These Reese’s double chocolate cookies are filled with a full peanut butter cup in the center of each cookie. The chocolate dough is thick, fudgy, and chewy, and the combination of chocolate and peanut butter is utterly decadent.
A Note from Fiona
Why You’ll Love These Reese’s Stuffed Chocolate Cookies
If you adore peanut butter, chocolate, and richly satisfying desserts, these Reese’s double chocolate cookies are for you. They begin with fudgy, chewy chocolate cookie dough studded with chocolate chips, then each cookie is wrapped around a whole Reese’s peanut butter cup. These are the chocolate counterpart to my Reese’s stuffed chocolate chip cookies, designed specifically for fans of double chocolate.
Note: This recipe requires a bit of assembly. If you prefer less hands-on work, try peanut butter cup brownies instead. But if you enjoy rich, fudgy cookies with a peanut butter surprise, these are worth the effort.
Making Reese’s Chocolate Cookies – Things to Know
The cookie dough is similar to a classic double chocolate cookie, adjusted so it’s easy to wrap around a peanut butter cup and not overly dense. Because each cookie hides an entire peanut butter cup, I slightly reduced the chocolate intensity so the balance between chocolate and peanut butter is just right. The dough comes together quickly and will chill in the fridge for about 30 minutes to make it easier to handle.
To assemble the cookies:
- Scoop about 1 to 1.5 tablespoons of dough and flatten it into a shallow bowl shape.
- Place a peanut butter cup in the center and wrap the dough around its sides.
- Add a second scoop (1 to 1.5 tablespoons) on top of the peanut butter cup.
- Flatten the top scoop slightly and gently roll into a ball, keeping the peanut butter cup horizontal inside.
After forming the cookie balls, freeze them for at least 30 minutes, or store in a freezer bag for up to 2 months. Freezing prevents the cookies from spreading too thin; you want them thick and pudgy so they fully enclose the peanut butter cup.
Bake the cookies from frozen. Allow baked cookies to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack; the melted peanut butter cup in the center can make them fragile if moved too soon.
Recipe Tip
When forming and freezing the dough balls, make sure the peanut butter cups remain horizontal. If a cup sits vertically or at an angle, the cookie won’t spread into a round shape while baking.
These cookies are super fudgy with a sweet peanut butter center—perfect for chocolate and peanut butter lovers.
If you enjoy this flavor combo, you might also like:
- Chocolate Peanut Butter Cake – layers of moist chocolate cake with a salty-sweet peanut butter frosting
- Dark Chocolate Peanut Butter Chip Cookies
- Peanut Butter Brownies – fudgy brownies with peanut butter in the batter and peanut butter chips
Reese’s Double Chocolate Cookies
Equipment
- Cookie sheets
Ingredients
- 1 1/3 cup all-purpose flour (166 grams)
- 6 tablespoons cocoa powder (32 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened but not melted
- 1/2 cup packed brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (135 grams)
- 12–14 peanut butter cups
Instructions
- Whisk together the flour, cocoa, baking soda, baking powder, and salt in a medium bowl. If the cocoa is lumpy, sift it first.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy.
- Beat in the egg and vanilla extract until combined.
- With the mixer on low, add the dry ingredients in about two additions until just combined. Turn off the mixer and scrape down the bowl.
- Stir in the chocolate chips by hand.
- Cover the dough and chill in the refrigerator for about 30 minutes.
- Scoop about 1 to 1.5 tablespoons of dough and flatten into a shallow bowl. Place an unwrapped peanut butter cup in the center and wrap dough around its sides.
- Add a second scoop of dough on top, flatten slightly, and pinch the edges to seal. Keep the peanut butter cup horizontal inside.
- Freeze dough balls for at least 30 minutes or up to 2 months in an airtight bag or container.
- When ready to bake, preheat the oven to 350°F (180°C, 160°C fan). Line baking sheets with parchment paper.
- Place cookies on the prepared sheets at least 2.5 inches apart, keeping the cups horizontal. Bake one sheet at a time for 12–14 minutes, or until the tops look just set. Optionally press a few extra chocolate chips on top.
- Cool on the baking sheet for at least 10 minutes, then transfer to a cooling rack to finish cooling.
Notes
- Peanut Butter Cups: Use regular-sized cups. Miniatures are taller and harder to wrap the dough around.
- Freezing: Dough balls can be frozen for up to 2 months. Bake from frozen and add 1–2 minutes to the bake time if needed.
- Storage: Store baked cookies in an airtight container for up to 4 days.