Reese’s Double Chocolate Cookies
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These Reese’s double chocolate cookies are stuffed with a full peanut butter cup in the center of each cookie. The chocolate cookies are thick and fudgy, and the combo of chocolate and peanut butter is perfectly decadent.
A Note from Fiona
Why You’ll love these Reese’s Stuffed Chocolate Cookies!
If you love peanut butter, chocolate, and desserts that are perfectly rich – then you need to try these Reese’s double chocolate cookies. They start with extremely fudgy, chewy chocolate cookie dough filled with chocolate chips. Then tcookie dough wraps around an entire Reese’s peanut butter cup. They’re the chocolate version of my Reese’s stuffed chocolate chip cookies – but for anyone who opts for double chocolate over chocolate chip.
Note – this recipe does require some assembly/busy work. If you don’t like sticky fingers, then this may not be the recipe for you (may I recommend these peanut butter cup brownies instead). But if love rich, fudgy chocolate cookies and Reese’s, then these are definitely worth the effort.
Making Reese’s Chocolate Cookies – Things to Know
The chocolate cookie dough is very similar to my double chocolate cookies. I change the recipe slightly so that the dough would be easier to wrap around a peanut butter cup and so that the cookie dough isn’t quite as rich. Since there’s an entire peanut butter cup in the middle – I didn’t want a complete chocolate overload. The dough is quick, simple and just like your regular cookie recipe.
After you make the dough, it will need to chill in the fridge for about 30 minutes so that it isn’t too sticky to work with.
To assemble the cookies:
- Scoop about 1 to 1.5 tablespoons of dough then flatten slightly to create a slight bowl shape.
- Place a peanut butter cup in the of the cookie dough and wrap the edges of the dough around the sides of the peanut butter cup.
- Place a second scoop of cookie dough (again about 1 to 1.5 tablespoons) on top of the peanut butter cup.
- Flatten the top scoop of cookie dough slightly and gently roll the dough into a ball. Keep the peanut butter cups horizontal.
Then after you’ve formed the dough into balls, pop them in the freezer for at least 30 minute or place in a freezer bag and freeze for up to 2 months. This is necessary so that the cookies don’t spread too thin. You want the cookies to be thick and pudgy to engulf the peanut butter cup.
When you’re ready to bake the cookies, they’ll bake from frozen. It’s important that after they’ve baked to cool them on the cookie tray – if you try to transfer them to a cooling rack too quickly, they are likely to fall apart due to the gooey peanut butter cup in the middle.
Recipe Tip
When forming the dough into balls and freezing, be sure to keep the peanut butter cups horizontal in the middle of the cookies. If the peanut butter cups become vertical or on an angle, the cookies won’t spread into a round shape as they bake.
Super fudgy and with a surprise peanut butter cup inside – these Reese’s stuffed chocolate cookies are
And if you love chocolate and peanut butter, then be sure to try:
- Chocolate Peanut Butter Cake – it has layers of moist chocolate cake with the perfect salty sweet peanut butter frosting
- Dark Chocolate Peanut Butter Chip Cookies
- Peanut Butter Brownies – these are fudgy brownies made with peanut butter in the batter plus peanut butter chips
Reese’s Double Chocolate Cookies
Equipment
- Cookie Sheets
Ingredients
- 1 1/3 cup all-purpose flour (166 grams)
- 6 tablespoons cocoa powder (32 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened but not melted
- 1/2 cup brown sugar (100 grams) , packed
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (135 grams)
- 12-14 peanut butter cups
Instructions
- Whisk together the flour, cocoa, baking soda, baking powder and salt in a medium-sized bowl. If the cocoa is very lumpy, sift it first.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamy.
- Beat the egg and vanilla extract into the butter mixture.
- Turn off the mixer and scrape down the sides of the bowl. Mix the dry ingredients into the butter mixture about 1/2 at a time, starting with the mixer on a low speed.
- Turn off the mixer and stir in the chocolate chips.
- Cover the bowl with plastic wrap and place in the fridge for about 30 minutes.
- Scoop out about 1 to 1.5 tablespoons of dough and flatten slightly to create a slight bowl shape.
- Place an unwrapped peanut butter cup in the middle of the dough and wrap the dough around the sides of the peanut butter cup.
- Scoop a second 1 to 1.5 tablespoons on top of the peanut butter cup.
- Flatten the top scoop of dough slightly and pinch the dough around the edges of the peanut butter cup. Try to keep the peanut butter cups horizontal.
- Freeze the cookie dough balls for at least 30 minutes or up to 2 months. Ensure they are covered. If freezing for longer than a few hours, be sure to place them in a freezer bag or freezer safe container. If in a freezer safe container, I recommend covering tightly with plastic wrap as well to avoid freezer burn.
- When ready to bake, preheat the oven to 350F (180C or 160C fan forced). Line baking sheets with parchment paper.
- Place the cookies (keeping the peanut butter cup horizontal) on the lined cookie sheets, ensuring that they're at least 2.5 inches apart.
- Bake 1 sheet at a time in the preheated oven for 12-14 minutes or until the tops look just set. Optionally, place a few extra chocolate chips on top of each cookie.
- Cool the cookies on the cookie sheet for at least 10 minutes, then transfer to a cooling rack to continue cooling.
Notes
- Peanut Butter Cups: I used regular peanut butter cups. I don’t recommend using miniatures, because they’re much taller and harder to wrap the dough around compared to regular peanut butter cups.
- Freezing: Cookie dough balls can be frozen for up to 2 months in an airtight freezer bag. Bake from frozen as directed in the recipe – they’ll need 1-2 minutes extra.
- Storage: Store in an airtight container for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 14 equal-sized cookies.
