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Soft, chewy, thick bakery-style chocolate peanut butter cup cookies made with Reese’s peanut butter cups. Chocolate peanut butter lovers will love these cookies!
I could make homemade cookies all day, every day. If you have been following Modern Honey for a while now, you know the first recipe I ever posted was my famous Levain Bakery Chocolate Chip Cookies Recipe. It took me years to create and tweak the recipe!
So I wanted to create a thick, bakery-style chocolate chip cookie with Reese’s peanut butter cups because we are chocolate peanut butter fans in our home.
These Reese’s peanut butter cup cookies were even better than I could have imagined!
Why you will love these Peanut Butter Cup Cookies:
- These are huge, bakery-style cookies so they are weighing in at 6-ounces. They are big boys! These cookies start with a chocolate chip cookie base and a generous amount of chopped peanut butter cups are folded into the cookie dough. The result is the best chocolate peanut butter cup cookies!
- The star of the show is definitely Reese’s peanut butter cups! You not only fold them into the cookie dough but you add a few extra on the top once you pull the cookies out of the oven…just to ensure there is an abundance of chocolate peanut butter goodness.
Ingredients:
- Butter — you can use unsalted or salted butter in this recipe. If you use salted butter, you need to reduce the salt by 1/4 teaspoon.
- Brown Sugar — make sure to firmly pack down the brown sugar into the measuring cup.
- Sugar — also known as granulated sugar or white sugar.
- Eggs — always use large eggs in cookie recipes.
- Flour — use all-purpose flour.
- Baking Soda — this helps the cookies to rise once they hit the oven.
- Cornstarch — helps to thicken and keep the cookies perfectly soft.
- Salt — offsets the sweetness of the cookies and brings out the flavors.
- Chocolate Chips — may use semi-sweet or milk chocolate chips.
- Peanut Butter Cups — I suggest using Reese’s peanut butter cups or Trader Joe’s milk chocolate peanut butter cups.
Bakery Style Peanut Butter Cup Cookies Instructions:
I will share all of the tips and tricks for making the perfect chocolate peanut butter cup cookies.
- Start by creaming your cold butter, cut into cubes, with the brown sugar and sugar for about 4 minutes or until light and fluffy. Scrape the sides of the bowl and add the eggs and mix for 1 minute longer.
- Fold in flour, baking soda, cornstarch, and salt. Add chocolate chips and chopped peanut butter cups. I suggest leaving out about 1/3 cup of peanut butter cups to place on the top of the cookies as soon as you remove them from the oven.
- If you want to make large bakery-style cookies, I suggest using a food scale and weighing the cookie dough to be 6-ounces in size. You can also make these cookies smaller.
- Place on a light-colored baking sheet and bake for 9-11 minutes. Carefully place the remaining peanut butter cups on top of the cookies. Let rest for 10 minutes to allow the cookies to set up before removing them from the pan.
- See the recipe card below for more detailed instructions.
Don’t overbake your cookies!
These are soft cookies and you don’t want to overbake your cookies or get burnt bottoms. I suggest placing the cookies on the upper half of the oven (not on the bottom rack).
Substitutions and Variations:
For extra peanut butter flavor, you can add 1/2 – 1 cup of Reese’s Pieces candies.
FAQ’s:
Creaming the butter and sugar together, allows the sugar to make air pockets which helps create a light and fluffy mixture. The formed air pockets result in a fluffy cookies with the perfect rise.
Creaming will transform from a yellow, sandy mixture to an ivory, fluffy mixture. It helps to create a tender texture.
To make bakery-style cookies look more gourmet, I suggest adding extra chocolate chips and peanut butter cups as soon as you pull the cookies from the oven. This allows them to slightly melt because. of the warm cookies and to highlight the ingredients inside the cookies.
Baking Tools:
There are a few tools that I use all of the time when baking cookies. Here are some of my favorite products:
- Light Colored Baking Sheet — this is a must when baking cookies. If you use a dark-colored baking sheet, the bottom of the cookies can brown quicker and become burnt.
