Reese's Peanut Butter and Chocolate Cookies
SERVINGS 11 large cookies
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Equipment
Ingredients
Chocolate Cookies
- 1 cup (227 g) unsalted butter, softened to room temp but not melted
- 1 cup (200 g) granulated white sugar
- 1/2 cup (110 g) brown sugar, packed
- 2 large eggs
- 1/2 cup (43 g) dark cocoa powder (I like to use Hershey’s dark or dutch process works great)
- 2 tsp vanilla extract
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp 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
Instructions
Enable Step-by-Step Mode- For the cookies, we will first the add butter and both sugars to a stand mixer, with paddle attachment. A hand mixer works fine too. Mix for about 30 seconds on low/medium speed- the butter and sugars should be nice and fluffy.
- Next, add the eggs and vanilla extract. Mix on low and mix well until everything is combined.
- In a separate medium bowl, sift all dry ingredients and mix gently until combined. And then gently mix the dry into the wet mixture. I use a rubber spatula to fold everything together until you can see no more flour. Once mixed, scoop the dough into 11 balls (roughly 80-85 g each). 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. (if you are short on time, you can chill the cookies uncovered in the fridge for 30 minutes)
- 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 bake into each other in the oven.
- Bake for 9-11 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.
- 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!
- 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 in the fridge and then take them out to rest at room temperature for about 30 minutes before serving (for best texture).
Additional Note: This recipe is independently developed and is not affiliated with or endorsed by Crumbl Cookies or Reese’s. All trademarks belong to their respective owners.