RECIPE: Double Chocolate Reese’s Peanut Butter Cup Cookie
It’s time for another Chocolate Covered Monday!
Today we’re making Double-Rich Chocolate Cookies w/ Reese’s Peanut Butter Cups from Mrs. Fields Cookie Book, but with a slight change to the recipe. Instead of adding Chocolate Chips I’m pressing miniature Reese’s Peanut Butter Cups in the middle on them.
Ingredients: Reese’s Peanut Butter Cups and the usual cookie ingredients. The recipe is at the end of this blog post.
In a medium bowl add flour.
Until blended like this.
In a large bowl add brown sugar.
Mix until blended.
Add dry ingredients.
Mix until blended.
Drop dough by rounded tablespoons onto ungreased cookie sheets.
Unwrap the Reese’s Peanut Butter Cups. Am I the only one who licks these clean?
Aren’t they gorgeous? YUM!!!
Press Reese’s Peanut Butter Cups into the cookie dough.
ENJOY!!! These are absolutely AWESOME!!! Peanut butter and Chocolate. There’s no better combination in my opinion!
Here’s the recipe:
Double-Rich Chocolate Cookies w/ Reese’s Peanut Butter Cups
2 1/2 Cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 Cup unsweetened cocoa powder
1 Cup dark brown sugar, packed
3/4 Cup white sugar
1 Cup salted butter, softened
3 large eggs
2 tsp. pure vanilla
Miniature Reese’s Peanut Butter Cups (lots!)
Preheat oven to 300* F.
In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined. Do not overmix.
Drop dough by rounded tablespoons onto ungreased cookie sheets 1 1/2 inches apart. Bake for 21-23 minutes. Immediately transfer cookies with a spatula to a cool surface.
Try not to eat them all at once! Enjoy!