Rich chocolate cookies packed full of peanut butter chips & Reese’s miniatures! These Chocolate Reese’s Cookies are sure to please everyone and will fix any chocolate peanut butter craving.
Summer is winding down here at our house. My 1st grader (my oldest boy) goes back to school on Wednesday. You know that picture that is going viral on Facebook? Not sure if you have seen it, but it’s a mom cheering and jumping for joy as her kids are in the background ready for their 1st day of school with backpacks on and all…… That’s kind of how I feel 🙂
I love him to death, but seriously the boy needs a brother because all summer long with his 2 sisters and his mom is just wayyyyyy too much! He is so excited to get back to all of his friends and talk Minecraft and Mario Kart with them, and play ninja turtles with them out at recess. I told my husband that I am going to buy myself a present on Wednesday when school starts to reward myself for making it through the summer. Plus, I am 6 months pregnant, trying to entertain 3 kids, in this awful Maryland heat & humidity. I deserve something 🙂 I’m already thinking of what I should buy?? Decisions. Decisions 🙂
My kids like to make cookies. When the days have gotten too long we always go to the kitchen and make some cookies. These chocolate reese’s cookies are one of our favorites and were a fun treat!
Chocolate cookie base, peanut butter chips, and chopped up Reese’s Miniatures. I mean, how could a cookie get any better, right?!?
I will say that these cookies will still look slightly “wet” and “fudgy” but once they cool for at least an hour they come together really nicely. My favorite way to eat these are after they have cooled for 1-2 hours. If you eat one warm, it’s good, but it’s also very chocolatey and fudgy.
I normally rave about using cookie scoops, but these cookies are best if you roll the dough into a ball and then place it on the cookie sheet. I still used my small cookie scoop to scoop the dough but then pop it into my hand, roll into a ball, and then place on the cookie sheet. If you roll the dough, you get really nice rounded edges. If that’s not your thing, then scooping the dough out on the cookies sheet would be fine too.
I chopped up some of the Reese's miniatures (the ones in the gold wrapper, individually wrapped). Use any type of Reese's. The ones at check out at the store, or even the Reese's minis (the ones that come unwrapped in the bag). Any type will do.
If you want the tops of the cookies to be pretty, add some additional chopped Reese's on top of the dough balls (before you put them into the oven) as well as some peanut butter chips.
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- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup cocoa powder
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped Reese's miniatures
- 1 cup peanut butter chips
- Chop up Reese's and place in a bowl in the fridge while you prepare the cookies (this helps them not melt too much while baking).
- Preheat oven to 375 degrees and prepare 2 baking sheets by spraying with cooking spray, lining with parchment paper, or using a silpat liner.
- In bowl of a stand mixer (or a mixing bowl with a hand held blender), combine the butter and sugars, cream together until pale in color and light and fluffy. About 2 minutes.
- Add in cocoa powder, eggs, and vanilla extract. Beat together until fully combined.
- In separate bowl, combine the flour, baking soda, and salt. Slowly dump into the bowl of cookie dough and mixing on low speed, combine together. Add in the peanut butter chips and the chopped Reese's (from the fridge). Mix just until incorporated.
- Roll the dough into balls (about 1 1/2" balls) and place on cookie sheet. Bake for 8-10 minutes. They will spread slightly, and still look slightly "wet" in the middle. Cool on cookie sheet for 10 minutes and then transfer to a cooling rack to cool completely.