These Reese’s double chocolate cookies are stuffed with a full peanut butter cup for the ultimate surprise. They’re decadent, fudgy, and for true chocolate peanut butter lovers only.
If you love peanut butter and chocolate, or have ever thought that a peanut butter cup wasn’t quite rich enough, 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 the delicious cookie 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 cookies 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 brownies instead). But if love rich, fudgy chocolate cookies and peanut butter cups, then these are definitely worth the effort.
Making Reese’s Double Chocolate Cookies – Tips & Tricks
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 it wasn’t quite as rich (snce we’re adding the peanut butter cup in too).
Then 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 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. Ensure that the peanut butter cup stays horizontal.
Then after you’ve formed the dough into balls, it needs to chill in the fridge again. This is necessary so that the cookies don’t spread too thin. You can either chill them for 3 hours or up to 48 hours. Just make sure to cover them with plastic.
Pro Tip: You can also freeze the cookie dough balls in a freezer bag. When you’re ready to bake, do not thaw first. Bake them as directed in the recipe, only add 1-2 extra minutes to the bake time.
These Reese’s double chocolate cookies may not always be the prettiest cookies, but they are definitely some of the most decadent and delicious. Super fudgy and with a surprise inside – you really can’t go wrong.
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
- Cookie Sheets
- 1 ½ cup all-purpose flour (187.5 grams)
- ¾ cup cocoa powder (60 grams)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup unsalted butter (150 grams) softened but not melted
- ¾ cup brown sugar (150 grams) packed
- ½ cup granulated sugar (100 grams)_
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips (135 grams) I used a combination of mini & regular
- 12-14 peanut butter cups
- 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 ½ 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 roll the dough into a ball shape. Ensure that the peanut butter cup stays horizontal.
- Place the cookie dough balls on a plate and cover with plastic wrap. Place in the fridge to chill for at least 3 hours or up to 48 hours.
- 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.
- Chocolate Chips: I prefer to use mini chocolate chips or a combination of mini and regular for this recipe, because it's easier to wrap the dough around the peanut butter cups when using mini chocolate chips.
- 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.
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