How To make Reese's Chewy Chocolate Pan Cookies

Peanut Butter Chocolate Chip Reese's Bars Recipe

Peanut Butter Chocolate Chip Reese's Cookie Bars

For the printable recipe, click HERE:

Super easy peanut butter cookie bars with chocolate chips and chopped Reese's candy. Sweet, buttery, perfect for peanut butter chocolate combo lovers!
Also, learn my simple trick to line your baking pan with parchment paper easily! It works perfectly with aluminum foil too!

This recipe can also be used to make cookies! :)

Ingredients:
6 Tablespoons unsalted butter melted
1/2 cup creamy peanut butter
1/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1 Tablespoon cornstarch
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 package Reese's peanut butter cups (about 8) unwrapped and chopped

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Reese’s Peanut Butter Chip cookie recipe - make peanut butter cookies from scratch!

These chewy and delicious easy Reese's peanut butter cookies are loaded with delicious Reese’s peanut butter chips, they truly are the best peanut butter cookies! Unlike most peanut butter cookies these cookies have a chewy texture, they are not hard or cakey like most peanut butter cookies! The combination of butter and peanut butter plus the addition of corn starch gives these peanut butter chip cookies the perfect soft peanut butter cookies texture. The addition of Reese's peanut butter chips makes these peanut butter chip cookies extra tasty!

Peanut Butter Chip Cookie Recipe:

Ingredients:
1 Cup all purpose flour
1/4 Teaspoon sea salt
1/2 Teaspoon baking soda
1/2 Tablespoon corn starch
1/2 Cup butter (melted and cooled)
1/2 Cup peanut butter
1/2 Cup packed brown sugar
1/3 C White granulated sugar
1 Large egg (Room temperature)
1 C Reese's peanut butter chips + 1/4 cup for the tops

Directions:
Preheat your oven to 350F/175C. Line 2 cookie sheets with parchment paper (optional). In a medium bowl combine flour, salt, baking soda and corn starch, Whisk until combined. In the bowl of a stand mixer, or in a large bowl if using a hand mixer combine butter, peanut butter and both sugars. Mix on medium low for around 2 minutes until it is well combined. Add in the egg and continue mixing until well incorporated. Add in the dry mixture and mix on low until the dough comes together. Add in 1 cup of the peanut butter chips and mix with a spatula. Use a 1.5 Tablespoon cookie scoop (or 2 spoons) to scoop out balls of cookie dough and place them on the prepared pans, ensuring that you leave room for spreading. Place the remaining peanut butter chips on top. Bake for 8 - 10 Minutes, or until the bottoms are just golden brown. Allow to cool on the pan for a few minutes before moving to a wire rack to finish cooling completely. This recipe makes 18 cookies and they will keep at room temperature for 3 days (but I promise they won't last that long). These can also be portioned into dough balls and frozen for up to 2 months. Just allow the dough to come to room temperature before baking!

If you have any questions let me know down below, I love hearing from you!

Some more easy recipes that you may enjoy:

S'mores Brownies :
Delicious Lemon Donuts :
Easy cake donuts :
Funfetti cookies :
The BEST carrot cake :
Peanut butter chocolate cookies:
Easy spring cookies :
Lemon cookies:

Reese's Chocolate Peanut Butter Cookies

If you love the combination of chocolate and peanut butter, You are going to LOVE this cookie! Its nice and chewy with a rich taste, and then you get bits of Peanut Butter cups in every bite!
These stay fresh in a sealed container up to 5 days and you can also freeze the dough or the cookies up to 6 months!

I know Your Family and Friends are going to just love these!

Ingredients:
2 sticks salted and softened butter
1 cup granulated sugar (plus 1/2 cup for rolling)
1 1/4 cup light or dark brown sugar
2 large eggs
1 1/2 t vanilla
1 cup creamy Peanut Butter such as JIF
2/3 cup good quality cocoa powder ( I like to use dutch processed)
2 1/4 cup all purpose flour
1 t baking soda
1 t baking powder
6 Reese's Peanut Butter Cups..chopped
2 Reeses Peanut Butter cups..chopped for garnish on top of cookies

Bake at 350 8-9 minutes or just till set. DO not overbake

Chewy Chocolate Peanut Butter Chip Cookies (Brownie Cookies)

Get recipe:

Make these cookies, grab a glass of milk and cuddle up with a good book. That's exactly what I'm about to do as soon as I finish this video description and I'm so looking forward to it. I looooove these chewy chocolate peanut butter chip cookies! (I know, I love ALL cookies)

These chocolate cookies are soft, chocolatey and chewy and simple. Peanut butter chips adds just the perfect amount of peanut butter yumminess.

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How to make REESE'S Chewy Chocolate Cookies

I couldn't believe my eyes when I found Reese's peanut butter chips in the grocery store the other day - so many of my favourite foods from home were not available in Australia when I first moved here 12 years ago, but times are changing. I recently saw Reese's peanut butter cups in Woolies, and now -- peanut butter chips! So of course I had to grab some and start scouring for ideas to use them for. These cookies were a simple yet delicious idea. Now to get my husband to eat them all so they don't sit around tempting me! :)

This recipe is from Hersheys.com and it was really quick and easy to throw together. It said they made 54, but I actually got 72 out of them. I suppose it just depends on how big you make them. They were great, he said they were delicious by themselves, and he also tried using them to make ice cream sandwiches by layering some vanilla ice cream between two cookies. Yum!

Ingredients
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda / bicarb soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions
1. Heat oven to 350°F / 180°C. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

HIGH ALTITUDE DIRECTIONS:
-- Increase flour to 2 cups plus 2 tablespoons.
-- Decrease baking soda to 3/4 teaspoon.
-- Decrease sugar to 1-2/3 cups.
-- Add 2 teaspoons water with flour mixture.
-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen. Visit and Like us on Facebook:

Brownie Reese's Cookie Cups

A subscriber sent me a message bringing these to my attention.


This ideas has also made it's way around Pinterest and I think the original idea may come from here:


You can use from scratch brownie and cookie recipes, but I used a brownie mix and ready-made dough.

These are big and one of them make a very large serving for someone, you may want to cut them in half to serve them.

Intro:
graphics by Lucas Rousseau
Vocals by Rosetta Chan
Music by Jason Shaw (Audionautix)