Chocolate White Chocolate Chip Cookies with Peanut Butter are the perfect cookies for Halloween! These super soft dark chocolate cookies are studded with white chocolate, semisweet chocolate and peanut butter chips for the ultimate treat! Makes 30 cookies.
I realize it’s only September, but y’all, I’m so excited for fall and pumpkins and HALLOWEEN.
Which is why, for this here Freaky Friday recipe post, that I wanted to share something festive and fall-like for y’all.
And since I was assigned Amy from House of Nash Eats, I had a tough task ahead of me because holy cow, does Amy have some great fall recipes! (I’m looking at you, Fall Panzanella Salad, German Apple Cake with Streusel Topping and Chocolate Lofthouse Frosted Sugar Cookies.)
I ended up wanting to make her DARK CHOCOLATE HALLOWEEN CHIP COOKIES because they’re festive and fun… but also because I can’t resist a cookie. And they did NOT disappoint!
If you like chocolate and peanut butter together, you’re going to swoon over these dark chocolate cookies, too!
Funny story, though: I decided on these cookies a long time ago and was just waiting for one of the ingredients to hit stores. It took me until last week to realize that the product was discontinued… so I had to make some adjustments to Amy’s original recipe, but I would like to think that these cookies capture the essence of hers.
First, let me tell you about Amy from House of Nash Eats
Amy is the reason I learned about the Freaky Friday Recipe Collaboration! She and I knew each other, thanks to being active members of various online blogger groups, but we never met until the 2018 Everything Food Conference in Utah.
We hit it off over lunch one day and have been friends ever since. 🙂
We’ve been known to chat about any and all blogging-related things. And she’s always been so kind and helpful in sharing her knowledge with me and the group. She also wrote a guest blog here last fall when I was out on maternity leave. (Have you checked out her Corn Dog Mini Muffins? Because if you haven’t, you absolutely should.)
I was thrilled when Amy was my assigned blogger because I’ve been itching to make some of her recipes. Also, maybe it’s just me, but there’s something SO MUCH FUN about being able to cook a friend’s recipe!
So… What Is Freaky Friday?
It’s an old-fashioned blog hop.
A blog hop, for those of y’all who haven’t been around the blogosphere for forever, is a collaboration between bloggers where everyone brings something to the table, then you link to one another when the posts go live.
Michaela from An Affair from the Heart, the lady who founded this quarterly collab, secretly assigns everyone another blogger, who we will choose and make a recipe from.
We make their recipe, photograph it as if it were our own, write a post about it with our own personal anecdote and then all share our posts on the selected Friday.
We hope that this collaboration helps you discover some amazing new recipes, as well as find new bloggers to follow!
You can check out these Boozy Bacon Pretzel Peanut Butter Bars, the recipe I made for the Winter 2019 Freaky Friday, and Instant Pot Macaroni and Cheese, which I made for the Spring 2019 Freaky Friday. This summer, I made a Cherry Bourbon Slush for the Summer 2019 Freaky Friday collaboration.
What you’ll need to make Halloween Dark Chocolate Cookies
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- Stand mixer.
- Cookie scoop (I used my 1 tablespoon scoop, but there is a 2 tablespoon scoop available, too)
- Sheet pan
- Parchment paper or nonstick baking mat
How to make Peanut Butter Chocolate White Chocolate Chip Cookies
You’re going to want to use your stand mixer for this recipe, friends, so be prepared to haul it out. It’ll make the process a lot easier since we’re making a ton of batter to make these beauts.
Also, make sure your ingredients are at room temperature! (That means the butter AND the eggs. They’ll cream and mix together so much better if they are.)
Make the cookie dough
In the bowl of a stand mixer, measure in the butter and sugars. Cream them together, beating for 3-4 minutes until light.
Next, crack the eggs and add those to the stand mixer. Measure in the vanilla, too, and mix ‘em well until nice and smooth.
Add the flour, cocoa powder, baking soda and salt next. Start the stand mixer on the lowest speed so the ingredients don’t accidentally dust your kitchen, and mix until combined.
Mix the chocolate and peanut butter chips, too!
In a medium-sized bowl, combine the semisweet chocolate chips, peanut butter chips, white chocolate chips and Reese’s Pieces.
Give them a quick sir so they’re evenly distributed.
Measure out TWO CUPS of them, and set the rest aside for later. You’ll use ‘em to make the cookies extra pretty.
Finish and chill the batter
Mix in those 2 cups of the chips into the cookie batter, and then cover and refrigerate for 30-60 minutes.
Why should you refrigerate the dough? It’s extremely soft, so this step is going to help it firm up. You have to work the dough with your hands to shape it, and if it’s too soft, it’ll stick.
Shape and bake the cookies
When the batter has finished chilling, preheat the oven. Line your baking sheet with parchment paper or a baking mat, too.
Using a cookie scoop or a tablespoon measure, scoop 2 tablespoons of cookie dough for each cookie. Use the palms of your hands to shape the cookie dough into a ball.
Once the dough is shaped, place on the prepared baking sheet. Set the cookies 2” apart so they have space to spread.
Press a few of the reserved chocolate and peanut butter chips into the top of each cookie.
When the cookies are all ready, bake for 8-11 minutes in the preheated oven.
Once done baking, transfer the cookies to a wire rack to cool before enjoying with a glass of milk or another favorite beverage!
Erin’s Easy Entertaining Tips
Wouldn’t these Peanut Butter Chocolate White Chocolate Chip Cookies be the PERFECT addition to trick-or-treating or a Halloween party?
