Print

Thick and Soft Chocolate Peanut Butter Cookies

  • Author: Cookies & Cups
  • 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:

  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.

Notes:

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

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!