Back of the Bag Peanut Butter Chip Cookies is a recipe is from the back of the Reese's Peanut Butter Chips Bag. And there's a reason they put it on the back of the bag! These are so good. The recipe calls for a good deal of cocoa powder, and you can use Dutch process, natural or a combination of all three. The cookies come out soft and chewy every time.
Jump to RecipeAs much as we like these cookies, I rarely need a full batch. I usually make a half batch and combine the double chocolate chip cookies with regular chocolate chip cookies or something else. So below is the half batch recipe, and in the card you will find the full batch version.
Making Dough Balls Ahead of Time
The yield on this recipe will vary depending on how big you make the balls of dough. I usually make them with a medium size scoop, then roll them smooth and shape them so they are slightly flat like Tinker Toys. This tells you my age, right? But the dough balls will last for a week in the refrigerator and can be transferred to the freezer for longer term storage.
Peanut Butter Chip Chocolate Cookies (Small Batch)
½ cup unsalted (or salted) butter, softened (114 grams)
¾ cups sugar (150 grams)2
egg
¾ teaspoon vanilla
1 cup unsifted all purpose flour (135 grams)
⅓ cup unsweetened cocoa powder, Natural or Dutch processed (32-40 grams)
⅜ teaspoon baking soda
¼ teaspoon salt (add an extra pinch if using unsalted butter)
1 cup (½ bag) Reese's Peanut Butter Flavored Chips
- Cream butter, sugar, eggs and vanilla until light and fluffy.
- Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips.
- Drop by teaspoonfuls (or tablespoons OR medium size cookie scoops) onto ungreased cookie sheets. Alternatively, chill dough until firm enough to handle and shape into balls. If using chilled dough balls, flatten the tops slightly.
- Bake at 350 degrees f for 8-10 minutes or 12 to 14 minutes if making your cookies larger. If you are baking cold dough, it might take a little longer.
- Let cool for 1 minute before removing from cookie sheet and placing on wire rack.
Recipe
Peanut Butter Chip Chocolate Cookies
Ingredients
- 1 cup unsalted or salted butter, softened (230 grams)
- 1 ½ cups sugar (280 grams
- 2 large eggs
- 1 ½ teaspoons vanilla
- 2 cups unsifted all purpose flour (270 grams)
- ⅔ cup unsweetened cocoa powder Natural or Dutch processed (64 grams)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups Reese's Peanut Butter Flavored Chips
Instructions
- Cream butter, sugar, eggs and vanilla until light and fluffy.
- Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips.
- Drop by teaspoonfuls (or tablespoons OR medium size cookie scoops) onto ungreased cookie sheets. Alternatively, chill dough until firm enough to handle and shape into balls. If using chilled dough balls, flatten the tops slightly.
- Bake at 350 degrees f for 8-10 minutes or 12 to 14 minutes if making your cookies larger. If you are baking cold dough, it might take a little longer.
- Let cool for 1 minute before removing from cookie sheet and placing on wire rack.
Paul says
Thank you for putting this online. The new recipe is a design to make people use more chips. This is the good recipe.
Brenda laurenza says
Thank you so much for this recipe!!!!the bag is not a good recipe,this is!
crystal says
I made these with my grandma when I was younger, found the bag years later and thought the outcoming cookie was a little different. Thank you for posting this one! I'm heading to the kitchen right now!
Anna says
Shannon, this is the *old* back of the bag recipe. I think they changed it quite a bit. So maybe that's why it worked out. At any rate, I like this one too.
Anna Ginsberg says
Hi Anika,
Thanks for the comment! I love the idea of adding mint. I'm in Chicago right now and just saw a bunch of Frango baking mints and Macy's. I'll bet those would work too.
Anika says
I found this recipe via an exaustive search for a GOOD chocolate cookie dough that didn't require a double boiler and a lot of needless complications. It is AWESOME.
One variant that I tried that I must share, because it was fabulous, and my husband won't stop raving about it: Instead of peanut butter chips, I broke a bunch of Andes Mint candies into small pieces (about 6 chunks per mint). Two cups of those pieces, plus one cup of semi-sweet morsels and YUM.
Ms. Chevious says
I totally love those old cookbooks put out by companies like that - I have an old Nestle one and an old Hershey one that are great. I just couldn't believe there were so many up for sale, I thought I'd never find it!
Anna says
Ms. Chevious, I hope you like the book. Even if you never make anything out of it, it's fun to read the recipes and see the ideas different companies have for their products.