Reeses Chocolate & Peanut Butter Sandwich Cookies
Are you ready to indulge in a cookie experience that will leave your taste buds dancing? The combination of rich chocolate and creamy peanut butter in these Reeses Chocolate & Peanut Butter Sandwich Cookies is truly a match made in dessert heaven. Perfect for any occasion, these cookies are simple to make and deeply satisfying. Whether you’re treating yourself or impressing guests, these cookies are bound to become a favorite in your household. Let’s dive into the deliciousness!
Why You’ll Keep Making It
These Reeses Chocolate & Peanut Butter Sandwich Cookies are not just another cookie recipe; they are an experience. The soft, chocolatey cookies paired with a luscious peanut butter filling create a delightful contrast of flavors and textures. Each bite is a reminder of why we love the classic combination of chocolate and peanut butter. Plus, they are perfect for sharing—if you can resist eating them all yourself!
The use of Hershey’s Special Dark cocoa powder adds a depth of flavor that elevates these cookies. The espresso powder enhances the chocolate, making each cookie taste even richer. Whether you’re baking for a party, a potluck, or just a cozy night in, these cookies will be the star of the show.
Your Shopping Guide
To make these delectable Reeses Chocolate & Peanut Butter Sandwich Cookies, here’s what you’ll need to gather:
- All-purpose flour: 1 1/2 cups for the perfect cookie base.
- Hershey’s Special Dark cocoa powder: 1/2 cup to give a rich chocolate flavor.
- Baking soda: 3/4 teaspoon for leavening.
- Instant espresso powder: 1/2 teaspoon to enhance the chocolate taste.
- Salt: 1/2 teaspoon to balance the sweetness.
- Unsalted butter: 3/4 cup (1 1/2 sticks), at room temperature for a creamy texture.
- Granulated sugar: 1 1/4 cups for sweetness.
- Large egg: 1 for binding the ingredients.
- Vanilla extract: 1 teaspoon for flavor.
- Peanut butter: 1/2 cup creamy (homogenized, like Reese’s brand) for the filling.
- Powdered sugar: 2 cups, sifted for a smooth filling.
- Heavy cream: 2 tablespoons, or more as needed for consistency.
- Pinch of salt: for the filling, to enhance the flavor.
- Vanilla extract: 1/2 teaspoon for the filling.
Prep & Cook Tools
Here are the essential tools you’ll need to whip up these cookies:
- Mixing bowls: For combining ingredients.
- Electric mixer: To cream the butter and sugar together.
- Measuring cups and spoons: For accurate ingredient measurements.
- Baking sheets: To place your cookies on while baking.
- Parchment paper: To line your baking sheets for easy cleanup.
- Cookie scoop: For uniform cookie sizes.
- Cooling rack: To cool the cookies once baked.
Build Reeses Chocolate & Peanut Butter Sandwich Cookies Step by Step
Making these Reeses Chocolate & Peanut Butter Sandwich Cookies is straightforward and fun! Follow these simple steps for cookie perfection:
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly.
Step 2: Prepare Your Baking Sheets
Line two baking sheets with parchment paper. This will help prevent sticking and make for easy cleanup.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, Hershey’s Special Dark cocoa powder, baking soda, instant espresso powder, and salt. Set aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Step 5: Add Egg and Vanilla
Add in the large egg and vanilla extract to the butter mixture. Beat until combined.
Step 6: Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 7: Scoop the Dough
Using a cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake the Cookies
Bake in the preheated oven for 10-12 minutes or until the edges are set. The centers may look slightly underbaked—this is perfect!
Step 9: Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Step 10: Make the Peanut Butter Filling
While the cookies are cooling, prepare the filling. In a medium bowl, beat together the unsalted butter and creamy peanut butter until smooth. Gradually add the sifted powdered sugar and a pinch of salt, mixing until well combined. Add the heavy cream and vanilla extract, adjusting the cream as needed to achieve a smooth, spreadable consistency.
Step 11: Assemble the Sandwich Cookies
Once the cookies are completely cool, spread a generous amount of the peanut butter filling on the flat side of one cookie and top with another cookie, flat side down. Press gently to sandwich them together.
