Reese's Peanut Butter Chocolate Cookies

If you are a chocolate lover and/or a peanut butter lover, these Reese's Peanut Butter Chocolate Cookies are for you!

I have to be honest, I have never been a huge fan of peanut butter. Even as a child I refused to eat a PB&J if it had too much of the PB. But my husband is a huge peanut butter lover so I occasionally make him treats and I have slowly grown to appreciate the PB. (Maybe a little too much after these cookies!) I make these Reese's Peanut Butter Chocolate Cookies for my husband and sure enough, I always end up eating more cookies than he does. So maybe I do love peanut butter now?! I have to come to terms with this new found love. 🙂

So here's what you need:

• • 1 ½ cups all-purpose flour
  • 6 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons softened butter
  • ⅓ cup creamy peanut butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 2 cups chopped peanut butter cups

Go ahead and preheat your oven to 375 degrees and line a pan with either parchment paper or these awesome silicon mats that absolutely nothing sticks to! Then in a small bowl combine your flour, cocoa powder, baking soda, salt and whisk it all together. I have a little mini-whisk and I'm obsessed with it. I use it for all these little jobs 🙂

Now in the bowl of your stand mixer cream together your butter, both sugars, and your peanut butter. If you don't have a stand mixer you can use a bowl and a hand mixer for these cookies. (But you should still totally get a stand mixer) 🙂 This is mine.

Then add in your egg, vanilla extract, and milk and mix again to combine.

Once combined, go ahead and add in half your dry mixture, give that a few turns of the paddle and then add in the rest. Combine it all together until a thick dough forms.

Gently fold in 1 and a half cups of your chopped Reese's cups then cover your bowl and refrigerate for at least an hour. (This will give you fuller cookies)

After you've cooled the dough, spoon large scoops (about 3 tablespoons) onto your prepared pan. Use the other half of your chopped Reese's cups to drop on top of the cookies so each has a few big chunks on top. I think I got too excited about these almost being done because I forgot to take a picture of this part. But it's pretty self-explanitory 🙂

Bake at 375 for 12-13 minutes. Let them cool for about 20 minutes before devouring!

Reese’s Peanut Butter Cup Cookies

Print Recipe

Ingredients

  

• 1 ½ cups all-purpose flour
• 6 tablespoons cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons softened butter
• ⅓ cup creamy peanut butter
• ½ cup sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 2 cups chopped peanut butter cups

Instructions

 

• Preheat your oven to 375 and line a baking sheet with either parchment paper or silicon baking mats.
• In a small bowl, combine your flour, cocoa powder, baking soda, salt.
• In the bowl of a stand mixer (or large bowl using a hand mixer) cream together both sugars, butter, and peanut butter.
• Add in your eggs, vanilla extract, and milk to the sugar mixture and beat until combined.
• Add half of your dry mixture to your wet mixture and mix until combined.
• Add in the other half of the dry mixture and mix again until a thick dough forms.
• Gently fold in your peanut butter cups (reserving about ½ cup to dot cookie tops with)
• Scoop out your cookies onto your prepared baking sheet leading about 2-3 inches in between each.
• Take the reserved peanut butter cups and place a few pieces on each cookie.
• Bake at 375 for 12-13 minutes.
• Enjoy!!

Tried this recipe?Leave a comment!

Someone got a little impatient 🙂 

Recipe adapted from The Baker Upstairs