Reese’s Has Nothing on This Cookie!

You know the story. Two unspecting snack lovers, one clutching a chocolate bar, the other wielding a jar of peanut butter, collide in a moment of pure, snack-time destiny.

"You got your chocolate in my peanut butter!"
"You got your peanut butter on my chocolate!"
Cue dramatic pause... followed by an explosion of flavor that would change snack history forever.

Well, friends, I’m here to tell you that the universe wasn’t done with this iconic duo just yet. For those of you who follow us on social media you know I love to bake and my favorite candy bar is a Reece's so I thought I would see if I could put my favorite candy bar with my favorite cookie chocolate chip.

The Cookie Power Couple

It started out as an innocent kitchen experiment. A little peanut butter, a little chocolate, maybe a little self-doubt about whether I should just eat the dough and skip the baking altogether (don’t judge me). But then—magic. Soft, chewy, peanut-buttery, chocolatey magic.

It was as if the chocolate chip cookie and the peanut butter cookie went on a blind date, immediately fell in love, and eloped in a 350-degree oven. The result? A cookie so perfect that even my inner cookie snob nodded in approval before stuffing three in my mouth at once.

The Ultimate Chocolate Chip Peanut Butter Cookie Recipe

Ingredients:

1 cup (2 sticks) unsalted butter, softened
¾ cup creamy peanut butter
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups semisweet chocolate chips (or a mix of milk and dark chocolate)
½ cup chopped roasted peanuts (optional, for extra crunch)

Instructions:

Preheat Oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter & Sugars: In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
Add Eggs & Vanilla: Mix in the eggs, one at a time, followed by the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped peanuts.
Shape the Cookies: Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked (they’ll firm up as they cool).
Cool & Enjoy: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.

Tips for the Best Cookies:

For extra peanut butter flavor, press a few more peanuts or peanut butter chips onto the tops before baking.
If you like a crispier edge, bake for an extra minute or two.
Want a gooey center? Chill the dough for 30 minutes before baking.
I use 2/3 All purpose flour and 1/3 cake flour if I want more cakey cookies.

This recipe gives you the best of both worlds—chewy, chocolatey, and full of peanut butter goodness. Let me know how they turn out!

The Taste Test Verdict

One bite, and you’ll understand. These cookies aren’t just cookies—they’re a declaration of dessert perfection. They’re what happens when peanut butter stops playing it cool and admits it’s been in love with chocolate all along. They’re chewy, rich, sweet, and just salty enough to make you reach for another.

And then another. And… well, let’s just say you might want to bake a double batch.

So the next time you’re torn between peanut butter cookies and chocolate chip cookies, don’t choose—blend. It worked for Reese’s, it worked for peanut butter cups, and now it’s working for cookies. Because some flavors are just meant to be together.

Now go forth and bake. And if anyone asks why you made two dozen cookies "just for yourself," just tell them it’s a love story. ❤️🍪

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