Soft and chewy cookies loaded with white chocolate, Reese’s pieces, and peanut butter chips! So much Y-U-M.
I don’t know what it’s like weather wise where you live, but for us, Fall is in the air and I’m loving it! Everyday this week has been just warm enough for shorts and a sweatshirt (my go-to uniform in the early days of Autumn) and in the evenings, a most glorious chill settles in, making sleeping with the windows thrown wide open a heavenly experience! We are heading to a hot and sticky (and wonderful) New Orleans this weekend (!!!), so I am soaking up every second of Fall life while we’re home 😉
With all these autumnal vibes in the air, I can’t help but feel excited for the upcoming holiday season. Today I wanted to share a cookie recipe that is perfect for Fall, but so delicious you’ll definitely want to keep baking them year round! They’ll be perfect for holiday baking when the time comes…
I originally developed this cookie recipe for a gift basket I was shipping to a friend (Hi JP!). Literally moments after he opened the package I received an elated text raving over the White Chocolate Reese’s Pieces Peanut Butter Chip Cookies I had sent. I knew then and there I needed to make them for YOU – and fast!
I should get this out of the way now and let you know these are not actually peanut butter cookies. But don’t fret – they are loaded with tons of peanut butter flavor thanks to a peanut butter chips AND Reese’s pieces. There are also a ton of white chocolate chips in the batter, because, um… balance 😉
The base recipe for these delicious cookies is nothing new. I have a trademark recipe for cookies I developed a few years ago and it is what I use 99.9% of the time when I bake. Would you believe my triple chocolate cookies, salted caramel stuffed chocolate chunk cookies, and flawless chocolate chip cookies are all made from almost the same exact cookie dough?
The best part? My base cookie dough is made with simple ingredients you probably already have in your pantry. Flour, sugar (brown and granulated), baking soda, salt, eggs, and vanilla. ← Nothing fancy here. It’s simply the perfect measurements and a consistent method that takes these basic ingredients and transforms them into thick and chewy cookies, every-single-time!
It’s like magic.
For these cookies you’re also going to need to get your hands on white chocolate chips, peanut butter chips, and Reese’s pieces. I used the mini Reese’s pieces (they’re so cute), but full-sized will work too.
These cookies bake up with crispy edges and supremely soft centers.
↓↓↓ Look at that plush cookie interior! Loaded with so many goodies, too. Pure bliss.
These cookies bake at 375 degrees (F) for 11 minutes. They will look pretty soft when you remove them from the oven. Not to worry – the cookies will firm up greatly while they cool, so be sure not to over bake them! If you’d like your cookies to look just like mine, gently press a few peanut butter chips, white chocolate chips, and Reese’s pieces on top of the cookies right after they come out of the oven. It’s important you do this right away – while the cookies are still soft. Let the cookies rest on the baking sheet for 5 minutes or so before transferring them to a cooling rack.
Make today’s White Chocolate Reese’s Pieces Peanut Butter Chip Cookies for all your Fall festivities! They will definitely be making an appearance at our Halloween party… and you know I’m packing a few for our flight on Saturday.
You can never have too many cookies in your life. ♥♥♥
White Chocolate Reese’s Pieces Peanut Butter Chip Cookies
Prep
Cook
Total
Yield 2 dozen cookies
Thick and chewy White Chocolate Reese's Pieces Peanut Butter Chip Cookies are sure to be a new favorite!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup + 2 tablespoons light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 1 cup white chocolate chips
- 1 cup peanut butter chips
- 1/2 cup Reese's Pieces (I used the minis but full-sized are OK, too)
Instructions
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
- Add the sugars, vanilla, and butter to a large bowl and whisk until light and fluffy; about 2 minutes (I recommend using a stand mixer/ handheld mixer to help here, if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in white chocolate, peanut butter chips, and Reese's Pieces.
- Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
Courses Dessert
Cuisine Cookies
Nutrition Facts
Serving Size 1-2 cookies
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
thehautecookie says
September 17, 2015 at 7:30 pmomg yum! gosh so pretty! love this so much!
xO!
http://www.thehautecookie.com
-Facebook-
http://www.facebook.com/TheHauteCookie
-Twitter-
http://www.twitter.com/thehautecookie
-Instagram-
http://www.statigr.am/thehautecookie
bakerbynature says
September 18, 2015 at 2:09 pmThank you so much! They’re definitely a new favorite in the cookie department 😉
Kayle (The Cooking Actress) says
September 18, 2015 at 5:59 pmAHH I WANNA GO TO NOLA! Have fun!
and oooooh these cookies look so soft and beautiful and chewy and YUMMEH
Jessica @ A Kitchen Addiction says
September 18, 2015 at 6:58 pmLove how chewy and loaded with peanut butter these cookies are!
