Reese's Chocolate Peanut Butter Cup Cookies Modern Honey

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:

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.

• 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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• 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.

Storage:

Calories: 338kcal, Carbohydrates: 46g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 56mg, Sodium: 314mg, Potassium: 61mg, Fiber: 1g, Sugar: 27g, Vitamin A: 414IU, Vitamin C: 0.1mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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