Hey guys! I am super excited to introduce you to my amazing new contributor Jill from Foodtastic Mom. She makes the best recipes and take mouthwatering photos! Check out her blog and follow her on
Hi again! Jill here from Foodtastic Mom…
I have been on a cookie craze lately. There’s something about the arrival of fall (well, so far just the
official arrival of football season, but that signals fall for me) that makes me want to turn on the oven
and bake all the things. And cookies are really about the easiest (and quickest) thing you can bake!
I can’t begin to think how many hundreds of dozens of my chocolate chip cookies I’ve baked in the
past two years. They are still my most viewed recipe posted over on my blog and for good reason.
They’re sweet and salty, gooey and filled with bittersweet Ghirardelli chocolate chips and
toasted almonds. Please take a gander at that recipe too by clicking HERE.
At Christmas last year, I came upon an awesome recipe for chocolate cookies filled with those same
Ghriradelli chips AND white chocolate peppermint M&M’s. That recipe was thanks to the amazing
I’ve since made that same recipe with coconut M&M’s and now here with both Reese’s peanut
butter pieces AND Reese’s peanut butter chips. I’m a big fan of taking one recipe and recycling it into
multiple flavor varieties. Why fix what isn’t broken, right?
These cookies will give you your fix for that classic combination of peanut butter and chocolate…
emphasis on the peanut butter. Yummy!
Double Reese’s Peanut Butter Chocolate Cookies
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
3/4 t. baking soda
1 t. salt
1 stick unsalted butter, softened
1 1/2 c. sugar
2 large eggs
1 t. vanilla
1 c. Reese’s Pieces
1 c. Reese’s peanut butter chips
Preheat oven to 350 degrees and line baking sheets with silicone baking mats or parchment paper.
Mix flour, cocoa powder, baking soda and salt in a bowl with a whisk. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until
pale and fluffy, 3 – 4 minutes.
Add eggs and vanilla and mix until well combined.
Add in the flour mixture and mix until dough comes together.
Stir in the Reese’s Pieces and Reese’s peanut butter chips.
Scoop the cookie dough by rounded tablespoons onto prepared baking sheets.
Bake for 10 – 11 minutes, rotating pans halfway through baking time.
Allow to cool on baking sheets for 10 minutes before removing to wire cooling racks to finish cooling.