You guys. Are you ready for another cookie recipe? Because I certainly am. Thick, chewy, and filled with chocolate and peanut butter. And lots of it. The base for this recipe is a peanut butter cookie dough, that is loaded with Reese’s Pieces and Chunks of luscious Chocolate. I love using chocolate chunks in my cookies. They melt beautifully into your cookies and are a bigger than your regular chocolate chip, which is always a good thing.
Not a single bite of this cookie will disappoint – they’re so perfect.
Yeah, this picture says it all. These cookies practically melt in your mouth. You’ll find it impossible to stop at just 3. That’s right, I assume that you’ll be eating at least 3 of them because how could you not? I have yet to meet someone that goes for less than that. Incredible is all I have to say.
What is it about the sight of a whole bunch of cookies that makes one so happy? It surely never gets old to take a look at them, but it gets even better when you try them. If you love everything peanut butter and chocolate, you will adore these. Kids and adults alike can hardly contain themselves when presented with these.
One thing that really helps with creating a thick and chewy cookie is letting the dough rest in the fridge for several hours. Something I learned when I made Jacques Torres’ famous chocolate chip cookies a few months back. It really helps to keep the shape of the cookies and they taste amazing Every. Single. Time. The only problem I encounter is that the dough gets too hard to scoop and roll into balls. So this time, I shaped the prepared dough into balls and placed them on a cookie sheet and covered them with plastic wrap. The next day, I preheated my oven, placed the cookies inside and baked them to golden perfection. Works like a charm.
The refrigeration time also helps the cornstarch, which I use in this recipe, to develop. Cornstarch makes for extremely fluffy and chewy cookies. It’s a secret ingredient that’s not so secret anymore.
But don’t worry, if you have just a few minutes to whip up a batch of cookies and don’t want to wait for a couple of hours before baking them, feel free to bake them right away. They’ll still be delicious. Probably a little flatter, but every bit as good. You can’t really make a mistake with these. They are so easy and foolproof.
I had the greatest time taking pics of these. There is not a single day that I am beyond grateful for this blog and all of you. I get to do something I absolutely love and share it with the most supportive and kindest people. Thank you so much to all of you!
Now go and have a cookie :). Happy Hump Day!
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup creamy peanut butter
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- 2 cups all-purpose flour
- 1 1/4 cup chocolate chunks
- 1 4 oz package Reese's Pieces
- 1. Cream together butter, brown sugar, granulated sugar and egg. Mix in vanilla extract and beat until incorporated. Add peanut butter and mix well. Slowly add in baking soda and salt. Once incorporated, add cornstarch and combine.
- 2. Next, mix in 2 cups of flour, one cup at a time and continue to stir until flour is completely incorporated. Using a rubber spatula, add chocolate chunks and Reese's Pieces (it will seem like a lot of chocolate and Reese's pieces, but it will come together).
- 3. Using a large cookie scoop (about 3 tablespoons), scoop out dough and place dough balls on a parchment paper lined baking sheet. Cover with clear wrap and refrigerate for at least 6 hours or overnight.
- 4. Preheat oven to 350 degrees. Remove baking sheet from the fridge and take off clear wrap. Once the oven has reached the desired temperature, place cookies in the oven and bake for 12-14 minutes or until sides are slightly golden. Remove from oven and let rest for 5 minutes or until cookies are firm enough to transfer to a wire rack to cool completely. Pour yourself a tall glass of milk and enjoy!
- Cookies will keep up to one week in your cookie jar or up to 4 weeks in the freezer.