Reese’s Peanut Butter and Milk Chocolate Chip Cookies: A Childhood Dream Realized

There are certain flavors that transport me instantly back to simpler times, to the comforting aroma of my grandmother’s kitchen or the thrill of finding a perfectly wrapped candy bar in my lunchbox. Reese’s Peanut Butter Cups have always held a special place in my heart, a harmonious marriage of creamy peanut butter and rich milk chocolate. So, when I stumbled upon a recipe for cookies that embraced this iconic pairing, using actual Reese’s Peanut Butter and Milk Chocolate Chips, I knew I had to bake them. The resulting cookies were everything I dreamed of and more – a soft, chewy masterpiece, bursting with that unmistakable Reese’s magic.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 8-10 minutes per batch
• Total Time: Approximately 35-45 minutes (including baking time for multiple batches)
• Servings: Approximately 60 cookies (5 dozen)
• Yield: 5 dozen cookies
• Dietary Type: Contains Gluten, Dairy, Eggs, Soy

Ingredients

This recipe celebrates the pure joy of Reese’s, so the star ingredients are, of course, those delightful peanut butter and milk chocolate chips.

• 2 ¼ cups all-purpose flour: The foundation of our cookie structure.
• 1 teaspoon baking soda: Our leavening agent, crucial for achieving that perfect chewy texture.
• ½ teaspoon salt: Balances the sweetness and enhances all the other flavors.
• 1 cup butter, softened: Unsalted is preferred, allowing you to control the salt content precisely. Make sure it’s truly softened, not melted.
• ¾ cup granulated sugar: Contributes to the crispness on the edges.
• ¾ cup packed light brown sugar: Essential for that signature soft, chewy interior and a hint of molasses flavor.
• 1 teaspoon vanilla extract: A classic enhancer of both chocolate and peanut butter flavors.
• 2 large eggs: Bind the ingredients together and add richness.
• 1 (11 ounce) package Reese’s Peanut Butter and Milk Chocolate Chips: The pièce de résistance! These chips deliver the authentic Reese’s experience.
• 1 cup chopped nuts (optional): Pecans or walnuts are excellent choices if you enjoy a little crunch and nutty depth.

Equipment Needed

• Large mixing bowls
• Electric mixer (stand mixer or hand mixer)
• Measuring cups and spoons
• Spatula or wooden spoon
• Baking sheets
• Wire cooling rack
• Cookie scoop (optional, but helpful for uniform cookies)

Instructions

Crafting these Reese’s cookies is a straightforward process, designed to bring out the best in every ingredient. Follow these steps carefully for guaranteed success.

1. Preheat your oven: Begin by heating your oven to 375°F (190°C). This temperature is key to achieving perfectly baked cookies with slightly crisp edges and a soft, chewy center.

2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed throughout the flour, preventing pockets of bitterness or flatness in your cookies. Set this aside.

3. Cream the butter and sugars: In a large bowl, using your electric mixer, beat together the softened butter, granulated sugar, and packed light brown sugar. Continue to beat until the mixture is light and creamy. This creaming process incorporates air, which contributes to the cookie’s texture and lift.

4. Incorporate the eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Stir in the vanilla extract.

5. Gradually add the dry ingredients: With your mixer on low speed, gradually add the flour mixture to the wet ingredients, beating until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten too much, resulting in tough cookies. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

6. Stir in the star players: Now for the most exciting part! Gently stir in the Reese’s Peanut Butter and Milk Chocolate Chips. If you are using chopped nuts, stir them in at this point as well. A spatula or wooden spoon is ideal here to avoid crushing the chips.

7. Portion the dough: Drop the dough by rounded teaspoons onto an ungreased cookie sheet. For uniform cookies, a cookie scoop is highly recommended. Leave about 2 inches of space between each cookie, as they will spread during baking.

8. Bake to golden perfection: Bake for 8 to 10 minutes, or until the edges are lightly browned. The centers should still look slightly soft and underdone. They will continue to set up as they cool. Keep a close eye on them, as oven temperatures can vary.

9. Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes to allow them to firm up slightly before transferring them. Then, carefully remove the cookies from the baking sheet and place them on a wire rack to cool completely. This step is crucial for achieving the perfect chewy texture and preventing the bottoms from becoming soggy.

Expert Tips & Tricks

As a chef, I’ve learned that a few small adjustments can elevate even the most classic cookie recipe.

