Thick, fudgy chocolate cookies, studded with white chocolate chips and peanut butter candies make for a festive Fall treat! Grab a glass of milk and enjoy!
Don’t you just love a great chocolate cookie? So rich and fudgy… they’re a favorite for so many! These chocolate cookies are studded with white chocolate chips and peanut butter candies, which gives them a fun Halloween vibe!
I’m usually fairly confident in the kitchen… mainly since I’m usually cooking a meal (not baking), which is much more suited to my, “add a little of this, and let’s try adding this too!”, style of cooking lol. Getting recipes perfected here for the blog is quite the process, because I know I can’t write a recipe without actual ingredient quantities, so I take my recipe out in the kitchen with a pen, and cross things out, finalize ingredients and quantities, and it ends up looking like such a disjointed mess at the end. Not that I’m complaining, I mean I LOVE my job. L-O-V-E!! I can’t think of any other job that combines my three passions (cooking, writing, and photography), that I can do from home (aka, in my pjs), and get to interact with you!
Notice I said usually confident… baking always makes me a bit nervous. It’s so precise, and there are some things that just rarely turn out for me (ahem… pies! Read about my epic fail here if you need a laugh!). Cookies are probably my favorite thing to bake though. It’s so satisfying to watch little round balls of raw dough transform into decadent cookies! These chocolate cookies are no exception. Even my desserts-indifferent husband loved these!
I hesitate to call these Halloween cookies, because that sort of implies that you can’t make them other times of the year… which you totally can! If you really want to keep them seasonal though… instead of Reese’s pieces, try the seasonal m&m’s. They have them for just about every major holiday!
These cookies are similar to my white chocolate macadamia nut cookies, in that they have a short bake time, and when you pull them from the oven, they look pretty underdone. Don’t worry though, they’ll continue cooking as they cool a little bit on the baking sheet. If you bake them longer, until they look “done”, by the time you’re finished cooling them, they’ll be dry. No one loves a dry cookie!
Isn’t that one gorgeous stack of cookies! They’re just begging for some ice cold milk…
These chocolate cookies are really easy to make, with one exception… you have to plan ahead because these cookies NEED to be chilled. If you try to bake them right after mixing the dough, they’ll spread all over the pan. Chilling is what makes them thick and chewy! I actually chill all my cookie doughs before I bake them… it’s so worth the extra time!
Get ready to have your tastebuds blown… you’ll LOVE these!!
- Baking sheet – I use this baking sheet daily… it’s held up perfectly!
- Parchment sheets – I’ll never go back to a roll of parchment again… no more guessing and trimming down to size!
- Cookie scoop – I use this cookie scoop… just fill it up and mound it, and it’ll be 2 Tbsp!
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- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 cup + 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- pinch of kosher salt
- 2 Tbsp milk
- 1 1/4 cup mix of white chocolate chips and Reese's pieces candies
- Add all dry ingredients (flour, cocoa powder, baking soda and salt) to a small mixing bowl and whisk to combine and remove any lumps. Set aside.
- Add butter to bowl of a stand mixer and beat for about a minute, until smooth and creamy. Add both sugars and beat until fluffy, about another minute or so.
- Add egg and vanilla and beat to combine. Add 1/2 of dry ingredients mixture, and beat until just barely combined. Add remaining half and beat until combined.
- Add milk and beat until combined. Stir in white chocolate chips and Reese's candy.
- Cookie dough will be very sticky! Cover the bowl with plastic wrap and refrigerate for several hours or overnight. I personally like to chill overnight as it yields a really thick and chewy cookie.
- Line a baking sheet with parchment paper and set aside. Preheat oven to 350 F degrees. While oven is preheating, remove chilled dough from the refrigerator and allow to sit on the counter for 20 minutes.
- Use a cookie scoop or spoon and scoop out approximately 2 Tbsp of dough, and roll into a ball. Place onto prepared baking sheet. I like to bake 8 cookies at a time, so you'll do two batches.
- If desired, press a few extra chocolate chips or candies into the top of the balls, then bake for 10 minutes, rotating the pan halfway through to ensure even baking.
- They will look super soft and undone when you remove them, but don't worry! Let sit on the cookie sheet for 5 minutes to cool, and they'll deflate some, giving them the crinkled look.
- Transfer to cooling rack to cool completely and repeat with any remaining batches.
- Cookies will stay covered, or in a ziplock bag, at room temperature for about a week.
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