Salted Peanut Butter Chip Chocolate Chip and Reese’s Peanut Butter Cup Cookies

A rainy day in Boston means more time with my mixer and double batches of cookies for Coworker cookie Monday. I made the sour cream cookies earlier this morning which was something different, but I know my coworkers will be expecting something chocolatey and salty tomorrow morning. Also, I needed to get rid of the remaining mini-reeses Easter candies in my freezer. So this cookie is a variation on a basic chocolate chip cookie, just mixing in some chocolate and peanut butter flavors. I didn’t add any peanut butter to the base of this cookie just because I didn’t feel like it, but that’s certainly a tasty variation you could make.



  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips (or milk chocolate, whatever you like)
  • 1 cup peanut butter chips
  • About 20 mini reeses cups frozen and coarsely chopped (Use as many as you’d like, I had about 20 left)
  • Sea salt for topping


Step 1: Beat butter, granulated sugar, and brown sugar in a large mixer until creamy. Add in vanilla extract and two eggs. In between steps, I always stop the mixer and scrape the sides of the bowl just to ensure everything is getting mixed together evenly.

Step 2: Combine flour, baking soda, and salt in a separate bowl and add slowly into the wet mixture.

Step 3: Add in the chocolate chips and peanut butter chips.

Step 4: Coarsely chop the frozen mini Reese’s cups. You can use the bigger size cups if that’s what you have on hand, just try to chop them into even pieces. Add that to the mixer.

Step 5: Drop teaspoon size balls of dough onto a baking sheet. Sprinkle a dash of sea salt on top before baking. My mom just gave me this fancy new sea salt so I figured I’d give it a try tonight. As always, I use the sil-pat or parchment paper lined trays and I like to use a melon baller to ensure even size cookies.

Step 6: Bake at 375 degrees for 9 to 12 minutes. Mine took about 9 minutes before I took them out, and let them sit on the hot tray for a few minutes before moving to a cooling rack.


And there you have it. Peanut butter and Chocolate. The perfect salty and sweet combination. Double cookie Monday for my coworkers tomorrow. I know I am due for a non-peanut-allergy cookie in the near future, so I’ll try to make some more nut-allergy-friendly recipes soon. Don’t forget to follow @thesaltedcookie on Twitter or subscribe to email updates from the blog. It’s like guaranteeing yourself a spot on the secret cookie distro list every day!