Reese's Chewy Chocolate Cookies

These are the chocolate cookies that chocolate-peanut butter fans dream about. A deep cocoa dough packed with Reese’s peanut butter chips that stay whole and creamy against the dark, fudgy cookie.

The cocoa ratio here is generous, giving these cookies an intense, almost brownie-like chocolate flavor. Creaming the butter and sugar until light and fluffy builds the base, then the eggs and vanilla go in before the dry ingredients get gradually mixed in. That gradual addition keeps the dough from getting overworked and tough.

Here’s the key: pull them at 8-9 minutes even though they look underdone. They puff up in the oven like little chocolate pillows, then flatten and set as they cool on the rack. Overbaking these by even a minute turns them from chewy to crispy, and that’s a different cookie entirely.

Pro Tips

• Cream the butter and sugar for a full 3-4 minutes. This step creates the air pockets that give the cookies their soft, chewy texture.
• Use rounded teaspoons, not tablespoons, for drop size. These spread as they cool, and larger portions will run into each other on the sheet.
• Don’t move the cookies off the sheet immediately. Let them cool for 2-3 minutes first or they’ll fall apart. They’re very fragile when hot.
• Store in an airtight container at room temperature. These stay soft for days if sealed properly.

Variations

• Swap peanut butter chips for white chocolate chips for a cookies-and-cream style contrast.
• Add a flaky sea salt sprinkle on top of each cookie right before baking for a salted chocolate effect.
• Press a mini Reese’s cup into the center of each cookie as soon as they come out of the oven.