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Double Chocolate Chip Reeses Cookies
Prep Time
15 mins
Cook Time
15 mins
Servings: 12 -14 Cookies
  • 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
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Once combined, add in milk, beginning with 2 Tbsp. If the dough still seems extra thick, add in the last Tbsp.
  5. Add in 1/2 cup semi-sweet chocolate chips and 1/2 cup Reese's cups (save the 1/4 cup for later); mix.
  6. With a medium cookie scoop (about 2 Tbsp of dough), place the dough evenly on a cookie sheet, about 6 per tray.*
  7. With the remaining Reese's cups, place 1-2 pieces in each ball of cookie dough.
  8. Bake for 14-16 minutes, or until the tops of the cookies look firm.
  9. Enjoy with milk!
Recipe Notes

*I did not chill my cookie dough, but if you want the cookies extra, extra thick, then chill the dough for 30-60 minutes.