Oh my goodness.
Whenever I eat a mini-Reese's cup, it's always a small blast from the past for me. It didn't matter if it was from my Easter basket, Halloween candy bag, or Christmas stocking - I always went for the Reese's cups first when I was young. I guess that last part is a lie. It wasn't only when I was young - I still do the same thing! The Reese's cups are just a must for me sometimes.
I couldn't wait to make these cookies. I'm a huge fan of peanut butter chocolate cookies - but basically smashing one of my favorite candy all over each one? Shut the front door! (I've always wanted to say that phrase aloud at the appropriate moment... these cookies were well-worth it in this context, I assure you). They've probably entered my top 3 favorite cookie list... of all time. I'm dead serious. There's something deeply wonderful about these gooey peanut butter packages of chocolate nirvana.
My absolute favorite part of this cookie was eating them right out of the oven. I've scalded my mouth more times than I can count on one hand doing this. (Same with pizza... I burn my mouth with the first bite, only to take another one right after). The peanut butter was so warm, it was oozing off of the cookies, and the warm chocolate melded perfectly with it's counterpart. Not only are the cookies covered in melty peanut butter cups, they are filled with peanut butter cups. Heaven help us.
Chocolate Peanut Butter Cup Cookies
makes about 2 dozen medium sized cookies
1 1/2 C + 2 T Flour
6 T cocoa
1/2 t baking soda
1/2 t salt
3/4 stick (6 T) unsalted butter, room temperature
1/4 C + 2 T creamy peanut butter
1/2 C sugar
1/2 C brown sugar
1 large egg
1 T vanilla extract
2 T milk
2 C coarsely chopped peanut butter cups - if you freeze the peanut butter cups for about 30 minutes, it will make them easier to chop and manage.
Preheat oven to 350 degrees. Spray cookie sheet with a bit of cooking spray. In a medium bowl, combine together the flour, cocoa powder, baking soda, and salt. Set aside. With your electric stand mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until fluffy (about 2 minutes). Add in the vanilla, egg, and milk. Blend until smooth. With the mixer on low speed, mix in the dry ingredients by 1/2 cup full at a time until incorporated. Add in 1 1/2 C of the chopped peanut butter cups (saving about 1/2 cup for later), and fold in gently.
Roll about 3 T of dough into balls, gently roll one side of the ball into the chopped peanut butter cups (just so some of them stick), and then space the dough balls about 2 inches apart. Bake about 10 minutes, rotating the pan halfway through baking. Let cool on baking sheet about 10 minutes to set (they might look soft, but don't worry, they'll settle). Transfer to a wire rack to cool. Store in an airtight container.
Recipe adapted from Annie's Eats.
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