If you love the classic combination of chocolate and peanut butter, these Reese’s Double Chocolate Cookies are sure to become a favorite. They’re soft, chewy, and packed with rich cocoa, melty chocolate chips, and chunks of Reese’s Peanut Butter Cups in every bite. Made with simple ingredients, these bakery-style cookies are easy to bake and perfect for holidays, parties, or satisfying any chocolate craving.
Why You’ll Love These Reese’s Double Chocolate Cookies
These Reese’s Double Chocolate Cookies are the perfect treat for anyone who loves the classic combination of chocolate and peanut butter. Rich cocoa, melty chocolate chips, and chunks of Reese’s Peanut Butter Cups come together to create an irresistible cookie with bold flavor in every bite.
The cookies bake up soft, thick, and chewy with a fudgy, bakery-style texture that stays delicious for days. They’re easy to make using simple pantry ingredients, making them perfect for both beginner and experienced bakers.
Whether you’re baking for the holidays, a party, a bake sale, or simply satisfying a chocolate craving, this recipe is always a crowd-pleaser. You can even freeze the dough ahead of time, so fresh, homemade cookies are never far away.
Ingredients for Reese’s Double Chocolate Cookies
Dry Ingredients
- All-purpose flour (1⅓ cups / 166g): Spoon and level for soft, chewy cookies.
- Unsweetened natural cocoa powder (6 tablespoons / 32g): Adds rich chocolate flavor.
- Baking soda (½ teaspoon): Keeps the cookies thick and soft.
- Salt (¼ teaspoon): Enhances the overall flavor.
Wet Ingredients
- Unsalted butter, softened (½ cup / 112g): Creates a tender cookie texture.
- Brown sugar, packed (½ cup / 100g): Adds moisture and chewiness.
- Granulated sugar (½ cup / 100g): Helps create lightly crisp edges.
- Large egg (1): Binds the dough and adds structure.
- Vanilla extract (1 teaspoon): Boosts the chocolate flavor.
Mix-Ins
- Semi-sweet chocolate chips (¾ cup / 135g): Adds melty chocolate in every bite.
- Reese’s Peanut Butter Cups, chopped (12–14 regular-size cups): Creates gooey peanut butter pockets throughout the cookies.
How to Make Reese’s Double Chocolate Cookies (Step by Step)
Step 1: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until everything is evenly combined. This helps distribute the leavening and cocoa throughout the dough for consistent flavor and texture. Set the bowl aside.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a stand mixer or hand mixer on medium speed for about 2 minutes. The mixture should become light, creamy, and fluffy. Proper creaming incorporates air into the dough, resulting in soft, thick cookies.
Step 3: Add the Egg and Vanilla
Add the egg and vanilla extract to the butter mixture and mix just until combined. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly mixed. Avoid overmixing once the egg is added.
Step 4: Combine the Dough
Gradually add the dry ingredients to the wet ingredients in two batches, mixing on low speed until no streaks of flour remain. Fold in the chocolate chips with a spatula, making sure they’re evenly distributed throughout the dough without overworking it.
Step 5: Chill the Dough
Cover the bowl tightly with plastic wrap or a lid and refrigerate the dough for at least 3 hours and 30 minutes. Chilling is essential because it firms up the dough, deepens the chocolate flavor, and prevents the cookies from spreading too much while baking.
Step 6: Fill with Reese’s Peanut Butter Cups
Using a cookie scoop or about 2 tablespoons of dough, flatten each portion in your hand. Place a frozen Reese’s Peanut Butter Cup in the center, then wrap the dough completely around it, sealing the edges well. Roll gently into a smooth ball so the filling stays enclosed during baking.
Step 7: Bake the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the dough balls about 2 inches apart to allow room for spreading. Bake for 10–12 minutes, or until the edges are set while the centers still look slightly soft. Avoid overbaking, as the cookies will continue to cook while cooling.
Step 8: Cool and Enjoy
Leave the cookies on the baking sheet for about 10 minutes before transferring them to a wire rack. This allows them to firm up while keeping the centers soft and fudgy. Enjoy them warm for the ultimate gooey chocolate and peanut butter experience, or let them cool completely before storing.
Expert Tips for Perfect Reese’s Double Chocolate Cookies
Freeze the Peanut Butter Cups
Freeze the Reese’s Peanut Butter Cups for about 15 minutes before stuffing the cookies. This helps them hold their shape and prevents the filling from melting out during baking.
