This is so wrong and so right on so many different levels. Yes, that is a FULL size Reese’s Peanut Butter Cup in the center of each of those giant peanut butter cookies. Oh and yes, those are Mini Reese’s Peanut Butter cups melted inside of the cookie as well. It’s like everything good in the world joined together to form this bomb of a cookie.
As I mentioned last week, I got the opportunity to visit Hershey and while I was there, I got to play tourist at Hershey’s Chocolate World. We saw the 3D show, took the trolly and got to make our own Chocolate Bars. For serious. I made my own chocolate bar! It was in a word, Ah-mazing (said like Penny on Happy Endings).
In between buying a 1 pound Reese’s Peanut Butter Cup from the gift shop and making my own chocolate bar (with toffee and crushed pretzels inside!), I bought the cookie — that inspired this cookie — at the bakery inside Chocolate World. I loved the idea of putting a whole Reese’s Peanut Butter Cup in a cookie and came home all kinds of inspired.
Using my absolute favorite crumbly (but still super moist) peanut butter cookie recipe, I started playing around with how to properly bake all that awesomeness into one cookie. After a couple of errors, I figured out that I would stir in the minis and push the full size Reese’s on towards the end of baking. It worked out perfectly!
Jorge and I could not keep our hands out of these cookies! So much so, that I had to give them all away to our friends so I could stop myself! It’s the perfect combination of peanut butter and chocolate…and would be a perfect addition to a cookie exchange! Just sayin’!
Reese's Peanut Butter Cup Cookies
Yield: 18 large cookies
Quick Tip: Don't buy your full size Reese's Peanut Butter Cups at the checkout. In the candy aisle at Target/Walmart they sell a package of 6 for $1!
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 (8 oz) bag Reese's Mini Peanut Butter Cups
- 18 Reese's Peanut Butter Cups, unwrapped
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat the butter, peanut butter and sugars, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Stir until dough forms. Then stir in Reese's Mini Peanut Butter Cups by hand.
Using your hands, form balls of dough with 2 heaping tablespoons of dough. Gently flatten cookie dough (to form a disk shape) and place on prepared baking sheets.
Bake for 8 minutes and remove from oven. Press a Reese's Peanut Butter Cup into the center of each cookie. Bake cookies for 3 minutes more. Remove from oven and let cool for 5 minutes before transferring cookies to a wire rack to cool.
Note: Cookies will not spread much at all and will look like they are not done baking. But I promise they are! Once they finish cooling, the cookie and chocolate will become firm and you will have a magically soft and crumbly cookie!
idea inspired by the bakery inside Hershey's Chocolate World
Disclaimer: I’m happy to be a part of the Hershey’s ‘Baker’s Dozen‘. I love their products and love getting to share fun ways to use them! All opinions expressed are my own.