These Reese’s Overload Chocolate Chip Cookies are an indulgent treat packed with all the good stuff! Imagine a sweet, salty, and peanut buttery explosion in every bite, loaded with chocolate, peanut butter cups, Reese’s Pieces, pretzels, and more. If you love peanut butter and chocolate combos, this recipe is sure to satisfy your cravings.
Ingredients:
- 1 cup salted butter (2 sticks), softened
- 3/4 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup peanut butter (I recommend Jif for a smooth, creamy texture)
- 2 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 (10 oz) bag Mini Reese’s Peanut Butter Cups, quartered
- 1 cup Reese’s Pieces (half chopped)
- 1 & 3/4 cups coarsely chopped pretzels
- 1 cup peanut butter chips
- 1 cup dark chocolate chips (half chopped)
- Optional: 1/2 cup roasted peanuts for extra crunch!
Instructions:
Step 1: Preheat and Prepare Baking Sheets
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
Step 2: Cream the Butter & Sugars
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. You can use a hand mixer or a stand mixer for this step.
- Add the peanut butter, eggs, and vanilla extract and mix until fully combined. The batter should be fluffy and well-blended.
Step 3: Mix the Dry Ingredients
- In a separate medium-sized bowl, whisk together the flour, kosher salt, baking powder, and baking soda.
- Gradually add the dry ingredients into the wet ingredients while mixing at a low speed (or by hand), until everything is just combined. Be careful not to overmix.
Step 4: Fold in the Add-Ins
- Once your dough is ready, fold in the Mini Reese’s Peanut Butter Cups, Reese’s Pieces, chopped pretzels, peanut butter chips, dark chocolate chips, and the optional roasted peanuts.
- Tip: If your dough seems a little thick, you can refrigerate it for about 15-30 minutes before scooping to make it easier to handle, but it’s not essential.
Step 5: Scoop & Shape Cookies
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart.
- Tip: The dough will spread a bit while baking, so give them enough room to expand.
Step 6: Bake the Cookies
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly set. The cookies will firm up as they cool.
- Tip: If you like soft, chewy cookies, be careful not to overbake. Pull them out when they’re just golden around the edges.
Step 7: Cool & Enjoy!
- Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy with a tall glass of milk or your favorite beverage! These cookies are super rich and indulgent, so they’re perfect for sharing with friends and family!
Pro Tips & Variations:
- Freezing Cookie Dough: You can scoop the dough into balls and freeze them on a baking sheet for about 1 hour, then transfer them to a ziplock bag. Bake from frozen at the same temperature, adding a minute or two to the baking time.
- Add More Flavor: Feel free to throw in some mini marshmallows or toffee bits for an even more decadent cookie!
- Chocolate Lovers: If you’re a die-hard chocolate fan, you can use milk chocolate chips instead of dark chocolate, or add an extra handful of your favorite chocolate candies!
These Reese’s Overload Chocolate Chip Cookies are a dream come true for anyone who loves peanut butter, chocolate, and a little bit of salty crunch! Whether you’re making them for a special occasion or just treating yourself, they’re sure to be a hit.