Reese’s Bar Chocolate Chip Cookies

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These delicious, brown butter chocolate chip cookies are loaded with Reese’s peanut butter bar chunks and topped with flaky sea salt. The perfect combination of salty & sweet, these cookies are a must bake.

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If you’re a fan of peanut butter and chocolate desserts, you’re in luck — I’ve got just the recipe for you to try.

Today, we’ll be using my Best Chocolate Chip Cookies recipe and taking it up a notch by adding in delicious Reese’s Peanut Butter Bar chunks. It’s a simple addition that adds just the right amount of peanut butter flavor without being too much. Plus, paired with that flaky sea salt on top, it is absolute GOALS.

These cookies are soft and chewy (my favorite kind) and full of melty pockets of chocolate and peanut butter. They’re so easy to make and you don’t even need a stand or hand mixer. Have I convinced you to make these yet?!

Read on for the full recipe for these delicious Reese’s Bar Chocolate Chip Cookies.

For this cookie, I opted to use melted brown butter to create a soft and gooey texture while adding extra flavor. If you’re not familiar with brown butter, do not be scared by it — it’s so easy to make. And once you start using brown butter in your recipes, you never go back! It really is such a game changer. 

To make brown butter, place the butter in a light-colored, medium-sized saucepan. On low to medium heat, melt the butter on the stove, stirring constantly. Once the butter is melted, within a minute or two, the butter will begin bubbling and appear foamy on top. You’ll start to see golden bits floating at the bottom of the pan (these are toasted milk solids and add so much flavor!). Continue stirring, ensuring that the butter doesn’t stick to the bottom of the pan. Remove the butter from heat when it is a golden/amber color and set aside to cool.

The rest of the recipe is fairly straightforward. A few tips for success are: 1) use room temperature eggs and 2) chill your cookie dough for about 1 hour. Both steps will help ensure that your cookies bake up nice and tall. If you choose to forgo chilling the dough, these cookies will still be super delicious, but will spread a bit and bake up a little flat — if that doesn’t bother you, then proceed without chilling.

Ingredients you’ll need

• Unsalted butter 
• All-purpose flour 
• Baking soda
• Salt
• Cornstarch
• Brown sugar
• Granulated sugar
• Vanilla extract 
• Eggs 
• Semisweet chocolate chips
• Reese’s peanut butter bars – you’ll need two bars to make a full batch
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls 
• Measuring cups
• Spatula
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these unreal Reese’s Bar Chocolate Chip Cookies

Brown 1 cup of butter on the stove, on low to medium heat. Remove from heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool.

While the butter is cooling, combine 2¼ cups all-purpose flour, 1½ tsp baking soda, 1 tsp salt, and 1 tsp cornstarch in a bowl and whisk together. Set aside.

In a large bowl, add 1½ cups brown sugar, ¼ cup granulated sugar, and the brown butter. Whisk together until it is smooth and combined.

Add 2 tsp vanilla and 2 eggs. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula.

Fold in 1 cup chocolate chips and 1 cup chopped Reese’s peanut butter bar.

Chill the dough in the refrigerator for 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

Scoop out sixteen equally sized dough balls.

Line a baking sheet with parchment paper. Place the cookie dough balls on the sheet and bake for 10 minutes or until the edges are golden and the tops of the cookies still look slightly wet. 

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter. Top with extra chocolate chips, Reese’s peanut butter bar pieces, and flaky sea salt.

Let the cookies rest for about 5 minutes before transferring to a wire rack to cool. Once on the wire rack, let the cookies cool and set for an additional 15-20 minutes.

Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. Before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. For the spoon and level method, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• In order to ensure your cookies have a soft and chewy texture, be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. 
• To prevent having flat cookies, it is key that your eggs are at room temperature and that you let the dough chill for at least 45 minutes to 1 hour. Chilling the dough helps enhance the flavors and will result in taller, thicker cookies. If you forgo chilling the dough, these cookies will bake up flat.
• Be careful to not overbake your cookies. These cookies are done when the edges are set and a light golden color. The tops will still look wet and not fully set — and that’s what we want them to look like! The cookies will continue to bake on the baking sheet even after you remove them from the oven. If overbaked, you will lose some of the softness and chewiness that we’re going for with this recipe.

FAQs

Can I freeze these cookies?

Absolutely! Store cookies in a freezer-safe storage bag or container for up to 3 months. When you’re ready to eat the cookies, set them out for about 20-30 minutes and let them come to room temperature before eating.

Can I make this dough in advance?

Yes! This dough can be made up to 3 days in advance. Store the dough in the fridge and cover in plastic wrap. Set the dough out on the counter for about 30 minutes to 1 hour before baking. If freezing as dough balls, no need to let the dough warm up before baking. Bake at the same temperature, but extend the baking time by 1-2 minutes.

Is it required for the dough to chill?

If you want your cookies to be tall and thick — YES! Since we’re using melted brown butter for this recipe, we need to give the dough time to chill. Otherwise, the cookies will still be delicious, but flat. Chilling the dough also helps to develop the flavors, bringing out that amazing brown butter flavor even more.

How to store

Store the cookies at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating.

Dreamy, delicious brown butter chocolate chip cookies that are full of Reese’s peanut butter bar pieces. Top them with flaky sea salt and they are a next-level, sweet & salty cookie. Try them out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock