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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!
Course Dessert
Cuisine American
Keyword buckeye cookies, double chocolate, peanut butter chocolate, reeses
Prep Time 45 minutes
Cook Time 9 minutes
Chill 1 hour 5 minutes
Total Time 1 hour 59 minutes
Servings 30 cookies
Calories 270kcal

Ingredients

COOKIES

  • 1 cup melted butter (2 sticks)
  • 1/2 cup cocoa powder
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups all purpose flour

FROSTING

  • 1/2 cup butter softened (1 stick)
  • 2/3 cup creamy peanut butter
  • 2 1/2 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.

Video

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