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!
Servings: 16 cookies
Calories: 142kcal
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