If you are anything like me and adore the heavenly marriage of chocolate and peanut butter, then this Chocolate and Peanut Butter Cookies Recipe is your new best friend in the kitchen. These cookies strike the perfect balance between fudgy cocoa flavors and rich peanut butter goodness, delivering a texture that’s tender, chewy, and generously studded with Reese’s Pieces and peanut butter chips. Once you have a bite, it’s impossible to stop, and they are just as charming for a cozy snack as they are for sharing with loved ones.

A bright, clean surface with a neatly arranged flat lay of the main ingredients for chocolate and peanut butter cookies: a small bowl of smooth creamy peanut butter with a rich golden-brown color; a heap of fine white powdered sugar; a small glass of whole milk with a glossy, reflective surface; a tiny dish of clear vanilla extract; a pile of fine white salt crystals; two neat piles of flour—one all-purpose, soft and powdery, the other dark black cocoa powder with a matte velvety texture; a box of instant chocolate fudge pudding mix in vintage packaging; a small mound of powdered milk, light and powdery; granulated white sugar crystals shimmering in natural light; a slab of pale yellow salted butter, partially softened, showing smooth curves; one cracked large egg with a shiny orange yolk beside a clean separate yolk; two tablespoons of additional whole milk in a glass measuring cup; a few droplets of pure vanilla extract in a small white porcelain spoon; vibrant orange, yellow, and brown Reese’s Pieces scattered in a small bowl, some spilling artistically around; a small bowl of creamy Reese’s Peanut Butter Chips with a slightly glossy surface. The ingredients are artfully spaced with some natural shadows, textures clearly visible, styled with rustic wooden spoons and a linen napkin on the side to add warmth and contrast—overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

This recipe is a beautiful blend of pantry staples and delightful mix-ins that work together to create cookies with incredible depth and texture. Each ingredient has a unique role, whether it’s to bring richness, sweetness, moisture, or that unmistakable peanut butter and chocolate punch.

½ cup peanut butter (130g): Provides the signature nutty flavor and a creamy base for the cookies.
1½ cups powdered sugar (150g): Adds smooth sweetness and helps with the chewy texture.
1½ ounces whole milk: Keeps the dough tender and moist.
1 teaspoon vanilla extract: Enhances all the flavors with a warm, sweet aroma.
¼ teaspoon salt: Balances the sweetness and intensifies the chocolate notes.
2 cups all-purpose flour (260g): The foundation for sturdy yet tender cookies.
¼ cup unsweetened cocoa powder (25g): Adds rich chocolaty depth.
¼ cup black cocoa powder (30g): Gives an intense dark chocolate color and flavor.
1 (3.4oz) box instant chocolate fudge pudding mix (110g, unprepared): Makes the cookies soft and fudgy.
2 tablespoons powdered milk (10g): Contributes to the richness without extra butter.
½ teaspoon salt: Additional salt helps refine the flavor balance in the dough.
¼ teaspoon baking soda: A gentle leavener delivering just the right amount of lift.
1 cup granulated sugar (220g): Adds sweetness and helps with spreading.
½ cup salted butter (113g, softened): Provides richness and a tender crumb.
1 large egg (room temperature): Binds ingredients and adds moisture.
1 additional large egg yolk (room temperature): Adds extra richness and chewiness.
2 ounces whole milk (room temperature): Ensures a moist, smooth dough.
1½ teaspoons pure vanilla extract: Amplifies flavor complexity.
¾ cup Reese’s Pieces (167g, plus more for topping): Adds crunchy pops of peanut butter sweetness and color.
¾ cup Reese’s Peanut Butter Chips (126g, plus more for topping): Melts slightly for bursts of creamy peanut butter in every bite.

How to Make Chocolate and Peanut Butter Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by beating the softened salted butter with granulated sugar until the mixture transforms into a light, fluffy cream. This important step adds air to your dough, which helps create that perfect texture we all crave. Adding the powdered sugar and peanut butter here gently infuses the rich peanut flavor through the batter, setting the stage for those decadent cookies.

