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Irresistible Chocolate Peanut Butter Cookies: 10 Secrets

Chocolate Peanut Butter Cookies
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Enjoy soft and chewy chocolate peanut butter cookies filled with a creamy peanut butter center, perfect for satisfying cravings any time of day. This recipe is quick to make, taking under an hour from start to finish.

Ingredients

Scale
  • For the Peanut Butter Filling:
  • 1 cup Peanut Butter (smooth varieties like Jif or Skippy)
  • 1 cup Powdered Sugar
  • 2 tablespoons Whole Milk
  • 1 teaspoon Vanilla Extract
  • For the Cookie Dough:
  • 2 cups All-Purpose Flour
  • 0.5 cup Unsweetened Cocoa Powder
  • 0.25 cup Black Cocoa Powder
  • 1 package Instant Chocolate Fudge Pudding Mix
  • 1 cup Powdered Milk
  • 0.5 teaspoon Baking Soda
  • 1 cup Granulated Sugar
  • 0.75 cup Salted Butter
  • 2 large Eggs
  • For Extra Flavor and Crunch:
  • 1 cup Reese’s Pieces
  • 0.5 cup Peanut Butter Chips

Instructions

  1. Prepare the Peanut Butter Filling: In a medium bowl, combine 1 cup of smooth peanut butter, 1 cup of powdered sugar, a pinch of salt, 1 teaspoon of vanilla extract, and 2 tablespoons of whole milk. Mix until the filling is smooth and creamy. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, ¼ cup of black cocoa powder, 1 package of instant chocolate fudge pudding mix, 1 cup of powdered milk, ½ teaspoon of salt, and 1 teaspoon of baking soda. Ensure the ingredients are thoroughly combined and set aside.
  3. Cream Butter and Sugar: Using a stand mixer or an electric mixer, beat together ¾ cup of salted butter and 1 cup of granulated sugar until the mixture is creamy and light in color, about 2-3 minutes.
  4. Incorporate Eggs and Vanilla: Add 1 large egg and 1 egg yolk, 2 tablespoons of whole milk, and 1 teaspoon of pure vanilla extract to the sugar and butter mixture. Beat until everything is well combined.
  5. Combine Dry and Wet Ingredients: Gradually mix the dry ingredient mixture into the wet mixture using a spatula or wooden spoon until just incorporated. Be careful not to overmix.
  6. Add the Candies: Gently fold in 1 cup of Reese’s Pieces and ½ cup of peanut butter chips into the cookie dough.
  7. Shape Cookies: Scoop portions of the dough, flatten each scoop slightly, and place about 1 tablespoon of the peanut butter filling in the center. Wrap the dough around the filling and roll it into a ball, ensuring the filling is fully encased.
  8. Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers still look slightly underbaked.
  9. Cool: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use smooth, processed peanut butter like Jif or Skippy.
  • Avoid overmixing the dough to ensure tender cookies.
  • Cookies will continue to cook and set as they cool.
  • Store cookies in an airtight container at room temperature for up to 3-4 days.
  • For a nut-free version, substitute sunflower seed butter for peanut butter.
  • Customize with different candies like chocolate chunks or M&M’s.

Nutrition

Find it online: https://quizsavor.com/chocolate-peanut-butter-cookies/

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