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
Scale
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.
