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White Chocolate Peanut Butter Chip Cookies

These White Chocolate Reese’s Pieces Peanut Butter Chip Cookies are chewy, rich, and loaded with chocolate and peanut butter flavor. Each bite is packed with creamy white chocolate, crunchy Reese’s Pieces, and melty peanut butter chips — cookie perfection!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 24

Ingredients

  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 sticks 8 oz unsalted butter, room temperature
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs room temperature
  • 1 cup white chocolate chips
  • 1 cup peanut butter chips
  • ½ cup Reese’s Pieces minis or regular

Instructions

  • Preheat oven to 375°F and line 2 baking sheets with parchment paper.
  • In a bowl, whisk together flour, baking soda, and salt; set aside.
  • In a large bowl, beat butter, brown sugar, granulated sugar, and vanilla until light and fluffy.
  • Add eggs and beat briefly just until combined. Rest 5 minutes, then beat again for 30 seconds.
  • Gently fold in flour mixture until almost combined.
  • Stir in white chocolate, peanut butter chips, and Reese’s Pieces.
  • Scoop 3 tbsp dough balls, spacing apart on baking sheets.
  • Bake 11 minutes, or until edges are golden but centers are soft.
  • Cool on baking sheet 5 minutes, then transfer to a rack.

Notes

1. Don’t skip resting the dough
Letting the dough rest for 5–10 minutes before baking improves the texture and flavor, allowing the flour to hydrate and fats to firm slightly.
2. Use room temperature butter
Soft (not melted) butter whips better with sugar, creating the right air pockets for chewy cookies with crisp edges.
3. Measure flour accurately
Too much flour = cakey cookies. Use the spoon-and-level method for precision.
4. Mix-ins last
Fold in white chocolate, peanut butter chips, and Reese’s Pieces gently at the end to avoid overmixing and breaking candies.
5. Size matters
Big dough balls (about 3 tablespoons) yield bakery-style cookies — thick, chewy, and gooey in the middle.
6. Underbake slightly
Remove cookies when the edges are golden but the centers look soft — they’ll continue baking on the sheet as they cool.
7. Cool on the sheet first
Let cookies rest on the baking tray for at least 5 minutes before transferring to a rack; this sets their chewy structure.
8. Freeze for later
Freeze unbaked dough balls for up to 2 months. Bake straight from frozen, adding 1 extra minute to bake time.