Here are some tips and tricks to help you entertain in style without the stress!
Bake the Halloween cookies 1-2 days in advance. These beauties keep in an air-tight container easily, so do yourself a favor and don’t panic bake.
Let your kids help! This is a really fun recipe to involve the kids with because it’s easy. Depending on your child’s age, they can help measure ingredients, man the stand mixer, form the cookie dough balls and help press chocolates into the tops of the cookies. It’s a fun activity for all, even if it can be a bit messy! (My advice? Forget about the mess and just go with it—you’re making memories! And at the end of the day, everyone loves a cookie and spending time together.)
Decorate your platter using additional Reese’s Pieces, as well as the chocolate and peanut butter chips! It’s an easy way to add pops of color that will tell your guests that are in these festive cookies. (You might will want to label that they contain dairy and nuts if any of your friends have allergies or food sensitivities.)
Quick tips for making Halloween Peanut Butter Chocolate White Chocolate Chip Cookies
- Take the butter and eggs out of the fridge 30 minutes to 1 hour before you plan to make these cookies! That’ll give them the time to come to room temperature, and it will help the batter come together more easily.
- Store these cookies in an air-tight container for up to a week. My guess is they won’t last that long, though!
- Not a fan of semisweet chocolate? Throw in your favorite dark chocolate chips or milk chocolate if that’s your jam!
Frequently Asked Questions
What’s the difference between dark cocoa powder and a regular unsweetened cocoa powder?
The dark cocoa powders I’ve read and seen are processed with alkali in the Dutch process fashion. It’s chemically processed to reduce the acidity, which makes the cocoa darker and also gives it a much more intense chocolate flavor. (If you’re interested in learning more, you should check out this article from Chemistry Cachet.)
Does it change the flavor? It makes the flavor richer!
Can I use regular unsweetened cocoa powder in this recipe? Absolutely! The cookies won’t be as dark as they are in my photos or Amy’s or taste as rich, but they’ll still be delicious.
Take A Look At All Of Our Fall 2019 Freaky Friday Recipes:
- An Affair from the Heart – Instant Pot Vegetable Beef Soup
- A Grande Life – Easy Beer Cheddar Dip
- Aunt Bee’s Recipes – Three Cheese Roast Beef Sliders
- Bowl Me Over – Crock Pot Pumpkin Butter Recipe
- Healing Tomato – Stuffed Acorn Squash
- Hostess at Heart – Caramel Apple Pie Snack Mix
- House of Nash Eats – Slow Cooker Applesauce Pulled Chicken Sandwiches
- LeMoine Family Kitchen – White Cheddar Broccoli Stuffed Baked Potatoes
- Lemon Blossoms – Maple Oven Roasted Carrots
- Life, Love & Good Food – Pasta Fagioli Soup Recipe
- Mildly Meandering – Saffron Rice
- Soulfully Made – Salted Dark Chocolate Orange Cookies
- Take Two Tapas – Margarita Pizza Pull Apart Bread
- West Via Midwest – Easy Garlic Parmesan Chicken Wings
- Who Needs a Cape? – Roasted Red Pepper and Artichoke Tapenade
Chocolate White Chocolate Chip Cookies with Peanut Butter are the perfect cookies for Halloween! These super soft dark chocolate cookies are studded with white chocolate, semisweet chocolate and peanut butter chips for the ultimate treat!
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2/3 cup light brown sugar, firmly packed
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- 2/3 cup dark cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips
- ½ cup peanut butter chips
- ½ cup white chocolate chips
- ¾ cup Reese's Pieces
- In the bowl of a stand mixer, combine the butter and sugars. Beat for 3-4 minutes, until creamed and light.
- Add the eggs and vanilla, and mix well.
- Next, sprinkle in the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.
- In a separate bowl, combine the semisweet chocolate chips, peanut butter chips, white chocolate chips and Reese’s Pieces. Give them a quick sir so they’re evenly distributed.
- Mix in 2 cups of the chips into the cookie batter, and place the remaining chips aside in reserve. (You’ll use them later!)
- Refrigerate 30-60 minutes. This dough is extremely soft, so refrigerating it will give it some time to firm up and not melt in your hands.
- When the batter has finished chilling, preheat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
- Scoop approximately 2 tablespoons of cookie dough for each cookie and shape into balls by rolling between the palms of your hands.
- Once the dough is shaped, place the balls on the prepared baking sheet about 2” apart.
- Press a few of the reserved chocolate and peanut butter chips into the top of each cookie.
- When all the cookies are on the baking sheet, bake for 8-11 minutes, until set. Do not overbake.
- Transfer to a wire rack to cool completely, then enjoy with a glass of your favorite milk!
To make these for other holidays, replace the Reese's Pieces with red/green, blue/white, pink/red chocolate candies to fit the season! They won't be as peanut buttery, but they'll still be delicious.
Changes I made to Amy’s original recipe:
- Toll House Halloween Morsels no longer exist. I changed up the recipe to bring in more orange, mostly from the Reese’s Pieces, but also peanut butter chips.
- Amy suggests using Hershey’s Special Dark Cocoa Powder. I used Guittard’s Cocoa Rouge Powder for my version of her recipe because I couldn’t find it, and they’re equally dark. If you only have regular cocoa powder, though, that totally works, too!
- Amy suggests pressing the reserved chocolate and peanut butter chips into the tops of the cookies after baking them, though I had better luck placing them on the cookie dough before baking. (I have a bad habit of burning my fingers!)
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Serving Size:1 cookie
Amount Per Serving: Calories: 213 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 29mg Sodium: 86mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g