Get ready to indulge in one of the most decadent, irresistible treats you’ll ever bake—our Chocolate and Peanut Butter Cookies with Reese’s Pieces and Chips Recipe. These cookies bring together the perfect blend of rich chocolate, creamy peanut butter, and the vibrant crunch of Reese’s Pieces and peanut butter chips. Each bite is soft, gooey, and bursting with flavor that feels like a warm hug on a plate. If you’re a fan of classic chocolate and peanut butter combos, this recipe is your new go-to for sharing joy and sweetness with friends and family.
Ingredients You’ll Need
Although this recipe might look detailed, the ingredients are straightforward and essential. Each component plays a key role—from the smooth peanut butter filling to the fudgy, chocolaty cookie base, and of course, the colorful pops of Reese’s Pieces that elevate both taste and appearance.
- ½ cup peanut butter: Provides that creamy, nutty center that’s rich and flavorful.
- 1½ cups powdered sugar: Sweetens the peanut butter filling perfectly without overpowering.
- 1½ ounces whole milk: Adds moisture and smooth texture to the filling.
- 1 teaspoon vanilla extract: Brings subtle warmth and depth to the flavor.
- ¼ teaspoon salt: Balances sweetness and enhances chocolate flavors.
- 2 cups all-purpose flour: The base structure for tender but sturdy cookies.
- ¼ cup unsweetened cocoa powder: Gives a deep, classic chocolate flavor.
- ¼ cup black cocoa powder: Adds an intense, almost espresso-like chocolate depth.
- 1 box instant chocolate fudge pudding mix (3.4 oz): Creates a moist, luscious texture inside the cookies.
- 2 tablespoons powdered milk: Enhances richness and slight dairy notes.
- ½ teaspoon salt: Another pinch to keep flavors balanced throughout the dough.
- ¼ teaspoon baking soda: Helps the cookies rise and develop a nice crumb.
- 1 cup granulated sugar: Sweetens and assists in creating a tender crumb with a slight crunch.
- ½ cup salted butter, softened: Offers richness and is key for soft, buttery cookies.
- 1 large egg: Acts as a binder and adds moisture.
- 1 large egg yolk: Adds extra richness and chewiness.
- 2 ounces whole milk: Maintains dough moisture and tenderness.
- 1½ teaspoons pure vanilla extract: Elevates overall aroma and flavor complexity.
- ¾ cup Reese’s Pieces: Sweet, crunchy bursts of peanut butter and candy coating.
- ¾ cup Reese’s Peanut Butter Chips: Melting pockets of creamy peanut butter throughout the cookies.
How to Make Chocolate and Peanut Butter Cookies with Reese’s Pieces and Chips Recipe
Step 1: Prepare the Peanut Butter Filling
Start by combining peanut butter, powdered sugar, salt, vanilla extract, and whole milk in a medium bowl. Beat these ingredients together until smooth and creamy. This mixture is the luscious peanut butter core that makes each cookie delightfully indulgent.
Step 2: Preheat and Prep
Set your oven to 350°F and line a baking sheet with parchment paper. With multiple batches in mind, using two baking sheets is a smart move if you have only one standard size. Proper prep means your cookies bake evenly and stick-free, ensuring a gorgeous final result.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk flour, unsweetened cocoa powder, black cocoa powder, instant chocolate fudge pudding mix, powdered milk, salt, and baking soda together. This chocolate-packed medley guarantees a deep, fudgy flavor and tender crumb texture that defines these cookies.
Step 4: Cream Butter and Sugar
Using a stand mixer or hand mixer, cream together granulated sugar and softened butter for a minute until light and fluffy. This step creates air pockets in the dough, essential for soft, melt-in-your-mouth cookies.
Step 5: Add Eggs and Vanilla
Beat in one egg until combined, then mix in the additional egg yolk, whole milk, and vanilla extract. These wet ingredients add moisture, richness, and reinforce that signature cookie flavor.
