This is a super simple outrageously delicious Halloween treat for you to try this year! We took our favorite Double Chocolate Toasted Pecan Cookie recipe and gave it a festive Halloween twist by filling each cookie with a mini dark chocolate Reese’s Peanut Butter Cup and decorating the tops with Reese’s Pieces! It’s so easy and if you have kids who like to help in the kitchen, they’ll have a lot of fun adding (and snitching) the Reese’s Pieces on top! 🎃🍂🥜
To fill the cookies, simply make a round ball of dough, cut it in half and make a little indentation with your thumb. Place the candy in the center of one half of dough ball, and cover it with the other half. Roll the balls in your hands to make them smooth and voila! You have the centers filled with that iconic chocolate peanut butter candy!
If you cannot find the smallest Reese’s, then just cut the smallest ones you can find in half and go about the project. In fact, we love the dark chocolate Reese’s best, so we had to cut ours in half horizontally before stuffing them into the dough balls.
Dark Chocolate Reese’s Cookies
- 3/4 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla
- 1 large egg beaten
- 1/4 cup cocoa powder we love Valrhona Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 7/8 cups all-purpose flour
- 1 cup Reese’s Pieces
- 12 mini Reese’s peanut butter cups We like the dark chocolate Reese’s and if you can’t find the smallest ones, just cut the smallest you can find in half!
- Line a baking sheet with parchment paper. Preheat oven to 350 F.
- In a mixing bowl, cream together butter with brown and granulated sugar with an electric beater until fluffy. Stir in vanilla. Add beaten egg and stir into mixture until very well incorporated.
- In a separate bowl, whisk together all dries: flour, cocoa powder, baking powder, baking soda, and salt.
- Add dries to the butter-egg mixture and beat until well mixed.
- With a large cookie scoop, make rounds (1 1/2-2-inches in diameter) of dough and place on a prepared baking sheet.
- Use a paring knife to cut the dough balls in half.
- Make an indentation with your thumb on the cut side of the halves.
- Place the Reese’s in the indentation of one half, and cover with the other half. Roll in the palm of your hands to get the two halves to seal up into a ball.
- Flatten the balls with the palm of your hand or the bottom of a glass. You may need to dip the glass in sugar in order to get it to come off the dough easily.
- Arrange the Reese’s Pieces on top of each cookie and gently press into the dough.
- Bake for 12 minutes, or until done. Cool on a rack and eat warm, at room temperature or even breeze them for later!