Sunday, November 2, 2014

Chocolate Reese's Peanut Butter Cup Cookies


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 Dozen
1 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

  1. Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. 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. 
  3. Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined. 
  4. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
  5. Turn the mixer off and pour the dry ingredients. Turn the mixer on low and slowly beat until a soft dough is formed. 
  6. 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. 
  7. 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)
  8. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats, or use an AirBake pan. Set aside.
  9. Drop rounded balls of dough, about 1 Tablespoons of dough each, onto prepared baking sheets. Bake each batch for 10-12 minutes. 
  10. 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.
  11. As the cookies are cooling, melt the peanut butter. Drizzle over cookies. Allow peanut butter to set for about 10 minutes. 
  12. Enjoy with a cold glass of milk!

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