Eric and I were so excited to make an Easter basket for Clara this year. The fact that she was only one month old didn’t stop us. Part of her basket included Reese’s Cups. The cashier at Target kind of laughed when she saw the bag of candy, but I told her Clara would be getting a taste of it via proxy. Breastfeeding, for the win. After Easter, the bag of Reese’s went straight into the freezer because I think they taste so much better frozen. I had plans to save them for these cookies, but they somehow slowly disappeared from the freezer. I guess they would’ve been safer in the pantry!
Simply put, these cookies are phenomenal. I made them for the DC Food Bloggers Bake Sale, one of many bake sales taking place across the country to raise money for Share Our Strength. I wanted to make something that would appeal to a wide variety of people, and I’m happy to report that these disappeared in no time. It’s no wonder, with all those Reese’s Cups showing through, that they went quickly. You could certainly use mini peanut butter cups, but I personally like the look the larger ones provide. The thing I especially like about this recipe is that there’s peanut butter in the cookie dough, instead of coming only from the peanut butter cups. This means you get twice the chocolate and peanut butter! I hope the people that purchased them yesterday enjoyed them as much as we did.
In addition to these cookies, I also made chipotle cornbread and my favorite chocolate chip scones.