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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. 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.
Hello! May I ask you the quantities in grams please? Also regarding the weight of the egg without shell, as it vary country to country? And if I use a fan oven how should I proceed? Thanks!!
Chiara
Best cookies ever.
These are so good! My family compares them to Crumbl cookies and is torn whether to request them a lot or to save them as a special treat.
AWESOME!!! made 6 & 4oz bakery style for family Valentine’s Day & Super Bowl party…out of the park hits with many requests for recipe!
I split amount of required Reese’s peanut butter cups with mini (leave whole) AND chopped snack size cups giving unbelievable peanut butter flavor with pops of peanut butter cups. Suggest using vanilla, digital scale and be careful not to over bake.
These were delicious!! They came out great. For anyone else wondering like I was: I thought the 4-6 oz dough portions sounded excessive (and I’ve never portioned out cookies by any measurement other than spoonfuls), so I weighed some of the dough and decided to go with portions about 3 oz each based on how big 4-6 oz would be. I ended up with exactly 16 cookies this way, so I am not sure what is up with the 4-6 oz amount in the directions. But they worked great this way with the ~10 minute baking time at 400 degrees.