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Peanut Butter Chocolates Recipe

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★★★★★

4.9 from 83 reviews

Delight in these rich and indulgent Peanut Butter Cookies filled with a creamy peanut butter center and packed with Reese’s Pieces and Peanut Butter Chips. Combining chocolate fudge pudding mix and both unsweetened and black cocoa powder, these cookies offer a complex chocolate flavor balanced by the sweet and creamy peanut butter filling. Soft and slightly underbaked upon removal from the oven, they firm up as they cool for the perfect chewy texture.

Ingredients

Scale

Filling

  • ½ cup peanut butter (130g)
  • 1½ cups powdered sugar (150g)
  • 1½ ounces whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Cookies

  • 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
  • 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

  1. Prepare the filling: 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 until smooth. Set aside.
  2. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. If using a smaller 9×13-inch sheet, plan to use two sheets for two batches of cookies.
  3. Mix dry ingredients for cookies: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, black cocoa powder, instant chocolate fudge pudding mix, powdered milk, ½ teaspoon salt, and baking soda. Set aside.
  4. Cream butter and sugar: In a large bowl or stand mixer with paddle attachment, cream together 1 cup granulated sugar and ½ cup softened salted butter for about 1 minute until fluffy.
  5. Add eggs and flavorings: Beat in 1 large egg until combined. Then add the additional egg yolk, 2 ounces whole milk, and 1½ teaspoons pure vanilla extract, mixing just until incorporated.
  6. Add dry ingredients: Add half of the dry ingredient mixture to the wet ingredients and mix just until incorporated. Add the remaining dry ingredients and mix until fully combined. If dry ingredients settle at the bowl’s bottom, finish mixing by hand to avoid overmixing.
  7. Fold in candies: Gently fold ¾ cup Reese’s Pieces and ¾ cup Reese’s Peanut Butter Chips into the dough until evenly distributed.
  8. Portion the dough: Using a #10 cookie scoop, portion out 9 dough balls, approximately 4 to 4.2 ounces each. Flatten each dough ball gently and form a bowl shape with your hands.
  9. Add peanut butter filling: Place a 1-ounce ball of the prepared peanut butter filling into the center of each dough bowl.
  10. Enclose filling: Carefully fold the dough around the peanut butter filling, sealing it inside. Roll the dough ball between your palms to smooth and round.
  11. Arrange on baking sheet: Place the filled dough balls sealed side down on the prepared baking sheet, spacing them 3 to 4 inches apart. Optionally, decorate the tops with additional Reese’s Pieces and Peanut Butter Chips for a finished look.
  12. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are just set and the tops have a matte appearance. The cookies may seem slightly underbaked, but this is intentional as they will firm up while cooling.
  13. Cool: Let the cookies cool on the baking sheet for 15 minutes. Then transfer them carefully with a spatula to a wire rack to cool completely before serving. The cookies will be very soft initially but will set as they cool.

Notes

  • Ensure eggs and milk are at room temperature to achieve the best texture.
  • Do not overmix the dough once dry ingredients are added to prevent tough cookies.
  • The cookies will look slightly underbaked when removed from oven but will firm up as they cool.
  • If lacking black cocoa powder, you can substitute with additional unsweetened cocoa powder for a milder flavor.
  • Use parchment paper to prevent sticking and ensure even baking.
  • Chilling the dough is not required but can help manage spreading if the dough becomes too soft.
  • For larger batches, store baked cookies in an airtight container at room temperature for up to 4 days or freeze unbaked dough balls for later baking.

Keywords: Peanut Butter Cookies, Reese's Pieces Cookies, Chocolate Peanut Butter Cookies, Stuffed Cookies, Chocolate Pudding Cookies

Find it online: https://cheframi.com/peanut-butter-chocolates-recipe/