Reese's Pieces Chocolate Peanut Butter Cookies
Fudgy ganache soft-batch cookies stuffed full with an oozing peanut buttery center and jeweled with crunchy Reese's Pieces.
Servings: 12 Large Cookies
Ingredients
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
Peanut Butter Stuffing
- 1/3 cup peanut butter Jif
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Garnish
- 1/4 cup Reese’s Pieces
- 1/4 cup chocolate chips
Instructions
Peanut Butter Stuffing
- In a medium bowl, add the peanut butter, vanilla, salt, and powdered sugar. Mix well with a spatula until well combined and a thick dough forms. Place 1" dallops of the dough onto a plate and freeze for at least 30 minutes.
For the Chocolate Ganache Cookies
- Preheat oven to 325. Prepare a baking sheet with parchment paper 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. 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.
- 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.
- Grease a large cookie scoop or 1/4 cup, scoop cookie dough, then insert one dollop of frozen peanut butter mixture into the center each cookie dough ball, forming the chocolate dough around the peanut butter dollop until smooth and the mound shape remains. Place onto the prepared baking sheet. *Batter will be sticky*
- Bake for 5 minutes (half-baked), remove cookie tray from the oven and use a spatula or bottom of a measuring cup to lightly press the cookie dough down to help flatten. Then, press extra Reese’s Pieces and chocolate chips onto the tops of the cookies. Finish baking for another 5 minutes or so until they are just set but a little gooey in the middle.
- Allow cookies to cool on the tray for 10 minutes before removing.