If you are a fan of all things chocolate and peanut butter, then get ready to fall in love with this Chocolate and Peanut Butter Filled Reese’s Cookies Recipe! These cookies are the perfect union of rich cocoa, creamy peanut butter center, and the delightful crunch of Reese’s Pieces and peanut butter chips. Imagine biting into a cookie that’s soft on the outside with a gooey, dreamy chocolate and peanut butter-filled center that makes every bite an absolute treat. This recipe brings comfort and indulgence together in a way that feels both nostalgic and exciting, making it the ideal dessert to share or savor solo with your favorite cup of coffee or milk.
Ingredients You’ll Need
To make this mouthwatering treat, you’ll be gathering some simple yet essential ingredients that each play a crucial role in building the perfect texture, flavor, and look of these cookies. From creamy peanut butter to cocoa powders and rich chocolate chips, each ingredient makes your cookies irresistibly decadent.
- Peanut butter (½ cup): Use creamy peanut butter for a smooth, rich filling that melts perfectly inside the cookie.
- Powdered sugar (1½ cups): Adds sweetness and helps achieve the creamy filling texture.
- Whole milk (1½ & 2 ounces): Used in filling and dough, it ensures moisture and tenderness.
- Vanilla extract (1½ teaspoons): Enhances the flavors with a warm, sweet aroma.
- Salt (¾ teaspoon total): Balances sweetness and deepens all the flavors.
- All-purpose flour (2 cups): The foundation for the cookie dough, giving structure and chewiness.
- Unsweetened & black cocoa powders (¼ cup each): These give the cookies their deep chocolatey richness and color.
- Instant chocolate fudge pudding mix (3.4 oz box): Keeps the cookies soft and fudgy—secret weapon for extra moistness.
- Powdered milk (2 tablespoons): Adds creaminess and helps with the dough’s softness.
- Baking soda (¼ teaspoon): Provides just the right lift and texture.
- Granulated sugar (1 cup): Sweetens the dough and helps create that delightful slight crispness on the cookie edges.
- Salted butter (½ cup): Brings richness and buttery flavor, plus it needs to be softened for perfect creaminess.
- Eggs (1 large + 1 yolk): Bind the dough together and add moisture.
- Reese’s Pieces (¾ cup + more for topping): Adds pops of peanut buttery candy and fun colors.
- Reese’s Peanut Butter Chips (¾ cup + more for topping): Melts into pockets of peanut butter goodness, intensifying flavor.
How to Make Chocolate and Peanut Butter Filled Reese’s Cookies Recipe
Step 1: Prepare the Peanut Butter Filling
Start by combining ½ cup peanut butter, 1½ cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, and 1½ ounces whole milk in a bowl. Beat everything together until it’s smooth and spreadable—this creamy peanut butter filling is the heart of these cookies and promises a luscious surprise once baked.
Step 2: Preheat and Line Your Baking Sheets
Set your oven to 350°F and line a large baking sheet with parchment paper. If your baking sheet is smaller, plan on making two batches to avoid overcrowding. Giving yourself plenty of space allows the cookies to bake evenly and maintain their shape.
Step 3: Mix the Dry Ingredients for the Dough
In a medium bowl, whisk together the flour, unsweetened cocoa powder, black cocoa powder, instant chocolate fudge pudding mix, powdered milk, salt, and baking soda. These dry mix-ins are key to that deep chocolate richness and the soft, fudgy texture that makes these cookies so special.
Step 4: Cream Butter and Sugar
In a large bowl or stand mixer, cream 1 cup granulated sugar with ½ cup softened salted butter for about one minute. This step incorporates air, creating a light and tender cookie base that balances melt-in-your-mouth softness with just the right amount of structure.
Step 5: Add Wet Ingredients
Beat in one large egg, then add an additional egg yolk, 2 ounces whole milk, and 1½ teaspoons vanilla extract. Mix just until everything comes together—the wet ingredients add moisture and richness that make these cookies comforting and crave-worthy.
Step 6: Incorporate the Dry Ingredients
Add half of your dry ingredient mix to the wet ingredients and mix gently just until combined. Then add the rest and mix thoroughly but refrain from overmixing with your mixer once dry flakes settle; instead, fold by hand to ensure the dough stays tender. Overmixing can make cookies tough, so this little tip preserves their perfect texture.
Step 7: Fold in the Reese’s Pieces and Peanut Butter Chips
Gently fold in ¾ cup Reese’s Pieces and ¾ cup Reese’s Peanut Butter Chips, making sure they are evenly distributed throughout the dough. These candies melt and add beautiful bursts of peanut butter flavor with every bite.
Step 8: Assemble the Cookies with Filling
Using a #10 cookie scoop, portion out about 4 to 4.2 ounces of dough each. Flatten each portion into a bowl shape and place a 1-ounce ball of peanut butter filling right in the center. Carefully work the dough around the filling with your hands, sealing it inside and rolling it into a smooth ball. This step creates the surprise molten center that elevates these cookies above the rest.
Step 9: Prepare for Baking
Place the shaped cookie balls on your baking sheet, spacing them 3 to 4 inches apart. Seal the sides down, so the filling stays inside. For a finishing touch, sprinkle extra Reese’s Pieces and peanut butter chips on top of each cookie for color and texture.
Step 10: Bake and Cool
Bake the cookies for 10 to 12 minutes until the edges are just set and the tops have a matte appearance. They may look a bit underdone, but resist the urge to overbake—they continue to firm up as they cool, resulting in a soft, chewy perfection. Let them cool for 15 minutes on the baking sheet before transferring to a wire rack to finish cooling.
