Reese’s Chocolate Peanut Butter Cookies
Soft and chewy chocolate peanut butter cookies loaded with Reese’s Pieces, Reese's Peanut Butter Cups and chocolate chips.
Ingredients
- 2 and ¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 and ¼ cups creamy peanut butter
- 2 large eggs, at room temperature
- 30 Reese's Peanut Butter Cup Miniatures, chopped
- 8 Reese's Peanut Butter Cups (Regular Size), chopped
- ½ cup Reese's Pieces
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350F degrees.
- In a medium-size bowl, whisk together flour, cocoa powder, and baking soda. Set aside.
- In a large bowl using an electric mixer, cream together butter and sugars on medium speed; until light and fluffy. Add vanilla extract, peanut butter, and eggs; mix until combined.
- Slowly add flour mixture to wet ingredients; mix just until combined. Add in chopped Reese's Peanut Butter Cup Miniatures, Reese's Peanut Butter Cups (Regulars), Reese's Pieces, and mini chocolate chips; mix until combined.
- Scoop dough into 2 teaspoon balls, or use a #40 disher to scoop balls of dough. Place dough on an ungreased baking sheet or silicone mat/parchment paper-lined baking sheet. Slightly flatten dough balls with the bottom of a cup and add a few Reese's Pieces on top.
- Bake 12-14 minutes or until barely golden brown around the edges. Do not overbake. The tops will not brown. Cookies may appear to be soft and undone, but they will set as they cool.
- Cool cookies on baking sheet for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Reese's Chocolate Peanut Butter Cookies should be stored in an airtight container and will keep 4+ days.