• Soften, Don’t Melt: Ensure your butter is softened to room temperature, but not melted. Melting the butter can lead to flatter, greasier cookies. Leave it on the counter for about an hour before you plan to bake.
• Measure Flour Correctly: For the most accurate measurement of all-purpose flour, spoon it into your measuring cup and then level it off with a straight edge. Scooping directly from the bag can result in too much flour, leading to dry, crumbly cookies.
• Don’t Overmix: This is a cardinal rule for many cookie recipes. Once you add the flour, mix just until the streaks of flour disappear. Overworking the dough develops gluten, which can make your cookies tough.
• Chill for Chewier Cookies (Optional): If you prefer an even chewier cookie, or if your dough seems a bit too soft to handle, you can chill the dough for 30 minutes to an hour before scooping. This doesn’t change the baking time significantly but can result in a slightly thicker cookie.
• Oven Watchfulness: Ovens can be finicky. The 8 to 10-minute bake time is a guideline. Look for the edges to be lightly golden brown, while the center still appears a bit soft. They will continue to bake on the hot baking sheet.

Serving & Storage Suggestions

These Reese’s cookies are best enjoyed slightly warm, when the chocolate chips are still delightfully melty. They are fantastic on their own, but also pair beautifully with a cold glass of milk, a steaming mug of coffee, or even a scoop of vanilla ice cream.

For storage, once the cookies have cooled completely, store them in an airtight container at room temperature for up to 3-4 days. To keep them exceptionally fresh and chewy, you can place a slice of bread in the container; the bread will release moisture, keeping the cookies soft.

If you want to prepare ahead, you can freeze the scooped cookie dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a minute or two to the baking time. They will keep in the freezer for up to 3 months.

Nutritional Information

While indulging in these delightful cookies, it’s good to have an idea of the nutritional breakdown. Please note these are approximate values and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	180 kcal	9%
Total Fat	9.5 g	12%
Saturated Fat	4.5 g	23%
Cholesterol	30 mg	10%
Sodium	75 mg	3%
Total Carbohydrate	23 g	8%
Dietary Fiber	0.8 g	3%
Total Sugars	15 g	30%
Protein	2.5 g	5%

Note: Nutritional information is an estimate and does not include optional nuts.

Variations & Substitutions

While the classic Reese’s chip combination is unbeatable, feel free to experiment!

• Dark Chocolate & Peanut Butter Chip Blend: For a more complex chocolate flavor, consider using a mix of Reese’s Peanut Butter Chips and dark chocolate chips.
• Peanut Butter Lovers: If you can’t get enough peanut butter, try using Reese’s Pieces in addition to the chips for an extra burst of peanut butter flavor and a fun texture.
• Gluten-Free Option: Substitute a good quality gluten-free all-purpose flour blend for the all-purpose flour. You might need to adjust baking time slightly as gluten-free flours can absorb moisture differently.
• Dairy-Free Adjustment: For a dairy-free version, use a vegan butter substitute that bakes well and dairy-free chocolate chips (many brands offer delicious dairy-free options that mimic milk chocolate flavor). Ensure your egg substitute is suitable for baking.

FAQs

Q: Why are my cookies flat?
A: Flat cookies can be caused by over-creaming the butter and sugar, using melted butter instead of softened, or overmixing the dough after adding flour.

Q: How can I get my cookies to be more chewy?
A: Using more brown sugar than granulated sugar, not overbaking them (pulling them out when the center still looks slightly soft), and ensuring your butter is properly softened (not melted) are key to chewiness.

Q: Can I use other types of Reese’s chips?
A: Absolutely! While this recipe is designed for the classic Reese’s Peanut Butter and Milk Chocolate Chips, feel free to experiment with Reese’s Minis or other Reese’s variations if they are available.

Q: How do I prevent my cookies from sticking to the baking sheet?
A: While this recipe calls for ungreased sheets, using parchment paper or silicone baking mats is a foolproof way to prevent sticking and ensure even baking.

Q: What’s the best way to store these cookies to keep them fresh?
A: Store them in an airtight container at room temperature with a slice of bread to maintain their softness. For longer storage, freezing is an excellent option.

Final Thoughts

There’s a profound comfort in recreating beloved flavors from childhood, and these Reese’s Peanut Butter and Milk Chocolate Chip Cookies are a testament to that. They are more than just a sweet treat; they are a tangible connection to happy memories. I encourage you to gather your ingredients, preheat your oven, and let the irresistible aroma fill your kitchen. Share these cookies with loved ones, or savor them yourself during a quiet moment. Let me know how they turn out – I’m always eager to hear about your baking adventures!