Chocolate and Peanut Butter Cookies Recipe

If you’re a fan of indulgent, rich treats that combine two all-time favorite flavors, you’ve got to try these Chocolate and Peanut Butter Cookies. Imagine biting into a soft, fudgy cookie infused with deep cocoa, bursting with gooey peanut butter filling, and sprinkled with crunchy Reese’s Pieces and peanut butter chips for that perfect textural contrast. These cookies beautifully marry the velvety smoothness of peanut butter with the intense cocoa punch, creating a dessert that’s comfort food at its absolute best. Whether you’re baking for a crowd or craving a special snack, these Chocolate and Peanut Butter Cookies deliver pure joy in every bite.

Ingredients You’ll Need

The magic of these cookies lies in the simplicity of the ingredients, each playing a unique part in building the perfect flavor and texture. From the creamy peanut butter filling to the rich chocolate dough, every component complements one another in the most delightful way.

• ½ cup peanut butter: Use a smooth peanut butter for creamy filling that melts beautifully.
• 1½ cups powdered sugar: Adds sweetness and a silky texture to the filling.
• 1½ ounces whole milk: Keeps the filling moist and luscious.
• 1 teaspoon vanilla extract: Enhances the natural flavors with a sweet, warm note.
• ¼ teaspoon salt (for filling): Balances the sweetness perfectly.
• 2 cups all-purpose flour: The base of the cookie dough, giving structure and tenderness.
• ¼ cup unsweetened cocoa powder: Provides rich chocolate flavor and a subtle bitterness to deepen the cookie’s taste.
• ¼ cup black cocoa powder: Adds an intense color and stronger chocolate punch.
• 1 box (3.4oz) instant chocolate fudge pudding mix (unprepared): Keeps cookies wonderfully moist and fudgy.
• 2 tablespoons powdered milk: Supports a creamy texture and gentle richness.
• ½ teaspoon salt (for dough): Essential for balancing flavor in the cookie.
• ¼ teaspoon baking soda: Helps the cookies rise just right, giving a tender crumb.
• 1 cup granulated sugar: Sweetness that also assists with the buttery crisp edges.
• ½ cup salted butter, softened: Gives richness and moisture while creating a tender crumb.
• 1 large egg (room temperature): Binds the dough and contributes to structure.
• 1 additional large egg yolk (room temperature): Adds extra richness and chewiness.
• 2 ounces whole milk (room temperature): Keeps the dough soft and easy to work with.
• 1½ teaspoons pure vanilla extract: Brings depth and warmth to the dough.
• ¾ cup Reese’s Pieces: Adds delightful bursts of candy crunch and peanut flavor.
• ¾ cup Reese’s Peanut Butter Chips: Melts into pockets of creamy peanut butter goodness, plus extras for topping if you like.

How to Make Chocolate and Peanut Butter Cookies

Step 1: Prepare the Peanut Butter Filling

Start by whipping together the smooth peanut butter, powdered sugar, salt, vanilla extract, and whole milk in a medium bowl. This mixture forms the luscious heart of the cookies, so get it silky and well combined. Set this filling aside while you prepare the cookie dough.

Step 2: Mix the Dry Ingredients for the Dough

In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, black cocoa powder, instant chocolate fudge pudding mix, powdered milk, salt, and baking soda. This blend creates the rich chocolate base that will balance the sweet peanut butter inside.

Step 3: Cream Butter and Sugar

Using a stand mixer or handheld beaters, cream the softened salted butter and granulated sugar until smooth and fluffy, about one minute. This step introduces air, giving your cookies a tender texture that melts in the mouth.

Step 4: Add Wet Ingredients to the Butter Mixture

Beat in one large egg until incorporated, then add the extra egg yolk, whole milk, and vanilla extract. Mix just until everything is combined. The extra egg yolk helps keep these cookies extra moist and chewy — an essential trick you’ll love.

Step 5: Combine Dry and Wet Ingredients

Add half of the dry ingredient mix to the wet ingredients and beat on low just until combined. Then, add the remaining dry ingredients. If the mixture starts to settle at the bottom, stop using the mixer and finish mixing gently by hand to avoid overworking the dough. Overmixing can toughen your cookies, so be gentle here!