Ingredient Flex Options
If you’re looking to get creative or make substitutions, here are some options:
- Flour: You can use gluten-free flour instead of all-purpose flour for a gluten-free version.
- Butter: Coconut oil can be used as a dairy-free alternative.
- Cocoa powder: Substitute with regular unsweetened cocoa powder if you can’t find dark.
- Peanut Butter: You can try almond butter or any other nut butter for a different flavor profile.
- Powdered Sugar: Use a sugar alternative like powdered erythritol for a low-sugar option.
Notes from the Test Kitchen
For best results, make sure your butter is at room temperature to ensure a smooth batter. Chilling the dough for about 30 minutes can help if you find it too sticky to handle.
- The cookies will continue to firm up as they cool, so don’t worry if they seem a bit soft when you take them out of the oven.
- For a fun twist, try adding mini chocolate chips to the cookie dough for extra chocolate goodness.
- If you want a richer flavor, consider adding a tablespoon of melted chocolate to the peanut butter filling.
Storage Pro Tips
These Reeses Chocolate & Peanut Butter Sandwich Cookies can be stored in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, store them in the refrigerator for up to two weeks.
- You can freeze the cookies without the filling for up to three months. Just make sure to wrap them well!
- If freezing filled cookies, place parchment paper between layers to prevent sticking.
Reeses Chocolate & Peanut Butter Sandwich Cookies FAQs
Can I use natural peanut butter for the filling?
It’s best to use a homogenized creamy peanut butter, like Reese’s brand, as natural peanut butter tends to separate and won’t provide the same consistency for the filling.
How do I know when the cookies are done baking?
The edges should be set and look firm, while the centers may appear slightly underbaked. They will continue to set as they cool.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough and store it in the refrigerator for up to 3 days before baking, or freeze it for up to 3 months.
What’s the best way to enjoy these cookies?
These cookies are delicious on their own, but they are even better served with a glass of cold milk or a warm cup of coffee! Enjoy them fresh for the best texture.
Time to Try It
Now that you have all the details, it’s time to gather your ingredients and start baking these delightful Reeses Chocolate & Peanut Butter Sandwich Cookies. With their rich chocolate flavor and creamy peanut butter filling, these cookies are sure to be a hit. Whether you’re baking them for a special occasion or just for yourself, each bite is a reminder of the joy that comes from homemade treats. So roll up your sleeves and get ready to indulge in cookie bliss!
Reeses Chocolate & Peanut Butter Sandwich Cookies
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly.
- Step 2: Prepare Your Baking Sheets - Line two baking sheets with parchment paper. This will help prevent sticking and make for easy cleanup.
- Step 3: Combine Dry Ingredients - In a medium bowl, whisk together the all-purpose flour, Hershey’s Special Dark cocoa powder, baking soda, instant espresso powder, and salt. Set aside.
- Step 4: Cream Butter and Sugar - In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
- Step 5: Add Egg and Vanilla - Add in the large egg and vanilla extract to the butter mixture. Beat until combined.
- Step 6: Incorporate Dry Ingredients - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Step 7: Scoop the Dough - Using a cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Bake the Cookies - Bake in the preheated oven for 10-12 minutes or until the edges are set. The centers may look slightly underbaked—this is perfect!
- Step 9: Cool the Cookies - Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
- Step 10: Make the Peanut Butter Filling - While the cookies are cooling, prepare the filling. In a medium bowl, beat together the unsalted butter and creamy peanut butter until smooth. Gradually add the sifted powdered sugar and a pinch of salt, mixing until well combined. Add the heavy cream and vanilla extract, adjusting the cream as needed to achieve a smooth, spreadable consistency.
- Step 11: Assemble the Sandwich Cookies - Once the cookies are completely cool, spread a generous amount of the peanut butter filling on the flat side of one cookie and top with another cookie, flat side down. Press gently to sandwich them together.
Notes
- Ensure your butter is at room temperature for the best batter consistency.
- Chill the dough for about 30 minutes if it’s too sticky to handle.
- Add mini chocolate chips to the dough for extra flavor.
