Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: desserts, easy
Serves: 22 cookies | Prep time: 20 mins | Cook time: 8 mins

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This recipe is straight right off of the bag of Reese’s Peanut Butter Chips. The first time my housemate made them I was ADDICTED. She happened to make a big batch because the PB chips were on sale (which never happens). These cookies are soft, light, and packs a punch of peanut butter chips. You can also easily substitute out the PB chips for regular chocolate chips. I decided to add the recipe to this website as a reference for myself so I don’t always have to read off the wrinkled bag and also so I can use substitutions when I don’t have the bag around. I’ve added a few notes from myself to help guide the process and also added in metric units for food scales (which makes life so much easier and less messy in my opinion!).

Btw, these cookies are soft enough to use to make ice cream sandwiches. Just skip the PB chips in the recipe, bake the cookies as normal, and when they’ve fully cooled, add a scoop of ice cream between two cookies. Yum!

This recipe is SO easy and cooks up quickly, perfect for last-minute baking for an event.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

1 cup (180g) all-purpose flour
1/2 cup (35g) cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup (150g) unsalted butter, softened
1 cup (180g) sugar
1 egg
1 tsp vanilla extract
1.5 cups (280g/10oz package) Reese’s Peanut Butter Chips

Directions:

Preheat the oven to 175˚C (350°F).

In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.

In a mixing bowl, Beat together the butter and sugar until combined, then add in the egg and vanilla. Continue mixing until everything is incorporated.

Gradually add in the flour mixture 1/3 at a time, allowing everything to be combined before adding the next 1/3. Stir in the peanut butter chips.

Drop rounded tablespoons of batter onto an ungreased cookie sheet (roughly golfball-sized). Bake in the preheated oven for 7-9 minutes. Do not over bake.

The cookies will puff up slightly when baking then deflate into flat cookies when cooling.

Tip: If you want perfectly round cookies, form them into round balls with your hands before baking them instead of dropping them by the spoonful.

Tip: If you want less soft and more chewy cookies, flatten them slightly before baking.

The cookies will be very soft and fragile when they come out of the oven. Let them cool on the baking tray first until they firm up before letting them cool on a wire rack completely. Enjoy!

Summarized Recipe:

Chewy Soft Chocolate Peanut Butter Chip Cookies

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: desserts, easy
Serves: 22 cookies | Prep time: 20 mins | Cook time: 8 mins

Ingredients:

1 cup (180g) all-purpose flour
1/2 cup (35g) cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup (150g) butter or margarine, softened
1 cup (180g) sugar
1 egg
1 tsp vanilla extract
1.5 cups (280g/10oz package) Reese’s Peanut Butter Chips

Directions:

Preheat the oven to 175˚C (350°F).
In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.
In a mixing bowl, Beat together the butter and sugar until combined, then add in the egg and vanilla. Continue mixing until everything is incorporated.
Gradually add in the flour mixture 1/3 at a time, allowing everything to be combined before adding the next 1/3. Stir in the peanut butter chips.
Drop rounded tablespoons of batter onto an ungreased cookie sheet (roughly golfball-sized). Bake in the preheated oven for 7-9 minutes. Do not over bake.
- The cookies will puff up slightly when baking then deflate into flat cookies when cooling.
- Tip: If you want perfectly round cookies, form them into round balls with your hands before baking them instead of dropping them by the spoonful.
- Tip: If you want less soft and more chewy cookies, flatten them slightly before baking.
The cookies will be very soft and fragile when they come out of the oven. Let them cool on the baking tray first until they firm up before letting them cool on a wire rack completely. Enjoy!