Desserts
This Reese's chips cookie recipe delivers the perfect balance of peanut butter, chocolate, and crispy cookie texture that'll have you questioning why you ever bought store-bought. The secret lies in chilling the dough properly and baking at precise temperatures to create those signature swirls and crispy edges.
I've been perfecting this recipe through countless batches, and it never fails to impress—whether you're making them for a holiday treat or a simple dessert craving.
The dough combines all the classic Reese's flavors in one rich, nutty base, while the chocolate swirls cut through with their signature sweetness. What makes this recipe truly foolproof is the chilling step—it ensures even baking and prevents spreading, so you get perfectly shaped cookies every time.
With just 15 minutes of prep and 12 minutes in the oven, you'll have warm, gooey cookies that taste like a hug from a candy bar.
By the time they emerge from the oven, you'll have cookies with crispy edges, soft centers, and those signature peanut butter and chocolate swirls that make them irresistible.
The aroma alone will have everyone gathering in the kitchen, and the first bite delivers on all the promises of Reese's in cookie form. These are the kind of cookies that disappear fast—so make a double batch if you can.
Perfect for holidays, potlucks, or just satisfying that late-night sweet tooth, this recipe scales easily and tastes even better the next day. Whether you're a seasoned baker or just starting out, these cookies are impossible to mess up. Let's get baking!
Ingredients for reese's chips cookie
Peanut butter, chocolate, and crunchy chips—this is your all-in-one Reese's dream cookie list.
| Ingredient | Amount | Notes |
|---|---|---|
| Reese's Peanut Butter Chips 🍫 | 2 ½ cups | Crushed into small pieces |
| All-Purpose Flour 🌾 | 2 ½ cups | Spooning and leveling |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Packed Brown Sugar 🍚 | 1 cup | Light or dark |
| Unsalted Butter 🧈 | 1 cup | Cold and cubed |
| Vanilla Extract 🥛 | 2 tsp | Pure alcohol-free if preferred |
| Baking Soda 🧪 | 1 tsp | Not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Semisweet Chocolate Chips 🍫 | 2 cups | Enjoy Life brand if allergies |
| Peanut Butter 🥜 | ½ cup | Creamy, natural or regular |
| Granulated White Sugar 🍚 | ½ cup | For chocolate swirls |
| Milk 🥛 | ¼ cup | Any kind, room temperature |
The Reese's chips are the star here, so grab a family-size bag—they're cheaper and crush easier. Trader Joe's or Walmart usually have them in bulk. If you can't find chips, crushed Reese's cups work in a pinch (just add a splash of milk to rehydrate). For the peanut butter, Jif or Skippy are solid choices, but natural PB adds a nice depth. The chocolate chips? Enjoy Life if you're avoiding dairy, but regular Nestlé or Ghirardelli taste just as good. Don't skip the vanilla—it's what ties all those rich flavors together.
No Reese's chips? Crushed pretzels or chopped peanuts add texture, but nothing beats the peanut butter-chocolate combo. Out of semisweet chips? Dark chocolate chips work too, though the flavor shifts slightly. The dough needs to be cold for those perfect swirls, so chill it for at least 2 hours—I usually do it overnight. If your kitchen's warm, wrap the dough ball in plastic and pop it in the freezer for 30 minutes. The peanut butter swirl dough can be prepped ahead too—just keep it chilled until ready to use.
These cookies keep for 5 days in an airtight container, but trust me, they won't last that long. For extra crunch, store them in the freezer for up to 3 months. I always make two batches—one for the family, one for neighbors. The dough can be frozen for up to 3 months too—just thaw in the fridge overnight before baking. And if you're feeling fancy, dip the warm cookies in melted chocolate for 10 seconds before cooling. Game changer.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this—just fold the Reese’s chips into the dough at the end. No fancy equipment, no waiting for a mixer to do its thing. The chips stay chunky, the cookies get that perfect crunch, and honestly? It’s one less thing to clean.
- Peanut Butter Bliss: That first bite—warm cookie hugging a melty Reese’s chip? It’s like a hug for your taste buds. The brown sugar caramelizes just enough to balance the peanut butter richness, and the butter keeps it tender without being greasy. (Yes, even on a Tuesday night.)
- Party in a Jar: These are my go-to for last-minute gatherings. Stash them in a container for potlucks, pack them in lunchboxes for kids (or adults), or freeze half for when you’re too tired to bake. They’re sturdy enough to travel but still taste fresh—no sad, crumbly cookies here.
- Budget Baking Win: Between us, Reese’s chips are cheaper than fancy chocolate chunks, and you’re using basic pantry staples. A single bag of chips makes 24 cookies, and the dough comes together faster than takeout. Plus, leftovers? They disappear in days. (I’ve tried hiding them. Doesn’t work.)
Step-by-step instructions for Reese's chips cookie recipe
Let's create cookies that deliver the perfect balance of peanut butter, chocolate, and crunch every time.
Prepare the Peanut Butter Swirl Base
In a medium bowl, combine the 0.5 cup peanut butter and 0.5 cup granulated white sugar. Mix until smooth, then stir in the 2 tsp vanilla extract. This creates the rich, creamy peanut butter center that will swirl through your cookies.
In a separate large bowl, cream together the 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar using an electric mixer on medium speed for 3-4 minutes. You'll know it's ready when the mixture is light and fluffy, nearly doubling in volume. This step incorporates air for that classic cookie texture.
Add the 2.5 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt to the wet ingredients. Mix on low speed just until combined—about 30 seconds. Don't overmix or your cookies will be tough. The dough should be soft but manageable.
Create the Chocolate Swirls
In a small microwave-safe bowl, melt the 2 cups semisweet chocolate chips in 30-second intervals, stirring between each interval until fully melted. Let it cool slightly—about 2 minutes—so it's thick enough to hold its shape when piped.
Transfer the melted chocolate to a piping bag fitted with a small round tip (or a plastic bag with a tiny corner snipped off). This makes it easy to create those beautiful swirls later. Keep the chocolate at room temperature while you work with the dough.
Crumble Reese's Chips and Combine Dough
Place the 2.5 cups Reese's peanut butter chips in a resealable plastic bag and crush them into small, uneven pieces using a rolling pin. You want a mix of sizes—some large chunks for texture and some small pieces for even distribution.
Add the crushed chips to your dough and gently fold them in using a silicone spatula. The dough will look messy, but that's perfect—this ensures every bite has that signature Reese's flavor. In a separate small bowl, mix the 0.25 cup milk with 1 tablespoon all-purpose flour to create a thin paste. This helps bind the swirls.
Shape and Swirl the Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the dough into 1.5-tablespoon balls and place them 2 inches apart on the prepared sheets. Flatten each ball slightly with your palm to create a 1-inch diameter circle.
Use the piping bag to pipe a small zigzag line of melted chocolate down the center of each cookie. Then, use a toothpick to gently swirl the chocolate into the dough, creating a marbled effect. This is where the magic happens—those beautiful peanut butter and chocolate swirls!
Bake to Golden Perfection
Bake the cookies for 10-12 minutes until the edges are golden brown and the centers look slightly underdone. They'll continue setting as they cool. Watch them closely in the last 2 minutes—they cook quickly and can go from perfect to overdone in seconds.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They'll firm up as they cool, developing that perfect balance of crisp edges and soft, gooey centers. Enjoy them warm for the ultimate experience—each bite delivers a perfect blend of peanut butter, chocolate, and crunch!
Pro Tips For Making Reese'S Chips Cookie
- CHOP CHOCOLATE SMALL: Reese’s chips melt unevenly if you’re lazy about chopping—cut them into ½-inch pieces before mixing. I used to toss them whole, and they’d clump into bitter, unmelted blobs. Do this step while the butter’s melting, and you’ll save time later.
- MELT BUTTER LOW AND SLOW: Cranking the heat to melt butter fast means burning the peanut butter flavor before it even starts. Use medium-low heat, stir every 30 seconds, and pull it off the heat the second it’s just liquid. Trust me, your cookies will taste richer.
