Halloween Peanut Butter Chocolate White Chocolate Chip Cookies

Close up of the Chocolate White Chocolate Chip Cookies with Peanut Butter, placed on a baking sheet after baking

Halloween Peanut Butter Chocolate White Chocolate Chip Cookies

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!

Prep Time 15

Cook Time 8

Chilling Time 1

Total Time 1 23

Servings cookies

Calories 213kcal

Ingredients

1 cup unsalted butter softened
1 cup granulated sugar
2/3 cup light brown sugar firmly packed
2 eggs at room temperature
2 teaspoons pure vanilla extract
2 cups 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

Instructions

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!

Notes

Adapted from House of Nash Eats.

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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