Oh, that glorious moment when rich, dark chocolate meets creamy peanut butter! It’s a match made in heaven, right? I swear, my kitchen just smells like pure happiness when these Reeses Double Chocolate Cookies are baking. Honestly, I can’t think of a single person who doesn’t go completely bonkers for them. They’re not just cookies; they’re little edible hugs, perfect for an afternoon pick-me-up or sharing with friends (if you can even bear to part with them!). This recipe is my go-to whenever I need a guaranteed smile, and trust me, it’s so simple you’ll be making them all the time.
Why You’ll Love These Reeses Double Chocolate Cookies
Seriously, you’re going to adore making (and eating!) these cookies. They tick all the boxes for a perfect homemade treat:
- They’re ridiculously easy to whip up – even if you’re new to baking!
- That irresistible combo of deep chocolate and sweet peanut butter is pure magic.
- Everyone loves them! They’re always a huge hit at parties, bake sales, or just for a cozy night in.
- You can totally customize them! Add different candies or even a sprinkle of sea salt on top.
- They bake up super fast, meaning less waiting and more devouring.
- The texture is just perfect: chewy centers with slightly crisp edges.
Ingredients for Your Perfect Reeses Double Chocolate Cookies
You really don’t need anything too fancy for these, just pretty standard baking stuff! Having everything ready to go makes the whole process a breeze. Here’s what you’ll need:
- 1 cup unsalted butter, softened (Let it sit on the counter for about an hour, you want it squishy but not melted!)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (Make sure it’s nice and moist for the best flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (The darker, the richer!)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups peanut butter cups, chopped (I like to chop them myself so they’re all different sizes – gives a surprise in every bite!)
Step-by-Step Guide to Making Reeses Double Chocolate Cookies
Okay, let’s get these beauties into the oven! It’s really not complicated, and I promise the payoff is SO worth it. Just follow along, and you’ll have amazing cookies in no time. Think of me as your kitchen buddy cheering you on! Visit this page for even more cookie-making secrets!
Prepping Your Baking Station
First things first, get that oven heated up to 350°F (that’s 175°C). It needs to be nice and hot and ready to go when your dough is done. Then, grab your baking sheets and give them a good lining with parchment paper. This does two magical things: it stops your cookies from sticking, and it helps them bake more evenly right from the start. Trust me on this – parchment paper is your best friend for cookies!
Mixing the Dough for Reeses Double Chocolate Cookies
In a nice big bowl, you’ll want to cream together that softened butter and both sugars until they’re nice and fluffy. It should look lighter in color. Then, beat in your eggs one at a time, followed by that lovely splash of vanilla. In another bowl, give your flour, cocoa powder, baking soda, and salt a good whisk together. Now, here’s the key: gradually add those dry ingredients to your wet ones. Mix it *just* until it’s combined – seriously, don’t go crazy with the mixer here! Overmixing makes cookies tough, and we want chewy perfection. Finally, fold in those chopped-up peanut butter cups. Ooh, I can already smell them!
Baking and Cooling Your Delicious Cookies
Scoop out rounded tablespoons of that glorious dough and pop them onto your prepared baking sheets. Give them a bit of space, about 2 inches apart, because they will spread out a little. Now, into the oven they go for about 10 to 12 minutes. You want the edges to look set, but the centers should still look a little soft and jiggly; they’ll finish baking on the hot sheet. Let them hang out on the baking sheet for a few minutes – this is crucial! Then, gently transfer them to a wire rack to cool down completely. You can find more tips on cooling baked goods here. Patience, my friends, but oh-so-worth-it!
Tips for the Best Reeses Double Chocolate Cookies
You know, when I first started making these, I had a few… *interesting* batches. But after a bit of fiddling and a whole lot of tasting (tough job, I know!), I’ve landed on a few tricks that make these Reeses Double Chocolate Cookies absolutely sing. Here are my best tips so yours turn out amazing right out of the gate!
