Full of chocolate and peanut butter flavor, these Reese’s Peanut Butter Chocolate Cookies are a great way to use up your leftover Halloween candy.
The morning after Halloween, I took a trip to Target to take advantage of any candy that was on sale. I intended to pick up bags and bags of candy corn (my favorite!), but to my disappointment, they only had one bag left. And it was the small bag too :( Oh well. It was probably better for my blood sugar anyway
While at Target, I took a stroll down the baking aisle and saw that they had bags of Reese’s Peanut Butter Cups Minis on sale. Have you guys seen these? They’re so fun to snack on and bake with! I suddenly had a craving for peanut butter chocolate cookies with these cups as an inclusion. No joke, I really had that specific craving, right there in that aisle. It’s amazing what a sale can do :)
When I got home, I immediately got to working on these Reese’s Peanut Butter Chocolate Cookies. I wanted a chewy chocolate cookie that had both the flavor of chocolate and peanut butter so I used The Only Chocolate Cookie Dough You Need as a jumping off point. To that dough, I added a ¼ cup dose of creamy peanut butter and amped up the chocolate flavor by adding more coffee! I also increased the scoop amount for a larger cookie and adjusted the time in the oven to achieve just the right amount of chewiness.
What came out was exactly what I was craving in that Target aisle. I was in heaven! If you love Reese’s Peanut Butter Cups (who doesn’t?) and chocolate, this is the cookie for you. And, don’t limit yourself to just the Reese’s Peanut Butter Cups, add Reese’s Pieces or any leftover chocolate candy you may have lying around from Halloween. Just chop them up before adding them in.
Reese’s Peanut Butter Chocolate Cookies
Yields about 1 dozen cookies
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup unsweetened natural cocoa powder (not Dutch processed)
- ½ cup unsalted butter, room temperature
- ¼ cup creamy peanut butter, room temperature
- ⅔ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 egg, room temperature
- ½ teaspoon instant coffee granules
- 1 teaspoon pure vanilla extract