Chocolate and Peanut Butter Cookies
Servings 9 cookies
These Chocolate Peanut Butter Cookies are an over-the-top treat that's easy to make and packed with delicious chocolaty peanut butter flavor!
Ingredients
Filling
- ½ cup peanut butter 130g
- 1½ cups powdered sugar 150g
- 1½ ounces whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cookie Dough
- 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
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 and set aside.
Cookies
- Preheat the oven to 350°F and line a large baking sheet with parchment paper and set aside. If you only have a 9x13-inch baking sheet, you'll want to use two baking sheets for two batches.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ cup black cocoa powder, 1 (3.4oz) box instant chocolate fudge pudding mix, 2 tablespoons powdered milk, ½ teaspoon salt, and ¼ teaspoon baking soda. Set aside.
- Add together 1 cup granulated sugar and ½ cup salted butter to a large bowl or stand mixer fitted with a paddle attachment and cream for 1 minute.
- Add in 1 large egg and beat until combined. Beat in 1 additional large egg yolk, 2 ounces whole milk, and 1½ teaspoons pure vanilla extract and mix just until combined.
- Add half the dry ingredients to the wet ingredients and beat just until incorporated. Then, add the remaining dry ingredients and mix until thoroughly combined. If dry ingredients are settling at the bottom of the bowl, DO NOT keep mixing with your mixer, instead use your hands to mix the ingredients into the dough evenly - this will prevent overmixing.
- Fold in ¾ cup Reese's Pieces and ¾ cup Reese's Peanut Butter Chips until evenly combined.
- Scoop the dough with a #10 cookie scoop into 9 portions, about 4 to 4.2 ounces each. Then, gently press the dough flat and shape it into a bowl.
- Add a 1-ounce ball of peanut butter filling to each cookie dough bowl.
- Then, gently use your hands to fold and work the dough up and around the sides and top of the peanut butter filling. Roll the ball of dough between your palms to smooth and round out.
- Place the cookies on the baking sheet, usually with the sealed side down. Place cookie dough balls 3 to 4 inches apart on the prepared baking sheet. Optional: Add some additional Reese's Pieces and peanut butter chips to the tops of the cookie dough balls to give them a more finished look.
- Bake for 10 to 12 until the edges are just set, and the top has a matte look. The cookies will look slightly underdone; this is normal, as they will continue to cook as they cool.
- Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely. These cookies are very soft right after baking and will firm up while they cool.
Notes
- I like to use a mix of unsweetened and black cocoa powder because this gives the cookies that deep dark brown/black color without too much bitterness/Oreo cookie flavor. However, you can use all of either one.
- Sealing The Dough - Gently work the cookie dough up around the sides to cover the filling and pinch it to seal. Then, roll it between your balms to smooth it out!
- Checking For Doneness - These cookies get baked only until the edges are just set. This usually takes around 9 to 12 minutes. They will still look slightly underdone, but that's normal for these cookies!
- Make A Mini Version - If you don't want full-size cookies, you can make them into 2-ounce cookies with .5-ounce peanut butter balls in the center.
- How To Store: These cookies are best stored in an airtight container at room temperature. They can then be enjoyed for up to 3 to 4 days. Any longer, and I find that the cookie starts to dry out a bit.
Nutrition
Calories: 500kcal | Carbohydrates: 72g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 377mg | Potassium: 262mg | Fiber: 3g | Sugar: 48g | Vitamin A: 346IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2mg
Find it online: www.sugarandsoul.co/chocolate-peanut-butter-cookies/