Peanut Butter Candy Double Chocolate Cookies | Fudgy and chewy double chocolate cookies, studded with white chocolate chips and Reese's pieces candies, which give them a fun Halloween look! | https://www.thechunkychef.com | #cookies #holiday #chocolate #baking
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5 from 1 vote

Peanut Butter Candy Double Chocolate Cookies

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert, Desserts
Cuisine: American
Servings: 16 cookies
Calories: 142kcal
Author: The Chunky Chef

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe slightly adapted from Sally's Baking Addiction

Nutrition

Calories: 142kcal