Chocolate Reese’s Peanut Butter Cup Cookies the best way to enjoy everyone’s favorite candy!
Yes, yes, I know this “making cookies with leftover Halloween candy” was so 3 weeks ago, but how could I resist Reese’s Peanut Butter pumpkins on sale (50% off) and not buy myself a stash? And what better than to make cookies with chunks of Reese’s peanut butter cups in them? I die for peanut butter and chocolate. It’s one of the best combinations ever created. The cookie was made with Dutch-processed cocoa. For some reason, it was the hardest thing to find (for me, at least). Partially because it wasn’t labeled “Dutch-processed.” That might’ve been my mistake to assume they’d write it on the box, but I still went to 3 stores before I found it. You don’t have to use Dutch-processed cocoa and just use the regular unsweetened cocoa from Hershey’s but the richer cocoa seemed very fitting for this rich cookie.
The cookies turned out delicious. Jason had no problem devouring two of them after they were pulled out of the oven and cooled down. I had half of one (I know, can you believe it?) and I love the chunks of Reese’s you get throughout the cookie and the big pieces you get on top of the cookie. It’s a soft and sinful cookie. If you’re on a diet — beware!
As a sidenote, I seem to be on a cookie kick lately. It’ll come in handy for the first annual Food Bloggers Cookie Swap, though :) If you were lucky enough to get in on the sign up before it closed last night, happy baking! Maybe you can give this recipe a try and send these off to 3 lucky bloggers out there. Who doesn’t love the combination of chocolate and peanut butter in a cookie? :)
Adapted from Annie’s Eats
Chocolate Reese’s Peanut Butter Cup Cookies
Yield: 15-16 large cookies
1 1/2 cup all-purpose flour
6 tbsp. Dutch process cocoa
1/2 tsp. baking soda
1/2 tsp. salt
6 tbs. unsalted butter, room temperature
1/4 cup plus 2 tbs. creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
2 cups of coarsely chopped Reese’s peanut butter cups*
I usually put my Reese’s in the fridge or freezer upon bringing them home because I like to eat them cold or frozen. This came in handy because they’re much easier to cut when they’re cold than when they’re room temperature.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or spray with baking spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, blend together butter, peanut butter, and sugars until creamy.
- Add in the egg, vanilla extract, and milk and blend until smooth.
- Slowly add in the dry ingredients and blend until well-incorporated. The dough will be fairly thick.
- Gently stir in 1 1/2 cups of the peanut butter cups.
- Drop 2 tbsp. rounds of dough onto prepared cookie sheet, spacing them 2-3 inches apart.
- Take your leftover peanut butter cups and gently press a few on top of the cookie balls.
- Bake for 12-14 minutes.
- Remove from oven and let sit on baking sheet for about 5 minutes to firm up. Transfer them to a wire cooling rack to cool completely.
- Enjoy with a large glass of milk :)
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