There’s no cute story to go along with these cookies – Ryan and I were just in the mood for cookies a few weekends ago and since I had some Reese’s leftover from my Christmas stocking, I decided to incorporate them into a batch of chocolate cookies. Nothing beats a warm homemade cookie on a lazy winter Sunday afternoon, and when the combination of peanut butter and chocolate is involved, there really is no competition. This is another cookie recipe that doesn’t involve chilling the dough (like these Cookies and Cream Cookies), so you can have these out of the oven in about 30 minutes depending on how quick you can throw together the ingredients.
These cookies are a true peanut butter-chocolate lovers dream – there is peanut butter in the dough as well as peanut butter cups mixed in and more pressed on top. I love the peanut butter cup chunks that are added on top so everyone knows at first glance that these cookies are chock-full of peanut butter cups. The cookie itself is moist and cake-like and full of amazing chocolate flavor. Don’t skimp on the cocoa powder here – the higher quality the cocoa, the more delicious these cookies will taste. I buy Valrhona brand cocoa powder from Whole Foods whenever it goes on sale and highly recommend it! If you don’t have access to this type of chocolate, either order online or I fall back on Hershey’s Special Dark if need be with good results too.
Chocolate Peanut Butter Cup Cookies
Recipe adapted from Annie's Eats
Yield: 24 medium-sized cookies
1-1/2 cups + 2 tbsp all purpose flour
6 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter, at room temperature
1/4 cup + 2 tbsp creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
2 tbsp milk
2 cups coarsely chopped peanut butter cups, divided
Preheat oven to 350 degrees and line 2 baking sheets with silicone baking mats or parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer, beat together the butter, peanut butter, and sugars on medium speed until light and fluffy, about 2-3 inutes.
Add the egg, vanilla extract, and milk and beat until well incorporated.
With the mixer on low, slowly add the dry ingredients until just incorporated.
Fold in 1-1/2 cups of the peanut butter cups with a rubber spatula.
Use a medium ice cream scoop to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart.
Gently press a few pieces of the reserved peanut butter cups on top of each dough ball.
Bake 12-14 minutes, rotating the pans halfway through.
Let cookies cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.