Reese's Double Chocolate Cookies
Soft and chewy double chocolate cookies stuffed with Reese's Peanut Butter Cups and loaded with chocolate chips. These bakery-style cookies have rich chocolate flavor, gooey peanut butter centers, and are perfect for holidays, parties, or whenever you're craving an indulgent homemade treat.
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.