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Yesterday I went to a farewell lunch for one of my good friends who is moving to Pittsburgh on Tuesday. I have worked for her coordinating weddings for the last five years and we became great friends. I knew that I had to make her something delicious so I decided to make her these cookies. We had a nice lunch by the beach with some of her other girlfriends and we all enjoyed these cookies. We will miss you Andrea!!
In all honestly, I started out making another type of peanut butter cookie but had a little kitchen mishap. I started out making Reese's overload cookies from Crazy for Crust. I was using my brand new mixer and forgot to wash the bowl before putting in all the ingredients. It wasn't until the end that I noticed the dough had turned black in some places. After rubbing the inside of the bowl and my finger turning black, I realized the bowl had a thin layer of grease that was now mixed into my cookie dough. Whoooops! I had to throw away this batch and find a new recipe to make. I washed the bowl twice, just to make sure all the grease was gone and started on this recipe.
I was already running late to this lunch and didn't realized you were suppose to refrigerate the dough for an hour. I only had about 10 minutes max to refrigerate the dough so that what I did. The cookies still turned our great, even without refrigeration. I hope you enjoy these cookies as much as we did!
Big thank you to my good friend Reese Foster who took some of these photos for me! I had so much with the photo shoot and thanks for helping me in the kitchen!!
Chocolate Reese's Peanut Butter Cup Cookies - Adapted from Sally's Baking Addiction
Yield: 2 Dozen1 1/2 Cups Flour
1/2 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Unsalted butter, softened to room temperature (1 stick)
1/2 Cup Light brown sugar, packed
1/2 Cup Sugar
1/2 Cup Creamy (or chunky peanut butter - I used creamy)
1 Large Egg - room temperature
1 Teaspoon Vanilla
2 Tablespoons Milk
1 1/2 cups Reese’s Peanut Butter Cups, chopped (about 8 Reese’s Cups)
Drizzle: 1/4 Cup Creamy Peanut Butter
- Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using a stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 2 minute. Scrape down the sides and the bottom of the bowl as needed.
- Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined.
- Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
- Turn the mixer off and pour the dry ingredients. Turn the mixer on low and slowly beat until a soft dough is formed.
- Beat in the milk on medium speed. Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky.
- Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. (This is ideal but if you are in a rush like I was, you can skip this step, or refrigerate for as long as you have)
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats, or use an AirBake pan. Set aside.
- Drop rounded balls of dough, about 1 Tablespoons of dough each, onto prepared baking sheets. Bake each batch for 10-12 minutes.
- The cookies will not have spread much, so gently press down on them with the back of a fork or spoon. Allow to cool on the cookie sheet before transferring to a wire rack to cool completely.
- As the cookies are cooling, melt the peanut butter. Drizzle over cookies. Allow peanut butter to set for about 10 minutes.
- Enjoy with a cold glass of milk!