- Don’t Skimp on Softening Your Butter: Seriously, this is huge! If your butter is too cold, your cookies will be dense and sad. Too melty, and they’ll spread like crazy. You want it *just* soft enough that you can easily make an indent with your finger. It makes a world of difference in the texture – think chewy and perfect!
- Resist the Overmix Monster: I know it’s tempting to keep going until everything looks perfectly uniform, but for these cookies, stop mixing as soon as you don’t see big streaks of flour. Overmixing develops the gluten too much, leading to tough cookies. We want tender, melt-in-your-mouth goodness! Make sure you check out more baking tips here if you’re curious!
- Know Your Oven’s Quirks: Ovens can be funny things, right? Some run hotter, some cooler. Mine always bakes a little faster on the right side. What I’ve found is that slightly underbaking these cookies for a minute or two is the secret to that perfectly soft, chewy center that everyone loves. They’ll continue to set up on the hot baking sheet, so don’t freak out if they look a little gooey when they come out!
- Peanut Butter Cup Choice: While any peanut butter cup works, I find that using the regular-sized ones and chopping them yourself is the best. Mini ones can sometimes disappear a bit too much, and you want those glorious pockets of peanut butter goodness in every single bite!
Ingredient Notes and Substitutions
Let’s talk about a few ingredients that can make or break these Reeses Double Chocolate Cookies. First off, the peanut butter cups! You can totally use the regular ones and chop them up yourself, or if you’re in a hurry, the mini ones work great too. Just remember to maybe add a few extra if you go mini! And for the butter, if you absolutely *must* swap it out, a good quality margarine can work in a pinch, but honestly, real butter gives you that unbeatable rich flavor and texture. I always say, if you can use butter, use butter!
Frequently Asked Questions about Reeses Double Chocolate Cookies
Got questions about these amazing cookies? I totally get it! It’s always good to know the little details. Here are a few things folks often ask:
Can I make these cookies vegan?
You know, these are designed with traditional ingredients. Making them truly vegan would mean swapping out the butter for a vegan butter stick and, importantly, using vegan chocolate and peanut butter cups. They’d likely bake a bit differently, so you might need to experiment with the times! It’s something I haven’t perfected yet, but give it a go if you’re feeling adventurous!
How long do Reeses Double Chocolate Cookies stay fresh?
Honestly, these cookies are best eaten within the first few days! If you store them properly, they’ll stay yummy for about 3 to 4 days at room temperature. They tend to get a bit softer over time because of the peanut butter cups, which I personally think is a bonus, but they won’t stay crisp. If they last that long, that is!
What’s the best way to store these cookies?
The key is to keep them from drying out but also not making them get *too* soft. I just pop them into an airtight container once they’ve cooled completely. You can even put a piece of parchment paper between layers if you’re stacking them. Keep them on the counter, and absolutely avoid the fridge – that just makes cookies hard and sad. If you ever have more questions, you can always reach out to me directly!
Can I freeze the dough?
Yes, you absolutely can! This dough freezes like a dream. Just scoop out your cookie dough balls, place them on a baking sheet, and freeze them until they’re firm. Then, you can pop them into a freezer bag or container. When you’re ready for a cookie fix, just bake them straight from frozen! You might need to add a minute or two to the baking time, but it’s super handy for a quick treat.
Nutritional Information (Estimated)
So, just a little heads-up, the numbers I’m about to give you are estimates, okay? They can totally change depending on the brands you use and exactly how big you make your cookies. But generally, you’re looking at around 250 calories per cookie, packed with around 15g of fat (so worth it!) and about 28g of carbs. These are definitely a treat, but a delicious one that’s totally worth it!
Print
Reese’s Double Chocolate Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Rich chocolate cookies with peanut butter cups.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups peanut butter cups, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped peanut butter cups.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, bake for a shorter time.
- You can substitute mini peanut butter cups for larger ones.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Reeses Double Chocolate Cookies, chocolate peanut butter cookies, double chocolate cookies, peanut butter cup cookies, homemade cookies