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Chocolate Reese’s Peanut Butter Cup Cookies
Using your stash of leftover Halloween candy to make chocolate Reese’s peanut butter cup cookies is the best way to utilize leftover Halloween candy.
I’m pretty sure your kids won’t even mind you going through their stash and taking out the Reese’s peanut butter cups.
They may or may not react like the kids on Jimmy Kimmel’s annual “I ate all your Halloween candy” video but I’m sure if you shove a chocolate Reese’s peanut butter cup cookie in their face, it’d turn that frown upside down, haha
I live for peanut butter and chocolate.
It’s one of the best combinations ever created.
And quite frankly this cookie is one of the best combinations ever, too.
I had half of one when it came out of the oven and oh man, the Reese’s cups were so melty good.
I love the chunks of Reese’s you get throughout the cookie and the big pieces you get on top of the cookie.
It’s a soft and slightly sinful cookie!
Can you use another candy or chocolate for this recipe?
I would probably say stick to Reese’s peanut butter cups unless you think another chocolate candy pairs well with the base chocolate peanut butter dough.
Can I use chocolate chips for this instead?
Yes, definitely!
How do I ensure that the peanut butter from the peanut butter cups don’t come oozing out when I cut/dice them?
I usually put them in the fridge or freezer for a little bit and it helps chopping them!
Can I just use regular cocoa powder instead of Dutch-processed?
Yes, you can. I just like using Dutch-processed because it gives it a richer flavor, but whatever cocoa powder you find is fine.
Other chocolate peanut butter recipe ideas
Peanut butter chocolate mug cake
Peanut butter chocolate banana muffins
Peanut butter chocolate hazelnut oatmeal cookies
Chocolate Reese’s Peanut Butter Cup Cookies
Ingredients
- 1 ½ cup (188 g) all-purpose flour
- 6 tablespoon Dutch-process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoon (84 g) unsalted butter, room temperature
- ¼ cup (65 g) plus 2 tbsp. creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoon milk
- 2 cups (34 g) of coarsely chopped Reese’s peanut butter cups*
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Instructions
- Preheat oven to 350 °F (177 °C). Line a large baking sheet with parchment paper or spray with baking spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, blend together butter, peanut butter, and sugars until creamy.
- Add in the egg, vanilla extract, and milk and blend until smooth.
- Slowly add in the dry ingredients and blend until well-incorporated. The dough will be fairly thick.
- Gently stir in 1 1/2 cups of the peanut butter cups.
- Drop 2 tbsp. rounds of dough onto prepared cookie sheet, spacing them 2-3 inches apart.
- Take your leftover peanut butter cups and gently press a few on top of the cookie balls.
- Bake for 12-14 minutes.
- Remove from oven and let sit on baking sheet for about 5 minutes to firm up. Transfer them to a wire cooling rack to cool completely.
- Enjoy with a large glass of milk :)
Video
Recipe Notes
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Photography by Jesse Reilly
Amy
Friday 18th of December 2020
What is sprinkled on top of the cookies?
Julie Chiou
Sunday 20th of December 2020
maldon sea salt
KATHERINE T S COOPER
Wednesday 18th of December 2019
Made these yesterday and they were amazing! Will def make again
Scarlet
Friday 13th of December 2019
These look so good. I just love reese peanut butter cups and add cookie, well what's not to love?!
Karen
Monday 18th of November 2019
Julie, can this recipe be cut in half? I want to make a few cookies not a dozen or two.
Julie Wampler
Thursday 21st of November 2019
Yes, absolutely!
SharonHonker (dissapointed)
Wednesday 30th of October 2019
My daughter is allergic to nuts. I am disgusted that you would post this Julie. I though I could trust you.
Karen
Monday 18th of November 2019
That's ridiculous that u would blame Julie. Read ingredients before u make a recipe.
Julie Wampler
Thursday 31st of October 2019
sorry not sorry? don't make this if your daughter is allergic!