Chocolate Sugar Cookies with Peanut Butter Frosting (taste like Reese’s)


Cookie dreams come alive with these delicious, indulgent cookies.  Traditional sugar cookies meet chocolate (pure cocoa powder) then are spread with a fluffy peanut butter frosting for one incredible cookie that tastes just like a Reese’s!  These cookies have one of the best flavor combinations, chocolate and peanut butter.  They go together like salt and pepper.  They were made to be together.  If you love chocolate or peanut butter, and especially Reese’s Peanut Butter Cups then these are the cookie for you!

I love switching up the flavors on the traditional sugar cookie, because who doesn’t love a frosted sugar cookie?  I started with the Original Bakery Style Sugar Cookie, then the Sugar Cookie Squares and then a real switch up with Cornbread Sugar Cookies with Honey Butter Frosting (also in Squares).  I also have more combinations in mind, so stay tuned for more sugar cookie posts in the future =).


Chocolate Sugar Cookies with Peanut Butter Frosting (taste like Reese’s)

Yield: 2 dozen


  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup light-brown sugar
  • 9 Tbsp butter , softened (1 stick + 1 Tbsp)
  • 2 Tbsp sour cream
  • 1 large egg
  • 1 large egg yolk
  • 1/2 Tbsp vanilla extract
  • 1 Recipe Peanut Butter Frosting , recipe follows
  • Chocolate Nonpareils (optional, but I'd say a fancy must =)

Peanut Butter Frosting

  • 1/2 cup creamy peanut butter
  • 3 Tbsp butter , softened
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/2 cups powdered sugar
  • 3 - 4 Tbsp milk


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together, flour, cocoa, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together granulated sugar, brown sugar, butter and sour cream until light and fluffy about 3-4 minutes. Stir in egg, egg yolk and vanilla. Slowly add in dry ingredients and mix until incorporated (dough will be thick). Scoop dough out 2 tablespoons at a time and form into balls. Place balls onto greased cookie sheets and evenly flatten to about 1/2 inch thick using your hands. Bake in preheated oven 9 - 10 minutes. Allow to cool completely before frosting. Frost with Peanut Butter Frosting and top with Chocolate Nonpareil Sprinkles if desired.

Peanut Butter Frosting

  1. In a large mixing bowl, using an electric mixer, whip together peanut butter, butter, vanilla and salt until smooth. Stir in powdered sugar and milk (begin with 3 Tbsp then add 1 additional Tbsp milk later if desired), and blend until smooth and fluffy.
  2. Recipe Source: Cooking Classy


  • Joan: Anything like tastes like Reese’s I have to make and they look so pretty. Love your blog! March 16, 2012 at 1:41pm Reply

  • Ambika: Yummy!!! These look awesome! March 16, 2012 at 6:13pm Reply

  • MyFudo™: I love Reese’s! This will be a wonderful treat…Thanks for the post! March 16, 2012 at 8:47pm Reply

  • Kay: Love your blog and had fun browsing! :) Your pictures are amazing and I like your style of cooking. And these cookies?…MUST try! Peanut butter and chocolate are my fav combo ever. Mmmmm! :) March 17, 2012 at 11:52am Reply

  • Monica: I made these tonight, substituted nutella for the peanut butter, AWESOME!!! March 19, 2012 at 5:01pm Reply

  • Jaclyn: Monica – I’m so glad you enjoyed! Thanks so much for your comment! Have a great day! March 19, 2012 at 7:46pm Reply

  • Life’s a Bowl: Chocolate + PB is always a winning combo! These remind me of those fluffy sugar cookies from the grocery store- we call them cupcake cookies :D March 20, 2012 at 1:39pm Reply

  • Anonymous: Jaclyn…my name is also Jaclyn :) Just made these and I so seriously need a cup of coffee to go with them!! They are delicious!! I’ve make them to take to someone who is on the mend and I KNOW she’ll love them. Thanks for posting this. April 3, 2012 at 2:03pm Reply

  • Jaclyn: Jaclyn – cool name =). I’m so glad you enjoyed them and youre so welcome! Thanks so much for the comment! April 3, 2012 at 2:12pm Reply

  • Anonymous: Do I want to know how many calories these have? But they look too irresistible to really matter… April 19, 2012 at 1:55pm Reply

  • ne14snow: These turned out amazing!! Thanks for sharing… April 26, 2012 at 3:47pm Reply

  • Jaclyn: ne14snow- I’m so happy to hear you enjoyed these! Thanks for taking the time to leave a comment to let me know! April 26, 2012 at 4:46pm Reply

