Ingredients (2 dozen cookies)
- 3/4 cup (170g) unsalted butter, softened
- 1 1/2 cups (188g) all-purpose flour
- 1 cup (85g) natural unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) dark brown sugar, packed
- 1 large egg
- 3 Tbsp creamy peanut butter
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups Reese’s Pieces
Make the Cookie Dough
In a stand mixer with the paddle attachment, beat the softened butter on medium-high for about a minute until it’s light and fluffy.
While the butter is beating, whisk together the flour, cocoa powder, baking soda, and salt in a separate medium bowl.
Add both the granulated and brown sugars to the butter and mix on medium speed until they’re fully combined.
Add the egg, then the peanut butter and vanilla, mixing well after each addition. Scrape down the sides of the bowl as needed.
Turn the mixer to low and add the flour mixture in two or three batches, mixing until it’s just combined. Don’t overmix.
Stir in most of the Reese’s Pieces with a spatula, saving a handful to press into the tops of the cookies later.
The dough will be soft. It needs to chill to firm up.
Cover the bowl tightly and refrigerate for at least 2 hours, or up to 24 hours.
Chilling is mandatory for this recipe. If you don’t chill the dough, the cookies will spread into thin puddles.
Bake the Cookies
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Let the chilled dough sit at room temperature for a few minutes to make it easier to scoop.
Use a cookie scoop to portion the dough into 2-tablespoon balls. Roll them briefly between your hands to smooth them out and place them on the prepared baking sheets, about 2 inches apart.
Bake one sheet at a time for ~10 minutes. The cookies should look puffy and the edges should be set. The centers might still look a little soft.
If you want to add the reserved Reese’s Pieces to the tops for a better look, pull the baking sheet out around the 7-minute mark, gently press a few candies into the top of each cookie, then return the sheet to the oven to finish baking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Dark Chocolate Peanut Butter Cookies
Ingredients
Ingredients (2 dozen cookies)
- 3/4 cup unsalted butter 170g, softened
- 1 1/2 cups all-purpose flour 188g
- 1 cup natural unsweetened cocoa powder 85g
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup granulated sugar 150g
- 3/4 cup dark brown sugar 150g, packed
- 1 large egg
- 3 Tbsp creamy peanut butter
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups Reese's Pieces
Instructions
- Beat softened butter in stand mixer until light and fluffy, about 1 minute.
- Whisk together flour, cocoa powder, baking soda, and salt in separate bowl.
- Mix both sugars into butter until combined.
- Add egg, peanut butter, and vanilla, mixing well after each.
- Add flour mixture in 2 batches, mixing until just combined.
- Fold in most Reese’s Pieces, reserving some for tops.
- Cover and refrigerate dough for 2 hours.
- Preheat oven to 350°F and line baking sheets with parchment.
- Scoop 2-tablespoon dough balls, roll smooth, place 2 inches apart on sheets.
- Bake 10 minutes until edges set but centers slightly soft.
- Press reserved Reese’s Pieces into cookies at 7-minute mark if desired.
- Cool on sheet 5 minutes, then transfer to wire rack.
