Reese's Chocolate Peanut Butter Fudge Cookies
Recipe type: Cookie; Snacks
Total time: 
Serves: 24+
A fudgy, rich chocolate cookie with a hint of peanut butter.
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup cocoa
  • ½ cup butter or margarine, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup Reese's Peanut Butter Chocolate Spread
  • ⅓ cup milk
  • ½ cup chocolate chips or Reese's pieces (optional)
  1. Whisk together flour, salt, baking powder, and cocoa, set aside.
  2. In a separate bowl, beat butter and both sugars until smooth and creamy, about 2 minutes. Add the vanilla and Reese's spread and mix until batter is smooth.
  3. Add the flour mixture to the creamed mixture, stir briefly, then add the milk and mix until everything is well combined. Fold in chocolate chips, if using.
  4. Chill dough for about 15 minutes before baking (or as long as your oven takes to preheat). You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator and let stand at room temperature for 30 minutes before baking.
  5. When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or grease lightly. Spoon dough onto cookie sheet, about 2 inches apart.
  6. Bake cookies for 11-12 minutes, until still soft but starting to set. Remove cookies from the oven and let rest on baking sheets for 5-7 minutes. Transfer to a cooling rack and let cool completely.
  7. Store in an airtight container at room temperature, or freeze for up to 6 months.
Recipe by Hidden Ponies at