These rich chocolate cookies are topped with Reeses Peanut Butter Cups and then smothered with chocolate frosting. Perfect for leftover Halloween candy! And by “leftover” I mean “inspected for poison,” or maybe just “stolen from children.” 

Buried Reeses CookiesAm I the only Halloween candy inspector out there? I mean how can we be sure that our children’s candy is safe if we don’t test it for poison? It’s a sacrifice, really. I mean, I could DIE.

Because I’m sure tons of Halloween candy is laced with anthrax or ebola or worse. Get out the biohazard suit, everyone, it’s time to eat all the Butterfingers.

Buried Reeses Cookies

Buried Reeses Cookies from The Food Charlatan

The truth guys? I’m super stingy. I’m that stingy mom, and someday when Charlotte is a teenager we are going to have lots of conversations about why there are no Frosted Flakes in the pantry. (The short answer? It’s not healthy. The truth? I would EAT IT ALL.) She will whine about it to her friends, and I will feel old remembering when I used to whine about the same thing to my friends , and the circle of life continues. NAAAAH SEVENYAHH…

(I just had to watch that YouTube video, because Lion King, duh, and I read this in the comments, “I use this as my alarm tone. It’s kind of a problem when it goes off when I’m REALLY tired and I end up picking up my cat and holding it over a balcony without really realizing what I’m doing.”) YouTube comments are the best.

Buried Reeses CookiesToday I come bearing gifts. Of the virtual peanut-butter-chocolate variety, that is. These cookies are inspired by these Buried Cherry Cookies (which I may or may not be able to eat an entire batch of in one sitting). Instead of stuffing maraschino cherries inside I added Reeses Peanut Butter Cups. What’s not to love about a soft chocolate cookie with a Reeses and frosting on top? Yeah. Nothing. You can either add one whole mini Reeses cup, or split in in half; it’s your own level of peanut butter coma, the choice is yours.

Also, this frosting? It’s just chocolate chips melted with sweetened condensed milk. You bake it with the cookie. It works, I promise. Sweetened condensed milk…it makes the world go round, my friends. Go out and buy a bag of Reeses PB cups for this recipe. I know you don’t have any left.

Do you guys give up? Or are you thirsty for more?
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Buried Reeses Cookies

5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 42 Cookies
These rich chocolate cookies are topped with Reese's Peanut Butter Cups and then smothered with chocolate frosting. Perfect for leftover Halloween candy! And by "leftover" I mean "inspected for poison," or maybe just "stolen from children." 


For the cookies:

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, at room temperature
  • 1 & 1/2 teaspoons vanilla
  • 1/2 cup unsweetened cocoa powder
  • 1 & 1/2 cups flour, spooned and leveled

For the frosting:

  • 1 cup semisweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1-2 teaspoons creamy peanut butter
  • Either 21 or 42 mini Reeses cups, see note


  • In a large mixing bowl or stand mixer, beat butter and sugar until fluffy, about 2 minutes. Make sure to scrape the sides and the bottom.
  • Add the baking powder, baking soda, and salt. Beat until combined. Beat in egg and vanilla. Beat in the cocoa powder, and then the flour until it is just combined. If you are using an electric mixer you might need to do this by hand.
  • Chill the dough in the fridge for about an hour.
  • Preheat the oven to 350 F.
  • Shape the dough into 1 inch balls and place about 2 inches apart on a silpat or parchement paper-lined cookie sheet. Press your thumb into the center of each ball.
  • Press a Reese cup into each cookie. You can either use the whole thing or split it in half.
  • For frosting, in a small saucepan combine chocolate chips, sweetened condensed milk, and peanut butter. Cook and stir over medium low heat until chocolate melts. Turn the heat to low and leave it on the stove while you spoon on the frosting, stirring occasionally.
  • Spoon 1 teaspoon frosting over each Reeses, spreading to cover. Use 2 spoons: one for scooping chocolate, and the other for scraping it off the first spoon onto the cookie. The frosting will be harder to work with the cooler it gets.
  • Bake for 10 minutes at 350 degrees, or until the edges are firm. Cool on cookie sheet 1 minute. Transfer to wire rack and let cool.


*You can use either a mini Reese's cup (by mini I mean the kind that is about the diameter of a quarter) that has been split in half with a knife, or use the whole thing. It will be harder to get the frosting on if you don't split it, but I think the ratio of peanut butter is better when you use the whole thing.
Source: adapted from this Buried Cherry Cookies recipe, originally from the Better Homes and Gardens Cookbook.


Serving: 1cookie | Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 31mg | Potassium: 62mg | Fiber: 1g | Sugar: 8g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 96
Keyword: Cookies, Reese's
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

More stuff you’ll probably like!

Halloween Cheesecake Parfaits:

Halloween Cheesecake Parfaits from

Peanut Butter S’mores Bars:

Peanut Butter S'mores Bars

 Snickers Brownie Bars:

Snickers Brownie Bars from The Food Charlatan

More awesome ideas from blog-land!

Leftover Halloween Candy Blondies from Just a Taste
Milky Way Poke Cake from Chef in Training
Reeses Peanut Butter Cup Frosting from Beyond Frosting

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  1. I just made these again and found a way to streamline things. Instead of chilling the whole batch of dough for an hour I scooped it out, stuffed them with Reeses and then stuck the cookie sheets on my screen porch to chill. Then I preheated the oven and made the frosting layer. I brought the sheets in one at a time and put the frosting layer on assembly style. I only chilled them for 30 minutes and they came out great. I know this is only helpful if you live some place where it gets cold (Massachusetts for me) AND you have a safe place to put the trays but I still thought it was worth sharing. It was nice to wash the mixer bowl, beater, etc while the dough chilled. Once the cookies came out I had minimal clean up. Also, these are one of the VERY few cookies I will eat the next day. (Go ahead and call me a cookie snob.) These keep really well as long as you don’t get the frosting stuck to each other.

    1. Awesome tips Joanne! I’m a cookie snob too. Day old cookies are hardly worth the calories. But these ones are totally exempt! Thanks for the comment!

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