Step 2: Mix in Eggs, Milk, and Vanilla

Next, add the large egg, extra yolk, whole milk, and vanilla extract into the butter mixture. Mixing these in at this stage ensures a smooth, moist dough that will bake evenly. These wet ingredients also help balance the dry ingredients so your cookies remain soft and luscious after baking.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, black cocoa powder, instant chocolate fudge pudding mix, powdered milk, salt, and baking soda. This combination delivers not only intense chocolate flavor but also the soft fudgy quality that makes these cookies so irresistible.

Step 4: Bring the Dough Together

Gradually fold the dry ingredients into the wet mixture until just combined; be careful not to overmix to keep the cookies tender. Fold in the Reese’s Pieces and peanut butter chips last, saving a handful to sprinkle on top of the cookies for an inviting, colorful finish.

Step 5: Bake to Perfection

Drop generous spoonfuls of cookie dough onto parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until the edges are set but the centers remain soft. Allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Chocolate and Peanut Butter Cookies Recipe

Garnishes

Sprinkling a few extra Reese’s Pieces or peanut butter chips on warm cookies right after baking creates a delightful visual appeal and adds just a touch more peanut butter flavor. For an extra fancy touch, drizzle some melted chocolate or a bit of peanut butter glaze over the cooled cookies to impress guests or satisfy your own sweet tooth.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, coffee, or even a cup of creamy hot chocolate. For an indulgent treat, try serving them alongside a scoop of vanilla or chocolate ice cream. The cookie’s soft texture combined with ice cream creates a dessert experience that’s pure bliss.

Creative Ways to Present

For parties or gifting, arrange these cookies in a decorative tin or box layered with parchment paper. You can also stack them and tie with a rustic ribbon for an adorable homemade touch. Another fun idea is to sandwich softened peanut butter or chocolate ganache between two cookies for a double dose of yum that everyone will love.

Make Ahead and Storage

Storing Leftovers

Store leftover Chocolate and Peanut Butter Cookies in an airtight container at room temperature to maintain their softness and flavor for up to 5 days. Keeping them sealed tight prevents drying out, ensuring every bite feels freshly baked.

Freezing

If you want to keep these cookies on hand for longer, they freeze beautifully. Place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. When properly sealed, they can last up to 3 months in the freezer without losing their delicious texture or flavor.

Reheating

To revive that just-baked softness, warm frozen cookies in the microwave for 10–15 seconds or pop them in a warm oven at 300°F (150°C) for 5 minutes. This little reheating trick makes it feel like you just pulled them fresh from the oven again.

FAQs

Can I substitute creamy peanut butter with chunky?

Absolutely! Using chunky peanut butter will add delightful little bits of peanuts to your cookies, giving extra texture and crunch. Just keep in mind this may slightly alter the consistency of your dough.

Is it necessary to use both types of cocoa powder in the recipe?

Using both unsweetened and black cocoa powder gives the cookies a richer depth of chocolate flavor and a darker, more appealing color. If you only have one type, you can use it alone, but the final taste and appearance might be a bit different.

Can I use a different brand of instant pudding mix?

Yes, any instant chocolate fudge pudding mix works well here as it adds moisture and that incredible fudge-like softness, but be sure to use the unprepared mix, not the pudding made with liquid.

Why does the recipe call for both an egg and an extra egg yolk?

The extra egg yolk adds richness and chewiness to the texture of the cookies, making them more tender and luscious than if you only used one whole egg.

Can I make this recipe vegan or dairy-free?

For a vegan or dairy-free option, substitute plant-based butter, use a dairy-free milk alternative, and try a vegan pudding mix if available. Keep in mind the texture and flavor might change slightly, but it can still be delicious!

Final Thoughts

This Chocolate and Peanut Butter Cookies Recipe is truly a treasure for anyone who loves the classic combo of chocolate and peanut butter in cookie form. From the first step to the final bite, you’ll enjoy layers of flavor and a texture that’s unmatched. I can’t recommend enough that you give this recipe a try—it’s guaranteed to become a favorite, whether you’re baking for yourself or sharing the love with friends and family.