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
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
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.
