Peanut Butter Chocolate Chunk Reeses Cup Cookies



This cookie is not an original one.  I will tell you, however, that it’s one of my favorite go-to peanut butter cookie recipes.  The base recipe is soft, peanut buttery, and chewy.  I had originally posted an M&M version of this cookie a few months ago, and they were a giant hit.  So, when I realized that I had half a bag of Reeses miniature cups in my pantry that I needed to use before I singlehandedly ate them in one sitting, I figured I would try to make this delightful little peanut butter cookie a little bit more peanut buttery with those chopped Reeses cups. Oh, and some extra semisweet chocolate chunks because…well…you know.  What’s better than chocolate and peanut butter together?

Like I said, this base recipe is pretty amenable to any sort of add-in that you may want.  The dough holds up well, doesn’t spread around too much, and has a great flavor to complement any kind of extra addition:  M&M’s, nuts, candy, you name it….it’s all good.  I’m sure I will be adding to my armamentarium of peanut butter cookie varieties with this one.  It’s a keeper.


Peanut Butter Chocolate Chunk Reeses Cup Cookies

Servings: about 24 cookies


1 and 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1 egg

1 teaspoon vanilla

2 tablespoons milk

One 6-ounce bag semisweet chocolate chunk pieces

6 ounces (1/2 bag) miniature Reeses cups, chopped



1. Preheat the oven to 350 degrees.

2. Line two rimmed baking sheets with parchment paper; set aside.

3. In a large bowl, combine the flour, salt, and baking soda, whisking until combined.  Set aside.

4. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium high speed until smooth, about 1 minute.

5. Add the sugars and peanut butter, mixing until smooth, about 2-3 minutes.

6. Reduce the mixer speed and add the egg, vanilla, and milk, mixing until completely combined.  Slowly add in the dry ingredients, mixing until thoroughly combined.

7. Using a rubber spatula, gently stir in the chocolate chunks and the chopped Reeses cups.

8. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets and bake the cookies until lightly golden around the edges, about 10 minutes.  Let cool completely.


Source:  Adapted from Pennies on a Platter, originally adapted from Baking Junkie.

March 18, 2012 - 8:29 am

Blog is the New Black - I need these. Stat.

March 18, 2012 - 8:35 am

Virginia - holy cow those look amazing. mini reese’s AND chocolate chips? these will last about 2.5 seconds in my house. Can I also say how awesome I think you are for using terms of art like “armamentarium” in everyday speech?

March 18, 2012 - 10:44 am

Nikki - Mmmmm!! I love the idea of adding the miniature peanut butter cups!! They look so ooey gooey scrumptious! 🙂

March 18, 2012 - 11:07 am

Annie @ Annie's Cooking Lab - Yum, those look great! I have a huge weakness for anything with chocolate and peanut butter!

March 18, 2012 - 12:27 pm

Caroline @ chocolate & carrots - Mmmm…they look so melty and delicious! 😀

March 19, 2012 - 1:21 pm

Mary - You’ve created a cookie that has it all :-). I am new to your blog, so I took some time to browse through your earlier posts. I’m so glad Idid that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

March 21, 2012 - 5:59 am

Simone - They look soooo good!
Sad we don’t have peanut butter cups in the Netherlands 🙁

April 26, 2012 - 8:04 am

whole grain mix « grace garden - […] Multi-Grain Peanut Butter Reese Cup Cookies Adapted from The Curvy Carrot […]

February 13, 2014 - 3:41 pm

Jeanette Breidenbach - Found this recipe on pinterest! It looks amazing so I thought I would try it for my boyfriend! I found while going through your recipe that you forgot to say when to add in the flour mixture to the sugar mixture. I added it in at the end right before the choc. chunks and pb cups. They baked simply perfect though! I was expecting them to spread a little bit more so they turned out sort of ball like. But, lesson learned, second batch turned out perfect! 🙂

Thanks for sharing!

February 13, 2014 - 4:10 pm

srlacy - Thanks for catching that mistake, Jeanette! I have corrected the recipe now. Much appreciated!