Step 6: Fold in Reese’s Pieces and Peanut Butter Chips

Gently fold the candy pieces and peanut butter chips into the dough, distributing them evenly so every bite is packed with flavor and texture. These add little surprise bursts that make the cookies truly special.

Step 7: Shape the Cookies with Filling

Scoop about 4 ounces of dough per cookie using a cookie scoop. Press each dough portion flat and place about a 1-ounce ball of peanut butter filling in the center. Carefully wrap the dough around the filling, smoothing and rounding the cookie into a ball for a beautiful, stuffed cookie experience.

Step 8: Prepare for Baking

Place the filled dough balls on a lined baking sheet with the sealed side down, spacing them 3 to 4 inches apart. For extra flair and texture, press additional Reese’s Pieces and peanut butter chips on top of each cookie ball. This helps them look irresistible once baked.

Step 9: Bake the Cookies

Bake in a preheated 350°F oven for 10 to 12 minutes. The cookies will look slightly underdone in the center — that’s perfect because they continue to set as they cool, ensuring a soft, fudgy texture inside.

Step 10: Cool Before Enjoying

Let the cookies cool on the baking sheet for about 15 minutes; this helps them firm up enough to transfer safely. Then move them to a wire rack to cool completely. The wait is worth every moment because these cookies simply shine when fully rested.

How to Serve Chocolate and Peanut Butter Cookies

Garnishes

A simple dusting of powdered sugar or a drizzle of melted chocolate can take these cookies to the next level visually and flavor-wise. You could also sprinkle extra peanut butter chips or Reese’s Pieces on top right after baking for that colorful, inviting look.

Side Dishes

These cookies pair perfectly with a cold glass of milk for classic comfort. Alternatively, serve warm with a scoop of vanilla ice cream for a decadent dessert that’s sure to impress family and friends.

Creative Ways to Present

Turn these cookies into mini sandwich desserts by slicing each in half horizontally after cooling and adding a smear of peanut butter or chocolate ganache. Plating them on a rustic wooden board with small bowls of extra Reese’s Pieces turns any gathering into a party with a wow factor!

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 4 days. They retain their softness and maintain the irresistible peanut butter filling without drying out.

Freezing

For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They freeze beautifully for up to 3 months. Thaw at room temperature when you’re ready to enjoy that chocolate and peanut butter magic again.

Reheating

Warm the cookies slightly in a microwave for 10 to 15 seconds to revive the soft, gooey center, or pop them in a 300°F oven for 5 minutes. This quick heat-up enhances their fresh-baked texture and flavor without drying them out.

FAQs

Can I use crunchy peanut butter instead of smooth for the filling?

Yes, you can, but smooth peanut butter is recommended for a creamy filling that blends well with the sugar and milk. Crunchy peanut butter will add texture but might make the filling less smooth.

What if I don’t have black cocoa powder?

You can substitute it with extra unsweetened cocoa powder, but keep in mind black cocoa provides a darker color and a slightly different flavor. Your cookies will still be delicious, just lighter in color.

Can I make these cookies gluten-free?

Absolutely! Use a 1-to-1 gluten-free all-purpose flour blend. Make sure your other ingredients like pudding mix and baking soda are gluten-free as well. The texture might vary slightly, but the flavors will remain wonderful.

How do I prevent the peanut butter filling from leaking out?

Press the dough carefully around the filling, ensuring a tight seal, and smoothing the dough evenly. Using cold dough can help maintain the shape, and avoid overfilling to minimize leakage during baking.

Can I substitute different mix-ins instead of Reese’s Pieces?

Definitely! You can swap the Reese’s Pieces for chocolate chips, chopped nuts, or even dried fruit. Just keep the total mix-in quantity roughly the same for balanced texture and flavor.

Final Thoughts

These Chocolate and Peanut Butter Cookies have quickly become a favorite in my baking repertoire because they’re everything you want in a cookie — rich, creamy, crunchy, and packed with flavor. Once you try the combination of fudgy chocolate dough enveloping a luscious peanut butter center, you’ll be hooked for life. I can’t wait for you to bake these and share them with everyone you love. Trust me, they’ll disappear fast!

Print