Erin M. says
September 19, 2015 at 4:58 amYum! I have a question about the butter,though. It says 2 sticks but the recipe only adds up to 15 tablespoons. Am I missing what to do with the extra tablespoon? Can’t wait to try these!
bakerbynature says
September 19, 2015 at 11:03 amHi Erin! Whoops – major typo on my end 😉 Thank you for catching that. The proper recipe notes have been added. Please let me know if you have any additional questions. Enjoy!
David (Milk Frother Judge) says
September 22, 2015 at 10:57 amIt looks so good. Thanks for your dedicated recipe.
Theresa says
January 15, 2016 at 5:05 pmWhy don’t you have the ability to search for recipes on your blog? It would really be an improvement.
bakerbynature says
January 15, 2016 at 5:18 pmHi Theresa. There is a search box on the left hand side bar.
Vanessa says
April 9, 2016 at 3:09 amHad all of these chips in the cupboard and was craving something sweet! Typed in reeses pieces recipe, since they we’re calling my name the loudest. Wouldn’t you know it this amazing recipe popped rite up, it’s like we’re soul mates, heavenly. “Folding ” was a new thing for me but I did my best. My dough ended up very thick , and became hard to mix chips in. I snapped the handle of my spatula I fact is that normal, if not what can I do? Thanks
bakerbynature says
April 9, 2016 at 12:03 pmHi Vanessa! I’m so happy this recipe found you 😉 I suggest using a wooden spatula to fold the chips in, if you have one. If not, you can do it with an electric mixer, just be sure not to over mix. How did the cookies turn out for you?
Vanessa says
April 11, 2016 at 12:20 amMe too 🙂 they turned out perfectly, I did end up using a wooden spoon to finish mixing. Glad to hear I was on the right track with folding:)
Carla says
April 13, 2016 at 12:11 pmThese were so delicious! I brought them to work and everyone loved them. Next time, I might take a wee bit less sugar, but that’s only nitpicking. I will use your basic recipe for cookies all the time now because these turned out SO. GOOD 😀 Also, I didn’t have Reese’s Pieces, so I just chopped up some Reese’s and put them in there. Yum.
bakerbynature says
April 13, 2016 at 1:42 pmSo happy to hear it, Carla! Let me know how they turn out if you decide to cut back on the sugar 😉 Just be sure not to reduce it too much, as it stabilizes the dough. xoxo
Anthony says
May 3, 2016 at 4:14 amSo yummy at first sight. My kids love chocolate very much. I will surely try to make this for my kids and hope they love is. Thank you so much for sharing this post!
bakerbynature says
May 4, 2016 at 12:32 pmYou’re very welcome, Anthony! I hope you and your kids enjoy these cookies 🙂
Kathy Smith says
June 22, 2016 at 11:01 amIt looks very delicious. I love this cookies recipe. Thank for share !
Julie Willard says
August 1, 2016 at 5:12 pmHow long would you say I should cook them if using a regular cookie scoop instead of the large one Thanks Julie
hotmail sign in says
August 2, 2016 at 4:34 amI cannot thank you enough for the blog . Really thank you! Really Cool.
Pam Tanner says
August 31, 2016 at 12:35 amI may have missed this but do you brown the butter for this recipe as you do for the caramel sea salt cookies and your everyday cnoc chip cookie recipe?
bakerbynature says
September 1, 2016 at 12:04 pmHi Pam. I didn’t brown the butter for this recipe. I just used unsalted butter, softened to room temperature.
hotmail login says
September 6, 2016 at 9:28 amI love all the posts, I really enjoyed, I would like more information about this, because it is very nice.
Thanks for sharing.
Chelsie says
September 19, 2016 at 7:11 amThe recipe says salt, but instructions say sea salt. Can you clarify, please?
Lola says
October 4, 2016 at 6:48 pmCan you make the batter 1 day ahead of time and refrigerate overnite?
Caitlin says
October 14, 2016 at 7:16 pmHi – Mine ended up really dense and heavy…not gooey and flat like the pictures. It almost seems like I added too much flour? I tried to be very careful not to over mix but perhaps that’s what I did? Any thoughts on what I did wrong? Your photos look DELICIOUS and I want to try again. Thanks!
bakerbynature says
October 16, 2016 at 6:21 pmHi Caitlin. I’m so sorry your cookies didn’t turn out the way you were hoping. It sounds like you either over baked them or added too much flour. Did you level and scoop your flour when you measured it? Or did you pack it into the measuring cup? Packing the flour will definitely lead to dense cookies. Hope this helps, and let me know if you have any additional questions 🙂
Nini Tarozzo says
October 19, 2016 at 7:24 pmMy boyfriend can’t tolerate peanuts…it is not an allergy more of a sensitivity but still…would it be possible to switch Reese peanut candies with something else? Thinking of Almonds or Hazelnut
Jenny says
October 27, 2016 at 8:39 pmHi! Does the salt have to be sea salt? Also, can you make the batter a day in advance and refrigerate it? Thanks!
