Ingredients
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Equipment Needed
- Hand mixer
- Baking sheet
- Parchment paper
- Rubber spatula
- Metal spatula
- Measuring cups
- Mixing bowls (medium & large)
Chocolate Cookies
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1/2 cup (110 g) brown sugar, packed
- 2 large eggs (100 g total)
- 1/2 cup (43 g) dark cocoa powder (I like to use Hershey’s Dark)
- 2 tsp (10 ml) vanilla extract
- 1 tsp (3 g) cornstarch
- 3/4 tsp (4 g) baking soda
- 1/4 tsp (1 g) baking powder
- 3/4 tsp (4 g) salt
- 1 cup (120 g) cake flour
- 1½ cups (180 g) all-purpose flour
Peanut Butter Frosting
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (192 g) smooth peanut butter (I like to use skippy or jif
- 1 1/4 cups (150 g) powdered sugar
- Pinch of salt
- 1/2 tsp (2.5 ml) vanilla extract
- 1 tbsp (15 ml) milk
- Mini peanut butter cups, roughly chopped
What to do
1. For the cookies, add butter and sugars in a stand mixer, with paddle attachment. Hand mixer works fine too. Mix for about 30 seconds on low/medium speed.
2. Next, add the eggs and vanilla extract. Mix on low and mix well.
3. Sift in dry ingredients in a medium bowl. And then gently mix the dry into the wet mixture. Mix gently (I use a rubber spatula) until you can see no more flour. Once mixed, scoop the dough into about 2 tbsp balls (this recipe will yield about 18 cookies). Place the balls of dough onto a baking sheet lined with parchment paper. Cover and chill the balls of dough for at least 2 hours.
4. When ready to bake, preheat oven to 375°F /190.5°C. Place 3-4 cookies on the baking sheet. Cookies should be 2 inches apart, so they don’t spread in the oven.
5. Bake for 10-12 minutes or until the edges have set and the tops of the cookies are puffed up, but look slightly underdone. Remove cookies and let them rest for 5 minutes. Then using a spatula transfer them to a wire rack to cool.
6. While the cookies cool, work on the peanut butter frosting. To a large bowl, add butter and peanut butter, Using a hand mixer, beat until the mixture is nice and fluffy. Add the remaining ingredients and beat until desired consistency is reached. Adjust milk and powdered sugar as needed. Note: This frosting uses less powdered sugar, as I like my buttercreams less sweet. Feel free to adjust the powdered sugar to suit your sweetness preference!
7. Pipe or spoon the frosting onto the cookies, then top with the chopped Reese’s cups.
Note: I like to store my cookies in an airtight container at room temperature. See FAQ’s for more information on storage below!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Chilling your dough makes a difference in taste. Try to hold out and chill your dough for 24 hrs and again for 20 min right before baking.
- When measuring flour, if not using a scale, it’s important to spoon in the flour at the rim of the cup and then using a butter knife level off the excess flour. Do not pack the flour as that will yield a crumbly and dry dough.
- If your cookies are not spreading while baking, try removing the baking sheet about halfway through baking, then tap firmly on the counter once or twice, then put the sheet back in the oven to finish baking. You can do this another time if cookies aren’t spreading.
More Recipes!
Here are some similar recipes you might enjoy!
Applie Cider Loaf with Cinnamon Streusel
Brown Butter Pumpkin Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!