- PACK THE PAN: These cookies spread like crazy, so don’t skimp on the pan. Use a 12-cup muffin tin (or half-sheet pan) and press the dough firmly into the wells—it’ll hold its shape better. Overcrowding? You’ll end up with flat, sad discs instead of thick, gooey cookies.
- CHILL THE DOUGH: Yes, even if you’re impatient like me. Let the dough sit in the fridge for at least 30 minutes before baking—it prevents cracking and makes the peanut butter flavor sing. I skip this when I’m lazy, but the difference in texture is noticeable.
Storing and reheating your reese's chips cookie
Room-Temp Revival
If your cookies lost their crunch from sitting out, pop them in a 350°F oven for 3-5 minutes—just until they firm up again. I’ve done this with cookies that sat in my triple-decker kitchen for hours, and they come back crispy as new.
For extra moisture recovery, place them on a wire rack over a baking sheet to avoid sogginess. 💫
Freezer Storage Hacks
These cookies freeze beautifully for up to 3 months in a single layer on a tray before transferring to an airtight container. I like using ziplock freezer bags with all the air squeezed out—they take up less space and prevent freezer burn.
When ready to enjoy, thaw at room temperature for 1-2 hours or reheat frozen cookies in the oven for 4-5 minutes at 350°F. No microwave needed!
Dough Prep Ahead
Make life easier by prepping the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 48 hours or freeze for 3 months. When ready to bake, let it sit at room temperature for 30 minutes before shaping.
I’ve even baked cookies straight from the freezer—just add 1-2 extra minutes to the baking time. The chocolate swirls stay vibrant this way, too!
Chocolate Swirl Rescue
If your chocolate swirls look too thick to pipe after chilling, microwave it for 10 seconds to soften slightly. For extra shine, brush warm cookies with a tiny bit of melted butter before cooling—they’ll look restaurant-fresh.
And if the peanut butter swirls separate? Just press them gently back into the dough before baking. These cookies are forgiving, but a little attention goes a long way. 🍫
Portion Control Tip
Store cookies in resealable plastic containers separated by parchment paper to maintain crispness. For single servings, portion into small bags—perfect for lunchboxes or quick snacks.
I keep a stash in my office fridge because, let’s be honest, these disappear faster than I can say “Reese’s.” Label with the date to track freshness—trust me, you’ll want to eat them before they do!
Nutrition facts
Frequently asked questions
Can I make these cookies without Reese's chips?
If you can't find Reese's chips, try crushed pretzels for a salty crunch or chopped peanuts for a nutty texture. For the closest flavor match, use crushed Reese's cups (add a splash of milk to rehydrate them first). The peanut butter and chocolate swirls will still shine even without the chips.
Why do my cookies spread too much when baking?
Overspreading usually happens when the dough isn't chilled long enough or the butter is too soft. Always chill the dough for at least 2 hours (overnight is best) and use cold butter. Also, make sure your oven is fully preheated to 350°F before baking. If your kitchen is warm, freeze the dough balls for 15 minutes before baking.
How do I get the chocolate swirls to look professional?
Use a piping bag with a small round tip for clean lines, and keep the melted chocolate at room temperature (not too hot). Pipe a zigzag down the center of each flattened dough ball, then use a toothpick to gently swirl it into the peanut butter dough. For extra shine, brush warm cookies with a tiny bit of melted butter after baking.
Can I make these cookies vegan?
Yes, with a few swaps: use vegan butter, dairy-free chocolate chips, and a vegan peanut butter brand. Replace the milk with plant-based milk (like almond or oat) and ensure your baking soda is aluminum-free. The texture will be slightly different but still delicious! The Reese's chips themselves aren't vegan, so you'll need to omit them or use vegan chocolate chunks instead.
How do I prevent the dough from sticking to my hands?
Chill the dough thoroughly before shaping, and lightly flour your work surface and hands. If it's still sticky, wet your fingers slightly with cold water before handling. The dough should be soft but manageable—if it's too sticky, return it to the fridge for 10-15 minutes. A silicone spatula helps too for turning dough balls.