Measure Ingredients Accurately
For the best texture, use a kitchen scale if possible. Too much flour or cocoa powder can make the cookies dry and crumbly.
Don’t Skip Chilling the Dough
Chill the dough for at least 3½ hours. Cold dough bakes into thick, chewy cookies and helps keep the peanut butter cups centered.
Avoid Overbaking
Remove the cookies when the edges are set but the centers still look slightly soft. They will continue to bake on the hot pan as they cool, giving you a fudgy texture.
Keep the Dough Cold
If the dough becomes soft while shaping, place the filled cookie dough balls in the freezer for 5 minutes before baking. This helps prevent excess spreading.
Get Clean Cookie Slices
For neat photos or serving, dip a sharp knife in warm water, wipe it dry, and slice the cookies while they’re still slightly warm.
Bake on Parchment Paper
Always line your baking sheet with parchment paper. It prevents sticking and makes cleanup easier if any melted peanut butter or chocolate leaks out.
How to Store Reese’s Double Chocolate Cookies
Room Temperature
Store the cooled cookies in an airtight container at room temperature for up to 4 days. They will stay soft and chewy.
Refrigerator
For longer freshness, refrigerate the cookies in an airtight container for up to 10 days. Let them come to room temperature before serving for the best texture.
Freezer
Freeze baked cookies or unbaked cookie dough balls in a freezer-safe container for up to 3 months. Bake frozen dough directly from the freezer, adding 1–2 extra minutes to the baking time.
Reheating
Warm a cookie in the microwave for 10–15 seconds to make the chocolate soft and the peanut butter center deliciously gooey.
Cookies You’ll Love to Try Next
- Banana Bread Chocolate Chip Cookies
- Sugar Cookies
- Peanut Butter M&M Cookies
- Sourdough Chocolate Chip Cookies
- S’more Cookies
- Red Velvet Cookies
- Double Chocolate Chip Cookies
- Chocolate Chip Cookies
- Nutella Stuffed Chocolate Cookies
Frequently Asked Questions
Can I use mini Reese’s Peanut Butter Cups instead?
Yes! Use 2–3 mini Reese’s Peanut Butter Cups in place of one regular-sized cup for each cookie.
Why did my cookies spread too much?
This usually happens if the dough wasn’t chilled long enough or the butter was too soft. Chilling the dough helps the cookies stay thick and chewy.
Can I make the dough ahead of time?
Absolutely! The cookie dough can be refrigerated for up to 48 hours or frozen for up to 3 months before baking.
Why is my cookie dough sticky?
The dough naturally becomes soft after mixing. Refrigerating it for the recommended time makes it much easier to shape.
How long do these cookies stay fresh?
Stored in an airtight container, the cookies stay soft and fresh for up to 4 days at room temperature.
Can I make these without Reese’s Peanut Butter Cups?
Yes! Simply leave them out and add extra chocolate chips for delicious double chocolate cookies.
Final Thoughts
If you’re a fan of chocolate and peanut butter, these Reese’s Double Chocolate Cookies are a must-bake. They’re soft, thick, and loaded with rich chocolate flavor, melty chocolate chips, and a gooey Reese’s Peanut Butter Cup center that makes every bite irresistible. Whether you’re baking for a holiday, party, or simply treating yourself, this easy recipe is guaranteed to impress. Give them a try, and don’t forget to leave a comment and rating to let me know how they turned out!
Reese’s Double Chocolate Cookies
Ingredients
- 1⅓ cups 166g all-purpose flour
- 6 tablespoons 32g unsweetened natural cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 112g unsalted butter, softened
- ½ cup 100g packed brown sugar
- ½ cup 100g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup 135g semi-sweet chocolate chips
- 12 regular-size Reese’s Peanut Butter Cups frozen for 15 minutes
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Mix in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
- Cover and chill the dough for 3 hours and 30 minutes.
- Scoop about 2 tablespoons of dough, flatten it, place a frozen Reese’s Peanut Butter Cup in the center, and wrap the dough completely around it. Roll into a smooth ball.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the dough balls 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Freeze the Reese’s Peanut Butter Cups before stuffing the cookies to help them hold their shape.
- Chilling the dough is essential for thick, bakery-style cookies.
- Do not overbake the cookies will continue to set as they cool.
- For extra chocolate flavor, sprinkle a few chocolate chips on top before baking.
- Store cookies in an airtight container for up to 4 days or freeze for up to 3 months.