  • Melissa: I really wanted to like these cookies, but the frosting did not turn out well at all. Yours is light, fluffy, and delicious looking. Mine turned out looking more like peanut butter cookie dough. I ended up adding another 5 T. of butter to lighten it up a bit. I spread it on a few cookies, but ended up tossing the rest of it. June 23, 2012 at 11:48am Reply

  • Jaclyn: Melissa – sorry to hear that! When I made this it was fluffy and even a bit creamy. You could maybe add in some cream or milk next time if you think it’s too thick. Hope you enjoy some other recipes and if you try this again I hope you have success with it =). June 24, 2012 at 7:34pm Reply

  • Megan: When I made the dough it was really sticky, is it supposed to be like that? July 19, 2012 at 10:10am Reply

  • Jaclyn: Megan – I haven’t made these for a while but from what I can remember it wasn’t really sticky. I think just about like your average cookie dough, maybe a tad stickier due to the sour cream but not much. Hope you enjoyed though =). July 20, 2012 at 6:52pm Reply

  • Hannah & Brian: My dough was really sticky too! It was impossible to form into balls and they ended up all lumpy. November 9, 2012 at 6:46am Reply

    • Jaclyn: If you find it to be too sticky you can simply refrigerate the dough for 1 hour and that should solve the problem. Hope that helps! November 9, 2012 at 12:05pm Reply

  • Kelly: Just made these very good love the frosting. December 3, 2012 at 5:53pm Reply

  • Ann: The dough was too sticky after adding a bit of more flour and put it in the fridge for an hour. I was excited to try these cookies for christmas but I am very disappointed. The dough wouldnt form, it felt like you were just playing with BM. Followed it exactly and turned out horrible. December 18, 2012 at 11:57am Reply

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  • Catie: Made these today. The frosting is to Die for, but my cookies seemed dry and not sweet enough. Maybe too much cocoa. Bit bitter, so I added more frosting. I want to ball the frosting and freeze to dip in chocolate. I think I’ve seen this idea on your site before. March 11, 2013 at 8:17pm Reply

  • Michelle: I made these yesterday and they are great. I’m confused about people having probs with the frosting; it’s pretty straight-forward. If it is too thick, add a bit more milk and beat it. Maybe some don’t have much experience making frosting. Also, the dough was not really sticky at all. Maybe it’s harder to get it to come together without a stand mixer or something? I just turn mine on really high on the end and have no problems. This is similar to my fave drop sugar cookies, just chocolate instead and the addition of sour cream. I flattenend mine with the bottom of a juice glass after they came out of the oven…. mostly because I forgot to flatten them before and it worked out well that way! March 27, 2013 at 4:25pm Reply

    • Jaclyn: Thanks for your comment Michelle, I’m so glad you enjoyed these =)! April 2, 2013 at 8:11pm Reply

  • Candice: Hi Jaclyn, thanks for all of your yummy recipes. Just wondering if you or anyone has tried to use cookie cutters with this dough? April 24, 2013 at 11:20am Reply

    • Jaclyn: I haven’t tried it with cookie cutters before, you may be able to just be sure the dough isn’t super sticky before refrigeration (it may need more flour) then refrigerate for 2 hours and roll/cut. Hope that helps! April 24, 2013 at 12:27pm Reply

  • Alexandra @ Confessions of a Bight-Eyed Baker: Hi Jaclyn! I just wanted to let you know that I made the chocolate cookies to go with a strawberry swiss meringue buttercream, and the cookies are to-DIE-for! SO chocolate-y and rich! Thanks so much for an awesome recipe! July 2, 2013 at 12:25pm Reply

    • Jaclyn: That’s awesome Alexandra! I’m so glad you made these, and more importantly liked them :)! Thanks for leaving a comment! You have a great blog by the way :). July 5, 2013 at 1:56pm Reply

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  • Stacey: I just finished making these and they are as good as they sound. The frosting was delish!! These will be added to my Christmas deserts list. September 14, 2013 at 11:44am Reply

    • Jaclyn: I’m so glad you liked these cookies Stacey! Thanks for your comment! September 14, 2013 at 3:31pm Reply

  • Jeanie: I made these for a coworker but I added a little spin for them. She’s a HUGE oreo fan so I added ground oreos (without cream) to the batter, substitute a little cocoa. The cream I added to the frosting. Then added chopped oreos on top! She went nuts! May 8, 2015 at 8:23am Reply

  • Annie: Jaclyn ~
    These look so good! Did you use salted or unsalted butter for these? It’s been so long since I’ve baked anything and I’m trying to make up my mind which one of your sugar cookie recipes to make.

    I Know they’ll be good, though, as EVERY ONE of your recipes I’ve made in the past has been a winner! August 16, 2016 at 6:52pm Reply

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