- Parchment Paper Sheets — this helps the cookies to cook more evenly and it helps with clean up.
- Kitchenaid Mixer — probably my most used kitchen item. Helps to make the creamiest baked goods.
Storage:
These Reese’s peanut butter cup cookies can be stored in an airtight container for several days.
These cookies can be frozen in a freezer-safe gallon-sized bag for up to two months.
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Reese’s Chocolate Peanut Butter Cup Cookies
Ingredients
- 1 cup Butter (cold, cut into cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract (optional)
- 3 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Chocolate Chips
- 1 1/2 cup Peanut Butter Cups (chopped)
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl.
- Add in eggs and vanilla and mix for 1 minute longer.
- Fold in flour, cornstarch, baking soda, and salt. Add chocolate chips and a heaping 1 cup of peanut butter cups, reserving about 1/3 cup for the top of the cookies.
- Roll into 4 to 6-ounce balls. If making 4-ounce balls, you should end up with about 12-13 cookies or if you roll into 6-ounce balls, you should end up with 8-9 cookies.
- Place on a parchment paper lined, light-colored baking sheet. If you are NOT using light colored baking sheets, reduce the oven temperature to 390 degrees to ensure the bottom of the cookies don't become too brown. Bake for 9-12 minutes. Do not overbake as these cookies are supposed to be slightly soft in the center. As soon as you remove the baking sheet from the oven, carefully place the extra peanut butter cups on top of the cookies. Allow to set up for 10 minutes.
Notes
Storage:
These Reese’s peanut butter cup cookies can be stored in an airtight container for several days. These cookies can be frozen in a freezer-safe gallon-sized bag for up to two months. For gourmet bakery looking cookies: To make bakery-style cookies look more gourmet, I suggest adding extra chocolate chips and peanut butter cups as soon as you pull the cookies from the oven. This allows them to slightly melt because. of the warm cookies and to highlight the ingredients inside the cookies.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these cookies and they are incredible. I am guilty of making a couple of tweaks (apologies) but here they are. I used half butter, half peanut butter and added 1/2 cup chopped peanuts too. Everything else in the recipe was followed. The result was the best peanut butter cookie we have ever had! Thank you!!!
These were wonderful and my family loved them!
The softest cookies! We are obsessed!
Love these cookies!!!
OMG these are the best cookies ever!!!!!
These cookies are SO soft and delicious!!!
These cookies look fabulous, but are the instructions correct? Cream the sugar with cold butter, not softened?
I didn’t bake them yet but I already know they’re 5 star worthy. I can’t wait to bake these.
You come from a wonderful heritage. I’m big on using a women’s maiden name as a middle name when signing off, showing pride in your roots. Just a thought. My father didn’t give any of his girls middle names saying that “a women shouldn’t lose her identity when entering into marriage she should use her maiden name for her middle name” thus Melissa Driggs Stadler. That moniker carries a great history for me and brings back sweet memories made with your parents and grand parents and you carried those on with my daughter and grand daughter. I enjoy, so much, all the goodies you post and I’m going to try these Reeses Chocolate Chip cookies for my son tonight.
Hi Shirlyn! I love that! I agree…I am so proud of my heritage and where I have come from. I have such a wonderful family. My cute Mom turned 81 years old today and she is just the best. I love how long you and my Mom have been friends. 🙂 So special! I do go by my full name on Facebook and my personal Instagram. Love my family!
Oh my gosh!!! These cookies are so thick and so incredible! 😍
Hi Elle! I hope you love them…these peanut butter cup cookies will blow your mind!
Now this is a cookie Melissa. I love Peanut Butter a lot and I have made this recipe a few times already. I use the little mini cup on this recipe you don’t have to chop them up or unwrap them either just open the bag and use them. I like the simple these days…This is a great recipe, and a huge winner in my Family…
Thanks so much, Donna! I agree…these cookies are winners…especially for my chocolate peanut butter fans. I appreciate you making so many of my recipes!