Double Chocolate Chip Reese’s Cookies: These thick and chewy double chocolate chip cookies are made with half butter, half peanut butter, and lots of cocoa powder! Plus, they’re jam packed with Reese’s bites, which takes the classic combination of peanut butter and chocolate to a whole new level! You won’t regret these.
Can you tell I’ve had waaay too many cups of coffee? I’m downright chipper even though the holiday weekend is over. Coffee has that effect.
Anyway, even though it was Memorial Day, and red, white, and blue desserts are festive (and in the process remind us of the meaning behind the day, as well as all the men and women who sacrificed so much for our country), we, instead, enjoyed these beauties.
I had my sister’s and brother-in-law’s cake stand, and I once read (or heard) that it’s good southern hospitality to return dishes with something in them as a “thank you.” I’m not southern by any means (although sometimes, after listening to a good country song, I feel southern), but I thought the idea made sense.
Plus, I’ll take any excuse to bake something.
So, these cookies. The only way to eat these chocolate peanut butter beauts is face first. Like, full on, diving in and devouring them–pinky in the air, of course, as to counteract how unladylike that is.
But after you taste these, I think you’ll agree with me that there really isn’t any other way to eat these than to inhale them–unless you’re one of those people who can savor their desserts. Then you might be savoring these for-ev-er (Squints Palledorous style #Sandlotforlife).
So, breaking these bad boys down, let’s talk about the cookie base. Instead of a traditional butter base, this recipe calls for half butter and half peanut butter. Instead of the only form of peanut butter flavor coming from the Reese’s bites, the whole cookie is reminiscent of a Reese’s cup.
Because these cookies are so rich, they also take more brown sugar than white sugar, which helps give them a thick, puffy consistency.
Lastly, the dough will be thick. Between the peanut butter and cocoa powder, the dough will need a few tablespoons of milk to bring it all together. And, because of the thickness, the dough does not need to be chilled! Which means less time between the baking to eating process. Of course, if you want your cookies to be extra thick, feel free to chill for 30-60 minutes.
- 4 Tbsp butter softened
- 4 Tbsp peanut butter softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 3/4 tsp salt
- 1 1/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/4 tsp espresso powder optional--the cookies don't take on any coffee flavor, but the espresso powder enhances the chocolate flavor
- 2-3 Tbsp milk
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup Reese's cups chopped
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, cream together butter and peanut butter until well incorporated. Add in brown sugar and white sugar; cream. Beat in the egg, scraping down the sides of the bowl as necessary. Lastly, add in vanilla extract and salt. Set aside.
In a separate bowl, sift together flour, cocoa powder, baking soda, cornstarch, and espresso powder. Slowly incorporate the dry ingredients into the wet ingredients. Dough will be thick.
Once combined, add in milk, beginning with 2 Tbsp. If the dough still seems extra thick, add in the last Tbsp.
Add in 1/2 cup semi-sweet chocolate chips and 1/2 cup Reese's cups (save the 1/4 cup for later); mix.
With a medium cookie scoop (about 2 Tbsp of dough), place the dough evenly on a cookie sheet, about 6 per tray.*
With the remaining Reese's cups, place 1-2 pieces in each ball of cookie dough.
Bake for 14-16 minutes, or until the tops of the cookies look firm.
Enjoy with milk!
*I did not chill my cookie dough, but if you want the cookies extra, extra thick, then chill the dough for 30-60 minutes.
My favorite products used in this recipe:
Check out my other cookie recipes: