These Reese’s Peanut Butter Cookies are for true peanut butter lovers! Made with simple ingredients like crunchy peanut butter and chopped Reese’s peanut butter cups, these cookies are an easy, crowd-pleasing treat that brings together the best of sweet and salty!

reese's peanut butter cookies on a plate next to a glass of milk. — *Reese’s Peanut Butter Cookies Recipe.*

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Every year my family visits Cambria, California. It’s a small, yet gorgeous, town right along the Central coastline. While there, we always pay a visit to one of our favorite cookie shops, Red Moose Cookies. Here, is where you can buy their delicious, “Peanut Butter Dream”. They are by far, my favorite cookie they sell!

looking down at the stack of peanut butter cookies on a white plate. — *Reese’s Peanut Butter Cup Cookies Recipe.*

Since I can’t travel to them every weekend, I created my very own recipe to make right at home! While it may not be a dead ringer for their version (theirs is more crumbly), this version more than satisfies the taste buds of my family! Scroll down to the bottom of the post for the recipe card and happy baking!

reese's peanut butter cookies on a white plate with a glass of milk in the background. — *Delicious Reese’s Peanut Butter Cookies.*

The Players for Reese’s Peanut Butter Cookies

Ingredients:

Butter – You’ll need two sticks of softened butter for this peanut butter cookie recipe.
Brown Sugar – I prefer to use only brown sugar in these homemade cookies. Brown sugar contains molasses, which adds a rich, caramel-like sweetness to these perfect cookies. To give even more depth, use dark brown sugar. You’ll also need some sugar to roll the dough balls in. You can use white sugar or brown sugar!
Eggs – Two room-temperature eggs are needed for this recipe.
Vanilla – Using vanilla extract adds warmth to the peanut butter cookie dough.
Evaporated Milk – Adding a bit of evaporated milk brings richness to the cookies, along with giving it a creamy texture.
Peanut Butter – Crunchy peanut butter adds saltiness to the dough and gives us even more peanut butter flavor. You can also use smooth peanut butter if you prefer.
Flour – Plain, white all-purpose flour is all you’ll need.
Baking Soda – Using baking soda will help our cookies to rise while also creating delicious, chewy cookies.
Salt – Just a pinch of salt is needed for our cookie dough.
Reese’s Peanut Butter Cups – You’ll need 6-8 chopped Reese’s peanut butter cups. You can also use mini Reese’s peanut butter cups if you’d like!

Tools:

Baking Sheet – You’ll need a cookie sheet for these chewy peanut butter cookies! My favorite is the Williams Sonoma Goldtouch Baking Sheets. The reese’s cookies come out perfect every time!
Parchment Paper – Using silicone liners or parchment paper prevents the cookies from sticking to the bottom of the cookie sheet. They also make for easy clean-up!

How to Make Reese’s Peanut Butter Cup Cookies

Preheat the oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper.

In a large bowl stir together the softened butter, 1 1/2 cups brown sugar, eggs, vanilla extract, evaporated milk, and peanut butter.

To the bowl, add the dry ingredients of flour, baking soda, and salt.

wet ingredients for peanut butter cookies in a large blue mixing bowl. — *Mix together the butter, sugar, eggs, vanilla, evaporated milk, and peanut butter.*

dry ingredients added to the wet ingredients in a mixing bowl. — *Mix together the butter, sugar, eggs, vanilla, evaporated milk, and peanut butter.*

Carefully fold the chopped peanut butter cups into the dough. The dough will be sticky, so chill the dough for at least 20 minutes.

Four reese's peanut butter cups on a white plate — *You’ll need 6-8 peanut butter cups, depending on how much you want!*

a reese's cup chopped into small chunks. — *You’ll need 6-8 peanut butter cups, depending on how much you want!*

Once chilled, scoop 2-3 tablespoon-sized cookie dough balls onto the prepared cookie sheet.

Roll the balls of dough into 1/4 cup of brown sugar (you can use white sugar if you prefer!) and place them back onto the cookie sheet, placing them about 2-inches apart to allow them to spread while baking.

Create a criss-cross pattern on top of the cookies using the tines of a fork.

peanut butter cookie dough balls on a cookie sheet. — *Roll the dough balls into sugar. You can use brown or white sugar.*

a fork making a criss-cross pattern on top of a cookie dough ball. — *Roll the dough balls into sugar. You can use brown or white sugar.*

Bake in the oven for 10-11 minutes until golden brown.

peanut butter cookies cooling on the cookie sheet after baking in the oven. — *Bake for 10-11 minutes.*

close up of a peanut butter cookie on the cookie sheet. — *Bake for 10-11 minutes.*

Place the baked cookies onto a cooling rack and allow them to cool completely before devouring. Enjoy!

Storage, Freezing, and Thawing Instructions

To store Reese’s Peanut Butter Cookies, place them into an airtight container. They will keep on the counter for 4-5 days.
To freeze the cookie dough. wrap the dough in plastic wrap and place it into a ziploc bag. The dough can be kept in the freezer for up to 3 months.
To thaw, place the cookie dough in the fridge overnight or place it on the counter for one hour to thaw and bake as directed.

a disc of peanut butter cookie dough wrapped in plastic wrap ready for the freezer. — *I like to have cookie dough ready in the freezer for quick desserts!*

Pin it for Later!

If you end up making these Reese’s Peanuty Butter Cookies, leave me a comment. How many peanut butter cups did you use? I’d love to chat with you!

a pinterest image showing a stack of peanut butter cookies with one cookie leaning up against the stack.

Looking for other sweet treats? Check these recipes out next!

a stack of reese's peanut butter cookies on a white plate.

The Best Reese’s Peanut Butter Cup Cookies Recipe

These Reese's Peanut Butter Cookies are for true peanut butter lovers! Made with simple ingredients like crunchy peanut butter and chopped Reese's peanut butter cups, these cookies are an easy, crowd-pleasing treat that brings together the best of sweet and salty in every bite!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Chill Time 20

Total Time 35

Course Dessert

Servings 2 dozen

Ingredients

1 cup butter (2 sticks)
1 3/4 cup brown sugar, packed, divided
2 eggs
1 1/2 tsp vanilla extract
1/4 cup evaporated milk
1 cup crunchy peanut butter or smooth peanut butter
2 3/4 cups flour
1 1/2 tsp baking soda
1/8 tsp salt
6-8 peanut butter cups, chopped

Instructions

Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper.
In a large bowl stir together the softened butter, 1 1/2 cups brown sugar, eggs, vanilla extract, evaporated milk, and peanut butter.
To the bowl, add the dry ingredients: flour, baking soda, and salt.
Fold the chopped peanut butter cups into the dough. Chill the dough for 20 minutes.
Once chilled, scoop 2-3 tablespoon-sized cookie dough balls onto the prepared cookie sheet.
Roll the balls of dough into 1/4 cup of brown sugar (or white sugar) and place them back onto the cookie sheet, placing them about 2-inches apart to allow them to spread while baking.
Create a criss-cross pattern on top of the cookies using a fork.
Bake in the oven for 10-11 minutes until golden brown.
Place the cookies onto a cooling rack and allow them to cool completely before devouring. Enjoy!

Notes

To store: Place them into an airtight container. They will keep on the counter for 4-5 days.

To freeze: Wrap the dough in plastic wrap and place it into a ziplock bag. The dough can be kept in the freezer for up to 3 months.

To thaw: Place the cookie dough in the fridge overnight or place it on the counter for one hour to thaw and bake as directed.

Jeremiah 29:11 - "For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future."