Double Reese’s Peanut Butter Cookies Worth Every Crumb

If you believe — like I do — that peanut butter and chocolate is the single greatest flavor combination humans have ever invented, then these Double Reese’s peanut butter cookies are about to become your entire personality. Chunky Reese’s cups, peanut butter chips, chocolate chips, and Reese’s Pieces candies packed into one thick, chewy, ridiculously loaded cookie.

I once tried to bring a batch to a friend’s house. I ate four in the car. Arrived with a “slightly smaller” plate and zero shame.

The Tricky Parts (There Aren’t Many, But Read This Anyway)

Before we get into the steps, let me save you from the handful of mistakes that separate a perfect batch from a mediocre one.

• Using cold butter or cold eggs. Everything needs to be at room temperature — softened butter creams properly, and room-temp eggs emulsify into the batter smoothly. Cold ingredients = dense, flat cookies.
• Overmixing after adding the flour. The second that flour hits the wet ingredients, mix on low and stop the moment it comes together. Overmixing develops gluten, and gluten makes cookies tough instead of tender.
• Skipping the chill. I know. You want cookies now. But even 30 minutes in the fridge firms up the dough so your cookies bake thicker and chewier instead of spreading into flat discs.
• Overbaking. Pull them when the edges are set and golden but the centers still look slightly underdone. They’ll firm up on the baking sheet. If they look fully done in the oven, they’re already overdone.
• Crowding the baking sheet. Two inches apart. These cookies spread, and fused-together cookies are nobody’s friend.

Every Glorious Thing Going Into This Dough

Cookie Dough

Ingredient	Amount	What It Does
Unsalted butter, softened	1 cup	Rich, golden, the base of everything
Creamy peanut butter	1 cup	Deep, salty-sweet, the star
Granulated sugar	1 cup	Crispier edges
Light brown sugar, packed	1 cup	Chewy centers and caramel depth
Large eggs	2	Room temperature for smooth batter
Pure vanilla extract	2 teaspoons	Warm and fragrant
All-purpose flour	3 cups	Structure without heaviness
Baking soda	1 teaspoon	Lift and spread
Baking powder	½ teaspoon	Extra rise for thickness
Salt	½ teaspoon	Makes every flavor louder
Reese’s Peanut Butter Cups, chopped	1 cup	Melty pockets of chocolate-PB heaven
Peanut butter chips	1 cup	Double down on that PB flavor
Semi-sweet chocolate chips	1 cup	Rich, dark, perfectly bittersweet
Reese’s Pieces candies	1 cup	Crunchy candy shell, soft PB center

That’s four cups of mix-ins. I regret nothing and neither will you.

Prep Time: 20 minutes | Chill Time: 30–60 minutes | Bake Time: 10–12 minutes | Total: About 1 hour 15 minutes | Yield: ~48 cookies

Ten Steps to Cookie Legend Status

Step 1: Build Your Dry Team

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until everything is evenly combined. Set it aside. This takes 30 seconds and prevents any rogue pockets of baking soda from ruining a cookie.

Step 2: Cream Until Cloud-Like

In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium-high speed for 2 to 3 minutes. You want it light and fluffy — pale in color, airy in texture. This is where the chewiness starts.

Step 3: Eggs In, One at a Time

Add the eggs one at a time, beating well after each one. Then stir in the vanilla extract until the batter is smooth and creamy. It should smell incredible at this point — warm peanut butter and brown sugar and vanilla all swirling together.

Step 4: Bring the Dry to the Wet

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. You’ll see streaks of flour disappear. The second they’re gone, stop. Tender cookies live and die by this moment.

Step 5: The Four-Cup Fold

Here’s where things get ridiculous. Gently fold in the chopped Reese’s cups, peanut butter chips, chocolate chips, and Reese’s Pieces until everything is evenly distributed. The dough will look loaded. That’s the point. Every single bite should have something melty, something crunchy, something chocolate.

Step 6: Chill for Chewy Perfection

Cover the bowl with plastic wrap and slide it into the fridge for 30 to 60 minutes. This firms up the butter, which means thicker cookies that hold their shape in the oven. Optional but strongly recommended. The difference is real.

Step 7: Prep Your Sheets

Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper — it prevents sticking and makes cleanup nonexistent.

Step 8: Scoop and Place

Using a cookie scoop or tablespoon, portion the dough into roughly 1.5-tablespoon balls. Place them about 2 inches apart on the prepared sheets. Want them to look bakery-gorgeous? Press a few extra Reese’s Pieces or chocolate chips into the tops before baking.

Step 9: Bake Until Just Golden

Bake for 10 to 12 minutes until the edges are set and light golden. The centers will look soft and slightly underdone. That’s perfect. They’ll continue cooking on the hot baking sheet after you pull them out.

Step 10: Cool and Try to Wait

Let the cookies cool on the baking sheets for 5 to 10 minutes — this is when they firm up and become the perfect combo of crispy edges and soft, chewy middles. Then transfer to a wire rack. Or eat one straight off the sheet. I won’t tell.

The Numbers Behind the Indulgence (Per Cookie)

Nutrient	Amount
Calories	210
Protein	4g
Fat	11g
Saturated Fat	5g
Carbohydrates	25g
Sugar	16g
Sodium	130mg

At 4g of protein per cookie, you could technically argue these are a snack. I support that narrative completely.

Ways These Cookies Were Meant to Be Enjoyed

• Warm from the oven with a cold glass of milk — classic for a reason.
• Sandwiched around vanilla ice cream and rolled in mini chocolate chips for DIY ice cream sandwiches.
• Stacked in a mason jar with a ribbon for a homemade gift that beats anything store-bought.
• Crumbled over a peanut butter milkshake because sometimes more is more.

Your Kitchen Is About to Smell Unbelievable

These Double Reese’s peanut butter cookies are the kind of recipe that turns your house into the best place on the block. They’re thick, they’re chewy, they’re absolutely bursting with peanut butter and chocolate in every form — chips, cups, pieces, and the dough itself. Make a double batch because the first one will vanish before it cools. Freeze the extras if you have any willpower left. And when you pull that first sheet out of the oven and the whole kitchen smells like a candy shop crossed with a bakery, come back here. Rate the recipe, leave a comment, subscribe, and tell me how many you ate before they hit the cooling rack. I already know the answer.

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