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
Scale
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.
