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.
Print
Thick and Soft Chocolate Peanut Butter Cookies
- Yield: 24 large cookies 1x
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- 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.
- Next add in the cocoa powder until evenly mixed.
- 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.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Finally stir in your Reese’s Pieces, and chips.
- Using a large (3 tablespoon) cookie scoop drop the dough onto the prepared cookies sheet.
- Bake for 9-11 minutes until the edges are set. Centers might seem under-cooked, this is ok.
- Allow the cookies to cool for 3 minutes on the cookie sheet and transfer to a wire rack to cool completely.
Notes
You can use any combination of add-ins. If you prefer you can use all peanut butter chips, all Reese’s Pieces etc.
Hi, these cookies tasted really great! However I only have a hand mixer and found that trying to cream the cold butter was really hard on it. Would it harm the recipe if I warmed the butter up so it wasn’t cold and hard. I also did cube it as well.
You could definitely use room temp butter, I would just recommend chilling the dough after you make it for about an hour. The cooler butter helps with the thickness of these cookies without having to chill it, but chilling the dough after the fact will give you the same results!
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
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
I always use salted too, as I prefer it!
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!!!
oh no!!! but definitely you can use full sized!
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
Thanks! These were a favorite & absolutely delicious!
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.
It gives it a darker color and a more intense chocolate flavor.
Yep, I gotta make these now…I love brownie-type cookies with peanut butter chips!
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!
That’s so sweet! Thank you!!!!