Thick and Soft Chocolate Peanut Butter Cookies

Thick almost brownie-like chocolate cookies loaded with peanut butter chips, Reese's Pieces and Chocolate Chips! Mix and match the add-ins!

Thick and soft chocolate peanut butter cookies are almost brownie-like and loaded with peanut butter chips, Reese’s Pieces and Chocolate Chips! You can mix and match the add-ins too and make them your own.
I feel like lately I can’t stop making cookies. I’ve been trying to space out the recipes here on the website…so you don’t get…bored? Like can one really get bored of cookies?

Maybe I’m on a cookie kick…or maybe I’m in a funk? Ugh I don’t know…the weather here in NJ has been less than springy. It’s been cold and rainy and all around dreary. I am currently binge-watching Gilmore Girls, perpetually wearing sweats, AND I almost ate a day old doughnut yesterday.

Things are getting serious.

Day old doughnut serious.

But I fully expect the funk to end this week. The sun is supposed to be shining and I fully plan on putting on pants with a zipper. And I have a hair appointment.

But in the meantime, let’s all eat cookies and wonder why Sebastian Bach is hanging out with teenagers in Stars Hallow. (Yes, I am aware I am about 10 years behind on this.)


I will admit to you, chocolate cookies are never my first choice. But for the sake of all mankind and proving myself wrong I decided to go for it.

Plus, I needed an excuse to use these Mini Reese’s Pieces.


The cookie dough is simple. I used my Hershey’s Special Dark cocoa powder to make these a little extra chocolatey. Oh and I used some peanut butter chips AND chocolate chips.

The beauty of these cookies is you can use all peanut butter chip, all chocolate chips, all Reese’s Pieces… you get the idea. Mix it up or don’t. It’s up to you!


They bake up thick and brownie-ish.


I am telling you these are the pretty perfect chocolate cookie.


I might be swayed to the dark side. Literally.


Thick and Soft Chocolate Peanut Butter Cookies

  • Author: Cookies & Cups
  • Yield: 24 large cookies 1x


  • 1 cup cold butter, cubed
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup cocoa powder (I used Hershey’s Special Dark)
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 1/2 cups all purpose flour
  • 1 cup mini Reese’s Pieces
  • 1/2 cup peanut butter chips
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter cubes until it’s smooth, about 1 minute. Add in both sugars and continue mixing on medium speed for 2 more minutes until light and fluffy, scraping the sides of your bowl as necessary.
  3. Next add in the cocoa powder until evenly mixed.
  4. With the mixer still on medium add in the eggs, vanilla, baking soda and salt and mix for 1 minute until smooth, scraping the sides of the bowl making sure everything is incorporated.
  5. Turn the mixer to low and add in the flour, mixing until just combined.
  6. Finally stir in your Reese’s Pieces, and chips.
  7. Using a large (3 tablespoon) cookie scoop drop the dough onto the prepared cookies sheet.
  8. Bake for 9-11 minutes until the edges are set. Centers might seem under-cooked, this is ok.
  9. Allow the cookies to cool for 3 minutes on the cookie sheet and transfer to a wire rack to cool completely.


You can use any combination of add-ins. If you prefer you can use all peanut butter chips, all Reese’s Pieces etc.

29 Responses

  1. This cookie is strong with the dark side! Wow, you just cannot go wrong with any combination of chocolate and peanut butter, and the brownie-like consistency of this cookie takes it over the top!
    p.s. I feel you on the less than springy weather! Can it just get warm and stay warm? Seriously.

    1. Shelly

      Yes it could be! I have found that in this recipe the cold butter in the recipe helps keep the cookies a bit thicker! Just a trick I found when I was testing this recipe!

  2. Kristy

    Ok Shelly…when will you be starting your second cookbook? I couldn’t put down the first one and I’m already anxiously waiting for your second book! Love Ya Girl…you’re the best!

  3. lisa g.

    Great looking cookie. How does the Hershey special dark compare to regular unsweetened cocoa? Does it leave a raw cocoa powder taste or more chocolate flavor? Thank you! and great recipes.

  4. Stephie

    These are great However, I have been able to to find mini reeses pieces now for months! I called Hershey and they told me they stopped shipping them nationwide to stores. How awful!!!

    1. Linda Tanzini

      It’s me again. I read that one of your viewers couldn’t find mini reeces . Just for the heck of it I checked Amazon. They sell them but at a hefty price, just letting you know, Linda

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  9. Linda Tanzini

    Hi, I just stumbled upon your site, yummy stuff!! Was just wondering if you use salted or unsalted butter in cookies. I always use saled and adjust as needed. I also only bake gluten free and love to experiment with converting , Linda

  10. Linda Tanzini

    It’s me again. I read that one of your viewers couldn’t find mini reeces . Just for the heck of it I checked Amazon. They sell them but at a hefty price, just letting you know, Linda

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