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Chocolate and Peanut Butter Cookies Recipe

Chocolate and Peanut Butter Cookies Recipe
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★★★★★

5.1 from 26 reviews

Deliciously rich Chocolate and Peanut Butter Cookies filled with a creamy peanut butter center and studded with Reese’s Pieces and peanut butter chips. These cookies combine the perfect balance of chocolate and peanut butter flavors with a soft, melt-in-your-mouth texture perfect for any sweet tooth craving.

Ingredients

Scale

Peanut Butter Filling

  • ½ cup peanut butter (130g)
  • 1½ cups powdered sugar (150g)
  • 1½ ounces whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Dry Ingredients for Cookies

  • 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 for Cookies

  • 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

Add-ins

  • ¾ cup Reese’s Pieces (167g, plus more for topping)
  • ¾ cup Reese’s Peanut Butter Chips (126g, plus more for topping)

Instructions

  1. 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 set aside.
  2. Preheat Oven and Prep Baking Sheets: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. If using a smaller 9×13-inch baking sheet, plan to bake in two batches.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups flour, ¼ cup unsweetened cocoa powder, ¼ cup black cocoa powder, instant chocolate fudge pudding mix, powdered milk, ½ teaspoon salt, and ¼ teaspoon baking soda. Set aside.
  4. Cream Butter and Sugar: In a large bowl or stand mixer fitted with a paddle attachment, cream together granulated sugar and softened butter for about 1 minute until light and fluffy.
  5. Add Eggs and Flavorings: Beat in 1 large egg until combined. Then add the additional egg yolk, whole milk, and vanilla extract; mix just until incorporated.
  6. Combine Dry and Wet Ingredients: Add half of the dry ingredient mix to the wet mixture and beat just until incorporated. Add the remaining dry ingredients and mix thoroughly. If dry ingredients settle at the bottom, stop using the mixer and fold the dough evenly by hand to avoid overmixing.
  7. Fold in Reese’s Pieces and Chips: Gently fold ¾ cup Reese’s Pieces and ¾ cup Reese’s Peanut Butter Chips into the dough until evenly distributed.
  8. Scoop and Shape Dough: Using a #10 cookie scoop, portion out 9 dough balls (about 4 to 4.2 ounces each). Gently press each dough ball flat and shape it into a bowl.
  9. Fill with Peanut Butter Filling: Place a 1-ounce ball of the prepared peanut butter filling into the center of each dough bowl.
  10. Seal the Cookies: Carefully fold the dough around the peanut butter filling using your hands. Roll each ball between your palms to smooth and shape into a round cookie.
  11. Arrange for Baking: Place cookies on the prepared baking sheet, sealed side down, spaced 3 to 4 inches apart. Optionally, garnish the tops with additional Reese’s Pieces and peanut butter chips for a finished look.
  12. Bake: Bake for 10 to 12 minutes, until edges are set and tops have a matte finish. Cookies will appear slightly underdone but will firm up as they cool.
  13. Cool: Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely. These cookies are very soft when warm but will firm up once cooled.

Notes

  • Use room temperature eggs and milk to ensure the dough mixes smoothly.
  • Do not overmix the dough after adding dry ingredients to avoid tough cookies.
  • Allow cookies to cool completely to achieve the perfect soft and chewy texture.
  • Cookies can be stored in an airtight container at room temperature for up to 4 days.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend designed for baking.

Nutrition

Keywords: Chocolate peanut butter cookies, Reese's cookies, peanut butter filling, soft baked cookies, chocolate fudge cookies

Find it online: https://tastygenius.com/chocolate-and-peanut-butter-cookies-recipe/