Description
Delight in these rich and chewy Chocolate and Peanut Butter Cookies, featuring a luscious blend of cocoa powders, instant chocolate fudge pudding mix, and classic Reese’s candy pieces. Perfectly balanced with creamy peanut butter and a combination of sugars, these cookies offer a decadently smooth texture inside with a slight crisp on the edges. Ideal for peanut butter and chocolate lovers looking for a homemade treat with an irresistible flavor and satisfying bite.
Ingredients
Scale
Wet Ingredients
- ½ cup peanut butter (130g)
- 1½ ounces whole milk
- 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
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups powdered sugar (150g)
- ¼ teaspoon salt
- 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
Add-ins and Toppings
- ¾ cup Reese’s Pieces (167g, plus more for topping)
- ¾ cup Reese’s Peanut Butter Chips (126g, plus more for topping)
Instructions
- Prepare Dry Mix: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, black cocoa powder, instant chocolate fudge pudding mix, powdered milk, baking soda, and the two salts. This ensures that all dry ingredients are evenly distributed.
- Cream Butter and Sugars: In a separate bowl, using an electric mixer, cream the softened salted butter with granulated sugar and powdered sugar until light and fluffy. This process is important for creating the cookie’s soft texture.
- Add Wet Ingredients: Beat in the peanut butter, the large egg, the egg yolk, whole milk, and both vanilla extracts until fully combined. The mixture should become smooth and homogeneous at this stage.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Candy: Gently fold the Reese’s Pieces and Reese’s Peanut Butter Chips into the cookie dough, ensuring an even distribution of the candies throughout.
- Chill Dough: Refrigerate the dough for at least 30 minutes to firm it up, which helps maintain shape during baking and enhances flavor.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Scoop and Top: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Optionally, press a few extra Reese’s Pieces or Peanut Butter Chips on top of each cookie for visual appeal and added texture.
- Bake: Bake the cookies for 9 to 10 minutes, until the edges are set but centers remain soft. Avoid overbaking to maintain chewiness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them firm up.
Notes
- Room temperature eggs and milk help the ingredients combine smoothly.
- Refrigerating the dough before baking prevents spreading and enhances flavor.
- Using both unsweetened and black cocoa powders intensifies the chocolate flavor and contributes to a richer color.
- If you prefer less sweetness, reduce powdered sugar slightly.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- You can freeze the dough balls before baking; thaw for 15 minutes before baking.
