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If you are ready to experience the perfect marriage of sweet and salty in cookie form, this Chocolate and Peanut Butter Cookies Recipe will quickly become your go-to treat. Combining the deep, rich flavors of chocolate with the creamy, nutty goodness of peanut butter, these cookies offer an unbelievably tender texture with delightful bursts of Reese’s Pieces and peanut butter chips in every bite. Whether you’re baking for a family gathering, a festive occasion, or simply craving a comforting snack, this recipe delivers joyful flavors that will make your kitchen smell amazing and your heart sing.
Ingredients You’ll Need
Getting ready to bake these irresistible cookies is easier than you think because each ingredient is carefully chosen to contribute to the perfect balance of flavor, texture, and color. From the creamy peanut butter to the luscious chocolate powders and the irresistible bits of peanut butter chips and candy, every component plays its part in making this recipe truly special.
- ½ cup peanut butter (130g): The star ingredient that brings creamy richness and nutty flavor to the cookies.
- 1½ cups powdered sugar (150g): Adds the perfect sweetness and helps keep the cookies soft and delicate.
- 1½ ounces whole milk: Gives the dough moisture for a tender crumb.
- 1 teaspoon vanilla extract: Enhances all the flavors, adding a warm, aromatic touch.
- ¼ teaspoon salt: Balances the sweetness and amplifies the chocolate and peanut flavors.
- 2 cups all-purpose flour (260g): The cookie base that provides structure and chew.
- ¼ cup unsweetened cocoa powder (25g): Adds rich chocolate depth without extra sweetness.
- ¼ cup black cocoa powder (30g): Contributes an intense dark chocolate color and flavor.
- 1 (3.4oz) box instant chocolate fudge pudding mix (110g, unprepared): Adds a moist, fudgy texture and enhanced chocolate indulgence.
- 2 tablespoons powdered milk (10g): Boosts the creamy flavor and helps maintain softness.
- ½ teaspoon salt: Additional seasoning to perfect the taste balance.
- ¼ teaspoon baking soda: Ensures the cookies rise properly and stay tender.
- 1 cup granulated sugar (220g): Sweetens and helps create a slight crunch on the outside.
- ½ cup salted butter (113g, softened): Adds richness and keeps the cookies tender and flavorful.
- 1 large egg (room temperature): Binds ingredients and adds moisture for a chewy texture.
- 1 additional large egg yolk (room temperature): Provides extra richness and chewiness.
- 2 ounces whole milk (room temperature): Keeps the dough moist for soft cookies.
- 1½ teaspoons pure vanilla extract: Deepens and rounds out the flavors beautifully.
- ¾ cup Reese’s Pieces (167g, plus more for topping): Gives colorful, crunchy bursts of peanut butter candy throughout.
- ¾ cup Reese’s Peanut Butter Chips (126g, plus more for topping): Adds luscious pockets of creamy peanut butter in every bite.
How to Make Chocolate and Peanut Butter Cookies Recipe
Step 1: Prepare the Peanut Butter Base
Start by combining the ½ cup of peanut butter with the 1½ cups of powdered sugar, 1½ ounces of whole milk, 1 teaspoon of vanilla extract, and ¼ teaspoon salt. Mixing these first creates a creamy, sweet, and perfectly balanced peanut butter base that will infuse each cookie with velvety nutty flavor. This mixture should be smooth and slightly thick—don’t rush, since this step lays the foundation for flavor and moisture.
Step 2: Sift Together the Dry Ingredients
In a separate bowl, sift the 2 cups of all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ cup black cocoa powder, instant chocolate fudge pudding mix, 2 tablespoons powdered milk, ½ teaspoon salt, and ¼ teaspoon baking soda. Sifting these together helps incorporate air and ensures an even distribution of the cocoa and leavening agents, which results in wonderfully tender and evenly flavored cookies.
Step 3: Cream the Butter and Sugars
Using a mixer, cream the softened ½ cup salted butter with the 1 cup granulated sugar until the mixture is light and fluffy. This step is crucial because it creates the cookie’s soft texture and gives it a slight crisp on the edges. The air you incorporate here means your cookies will rise and spread just perfectly.
Step 4: Combine Wet Ingredients
Next, add the egg and the extra egg yolk, followed by the 2 ounces of whole milk and 1½ teaspoons of pure vanilla extract to the creamed butter and sugar. Mix until well combined. These wet ingredients add richness and moisture, ensuring every cookie feels indulgently chewy and tender.
Step 5: Blend Everything Together
Now, gradually mix the dry ingredients into the wet ones, followed by the peanut butter base you prepared earlier. Stir gently just until everything is combined. Overmixing can create tough cookies, so be patient and stop as soon as the dough comes together. Last but not least, fold in ¾ cup Reese’s Pieces and ¾ cup Reese’s Peanut Butter Chips for those delightful pops of flavor that make these cookies so unforgettable.
Step 6: Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop about 2 tablespoons of dough per cookie onto a lined baking sheet, spacing them a few inches apart. Sprinkle extra Reese’s Pieces and peanut butter chips on top for a tempting, colorful finish. Bake for about 10 minutes or until the edges are set but the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will firm up perfectly while keeping their chewy, decadent centers.
