Reese’s Double Chocolate Cookies are rich, soft, and packed with intense chocolate flavor combined with irresistible peanut butter cups. These cookies are a dream for chocolate lovers who enjoy the classic chocolate and peanut butter combination.
Perfect for holidays, bake sales, or everyday treats, these cookies come together easily with simple pantry ingredients and deliver bakery-style results every time.
If you love chewy chocolate cookies with chunks of peanut butter cups in every bite, this recipe will quickly become a go-to favorite.
Why You’ll Love This Recipe
- Rich chocolate flavor: Cocoa powder creates deep chocolate intensity.
- Perfect chocolate and peanut butter combo: Reese’s peanut butter cups add creamy sweetness.
- Soft and chewy texture: These cookies stay tender in the center.
- Great for any occasion: Perfect for parties, snacks, or dessert trays.
About the Ingredients
Butter
Softened butter provides rich flavor and creates a tender cookie texture.
Sugars
Granulated sugar adds sweetness while brown sugar contributes moisture and chewiness.
Cocoa Powder
Unsweetened cocoa powder delivers deep chocolate flavor and gives the cookies their dark color.
Peanut Butter Cups
Chopped peanut butter cups create pockets of creamy peanut butter and chocolate in every bite.
Flour
All-purpose flour provides structure and balance to the cookie dough.
Tips & Tricks
Use Room Temperature Butter
Soft butter creams better with sugar and helps create a lighter cookie texture.
Do Not Overmix
Overmixing the dough can make cookies dense instead of soft and chewy.
Watch the Bake Time
Remove cookies when the edges are set but the centers still look soft.
Pro Tips
- Chill the dough for 30 minutes if the kitchen is warm.
- Add extra peanut butter cups on top before baking for a bakery look.
- Use a cookie scoop for evenly sized cookies.
Step-by-Step Instructions
Prepare the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract until combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix the Dough
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped peanut butter cups.
Bake the Cookies
Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart and bake for 10–12 minutes until the edges are set.
Delicious Variations
Extra Chocolate
Add chocolate chips to make these cookies even more indulgent.
Chunky Peanut Butter
Add a spoonful of chunky peanut butter to the dough for extra nutty texture.
Mini Cookies
Use smaller scoops to make bite-sized cookies perfect for dessert trays.
How to Store Reese’s Double Chocolate Cookies
Room Temperature
Store cookies in an airtight container for up to 4 days.
Refrigerator
Refrigerate for up to 1 week for longer freshness.
Freezer
Freeze baked cookies for up to 2 months in a sealed container.
Reheating
Warm cookies briefly in the microwave for a freshly baked taste.
Frequently Asked Questions
Can I freeze the cookie dough?
Yes, portion the dough and freeze it for up to 2 months.
Why are my cookies dry?
Overbaking or adding too much flour can cause dryness.
Can I use milk chocolate peanut butter cups?
Yes, milk chocolate versions work perfectly in this recipe.
Do I need to chill the dough?
Chilling is optional but helps prevent spreading.
How do I keep cookies soft?
Store them with a slice of bread in the container to retain moisture.