Hello, everyone! This is Allison from Celebrating Sweets. I’m back to share another recipe with you while Brittany is busy welcoming her new baby.
My family loves the combination of peanut butter and chocolate, and I’m always on the lookout for ways to enjoy those flavors together. These cookies are the perfect way to satisfy your chocolate and peanut butter cravings. I made a peanut butter and chocolate cookie and loaded it with chocolate chips and Reese’s Pieces candies. The cookies are chewy around the edges and soft in the centers, and they beg to be eaten while still warm with a cold glass of milk.
These cookies are great any time of year (I’d never turn them down!), but I especially like to make them during the month of October. Their colors go perfectly with Halloween and the Fall season. Grab some Reese’s Pieces and get baking. You will not be disappointed!
If you prefer peanut butter cups to Reese’s Pieces, these cookies would be just as delicious with peanut butter cups in them. Just replace the Reese’s Pieces with 1 1/2 cups chopped peanut butter cups.
- ½ cup (1 stick) unsalted butter, softened
- ⅓ cup creamy peanut butter (not natural)
- ⅔ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened cocoa powder
- 1¼ cups all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 1½ cups Reese's Pieces candies, divided
- ½ cup semi-sweet chocolate chips
- 1. Preheat oven to 350°F.
- 2. With a stand mixer or hand mixer, beat butter, peanut butter, and sugars for several minutes, until light and fluffy. Add eggs and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
- 3. In a separate bowl, combine cocoa powder, flour, baking soda, salt, and cornstarch. With your mixer on low speed, slowly add the flour to the butter mixture, mixing until just combined. Fold in 1 cup of Reese's Pieces and ½ cup chocolate chips.
- 4. Drop the dough by rounded tablespoons (I used a 1½ tablespoon scoop) onto greased or lined cookies sheets. Leave a couple of inches in between for spreading. Press the remaining ½ cup of Reese's Pieces onto the tops of the dough; this will make the candies more visible. Bake for 9-10 minutes, until the edges are set and the centers still a little soft. The cookies will look slightly underdone, but they will continue cooking as they cool. Place the baking sheet on a cooling rack and cool for 5 minutes, then carefully transfer the cookies to a wire rack to cool completely.