When you combine a flavor like peanut butter and chocolate with a texture like soft and chewy, you get one of the greatest cookies ever. Not only are these Reese’s Pieces Chocolate Peanut Butter Cookies studded with tons of warm, bursting Reese’s Pieces and melting chocolate chips, but they are also filled with an oozing peanut butter center. Drooling yet?
What are Reese’s Pieces Chocolate Peanut Butter Cookies?
These aren’t traditional chocolate cookies. These are super soft-batch, fudgy and chewy cookies that start almost like a ganache recipe. You melt down chocolate chips with butter until melted, then whisk in the vanilla, sugars, eggs and all dry ingredients.
To make this the ultimate peanut butter and chocolate cookie, not only do we add chocolate chips and Reese’s Pieces inside and outside the cookie, there is a creamy peanut butter center. Read more below on how to get this ball of peanut butter inside of this ooey gooey cookie!
For the chocolate ganache cookies
• 1 cup plus 2 tablespoons all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 2 tbsp unsalted butter cut/broken into pieces for even incorporation
• 1 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar packed
• 2 large eggs at room temperature
• 2 tbsp whole milk
• 1 1/2 cups Reese’s Pieces
• 3/4 cup chocolate chips
• 1/4 cup Reese’s Pieces
• 1/4 cup chocolate chips
• 1/3 cup peanut butter Jif
• 1/3 cup powdered sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
How to Make Reese’s Pieces Chocolate Peanut Butter Cookies:
1. Preheat oven to 325. In a medium-sized bowl or zip-top bag whisk together all dry ingredients: flour, cocoa powder, baking powder, and salt; set aside.
2. In a large, microwave safe bowl, combine the chocolate chips and butter. Heat them in the microwave on low-power for 20 second increments. Mix in between each until butter and chocolate are melted and whisk until smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time. Add the milk and beat until incorporated.
3. Add the dry ingredients into the wet ingredients, and stir to combine with a spatula so you don’t overmix. Fold in Reese’s Pieces and chocolate chips, mix together until just combined.
4. Scoop 1/4 cupfuls of the batter onto the prepared baking sheet. *Batter will be sticky* Insert one dollop of frozen peanut butter mixture into each cookie and smooth cookie dough so the mound shape remains.
5. Bake for 10 minutes. But halfway through baking (about 5 minutes in), use a spatula or bottom of a measuring cup to lightly press the cookie dough down to help flatten slightly. Then, press extra Reese’s Pieces and chocolate chips onto the tops of the cookies. Finish cooking for another 5 minutes or so until they are just set but a little gooey in the middle.
6. Allow cookies to cool on the tray for 10 minutes before removing.
Should the dough be this sticky?
Yes! The dough is very sticky and not easy to handle. So I strongly recommend using a cookie scoop. You can roll them by hand but just be prepared to deal with the stickiness.
Can I skip the peanut butter center?
Why would you miss out on the best part? Boo hoo. But yes, you can follow the recipe and cook times the same way, just leave out the peanut butter center.
Can these cookies be frozen?
I am a big advocate of freezing cookie dough for future use, but I don’t like the idea of freezing the actual cookies so much. I just think fresh, oven-baked cookies are unbeatable.
To freeze the cookie dough, turn out the dough onto cling wrap. Flatten dough into a disc then quadruple wrap the dough tightly with more cling wrap. Put into an airtight zip-top bag and freeze for up to a month. This method should avoid the chance of any yucky freezer taste in your cookies.
How to store these cookies?
Store them in an airtight container or wrap them individually in cling wrap once they fully cool and the chocolate chips on top have set up. I either give them away the same day or my family eats them immediately. My momma always taught me to not serve anyone day-old sweets, but these will last a few days if stored properly.
Do I need any special tools to make these cookies?
I love cookie scoops! They are the only reason my cookies are perfectly circular. I can’t live without them and highly recommend them for this recipe.
Other than that, spatulas, measuring cups, baking sheets, and just the usual baking tools are all that is needed in this recipe.
Looking for other delish dessert recipes?
I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments 🙂
Soft-Batch Triple Chocolate Peppermint Cookies
Chocolate Ganache Cookies:
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter cut/broken into pieces for even incorporation
- 1 teaspoon peppermint extract
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 tbsp whole milk
- 1 cup bittersweet chocolate chunks
- 1/4 cup bittersweet chocolate chunks
Peppermint White Chocolate Shell
- 1 cup white chocolate chips (Ghiradelli)
- 1/4 cup crushed peppermint candy
Chocolate Ganache Cookies
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper or spray with non-stick spray and set aside.
- In a medium-sized bowl or zip-top bag whisk together all dry ingredients: flour, cocoa powder, baking powder, and salt; set aside.
- In a large, microwave-safe bowl, combine the chocolate chips and butter. Heat them in the microwave on low-power for 20 second increments, mixing each time until butter and chocolate are melted. Whisk until smooth then whisk in the peppermint extract and both sugars and continue to whisk. Beat in eggs, one at a time. Add the milk and beat until incorporated.
- Add the dry ingredients into the wet ingredients, and stir to combine with a spatula so you don't overmix. Fold in chocolate chunks mix together until just combined.
- Use a large cookie scoop or 1/4 cup to measure batter, shape into uniform balls, and place onto the prepared baking sheet. *Batter will be sticky*
- Bake for 7 minutes. Remove from oven and use the back of a measuring cup to slightly flatten, twisting as you press to ensure perfect circular cookie shape. Press additional chocolate chunks to the tops of each cookie. Return to oven and bake for another 5 minutes or until the cookies are set but a little gooey in the middle.
- Allow cookies to cool on the tray for 10 minutes before removing. Cool cookies for 20 minutes before coating in white chocolate.
Peppermint White Chocolate Shell
- Place 1/2 cup of white chocolate into a microwave-safe bowl. Heat in the microwave for 1 minute, stopping every 20 seconds to mix and to prevent hot spots. Once the white chocolate is fully melted, "seed" the chocolate by adding the remaining 1/2 cup of chocolate in increments, mixing constantly until all is melted.(Avoid reheating, but if needed, heat for 5 seconds only, to ensure chocolate stays in temper.)
- Dip or spoon the white chocolate halfway over the cookie, allowing excess to drip off., Let it set for 2 minutes before sprinkling crushed peppermint candy over the tops of each cookie to avoid it from sinking into the chocolate.
- The white chocolate shell should harden after 10 minutes or so. Cookies can be stored at room temperature in an air-tight container.