Step 6: Combine Wet and Dry Ingredients
Add half the dry mix to the wet ingredients and blend until just incorporated. Then, add the remaining half and mix thoroughly but gently. Avoid overmixing; when dry bits settle at the bottom, use your hands to fold the dough evenly to preserve tenderness.
Step 7: Fold in Reese’s Pieces and Peanut Butter Chips
Gently fold in both the Reese’s Pieces and Reese’s Peanut Butter Chips for bursts of peanut buttery crunch throughout the dough. This step is what makes the recipe truly special and visually inviting.
Step 8: Shape the Cookies with Filling Inside
Scoop out nine hefty portions of dough (about 4 to 4.2 ounces each). Press each portion flat, add a 1-ounce ball of the peanut butter filling in the center, then carefully fold and seal the dough around it. Roll into smooth balls for evenly shaped cookies with surprise centers.
Step 9: Bake to Perfection
Place the cookie dough balls on the prepared baking sheet, spacing them 3 to 4 inches apart. Add extra Reese’s Pieces or chips on top if you like for a prettier presentation. Bake for 10 to 12 minutes until edges set and tops look matte—remember, they’ll still be soft and firm up as they cool.
Step 10: Cool and Enjoy
Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack. This resting time is crucial to help cookies firm up without losing any soft, gooey magic.
How to Serve Chocolate and Peanut Butter Cookies with Reese’s Pieces and Chips Recipe
Garnishes
Add a few extra Reese’s Pieces or peanut butter chips on top of the cookies just before serving to give them an irresistible, colorful finishing touch. A light dusting of powdered sugar can also make them look extra special for gatherings.
Side Dishes
Pair these cookies with a cold glass of milk or a cup of strong black coffee to balance the sweetness beautifully. For extra fun, serve with some vanilla ice cream topped with chocolate syrup to turn them into a decadent dessert experience.
Creative Ways to Present
Arrange the cookies on a festive platter with a variety of peanut butter candies and chocolate shards for a stunning dessert board. You can also stack them in pretty jars or gift boxes, making them a heartfelt homemade present anyone would adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to five days. They stay soft and fresh thanks to the pudding mix and butter, perfect for enjoying throughout the week.
Freezing
These cookies freeze well either before baking (shape and fill, then freeze on a tray before transferring to a freezer bag) or after baking. Just thaw at room temperature when ready to eat for a fresh-baked taste.
Reheating
Warm a cookie in the microwave for 10 to 15 seconds to bring back that just-baked softness and the gooey peanut butter center. It’s like having a fresh cookie straight from the oven in seconds!
FAQs
Can I use a different type of peanut butter?
Natural peanut butter with oils separated may change the texture of the filling, so creamy, well-stirred peanut butter works best for a smooth, stable filling.
What if I don’t have black cocoa powder?
You can substitute with more unsweetened cocoa powder, but black cocoa adds a unique richness and darker color that really makes these cookies stand out.
Are these cookies suitable for storing at room temperature?
Yes, thanks to the pudding mix and butter content, they stay soft and fresh for several days in an airtight container at room temperature.
Can I make these cookies gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture might be slightly different but still wonderfully tasty.
Why does the recipe use both powdered and granulated sugar?
Powdered sugar in the filling provides smooth sweetness without grit, while granulated sugar in the dough creates a tender structure and subtle crunch on the outer edges.
Final Thoughts
You absolutely must try this Chocolate and Peanut Butter Cookies with Reese’s Pieces and Chips Recipe the next time you want to wow your taste buds. It’s a delightful treat that combines nostalgic flavors with a fun twist, perfect for sharing or savoring all by yourself. Trust me, every bite will have you reaching for just one more!
Print
Chocolate and Peanut Butter Cookies with Reese’s Pieces and Chips Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these rich and decadent Chocolate and Peanut Butter Cookies, featuring a creamy peanut butter filling enveloped in a soft, chocolatey cookie loaded with Reese’s Pieces and peanut butter chips. Perfectly balanced with a subtle blend of cocoa powders and instant chocolate fudge pudding mix, these cookies offer a fudgy texture and a delightful burst of peanut butter flavor in every bite.
