients and Chocolate
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix—you should still see small flour streaks in the dough.
Once the dry ingredients are incorporated, remove the bowl from the mixer and fold in the 2 cups chocolate chips, 24 whole Reese's peanut butter cups (chopped into small pieces), and 0.5 cup white chocolate chips (if using) using a silicone spatula. Make sure the Reese's pieces are evenly distributed throughout the dough—this ensures every bite has that perfect peanut butter surprise.
Chill the Dough for Perfect Texture
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour (or up to 24 hours). Chilling the dough is essential—it allows the flour to fully hydrate and helps the butter solidify, which prevents the cookies from spreading too much in the oven.
Cold dough also means the cookies hold their shape better, resulting in thicker cookies with crispy edges and gooey centers. I know it's tempting to skip this step, but trust me—it makes a huge difference in the final texture. If you're short on time, you can also freeze the dough for 30 minutes as a quick alternative.
Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle each cookie with a pinch of the 0.25 cup granulated sugar for that classic cookie look.
Bake for 11-13 minutes until the edges are golden brown but the centers still look slightly underdone. The cookies will continue cooking on the hot pan after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the ultimate experience—these cookies are best enjoyed fresh from the oven!
Pro Tips For Making Chocolate Chip Cookie And Reese'S Peanut Butter Cup
- CHILL THE DOUGH: I learned this the hard way—rolling dough into balls straight from the fridge gives you even baking and crisp edges. Let it sit for 30 minutes at room temp first, but don’t skip the fridge time before baking. (Yes, even if you’re impatient like me.)
- MELT THE PEANUT BUTTER: Skip the microwave for Reese’s cups—melt them gently in a double boiler or 30-second bursts in the microwave, stirring between each. Overheating turns them grainy, and you want those cups to stay smooth when they hit the hot dough.
- WEIGH YOUR FLOUR: Scooping flour from the bag packs in too much—use a scale for 1:1 accuracy. Lightly spoon it into the measuring cup, then level with a knife. (Your grandmother was right: this makes a real difference in texture.)
- BAKE IN WAVES: Crowding the pan steams the cookies, making them cakey. Bake in single layers with 2 inches between them, rotating the tray halfway. (Does it look weird? Yes. Does it work? Every single time.)
Pro cooking tips for great chocolate chip cookie and reese's peanut butter cup
Butter Temperature
Use cold, cubed butter straight from the fridge for the best texture—never melted or softened. I cut my butter into ½-inch cubes and let them sit at room temperature for just 5 minutes before mixing.
This ensures the cookies develop crisp edges while staying chewy inside. If your butter melts too quickly, chill the mixing bowl for 10 minutes mid-creaming. 🌡️
Dough Chilling
Never skip chilling the dough—this is non-negotiable for perfect cookies. I refrigerate mine for at least 2 hours (overnight is ideal) to prevent excessive spreading. If you're in a rush, freeze the dough balls for 30 minutes before baking.
Pro tip: Use a silicon mat on your baking sheet to prevent sticking when pulling dough straight from the fridge. 🧊
Peanut Butter Cup Placement
Press 1 Reese's peanut butter cup (or 2 mini cups) into the center of each cookie dough ball before baking. For extra decadence, I melt 1 extra peanut butter cup and drizzle it over the tops after baking.
The heat of the oven will soften the peanut butter cups perfectly, creating that gooey surprise. Work quickly—these cookies need to go into the oven within 10 minutes of shaping. 🍫
Baking Time
Bake at 350°F for 11-13 minutes—the edges should be golden brown while the centers still look slightly soft. Overbaking is the #1 mistake! I rotate my baking sheets halfway through for even cooking.
Let cookies cool on the pan for 5 minutes before transferring—they'll firm up as they cool. 🕒
Sugar Sprinkle
Sprinkle each cookie with a pinch of granulated sugar right before baking for that classic cookie look. I use a fine-mesh sieve for even distribution. This extra step adds a beautiful crunch and caramelized flavor.
For a festive touch, swap sugar for crushed peppermint in winter or sprinkles for kids' parties. ✨
Make-Ahead Magic
Dough can be refrigerated for 3 days or frozen for 3 months—perfect for holiday baking. Baked cookies stay fresh for 5 days at room temperature in an airtight container.
For parties, assemble cookies ahead and refrigerate. Warm them in the oven for 30 seconds before serving to restore that fresh-from-the-oven texture. 📅
Nutrition facts
Frequently asked questions
Can I use mini Reese's cups instead of full-size ones?
Mini Reese's cups work perfectly and save time. Use 2 mini cups per cookie (about 1 tablespoon of chopped mini cups) instead of 1 full-size cup. They melt just as beautifully in the oven, creating those same gooey pockets. Mini cups also make the cookies easier to handle and portion.
What if I don't have Reese's cups—can I substitute?
Yes! For a similar effect, use 1 tablespoon of peanut butter chips or ½ teaspoon peanut butter + ½ teaspoon chocolate chips per cookie. For extra richness, try white chocolate peanut butter cups (like Reese's White Peanut Butter) or even homemade peanut butter truffles made with peanut butter and powdered sugar.
How do I prevent the peanut butter cups from leaking out?
Press the peanut butter cups firmly but gently into the center of each dough ball, leaving ¼-inch of cookie dough around them. For extra security, chill the shaped cookies for 15 minutes before baking. This helps the dough firm up slightly and keeps the filling contained. If you notice any leaks during baking, just press them back into the center.
Can I make these cookies gluten-free?
Yes, but with adjustments. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add ½ teaspoon xanthan gum to the dry ingredients. For best results, use 2 teaspoons of gluten-free chocolate chips and gluten-free white chocolate chips too. Note that gluten-free cookies may spread more, so reduce baking time by 1-2 minutes.
Why are my cookies spreading too much?
This usually happens when the butter is too soft or the dough isn't chilled enough. Always use cold, cubed butter and refrigerate the dough for at least 1 hour. If your kitchen is warm, chill the dough balls for 15-20 minutes before baking. Another trick: flatten the dough balls slightly before baking to reduce spreading.