Double Chocolate Chip Reese's Cookies (2024)

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Double Chocolate Chip Reese’s Cookies: These thick and chewy double chocolate chip cookiesare made with half butter, half peanut butter, and lots of cocoa powder! Plus, they’re jam packed with Reese’s bites, which takes the classic combination of peanut butter and chocolate to a whole new level! You won’t regret these.

Happy Tuesday! How was your Memorial Day? Was it filled with lots of grilling and pretty, pretty red, white, and blue desserts?

Can you tell I’ve had waaay too many cups of coffee? I’m downright chipper even though the holiday weekend is over. Coffee has that effect.

Anyway, even though it was Memorial Day, and red, white, and blue desserts are festive (and in the process remind us of the meaning behind the day, as well as all the men and women who sacrificed so much for our country), we, instead, enjoyed these beauties.

I had my sister’s and brother-in-law’s cake stand, and Ionce read (or heard) thatit’s good southern hospitality to return dishes with something in them as a “thank you.” I’m not southern by any means (although sometimes, after listening to a good country song, I feel southern), butI thought the idea made sense.

Plus, I’ll take any excuse to bake something.

So, these cookies.The only way to eat these chocolate peanut butter beauts is face first. Like, full on, diving in and devouring them–pinky in the air, of course, as to counteract how unladylike that is.

But after you taste these, I think you’ll agree with me that there really isn’t any other way to eat these than to inhale them–unless you’re one of those people who can savor their desserts. Then you might be savoring these for-ev-er (Squints Palledorous style #Sandlotforlife).

So, breaking these bad boys down, let’s talk about the cookie base. Instead of a traditional butter base, this recipe calls for half butter and half peanut butter. Instead of the only form of peanut butter flavor coming from the Reese’s bites, the whole cookie is reminiscent of a Reese’s cup.

Because these cookies are so rich, they also take more brown sugar than white sugar, which helps give them a thick, puffy consistency.

Lastly, the dough will be thick. Between the peanut butter and cocoa powder, the dough will need a few tablespoons of milk to bring it all together. And, because of the thickness, the dough does not need to be chilled! Which means less time between the baking to eating process. Of course, if you want your cookies to be extra thick, feel free to chill for 30-60 minutes.