Made with creamy peanut butter and Reese’s peanut butter chips, these Reese’s Double Peanut Butter Cookies bake up thick and chewy with crisp edges and soft centers. There’s no chilling required, and the strong peanut butter flavor makes them perfect for dunking in a cold glass of milk, or sneaking straight from the freezer.
The Peanut Butter Lovers’ Favorite Cookie
Reese’s double peanut butter cookies lean all the way into peanut butter. The dough starts as a classic butter-based peanut butter cookie, then you stir in a full cup of Reese’s peanut butter chips so there are soft, melty pockets of peanut chips throughout. You don’t even need to chill the dough.
These cookies are generous in size, thick in the center, and just crisp enough around the edges to give a little crunch before you hit that chewy middle.
The peanut butter flavor is front and center, so they taste like Reese’s peanut butter chip cookies without the chocolate part getting in the way.
If you like a cookie that stays crisp and chewy for a couple of days on the counter and holds up well dunked in milk, this is a good one to keep in your back pocket. If peanut butter desserts are your thing, you might also like these peanut butter brownies, they’re rich, fudgy, and hit that classic chocolate-and-peanut-butter combo just as hard.
These are one of my daughter’s favorite cookie recipes, it was her idea to add the peanut butter chips. I made the latest batch to take to her on our next visit, but I’m not sure there will be any left. I just keep grabbing one from the freezer and eating them cold.
Double the Peanut Butter
You can find the full ingredient list with exact amounts in the recipe card at the bottom of the post. Here are a few notes before you start.
- Peanut butter: Use a creamy, shelf-stable peanut butter, not natural peanut butter that separates, so the dough holds together well.
- Reese’s peanut butter chips: These are what make them true Reese’s peanut butter cookies. These are not the Reese’s pieces that are candy coated.
Chewy Peanut Butter Cookies in 20 Minutes
Step One: Prep the Wet Ingredients
Step Two: Finish the Dough
Step Three: Scoop And Bake
For another peanut butter treat that’s just as easy, try this old fashioned peanut butter fudge, it’s creamy, no-bake, and perfect for gifting or stashing in the freezer.
These Reese’s peanut butter chips cookies are the kind you make when you want big peanut butter flavor without any extra fuss. Perfect for sharing, gifting, or keeping all to yourself.
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Equipment
Ingredients
- ½ cup butter room temp
- ¾ cup sugar
- ⅓ cup peanut butter creamy
- 1 egg
- 1 teaspoon vanilla
- 1¼ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Reese’s peanut butter chips
Instructions
- Preheat oven to 350º. Line cooke sheets with parchment.
- Beat butter, sugar and peanut butter in mixing bowl until light and fluffy. Add egg and vanilla. Beat well.
- Whisk together flour, baking soda, and salt, gradually add to peanut butter mixture beating well. Add peanut butter chips and mix on low speed. Using a large cookie/ice cream scoop (¼ cup), drop onto prepared cookie sheets.
- Bake for 12-16 minutes.
Notes
- Make sure you use Reese’s peanut butter chips and not the candy coated pieces.
