Our chocolate peanut butter cookies are delicious and loaded with peanut butter flavor! A chocolate cookie topped with peanut butter frosting, ganache, and chopped Reese's peanut butter cups!
If you've been here a minute you know how much I love this chocolate cookie dough. I use it ALL THE TIME. Check out 6 more variations including our Texas sheet cake cookies, our Hostess cupcake cookies, grasshopper mint cookies, rocky road cookies, double chocolate chip cookies, and our peppermint chocolate cookies!
The chocolate cookies are frosted with the same peanut butter frosting that I use in our Buckeye Sheet Cake. It's so rich and creamy! Now, you can stop right there if you want and the cookies would be amazing, but we take it even farther by topping them with a spoonful of my favorite ganache glaze and chopped mini peanut butter cups.
This recipe makes 30 cookies that can be enjoyed at room temperature or chilled. Lightly cover the cookie sheet with plastic wrap or store them in an airtight container (cookies are slightly soft at room temperature, but can be stacked if chilled in the refrigerator). They will stay fresh for up to 3 days.
Prepare your cookie dough and let it chill in the refrigerator for 30-45 minutes. Scoop cookie dough onto a parchment paper-lined cookie sheet and bake for 9 minutes. Let the cookies sit on the baking sheets for a couple of minutes then transfer cookies to a cooling rack.
Once completely cool go ahead and put the cookies back on the cookie sheet packing as many cookies on there as you can. This will help save space in your refrigerator later when we chill the frosted cookies.
Beat frosting ingredients together. Spread over cookies then refrigerate cookies for 15-20 minutes. This will chill the frosting and keep it stable when you pour the warm chocolate glaze over them.
Melt the glaze ingredients together either in the microwave, a double boiler, or on the stove (low heat) and spoon over cookies, spreading it around carefully. Sprinkle with chopped Reese's peanut butter cups. Refrigerate or place in the freezer until cookies are set!
Watch our step by step video!
If you’re looking for an over-the-top decadent cookie THESE ARE IT. So rich and delicious, and best of all, EASY to make!What makes Chocolate Peanut Butter Cookies So Delicious?
The chocolate cookie base is one that can stand on its own. It's soft, chewy, and stable enough to frost while warm (for our Texas sheet cake cookies) or cool for this yummy peanut butter version!
The chocolate cookies are frosted with the same peanut butter frosting that I use in our Buckeye Sheet Cake. It's so rich and creamy! Now, you can stop right there if you want and the cookies would be amazing, but we take it even farther by topping them with a spoonful of my favorite ganache glaze and chopped mini peanut butter cups.
This recipe makes 30 cookies that can be enjoyed at room temperature or chilled. Lightly cover the cookie sheet with plastic wrap or store them in an airtight container (cookies are slightly soft at room temperature, but can be stacked if chilled in the refrigerator). They will stay fresh for up to 3 days.
Reese's Chocolate Peanut Butter Cookie Ingredients
For the cookie dough, you'll need melted butter, brown sugar, white sugar, cocoa powder, eggs, vanilla, salt, baking soda, and flour. The peanut butter frosting is pretty basic too and uses butter, peanut butter, powdered sugar, and milk. The ganache is made from semisweet chocolate chips, honey (or corn syrup), butter, and milk. You'll also need about 15 MINI Reese's peanut butter cups (snack size) to chop up and sprinkle over the finished cookies.How To Make the Best Reese's Cookies
Prepare your cookie dough and let it chill in the refrigerator for 30-45 minutes. Scoop cookie dough onto a parchment paper-lined cookie sheet and bake for 9 minutes. Let the cookies sit on the baking sheets for a couple of minutes then transfer cookies to a cooling rack.
Once completely cool go ahead and put the cookies back on the cookie sheet packing as many cookies on there as you can. This will help save space in your refrigerator later when we chill the frosted cookies.
Beat frosting ingredients together. Spread over cookies then refrigerate cookies for 15-20 minutes. This will chill the frosting and keep it stable when you pour the warm chocolate glaze over them.
Melt the glaze ingredients together either in the microwave, a double boiler, or on the stove (low heat) and spoon over cookies, spreading it around carefully. Sprinkle with chopped Reese's peanut butter cups. Refrigerate or place in the freezer until cookies are set!
Reese's Peanut Butter Chocolate Cookies Recipe
Reese's Chocolate Peanut Butter Cookies
Our chocolate peanut butter cookies are delicious! A chocolate cookie topped with peanut butter frosting, ganache, and chopped Reese's peanut butter cups!
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Servings: 30 cookies
Calories: 270kcal
Ingredients
COOKIES
- 1 cup melted butter (2 sticks)
- ½ cup cocoa powder
- 1 cup light brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups all purpose flour
FROSTING
- ½ cup butter softened (1 stick)
- ⅔ cup creamy peanut butter
- 2 ½ cups powdered sugar
- 5-6 teaspoons milk
CHOCOLATE GLAZE
- 8 oz. semisweet chocolate chips
- 3 Tablespoons butter
- 4 teaspoons milk
- 4 teaspoons honey (or corn syrup)
Topping
- 15 mini Reese's peanut butter cups (snack size)
Instructions
Cookies
- Melt two sticks of butter (1 cup) in the microwave. Combine melted butter and cocoa powder in a large mixing bowl or bowl of a stand mixer. Stir until smooth.
- Mix brown sugar and white sugar with the butter/cocoa mixture.
- Add eggs and vanilla.
- Mix in salt, baking soda, and flour.
- Cover bowl with plastic and chill dough for 45 minutes. Preheat oven to 350 degrees.
- Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
- Bake cookies for 9 minutes. Let cool on cookie sheet for a few minutes then transfer to a wire rack to cool completely.Once cookies have cooled, return cookies to cookie sheet, packing in as many as you can (this helps save space in the refrigerator because we are going to chill the frosted cookies).
Frosting
- Mix butter, peanut butter, powdered sugar and milk with an electric mixer. Beat until smooth. Spread frosting over cooled cookies. Chill cookies for 15-20 minutes.
Glaze
- Heat glaze ingredients in a microwave-safe bowl for 30 seconds. Stir. Heat an additional 20 seconds. Stir until smooth and creamy. If additional time is needed do it in 10-second increments. Note: You can use a double boiler or small saucepan over the stove to melt the chocolate and glaze instead of a microwave if you want. It’s easier to not overheat the chocolate in a double boiler. Spoon glaze over cookies and spread. Sprinkle with chopped mini Reese's peanut butter cups. Allow glaze to set up (placing cookies back into the refrigerator for 15-20 minutes will speed this up).Cookies can be enjoyed chilled or at room temperature.
Notes
I use my stand mixer, but a hand mixer or Danish dough whisk works as well.
I always use salted butter in my baking, but you can use unsalted butter.
Melted butter can be used warm (no need to cool).
Nutrition
Calories: 270kcal
Brandy says
Hi everyone! Brandy here, I made these with my peanut butter-loving son in mind. The frosting is rich and creamy, and the ganache really takes them over the top.