This is one of those OHHHHH mmmmm GEEE recipes. It’s the perfect storm of chocolate, chocolate and oh wait, peanut butter! I made these for our concession stand “contribution” for our swim meet tomorrow. Standard protocol for sweets at a swim meet. I think it should be dubbed “Junk food heaven” if you asked me. I digress, if you love chocolate chip cookies and Reese Peanut Butter cups – you will totally love these! Would be fun for your Super Bowl party this weekend or a special treat for your Valentine too!
1 bag of Reese’s Peanut Butter Cups (small but not the mini size) that are wrapped in foil – remove the foil and paper and set aside
1 cup + 2 tbl of all purpose flour (I used King Arthur’s)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of butter or butter substitute, at room temperature
5 tablespoons of sugar
5 tablespoons of light brown sugar
1 large egg, room temperature
1 teaspoon of vanilla extract
10 ounces of chocolate chips
Preheat the oven to 375 degrees. I used a mini muffin pan and lined with little paper cup liners. In a small bowl or large measuring cup, combine the flour, soda and salt. Set aside.
In your stand mixer, cream butter and sugars. Then add the egg. Blend. Then add the vanilla extract. Blend again. In thirds, add the flour mixture. Beat after each addition. Avoid over mixing. Add the chocolate chips and blend. Then fill each muffin cup with about 3/4 of the dough. Bake for 10-12 minutes or until slightly golden. Remove and immediately place a peanut butter cup in the center, gently pushing down, until each cookie has a pb cup. This recipe yielded 42 mini cookies for me.
This cookie recipe is adapted from Guittard Chocolate.
— Knead to Cook