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Reese's Pieces Studded Dark Chocolate Peanut Butter Cookies via | @forkknifeswoon

Reese’s Pieces Dark Chocolate Peanut Butter Cookies


  • 1/2 cup unsalted butter, softened
  • 1 cup all-purpose flour¹
  • 2/3 cup natural unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1/2 cup granulated sugar
  • 1/2 cup (packed) dark brown sugar
  • 1 large egg
  • 2 Tbsp peanut butter
  • 1 tsp pure vanilla extract
  • 1 cup Reese’s Pieces peanut butter candies


Prepare the dough:

  1. Add the butter to a stand up mixer fitted with the paddle attachment. Beat on medium-high speed for a full minute until light and fluffy.
  2. Meanwhile, stir together the flour, cocoa powder, baking soda, and salt in a medium mixing bowl, until combined. Set aside.
  3. Add both sugars to the mixer, and mix on medium speed until completely combined. Add the egg, followed by the peanut butter, and vanilla, mixing well after each addition.
  4. Turn the mixer down to low speed, and add the flour mixture in two or three batches, mixing until just combined. Stir in the Reese’s Pieces².
  5. Cover the dough tightly with plastic wrap or aluminum foil, and refrigerate until firm, at least 2 hours, up to 24 hours.³

Bake the cookies:

  1. Preheat the oven to 350º F. Line two cookie sheets with parchment paper. Set aside.
  2. Remove the dough from the fridge and let come up to temperature for a few minutes. Use a cookie scoop to evenly scoop out 2 Tbsp portions of dough. Gently roll/shape the dough into balls, and place on prepared cookie sheets, about two inches apart.
  3. Bake for 10 minutes, until the cookies are puffy and cooked through. Our oven bakes unevenly, so I bake each sheet one at a time, and rotate the pan halfway through. The cookies may appear slightly uncooked in the middle, but will settle as they cool.
  4. Remove from the oven, and let cool for 5 minutes on the cookie sheet before transferring to a baking sheet to cool completely. Will keep for up to a week in an air-tight container.


¹ I’ve baked these chocolate peanut butter cookies using Cup for Cup gluten free flour blend with great success. My taste testers couldn’t tell the difference!
² I reserved a small handful of Reese’s to place on top of the cookies, which I added about 3 minutes before the cookies were ready to come out of the oven. Totally optional, but a bit more decorative.
³ It’s important to let the dough fully chill and firm up before baking, at least 2 hours. This allows the cookies to hold their shape (and let the flavors build together). Any less, and the cookies will spread way to much.