Do you ever have those moments when you are standing in the kitchen sampling a freshly made, warm cookie and you close your eyes, moan a little, and say to yourself, “Damn, I’m good!” These cookies supplied me with one of those moments. So full of chocolate and peanut butter and chocolate covered peanut butter – delicious!
I didn’t really have a particular reason for baking these cookies, I just wanted something simple and easy to bake and these fit the bill. If I stop shoving these in my face, I can take the leftovers into work, maybe!
I made these cookies smaller than the original recipe suggested, I tend to enjoy smaller cookies more than one large cookie. Let’s be real, I’m going to eat at least two cookies regardless of size, so they might as well be small! Also, I scored a sale at Key Food, the Reese’s Mini’s were on sale – less chopping for me! And I think the cookies look super cute with a little mini peanut butter cup on top.
Let’s talk about flavor for a moment here; rich and chocolaty, soft and chewy, creamy peanut butter, it’s good. Screw jelly, chocolate and peanut are best friends, BFF’s!
Chocolate Peanut Butter Cup Cookies
Adapted from Annie Eats
Yield – 33 cookies (~ 1 1/2 tablespoon cookies)
6 tablespoons unsalted butter, room temperature
1/4 cup + 2 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 tablespoons whole milk
1 1/2 cups + 2 tablespoons flour
6 tablespoons Dutch process cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
2 8-ounce bags Reese Mini’s
- Preheat the oven to 350 F, line 3 baking sheets with parchment paper.
- Cream together the butter, peanut butter, and sugars until light and fluffy. Scrap the bowl with a rubber spatula. Add in the egg, vanilla, and milk beating to combine.
- Sift together the flour, cocoa, soda, and salt and then slowing add the dry ingredients to the wet. Mix until just combined.
- Fold in 1 1/2 cups of the mini Reese’s cups with a spatula. Use a medium sized scooper and place on the baking sheet.
- Push one mini Reese’s cup into each cookie.
- Bake 10-12 minutes until the cookie is just set. Let cool on a cooling rack before stacking, but eat a few warm!