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Halloween Peanut Butter Chocolate White Chocolate Chip Cookies
5 from 28 votes

Halloween Peanut Butter Chocolate White Chocolate Chip Cookies

These festive cookies combine butter, cocoa, and a mix of semisweet, peanut butter, and white chocolate chips along with Reese’s Pieces for a colorful, chewy treat. The dough is rich and soft, chilled before baking to maintain shape, resulting in cookies with a fudgy texture and bursts of peanut butter and chocolate flavors. They fit well for holiday gatherings or as a fun snack when you want a sweet combination that balances chocolate intensity with peanut butter creaminess.

Prep Time
15 mins
Cook Time
8 mins
Additional Time
1 hr
Total Time
1 hr 23 mins
Servings: 30 cookies
Calories: 213 kcal
Course: Dessert
Cuisine: American

Ingredients

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

    Cup of Yum
  1. In the bowl of a stand mixer, combine the butter and sugars. Beat for 3-4 minutes, until creamed and light.
  2. Add the eggs and vanilla, and mix well.
  3. Next, sprinkle in the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.
  4. 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.
  5. Mix in 2 cups of the chips into the cookie batter, and place the remaining chips aside in reserve. (You’ll use them later!)
  6. 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.
  7. 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.
  8. Scoop approximately 2 tablespoons of cookie dough for each cookie and shape into balls by rolling between the palms of your hands.
  9. Once the dough is shaped, place the balls on the prepared baking sheet about 2” apart.
  10. Press a few of the reserved chocolate and peanut butter chips into the top of each cookie.
  11. When all the cookies are on the baking sheet, bake for 8-11 minutes, until set. Do not overbake.
  12. Transfer to a wire rack to cool completely, then enjoy with a glass of your favorite milk!

Notes

  • Refrigerate dough to firm it up, making it easier to handle and preventing spread during baking.
  • Substitute seasonal colored candies for Reese's Pieces to customize cookies for other holidays.
  • Press reserved chocolate and peanut butter chips onto cookie dough before baking for better appearance and texture.
  • Use cocoa powder variety according to availability; special dark or Rouge cocoa offers richness but regular cocoa powder still works.

Nutrition Information

Serving 1cookie Calories 213kcal (11%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g (24%) Cholesterol 29mg (10%) Sodium 86mg (4%) Fiber 1g (4%) Sugar 18g (36%)

Nutrition Facts

Serving: 30 cookies

Amount Per Serving

Calories 213

% Daily Value*

Serving 1cookie
Calories 213kcal 11%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g 24%
Cholesterol 29mg 10%
Sodium 86mg 4%
Fiber 1g 4%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.