How to Serve Chocolate and Peanut Butter Cookies Recipe
Garnishes
Sprinkling extra Reese’s Pieces and peanut butter chips on top right before or after baking adds a festive, eye-catching detail and delivers an extra burst of peanut butter goodness with every bite. For a bit of elegance, a light dusting of powdered sugar can highlight the deep chocolate hues, making these cookies just as beautiful as they are delicious.
Side Dishes
These cookies are pure indulgence, but pairing them with a simple glass of cold milk or a scoop of vanilla ice cream elevates the experience to dessert perfection. For adults, a cup of robust coffee or a creamy latte beautifully complements the rich chocolate and peanut butter flavors, making any casual get-together feel like a treat.
Creative Ways to Present
If you want to impress guests, serve these cookies stacked on a rustic wooden board, interspersed with small bowls of peanut butter and chocolate sauce for dipping. Or create cookie sandwiches with a smooth peanut butter or chocolate ganache filling. Packaging these cookies in a pretty tin or cellophane bag tied with a ribbon makes a heartfelt homemade gift that everyone will love.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Chocolate and Peanut Butter Cookies Recipe in an airtight container at room temperature for up to 5 days to maintain their soft, chewy texture and fresh flavor. Layer cookies between sheets of parchment paper to keep them from sticking together and protect those delightful candies on top.
Freezing
These cookies freeze beautifully! Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or zip-top bag. They can be stored for up to 3 months, allowing you to enjoy that perfect chocolate and peanut butter combo anytime, even on a whim.
Reheating
To bring your frozen or refrigerated cookies back to life, pop them in a preheated oven at 300°F (150°C) for about 5 to 7 minutes. This warming method revives their soft texture and gooey centers, making it feel like you just pulled them out of the oven fresh.
FAQs
Can I substitute any ingredients in the Chocolate and Peanut Butter Cookies Recipe?
Absolutely! While this recipe is perfected as is, you can swap all-purpose flour for gluten-free flour blends (just watch baking times), or replace the peanut butter chips with white chocolate for a different twist. Just remember that each substitution slightly changes the texture and flavor, but the cookies will still be delicious.
Why does this recipe use two types of cocoa powder?
Using both unsweetened and black cocoa powders gives these cookies a complex chocolate flavor and a rich, dark color that makes them stand out. The black cocoa adds a deep, almost bittersweet note that pairs beautifully with the sweet peanut butter elements.
How can I make these cookies vegan or dairy-free?
You can try replacing butter with coconut oil or vegan margarine, use flax eggs as an egg substitute, and opt for non-dairy milk. Skip the pudding mix or find a dairy-free alternative to keep that moist texture. The flavor will still shine, though the texture may differ slightly.
What is the best way to keep the candies from melting or bleeding color?
Adding the Reese’s Pieces and peanut butter chips at the end of mixing and gently folding them in helps prevent too much melting. Also, sprinkling a few on top of the cookie dough right before baking creates a beautiful look and keeps the candies intact without excessive bleeding.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. This resting time actually enhances the flavors and helps the cookies develop a better texture. Just let the dough sit at room temperature for about 10 minutes before scooping to make it easier to handle.
Final Thoughts
There is something truly magical about the way chocolate and peanut butter dance together in these cookies, creating a bite that is tender, rich, and joyfully addictive. I encourage you to try this Chocolate and Peanut Butter Cookies Recipe soon—whether it’s for a special occasion or simply to brighten an ordinary day at home. Trust me, these cookies have a way of bringing smiles and sweet memories with every batch.
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Print
Chocolate and Peanut Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 9 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These decadent Chocolate and Peanut Butter Cookies combine rich cocoa flavors with creamy peanut butter and a delightful mix of Reese’s Pieces and peanut butter chips. Soft and chewy, these cookies are perfect for satisfying sweet cravings and are sure to be a hit for any occasion.
Ingredients
Wet Ingredients
- ½ cup peanut butter (130g)
- 1½ ounces whole milk
- 1 large egg (room temperature)
- 1 additional large egg yolk (room temperature)
- 2 ounces whole milk (room temperature)
- 1½ teaspoons pure vanilla extract
- ½ cup salted butter (113g, softened)
Dry Ingredients
- 1½ cups powdered sugar (150g)
- 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)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon salt
- 1 cup granulated sugar (220g)
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
- Prepare the Dough: In a large mixing bowl, combine the peanut butter, softened salted butter, granulated sugar, and powdered sugar. Cream these ingredients together until the mixture is smooth and fluffy. Then, add the large egg, extra egg yolk, whole milk, and vanilla extract, mixing well to incorporate all wet ingredients evenly.
- Mix Dry Ingredients and Combine: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, black cocoa powder, instant chocolate fudge pudding mix, powdered milk, baking soda, and both measurements of salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined, being careful not to overmix.
- Fold in Add-ins: Gently fold in the Reese’s Pieces and Reese’s Peanut Butter Chips, ensuring they are evenly distributed throughout the dough.
- Shape and Top Cookies: Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, portion the dough into balls and place them on a lined baking sheet. Press a few extra Reese’s Pieces and Peanut Butter Chips onto the top of each cookie for extra flavor and presentation.
- Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure all refrigerated ingredients, including eggs and milk, are brought to room temperature before mixing for best texture.
- Do not overbake; these cookies are best when soft and chewy.
- You can substitute the peanut butter with a natural peanut butter, but texture may vary.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra richness, sprinkle a small pinch of sea salt on each cookie before baking.