Allison says
November 6, 2016 at 10:58 pmWow, this was a great recipe. And I agree with your post, this is a great cookie base for other types of cookies. I use it for good old chocolate chip walnut now too! Thank you!
Tonya Parsons says
December 6, 2016 at 8:13 amOh my…these look divine! I can just imagine two of these with a big scoop of vanilla ice cream between them. Bliss!
Alex @ Smart Kitchen Guide says
December 24, 2016 at 8:38 amwhite caramel is a gift from heaven! Just by looking at it, is making me crave for it! Perfect for the season.
Rezoan Rockey says
January 23, 2017 at 3:42 pmHonestly after watch your “Peanut Butter Chip Cookies” photos I am hungry for taste it. Hope upcoming valentines day I will surprise to my girlfriend by make it. Thanks for sharing with us.
gmail sign in says
February 27, 2017 at 1:50 amThis is great, That’s a great website, it really is what I was looking for, thank you for sharing!
email sign up says
March 29, 2017 at 6:15 amLook delicious !!! I’d love to try to taste it. Thank you for sharing.
hill climb racing says
April 24, 2017 at 8:53 amHi! Does the salt have to be sea salt?
bakerbynature says
April 24, 2017 at 8:15 pmNo, table salt will work in a pinch 🙂
Marla says
April 29, 2017 at 6:37 pmI subbed out a 1/4 cup of peanut butter in for 1/4 cup of the butter. No reeses pieces just pub chips and white chocolate chips.
Jaz says
June 3, 2017 at 2:14 amWould it be totally different. If I did all ingredients except Reese’s? I have Reese pb chips just not Reese’s
bakerbynature says
June 5, 2017 at 8:04 amHi Jaz! I think it’ll be fine without the Reese’s… just a little less peanut buttery 😉
Carmen G says
June 14, 2017 at 12:11 pmQuestion: the directions state add the white chocolate chips, peanut chips and reese’s than roll into a ball but as I read everything from top to bottom you wrote to add the above once the cookies come out of the oven – this can sound confusing?
bakerbynature says
June 14, 2017 at 1:17 pmHi Carmen. Sorry for the confusion! Yes – you add the called for chips into the batter, then you can add a few more when the cookies come out of the oven, if desired. I hope that helps!
Carmen G says
June 14, 2017 at 2:15 pmThank you yes it helps – Father’s Day is around the corner and both my husband and son-in-law plus all of us really love peanut butter. Want to try these for Sunday
happy room says
September 5, 2017 at 3:45 amCookies over cookies… looks very delicious!
Tara says
November 12, 2017 at 5:34 pmHi! Look so yummy! Can I freeze the dough ahead of time and make later?
shell shockers says
July 19, 2018 at 4:34 amThe cakes look beautiful and very tasty. I want to try it too
Vivek Jazz says
September 14, 2018 at 11:07 amChocolate flavor cookies is my favorite and i like to make this recipes.
shubu says
October 4, 2018 at 6:56 amthank you
Audrey says
October 7, 2018 at 11:48 pmHello, do these need to be refrigerated before cooking? Thank you!
Ashley says
October 15, 2018 at 3:28 amHi Ashley, I’m looking forward to baking these cookies in a couple days. My question for you is: Can I make the dough ahead of time? If so, should I refrigerate or freeze it? Please let me know as soon as possible. Thank you in advance!
Lauren says
October 18, 2018 at 5:19 amCurious about high altitude baking for these? I always have trouble getting any baking correct. I’m at almost 7,000ft elevation and want to make these for a party this weekend! Thanks!
Kelsey says
December 14, 2018 at 7:19 pmI’ve made this recipe so many items since I first tried it that I finally had to comment. These cookies are amazing! I’ve given them to friends and brought them to work and everything loves them. The only change I make is using a mix of semisweet chips and bittersweet chips instead of white chocolate. I couldn’t find mini Reese’s Pieces so I use the regular size. A trick to having fresh cookies anytime: make the dough, use a large ice cream scoop to form balls, put cookie dough balls onto baking pan lined with parchment paper, then pop into the freezer. Once the balls are frozen transfer them into a freezer bag and put back in the freezer. Then whenever you want a cookie just take one out and bake! Thank you so much for sharing.
Samantha says
December 29, 2018 at 7:29 amDelicious cookies! I love both white chocolate and peanut butter so much. They came out really good.
Afreen says
January 5, 2019 at 1:42 pmHello Ashley- what an exciting recipe! Thanks for sharing . I wanted to check do you have any measurement comparison to gms? Thanks Afreen
vedanty says
March 2, 2019 at 7:28 amThank you so much for this sharing.