Introduction

These peanut butter cookies are a rich and indulgent treat, filled with a creamy peanut butter center and packed with chocolate and Reese’s candies. Soft and chewy with a perfect balance of flavors, they are sure to satisfy any sweet tooth.

The image shows a close-up of several round chocolate cookies topped with small orange and yellow candy pieces, arranged on white baking paper placed on a white marbled surface. The cookies are thick with a rough, slightly crumbly texture and visible chocolate chips inside. In the foreground, a woman's hands hold and pull apart one cookie, revealing a soft, gooey chocolate inside with melted candy pieces embedded. The overall color contrast highlights the dark brown of the cookies against the bright candy colors and white background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup peanut butter (130g)
1½ cups powdered sugar (150g)
1½ ounces whole milk
1 teaspoon vanilla extract
¼ teaspoon salt (for filling)
2 cups all-purpose flour (260g)
¼ cup unsweetened cocoa powder (25g)
¼ cup black cocoa powder (30g)
1 (3.4oz) box instant chocolate fudge pudding mix (110g, unprepared)
2 tablespoons powdered milk (10g)
½ teaspoon salt (for dough)
¼ teaspoon baking soda
1 cup granulated sugar (220g)
½ cup salted butter (113g, softened)
1 large egg (room temperature)
1 additional large egg yolk (room temperature)
2 ounces whole milk (room temperature)
1½ teaspoons pure vanilla extract
¾ cup Reese’s Pieces (167g, plus more for topping)
¾ cup Reese’s Peanut Butter Chips (126g, plus more for topping)

Instructions

Step 1: In a medium bowl, beat together ½ cup peanut butter, 1½ cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, and 1½ ounces whole milk to make the filling. Set aside.
Step 2: Preheat the oven to 350°F and line a large baking sheet with parchment paper. If using a smaller sheet (9×13-inch), prepare two sheets for batches.
Step 3: In another medium bowl, whisk together 2 cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ cup black cocoa powder, instant chocolate fudge pudding mix, powdered milk, ½ teaspoon salt, and ¼ teaspoon baking soda. Set aside.
Step 4: In a large bowl or stand mixer fitted with a paddle attachment, cream 1 cup granulated sugar and ½ cup softened salted butter for 1 minute.
Step 5: Add 1 large egg and beat until combined. Beat in the additional egg yolk, 2 ounces whole milk, and 1½ teaspoons vanilla extract until just mixed.
Step 6: Add half of the dry ingredients to the wet mixture and beat just until incorporated. Add the remaining dry ingredients and mix thoroughly. If dry ingredients settle at the bottom, finish mixing by hand to avoid overworking the dough.
Step 7: Fold in ¾ cup Reese’s Pieces and ¾ cup Reese’s Peanut Butter Chips until evenly distributed.
Step 8: Using a #10 cookie scoop, portion the dough into 9 balls (about 4 to 4.2 ounces each). Gently press each dough ball flat and shape it into a bowl.
Step 9: Place a 1-ounce ball of the peanut butter filling into the center of each dough bowl.
Step 10: Carefully fold the dough around the filling, sealing it inside. Roll the dough ball between your palms to create a smooth, round shape.
Step 11: Arrange the cookies on the prepared baking sheet with the sealed side down, spacing them 3 to 4 inches apart. Optionally, top with extra Reese’s Pieces and peanut butter chips for decoration.
Step 12: Bake for 10 to 12 minutes, until the edges are just set and the tops have a matte finish. The cookies may look slightly underdone but will finish cooking as they cool.
Step 13: Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool and become perfectly soft and chewy.

Tips & Variations

Use room temperature eggs and milk for a smoother dough and better texture.
If you can’t find black cocoa powder, substitute with an equal amount of extra unsweetened cocoa powder.
For a nut-free version, replace peanut butter and Reese’s candies with sunflower seed butter and chocolate chips.
Chill the dough before baking if you prefer thicker cookies that hold their shape better.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, warm cookies gently in a microwave for 10-15 seconds or at low temperature in the oven.

How to Serve

The image shows a close-up of many round chocolate cookies on white parchment paper placed on a white marbled surface. Each cookie has colorful candy pieces on top, mainly orange and yellow. In the foreground, a woman's hand is breaking one cookie in half, showing a soft and chewy inside with melted chocolate chips. The cookies have a rough, slightly bumpy texture from the candy pieces and chips, and the overall color is rich dark brown. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut butter filling ahead of time?

Yes, you can prepare the filling a day in advance and keep it covered in the refrigerator until ready to use. Bring it to room temperature before assembling the cookies for easier handling.

Why do the cookies look underdone when baked?

These cookies are baked until just set with a matte surface. They will continue to firm up as they cool, which ensures they stay soft and chewy rather than becoming dry or hard.