Ingredients
Peanut Butter Filling
- ½ cup peanut butter (130g)
- 1½ cups powdered sugar (150g)
- 1½ ounces whole milk (about 3 tablespoons)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Dry Ingredients
- 2 cups all-purpose flour (260g)
- ¼ cup unsweetened cocoa powder (25g)
- ¼ cup black cocoa powder (30g)
- 1 (3.4oz) box instant chocolate fudge pudding mix (110g, unprepared)
- 2 tablespoons powdered milk (10g)
- ½ teaspoon salt
- ¼ teaspoon baking soda
Wet Ingredients and Mix-ins
- 1 cup granulated sugar (220g)
- ½ cup salted butter (113g, softened)
- 1 large egg (room temperature)
- 1 additional large egg yolk (room temperature)
- 2 ounces whole milk (room temperature)
- 1½ teaspoons pure vanilla extract
- ¾ cup Reese’s Pieces (167g, plus more for topping)
- ¾ cup Reese’s Peanut Butter Chips (126g, plus more for topping)
Instructions
- Prepare the Filling: In a medium bowl, beat together ½ cup peanut butter, 1½ cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, and 1½ ounces whole milk until smooth and creamy. Set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. If you only have a 9×13-inch baking sheet, plan to bake in two batches.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ cup black cocoa powder, 1 box instant chocolate fudge pudding mix (unprepared), 2 tablespoons powdered milk, ½ teaspoon salt, and ¼ teaspoon baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer fitted with a paddle attachment, cream 1 cup granulated sugar and ½ cup softened salted butter together for about 1 minute until light and fluffy.
- Add Eggs and Liquids: Beat in 1 large egg until combined, then add 1 additional large egg yolk, 2 ounces whole milk, and 1½ teaspoons pure vanilla extract. Mix just until combined.
- Incorporate Dry Ingredients: Add half of the dry ingredients to the wet mixture and beat just until incorporated. Add the remaining dry ingredients and mix until fully combined. If the dry ingredients settle at the bottom, avoid overmixing with the mixer; instead, gently incorporate using your hands to prevent tough cookies.
- Fold in Mix-ins: Gently fold in ¾ cup Reese’s Pieces and ¾ cup Reese’s Peanut Butter Chips until evenly distributed throughout the dough.
- Portion Dough and Form Base: Using a #10 cookie scoop, portion dough into 9 equal amounts (about 4 to 4.2 ounces each). Press each dough portion flat and shape it into a bowl shape in your hand or on the work surface.
- Add Peanut Butter Filling: Place a 1-ounce ball of the prepared peanut butter filling into the center of each cookie dough bowl.
- Seal and Shape Cookies: Carefully fold the dough up around the filling, sealing it completely. Roll each filled dough ball between your palms to make a smooth, rounded cookie.
- Arrange on Baking Sheet: Place the filled cookies on the prepared baking sheet with the seam side down. Position dough balls 3 to 4 inches apart to allow for spreading. Optionally, press a few extra Reese’s Pieces and peanut butter chips on top of each cookie for a decorative finish.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes until edges are just set and the top surface has a matte appearance. The cookies may look slightly underbaked but will continue to set as they cool.
- Cool the Cookies: Let cookies cool on the baking sheet for 15 minutes to firm up before transferring them with a spatula to a wire rack to cool completely. The cookies will be soft when warm and become firmer as they cool.
Notes
- Use room temperature eggs and milk to ensure even mixing.
- Do not overmix the dough to avoid tough cookies; mix just until combined and finish by hand if needed.
- If you don’t have black cocoa powder, you can increase unsweetened cocoa powder slightly, but black cocoa enhances color and depth.
- Chilling the dough before shaping can help reduce spreading but is optional.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Scooping the dough with a #10 scoop ensures consistent cookie size and baking time.
