Description
Indulge in these delicious Chocolate Peanut Butter Cookies that melt in your mouth, featuring a creamy peanut butter filling and a rich chocolate cookie exterior.
Ingredients
Scale
- ½ cup peanut butter (130g)
- 1½ cups powdered sugar (150g)
- 1½ ounces whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour (260g)
- ¼ cup unsweetened cocoa powder (25g)
- ¼ cup black cocoa powder (30g)
- 1 (3.4oz) box instant chocolate fudge pudding mix (110g, unprepared)
- 2 tablespoons powdered milk (10g)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar (220g)
- ½ cup salted butter (113g, softened)
- 1 large egg (room temperature)
- 1 additional large egg yolk (room temperature)
- 2 ounces whole milk (room temperature)
- 1½ teaspoons pure vanilla extract
- ¾ cup Reese’s Pieces (167g, plus more for topping)
- ¾ cup Reese’s Peanut Butter Chips (126g, plus more for topping)
Instructions
- In a medium bowl, beat together the peanut butter, powdered sugar, salt, vanilla extract, and whole milk for the filling and set aside.
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, black cocoa powder, chocolate fudge pudding mix, powdered milk, salt, and baking soda. Set aside.
- In a large bowl or stand mixer, cream together the granulated sugar and salted butter for 1 minute.
- Add in one large egg and beat until combined, followed by the additional egg yolk, whole milk, and vanilla extract, mixing just until combined.
- Gradually add half of the dry ingredients to the wet ingredients and mix until incorporated. Then, add the remaining dry ingredients and mix until thoroughly combined, using your hands if necessary to prevent overmixing.
- Fold in the Reese’s Pieces and Reese’s Peanut Butter Chips until evenly combined.
- Scoop the dough using a #10 cookie scoop into portions, around 4 to 4.2 ounces each. Press the dough flat and shape it into a bowl.
- Add a 1-ounce ball of peanut butter filling to each cookie dough bowl and fold the dough around the filling, rolling it to smooth it out.
- Place the cookies on the baking sheet, sealed side down, spacing them 3 to 4 inches apart. Optionally, top with additional Reese’s Pieces and peanut butter chips.
- Bake for 10 to 12 minutes until edges are set and the tops look matte. Allow cooling for 15 minutes on the pan before transferring them to a wire rack to cool completely.
Notes
- Cookies may seem underdone when removed from the oven; they will firm up while cooling.
- For uniform cookies, use a cookie scoop for measuring dough portions.
- These cookies are very soft immediately after baking, handle with care.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg