No tricks, just my delicious Chocolate Peanut Butter Pumpkin Cookies! You have to try these very soon. 🙂
These Chocolate Peanut Butter Pumpkin Cookies are a fun and easy way to make a special treat for Halloween!
Chocolate and peanut butter or peanut butter and chocolate – is always a fantastic flavor combination! So, for those of you who love the combination of peanut butter and chocolate together, this cookie should be right up your alley! Definitely one of my favorites!
The only pumpkin you will find in this cookie is the wonderful pumpkin shaped peanut butter and chocolate center just waiting to be enjoyed!
The cracks are suppose to be there; they’re a part of the cookie. This cookie also keeps very well in the fridge! That’s always a plus in my book. 🙂
Let’s take a look at how to put these Chocolate Peanut Butter Pumpkin Cookies together.
I strongly urge you to refrigerate the chocolate pumpkins for a couple of hours before you want to use them. This helps the pumpkins keep their fun pumpkin shape.
These wonderful peanut butter and chocolate pumpkins are so much fun to work with! Being that they’re made by Reese’s they have that wonderful flavor we all know and love. FYI – I picked up my chocolate pumpkins at Target, and they were even on sale!
After the cookies sit for a bit the chocolate on the outside of the pumpkin goes back to its original state and they can be touched and moved around without being messy. Always a good thing with the little goblins. 🙂
Happy Halloween!
Chocolate Peanut Butter Pumpkin Cookies
Ingredients: 
1 cup light brown sugar, firmly packed
3/4 cup Skippy Natural Dark Chocolate Creamy Peanut Butter, or any other brand you may prefer
1/2 cup butter, softened
1 teaspoon vanilla
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 (10.2 oz.) bag orange Reese’s Pumpkins (white chocolate flavor)
1 (10.2 oz.) bag brown Reese’s Pumpkins (milk chocolate flavor)
Halloween sprinkles
Directions:
1. Refrigerate the Reese’s chocolate peanut butter bats for approximately 2 hours before you want to use them. Or you could put them in the freezer for shorter amount of time.
2.Heat oven to 375 degrees. Beat brown sugar, chocolate peanut butter, butter, vanilla and egg until fluffy. Slowly beat in flour and baking soda on low speed.
3. Shape dough, or scoop dough into 1-1/2-inch balls. Roll just the edge of the cookie balls, or the entire top in sprinkles. Place 2 inches apart on ungreased cookie sheets or cookie sheets lined with baking mats.
4. Bake for 9 to 11 minutes or until light golden brown around edges. Immediately, push a pumpkin, flat side down, into the center of each cookie. Allow cookies to sit for a few minutes. Transfer to a wire rack and cool completely.
Makes 24 cookies.
