Chocolate and Peanut Butter Cookies

These Chocolate Peanut Butter Cookies are an over-the-top treat that’s easy to make and packed with delicious chocolaty peanut butter flavor! This recipe has you meeting your new favorite cookie in under an hour!

Deliciously Soft Chocolate Peanut Butter Cookies

Everyone knows that chocolate and peanut butter are top contenders for being the best dessert flavor combination out there! And one bite into these deliciously soft chocolate peanut butter stuffed cookies may earn them that #1 spot!

These deep, rich homemade chocolate cookies are studded with Reese’s Pieces and Reese’s peanut butter chips. But the goodness doesn’t stop there! The chocolate peanut butter chip cookies have a sweet yet salty creamy ball of peanut butter waiting on the inside – think the filling of a peanut butter ball!

To put the finishing touch on these cookies, they’re then rolled in Reese’s Pieces and Reese’s peanut butter chips before baking up to soft, sweet perfection!

These cookies were inspired by the Double D Cookie by Fat & Weird Cookie!

Ingredients For Peanut Butter Chocolate Cookies

• Peanut Butter
• Powdered Sugar
• Whole Milk
• Vanilla Extract
• Salt
• All-Purpose Flour
• Unsweetened Cocoa Powder
• Black Cocoa Powder
• 1 Box of Instant Chocolate Fudge Pudding
• Powdered Milk
• Baking Soda
• Granulated Sugar
• Salted Butter
• Large Egg
• Additional Large Egg Yolk
• Reese’s Pieces
• Reese’s Peanut Butter Chips

In this recipe, it’s best to use a creamy peanut butter such as Jif or Skippy. I wouldn’t recommend using all-natural peanut butter since the recipe isn’t tailored to handle the extra liquid that often comes with all-natural peanut butter.

Unsweetened and Black Cocoa Powder

When scanning the ingredients list, you may have noticed that this peanut butter chocolate cookie recipe calls for two types of cocoa powders. I opted to combine the unsweetened cocoa powder and black cocoa powder in this recipe to give them their deep dark brown/black color without too much bitterness or Oreo cookie flavor.

If you want, you can choose to use all of either one; the cookies will still turn out incredibly yummy! The next important ingredient that’s worth mentioning is the peanut butter.

How To Make Chocolate Peanut Butter Cookies

1. Prepare the peanut butter filling by beating the peanut butter, powdered sugar, salt, vanilla extract, and whole milk together in a medium bowl. Set this aside.
2. Prepare the cookie dough by first whisking the all-purpose flour, unsweetened cocoa powder, black cocoa powder, box of instant chocolate fudge pudding mix, powdered milk, salt, and baking soda together. Set this aside.
3. In a separate bowl, cream the granulated sugar and salted butter in a large bowl or stand mixer fitted with a paddle attachment.
4. Beat in the large egg until combined, then add in the additional large egg yolk, whole milk, and pure vanilla extract. Mix again until just combined.
5. Add half of the dry ingredients to the wet ingredients and beat only until incorporated. Next, add in the remaining dry ingredients and mix until thoroughly combined.
6. Fold in the Reese’s Pieces and Reese’s Peanut Butter Chips until evenly combined throughout the cookie dough.

How To Fill Peanut Butter Cookie Cookies

1. Portion out the dough into nine scoops of cookie dough that weigh about 4 ounces each. Gently press the portioned dough flat and shape it into a bowl.
2. Roll an ounce of peanut butter filling into a ball and add it to a cookie dough bowl. Repeat this with the peanut butter filling to fill all the cookie dough bowls.
3. Gently fold the dough up and around the peanut butter filling using your hands. Once the filling is fully enclosed in the cookie dough, roll it around in your palms to smooth and round it out.
4. Place the rolled cookies sealed side down on the parchment paper lined baking sheet about 3 to 4 inches apart.
5. To achieve a more finished look on these cookies, you can optionally top them with additional Reese’s Pieces and peanut butter chips to the tops of the cookies.
6. Bake the chocolate peanut butter cookies until the edges are set, and the tops appear to have a matte finish.
7. Allow the baked cookies to cool on the pan before transferring them to a wire rack to cool completely.

Peanut Butter Chocolate Cookie Substitutions & Variations

• Whole Milk – If needed, feel free to try using whatever milk you already have on hand in place of whole milk.
• Powdered Milk – Powdered milk can be omitted from the cookie dough if you prefer. Leaving it out won’t impact the structure of the cookie, but it will alter its final flavor as the powered milk gives these cookies a wonderful depth of flavor.
• Pudding Mix – Instant chocolate pudding mix can be used in place of instant chocolate fudge pudding mix.
• Cocoa Powder – Instead of using both unsweetened cocoa powder and black cocoa powder, you can use all of either one.
• Salted Butter – If you have unsalted butter on hand, you can use that instead of salted butter. You will need to add an additional 1/4 teaspoon of salt to the cookie dough to balance the flavor back out.
• Chocolate Chips – You can replace the Reese’s Peanut Butter Chips in the cookie dough with chocolate chips. Or you can top the cookie dough with chocolate chips before baking!
• Peanut Butter Drizzle – After the cookies have been baked, melt some peanut butter in the microwave and then drizzle the cookies with the melted peanut butter! This will dress the cookies up even more while adding a bit more peanut butter flavor!
• Mini Version – This recipe yields 9 very large cookies! However, if you prefer, you can make this recipe into a mini version by portioning the dough into 2-ounce cookies with a .5-ounce peanut butter ball in the center.
• Reese’s Peanut Butter Cup – Instead of the homemade peanut butter filling, feel free to use Reese’s Peanut Butter Cups or Thin Cups instead.

Storing Reese’s Peanut Butter Chocolate Cookies

These chewy peanut butter cookies are best stored in an airtight container at room temperature. They can then be enjoyed for up to 3 to 4 days. I have found any longer than that, and the cookies start to dry out a bit.

For longer storage, you can also freeze the baked and cooled cookies. This is a great way to get ahead of party planning and your holiday baking!

To freeze these cookies, first flash freeze them on a baking sheet in a single layer. Then transfer the frozen cookies into a freezer-safe airtight container or Ziploc back with the excess air squeezed out of it.

Store the cookies in the freezer for up to 3 months. When you’re ready to enjoy the chocolate peanut butter cookies, thaw them at room temperature.

Storing The Dough Of Peanut Butter Filled Chocolate Cookie

This peanut butter-filled chocolate cookie dough can be frozen and baked later! A great way to bake a batch of cookies without the kitchen mess or when you only want one freshly baked cookie at a time.

To freeze the cookie dough, assemble the cookies according to the recipe card and place them on a baking sheet. Afterward, transfer the baking sheet into the freezer to flash-freeze the balls of cookie dough.

Then, place the frozen cookie dough balls into a Ziploc bag with the excess air squeezed out of it or into a freezer-safe container. Store the cookie dough in the freezer to enjoy for up to 3 months.

More Stuffed Cookie Recipes:

• Peppermint Mocha Cookies – Deep, coffee-flavored chocolate cookie dough!
• Churro Cookies – Bakery-level cookies with an easy-to-follow recipe!
• Molten Lava Cake Cookies – Filled with a gooey, lava hot fudge center!
• Brown Sugar Cinnamon Cookies – Made with mini Brown Sugar Cinnamon Pop Tart Bites!
• Chocolate Cheesecake Stuffed Cookies – Tender cookies with a sweet cheesecake-like filling!