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.
- COOK TIME:
- YIELD: 16-24 cookies
1½ cups plus 2 tablespoons all-purpose flour
6 tablespoons Dutch-process cocoa
½ teaspoon baking soda
½ teaspoon coarse salt
6 tablespoons unsalted butter, at room temperature
¼ cup plus 2 tablespoons creamy peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
2 cups coarsely chopped peanut butter cups, divided (Frozen for at least 30 minutes)
Heat oven to 350º. Line baking sheets with parchment or nonstick baking mats. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.
In the bowl of an electric mixer, beat the butter, peanut butter and sugars on medium speed until light and fluffy, 1-2 minutes. Add in the egg and vanilla and milk and beat until smooth. Reduce mixer speed to low and gradually add in flour mixture. Beat just until combined. Using a spatula, gently fold in 1½ cups of the peanut butter cups.
Scoop the dough onto the prepared baking sheets, spacing about 2 inches apart. Gently press a few pieces of the reserved peanut butter cups onto each ball of dough.
Bake for 11-14 minutes, depending on the size of your cookies. The cookies should feel soft when they come out of the oven and will set as they cool. Allow to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.