Description
These Chocolate and Peanut Butter Cookies are a decadent blend of rich cocoa, creamy peanut butter, and a delightful mix of Reese’s Pieces and Peanut Butter Chips, resulting in a soft, flavorful cookie that’s perfect for any chocolate or peanut butter lover. They combine the smoothness of pudding mix with the classic cookie base, creating a unique texture and taste experience.
Ingredients
Cookie Dough
- ½ cup peanut butter (130g)
- 1½ cups powdered sugar (150g)
- 1½ ounces whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 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
Mix-ins and Toppings
- ¾ cup Reese’s Pieces (167g, plus more for topping)
- ¾ cup Reese’s Peanut Butter Chips (126g, plus more for topping)
Instructions
- Prepare the Dough Base: In a large mixing bowl, cream together the softened salted butter and granulated sugar until light and fluffy using a hand or stand mixer. Add the large egg and additional egg yolk, beating well after each addition. Incorporate the 2 ounces of whole milk and 1½ teaspoons of pure vanilla extract, mixing until combined.
- 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, baking soda, ½ teaspoon salt, powdered sugar, and peanut butter thoroughly.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined forming a consistent dough. Avoid overmixing to keep cookies tender.
- Add Reese’s Mix-ins: Fold in the ¾ cup Reese’s Pieces and ¾ cup Reese’s Peanut Butter Chips evenly throughout the dough, reserving some to sprinkle on top of the cookies later.
- Shape the Cookies: Using a cookie scoop or tablespoon, portion dough evenly onto a baking sheet lined with parchment paper, spacing the cookies about 2 inches apart. Press a few of the reserved Reese’s Pieces and Peanut Butter Chips gently on top of each cookie for garnish.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for about 10 minutes or until the edges are set but centers remain soft. Remove from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure all refrigerated ingredients, like eggs and milk, are at room temperature to ensure proper mixing and texture.
- Pressing extra Reese’s pieces on top before baking enhances presentation and flavor.
- For a more intense chocolate flavor, black cocoa powder is used alongside regular cocoa powder.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
