Reese’s Peanut Butter Chip, Peanut Butter Cup and Peanut Butter M&M Chocolate Cookies


In May I made what has to be the best Peanut Butter Ice Cream in this world. I’m not being modest. It’s just a fact. I have a friend who can verify this fact.

I was so inspired by my awesome Peanut Butter Ice Cream, that I knew I wanted to make it again. And again. And again. So I bought Reese’s Peanut Butter Chips (one of the ingredients used in the ice cream) by bulk from (those chips are expensive in the store!) so I could make tons of ice cream in the future.

With 12 packages of Reese’s Peanut Butter Chips nestled in a box on my butcher block, I remembered these really yummy cookies I made using those very chips when I lived in Long Beach, Calif. The recipe was a result of an accident – one of the happiest accidents I’ve ever had.

This week I promised one of my coworkers I would make her cookies after she sewed my shirt together during an early morning (5:30 a.m!) wardrobe malfunction. So I decided I should make the happy accident cookies to share with my coworkers. As I began combing my blog to find the recipe, my mind wandered to the package of Reese’s Peanut Butter Cups sitting on my counter. And the half package of Peanut Butter M&Ms (my breakfast today) resting on my butcher block. And I thought … hmm. How can I make my happy accident cookies even better?

Duh. By adding more peanut butter goodness.



  1. Cream butters and sugar. Add eggs, vanilla, and cocoa. Add additional dry ingredients. Mix in chips, cups and M&Ms.
  2. Scoop onto cookie sheets using ice cream scoop. These cookies barely spread, so fit as many onto the pan as you can – you likely will not fit as many as you normally fit because these cookies are large! Bake at 350 degrees for 10 to 12 minutes.

Apparently, I have a penchant for making chocolate cookies in June. Check out cookies I made the past three Junes!

Recipe rating: 



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