How to Serve Chocolate and Peanut Butter Filled Reese’s Cookies Recipe
Garnishes
For serving, a sprinkle of extra Reese’s Pieces or a drizzle of melted peanut butter on top adds a playful flair and hints at the delicious filling inside. If you want to go the extra mile, a light dusting of powdered sugar can add a delicate sweetness and a beautiful presentation touch.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a rich cup of coffee to balance their sweetness. For an indulgent treat, serve alongside vanilla ice cream or a scoop of peanut butter gelato to amplify the nutty flavors.
Creative Ways to Present
Try serving the cookies warm and slightly gooey on a dessert platter accented with whole Reese’s Peanut Butter Cups or a handful of mini chocolate chips. Layer them in a clear jar to gift as a homemade present, or sandwich a scoop of ice cream between two cookies for an irresistible ice cream sandwich twist on the Chocolate and Peanut Butter Filled Reese’s Cookies Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and moist, but if you want to extend their life, refrigeration is a good option, though it can slightly firm the cookies’ texture.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. Freeze for up to 2 months for ultimate convenience—a perfect way to keep this Chocolate and Peanut Butter Filled Reese’s Cookies Recipe ready whenever cravings strike.
Reheating
To revive their warm, gooey goodness, gently warm frozen or refrigerated cookies in the microwave for 10-15 seconds or in a low oven (about 300°F) for 5 minutes. This will soften the filling and bring back that freshly-baked magic.
FAQs
Can I use natural peanut butter for the filling?
Natural peanut butter can be used, but since it often contains less sugar and more oil, the filling might be slightly less firm or sweet. You might need to adjust the powdered sugar slightly to get the right texture.
What if I don’t have black cocoa powder? Can I skip it?
Black cocoa powder adds intense color and flavor, but if unavailable, you can substitute with extra unsweetened cocoa powder, understanding that the cookies might be lighter in color and slightly less rich.
Is this recipe okay for people with nut allergies?
This recipe is peanut butter heavy so it’s definitely not suitable for those with peanut or nut allergies. For allergy-friendly options, you’d need to substitute the peanut butter and Reese’s products with safe alternatives.
Why are the cookies a bit soft right out of the oven?
Because of the pudding mix and peanut butter filling, these cookies stay soft and fudgy. They firm up as they cool, so it’s important not to overbake them before taking them out of the oven.
Can I make the dough ahead of time? How long will it last?
Yes! You can prepare the dough and keep it refrigerated for up to 24 hours before baking. Just be sure to tightly cover it so it doesn’t dry out or absorb fridge odors.
Final Thoughts
If you want to impress friends, delight your family, or simply treat yourself, this Chocolate and Peanut Butter Filled Reese’s Cookies Recipe is an absolute must-try. With its fudgy texture, gooey peanut butter center, and bursts of peanut butter candies, it offers a perfect harmony of flavors that feels like an edible hug. Trust me, once you make these cookies, they’ll quickly become a beloved staple in your baking repertoire.
Print
Chocolate and Peanut Butter Filled Reese’s Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These decadent chocolate and peanut butter cookies feature a rich peanut butter filling encased in a soft, fudgy chocolate cookie studded with Reese’s Pieces and peanut butter chips. With a perfect balance of sweet and salty flavors, these cookies are a delightful treat for peanut butter and chocolate lovers alike.
Ingredients
Peanut Butter Filling
- ½ cup peanut butter (130g)
- 1½ cups powdered sugar (150g)
- 1½ ounces whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
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
- 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 set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. Use two baking sheets if only a 9×13-inch sheet is available to avoid overcrowding.
- Mix Dry Ingredients for Cookies: 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, 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 together 1 cup granulated sugar and ½ cup softened salted butter for 1 minute until light and fluffy.
- Add Eggs and Wet Ingredients: Beat in 1 large egg until combined, then add the additional egg yolk, 2 ounces whole milk, and 1½ teaspoons pure vanilla extract. Mix just until evenly combined.
- Combine Dry and Wet Ingredients: Add half of the dry ingredients to the wet ingredients and beat just until incorporated. Add the remaining dry ingredients and mix thoroughly. If dry ingredients settle at the bottom, gently fold in by hand to avoid overmixing.
- Fold in Mix-Ins: Gently fold ¾ cup Reese’s Pieces and ¾ cup Reese’s Peanut Butter Chips into the dough until evenly distributed.
- Portion Dough and Add Filling: Using a #10 cookie scoop, portion the dough into 9 portions (4 to 4.2 ounces each). Flatten each portion into a bowl shape with your hands.
- Fill Cookies: Place a 1-ounce ball of the prepared peanut butter filling into the center of each dough bowl.
- Seal and Shape Cookies: Carefully fold the dough around the filling, sealing it inside. Roll the ball between your palms to smooth and round out the cookie.
- Place on Baking Sheet: Arrange the cookies on the prepared baking sheet, sealed side down, spacing them 3 to 4 inches apart. Optionally, sprinkle additional Reese’s Pieces and peanut butter chips on top for garnish.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the edges are just set and the tops have a matte finish. Cookies may appear slightly underdone but will set as they cool.
- Cool: Let the cookies cool on the baking sheet for 15 minutes. Then, transfer them to a wire rack with a spatula to cool completely. They will firm up as they cool.
Notes
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Use room temperature eggs and milk for better incorporation and texture.
- Spacing cookies 3 to 4 inches apart helps prevent spreading and sticking.
- The cookies will be soft right after baking; allow them to cool fully to achieve the perfect texture.
- Adding extra Reese’s Pieces and peanut butter chips on top is optional but enhances presentation and texture.
- If black cocoa powder is unavailable, you can substitute with additional unsweetened cocoa powder, but the color and flavor will be slightly different.
