Chocolate Reese's Cookies

Chocolate Reese's Cookies are soft-baked, thick, and fluffy! They're the perfect cookie that's loaded with cocoa powder, Reese's peanut butter cups, and peanut butter chips for the ultimate chocolate peanut butter cookie.

Course Dessert

Cuisine American

Keyword chocolate peanut butter cookies, reese's cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies (3 dozen)

Calories 154kcal

Author Jessica

Ingredients

1 cup (2 sticks) butter softened
1 cup granulated sugar
1 cup packed light brown sugar
1/2 cup unsweetened cocoa powder
2 large eggs
1 tablespoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Reese's peanut butter chips
1 cup chopped Reese's peanut butter cups

Instructions

Chop the Reese's peanut butter cups into small pieces. Place in a bowl and put the bowl in the freezer while you prepare the cookie dough.
* This helps the Reese's not melt as much during the bake time.
Heat oven to 375°. Line a cookie sheet with parchment paper, tin foil, a silpat cooking liner, or spray with cooking spray. Set aside.
In a large mixing bowl with a handheld mixer, or use the bowl of a stand mixer, combine the butter, granulated sugar, and light brown sugar. Beat for 1-2 minutes or until the dough is lighter in color, mixed together well, and fluffy looking.
Add the cocoa powder, eggs, and vanilla extract. Mix until combined.
* Be sure to start mixing on LOW speed so you don't get a poof of cocoa powder!
Add the flour, baking soda, and salt. Mix until combined.
* Again, start mixing on LOW speed so you don't get a poof of flour. Increase speed as necessary.
Add the peanut butter chips and chopped Reese's peanut butter cups from the freezer. Mix together.
* The dough will be really thick so you can either use a wooden spoon or spatula to mix this or the mixer.
Take about 1.5-2 tablespoons of dough and roll into a ball. They should look like golf ball size. Place 12 cookie dough balls per cookie sheet. Bake for 8-10 minutes.
* Cookies will look puffy when they're done.
Let cool on cookie sheet for 15-20 minutes and then transfer to a cooling rack to cool completely.

Notes

Butter : I use salted butter when I make this recipe. I prefer using salted butter for everything. Feel free to substitute with unsalted butter if that's what you are used to using when baking.

Vanilla Extract : Yes the 1 tablespoon of vanilla extract us correct.

Cookie Scoop : My favorite kitchen tool is a medium sized cookie scoop from the brand OXO. It is just the perfect amount of dough needed for cookies.

Nutrition