Decadent chocolate cookies filled with peanut butter chips. This classic combination of peanut butter and chocolate is sure to become a family favorite.
Chocolate Peanut Butter Chip Cookies
History is filled with classic pairs, Adam and Eve, Romeo and Juliet, chocolate and peanut butter!
Chocolate and peanut butter is easily on of my list of favorite flavor combinations. Just try my peanut butter pie, chocolate peanut butter Chex bars, or my homemade peanut butter cups, and you will understand why!
And these Crumbl copycat cookies are chocolate and peanut butter at their best! The perfect ratio of decadent, buttery chocolate cookies and peanut butter chips. They will have your family in chocolate, peanut butter heaven!
Ingredients In Chocolate Reese’s Chip Cookies
- Butter- I always use salted because that’s what I have on hand. Use whatever you have, but make sure it is softened!
- Granulated Sugar
- Brown Sugar- The combination of white and brown sugar will create the perfect texture. And the brown sugar will help your cookies stay softer longer.
- Flour- All Purpose flour will do the trick.
- Cocoa- regular unsweetened cocoa is what you’ll need to make these cookies
- Baking Soda
- Peanut Butter Chips- Peanut butter chips can be found on the baking isle of most grocery stores.
How To Make copycat Crumbl Reese’s Chip Cookies
First, preheat the oven to 350 degrees then in a stand mixer or in a bowl with a hand mixer, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and mix again. Next, add the four, baking soda, cocoa and salt and stir until just combined. Be careful not to overmix the dough once you have added the flour. Overmixing will dry out your cookies and give them a cakier texture. And finally, fold in the peanut butter chips.
We will use our half cup measuring cup to scoop the dough- yes, 1/2 cup of dough! Scoop and form it into a ball then flatten them slightly. This recipe will create 12 HUGE cookies. If you want smaller cookies you can use less dough for each cookie, but you will need to adjust the cook time.
Arrange 6 huge cookies per cookie sheet, and add a few extra peanut butter chips to the top of each cookie. Bake at 350 degrees for 12-15 minutes. Remove the cookies from the oven when they have spread slightly, look puffed up and are no longer glossy on the top.
Let your cookies cool on the pan for 15 minutes. Cooling on the cookie sheet will allow the insides to finish baking without overcooking the cookie. Serve warm! I actually like them just as good served chilled, though. So I usually eat some warm right out of the oven and then some chilled, too. Balance. 😉
What is Crumbl Cookies?
Crumbl is a cookie company that is popping up all over the country. Fun fact: they are actually the fastest growing cookie brand in the world right now!
They are known for their huge cookies and their rotating menu of weekly flavors. If you have a Crumbl near you and haven’t been, do yourself a favor and try them out!
But if you are like me and try them out to the point where it is straining your budget try my copycats! My Chocolate Oreo, Chocolate Chip and Raspberry Cheesecake are as good or even better than the originals!
How To Store Your Cookies
These cookies will store in an airtight container at room temperature for a few days or in the fridge for a week. Or you could freeze them for up to 3 months!
You can even freeze the cookie dough by rolling out the cookie as if you were going to bake the cookies but instead, put them in a freezer bag and pop them in the freezer. To bake, thaw the dough at room temperature while the oven is preheating. Then just bake them as directed.
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- Chilled Sugar Cookie
- Crumbl Chocolate Chip Cookies
- Chocolate Oreo Cookie
- Raspberry Cheesecake Cookie
Chocolate Reese's Chip (Crumbl Copycat)
- 1 1/2 cups butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 tbsp vanilla
- 3 1/2 cups all purpose flour
- 1 cup unsweetned cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups peanut butter chips
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Fold in the peanut butter chips.
- Scoop 1/2 cup of cookie dough out and roll into a ball and then flatten slightly. Arrange 6 on each cookie sheet. Add extra peanut butter chips to the top if desired.
- Bake at 350° for 12-15 minutes or until the cookies have spread slightly, are puffy and no longer glossy on top.
- Allow the cookies to cool for 15 minutes on the pan. Serve warm.