If you love Reese’s Peanut Butter Cups, Reese’s and chocolate chip cookies, this recipe is definitely for you. My first thought was, “Why didn’t I think of this!?!” And they taster even better than they look. Warning: you might drool looking at this cookie porn so get your bib handy.
Here is the recipe from Recipe Girl:
1/2 cup butter (1 stick), at room temperature
1/2 cup chunky peanut butter
1/2 cup granulated white sugar
1/2 cup brown sugar, packed
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips, plus a few extra for topping (optional)
12 full-sized Reese’s Peanut Butter Cups
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats (or spray with nonstick spray).
2. In a large bowl, use electric mixer to cream together butter, peanut butter and sugars. Add egg and continue to mix until light and fluffy.
3. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add dry mixture to wet mixture. Stir together just until the dry ingredients are incorporated. Stir in 1 cup of chocolate chips.
4. Plan for baking 6 to 8 cookies on a large baking sheet. Scoop out a heaping tablespoonful of dough and place it on your cookie sheet. Use a sugared fork to make a criss-cross on the dough (to smash it down a bit). Top with a Reese’s Peanut Butter Cup. The top with another heaping tablespoonful of dough (so that the PB Cup is sandwiched between two scoopfuls of dough). Use a sugared fork to criss-cross the top and make sure the dough is covering most of the PB Cup. Repeat with remaining cookie dough and PB Cups.
5. Bake for about 12 minutes (mine took 15), until cookies are lightly browned and almost set.
And now a photo tour of how this went down in my kitchen:
I plan on freezing them individually so I can whip them out for unexpected cookie cravings. Try this recipe and ENJOY!