Reese’s Chocolate Peanut Butter Cup Cookies; big, soft and chewy chocolate cookies, studded with chunks of delicious Reese’s Peanut Butter Cups!
If you’ve stopped by this blog even once, you probably know that I’m a peanut butter addict. If not, then now you do.
Like a growing number of people here in the UK, I eat some kind of nut butter every single day. Thickly spread on toast, swirled into porridge, splodged onto fruit, or simply spooned straight from the jar if I’m feeling particularly excessive on a Tuesday morning.
Many recipes on Maverick Baking already contain peanut butter in some way or another. However, it dramatically dawned on me one afternoon last week that I had never incorporated the classic Reese’s Peanut Butter Cup into a recipe. A crime by any peanut lover’s standards!
When picking up some essentials from our local corner shop after a cold walk through the January winds, I spotted bags of Reese’s miniatures on the shelves in the confectionary aisle – often my first destination. Without hesitation, I grabbed two bags and scurried home with my treasures to preheat the oven, only just remembering the milk and deodorant that I had originally set out to purchase…
Fudgy brownies, fluffy frosted cupcakes, a creamy cheesecake. With visions of something rich, gooey, and likely full of chocolate (because HELLO, it’s me) emerging from the oven, I finally settled on the creation of some Reese’s Chocolate Peanut Butter Cup Cookies.
I love brand inspired bakes, whether it be a popular spread, a favourite chocolate bar, or a classic sweet. They offer a taste of the familiarly delicious, while also allowing the creator a bit of blissful creative laziness!
These turned out really well (yes, you can hear the sound of my own trumpet). Adding peanut butter to cookie dough really helps stabilise it, and allows it to hold its shape when baking without a really long chill in the fridge first. So these Reese’s Chocolate Peanut Butter Cup Cookies left the oven in a satisfyingly round shape, with a great thickness to them, and those deep cracks characteristic of a nice chewy cookie.
Biting in, you’ll be met with chewy edges and a lusciously soft centre, with thick chunks of Reese’s Peanut Butter Cups, laced through a deeply chocolatey and subtly peanut buttery cookie. The melting chunks of Peanut Butter Cups are the perfect punctuation to the cookies ever so slight savouriness from the peanut butter. I could literally write you a book chapter on these bad boys.
Call her biased, but my fellow peanut butter addict mother dubbed these “one of the best cookies I’ve ever made.” And I make a LOT of cookies. Thanks mum!
To make these ridiculously inviting Reese’s Chocolate Peanut Butter Cup Cookies, simply follow the instructions below, and scroll a little further for the full recipe.
Scroll down to find the full recipe to make these Reese’s Chocolate Peanut Butter Cup Cookies.
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Reese’s Chocolate Peanut Butter Cup Cookies
Reese's Chocolate Peanut Butter Cup Cookies; big, soft and chewy chocolate cookies, studded with chunks of delicious Reese's Peanut Butter Cups!
Notes
BE A MAVERICK: Add some roasted peanuts to the dough for extra peanut flavour! Use a mix of milk, dark or white Reese's cups to switch up the flavours!
Ingredients
- 150g (10 tbsp) softened butter
- 130g (¾ cup) soft brown sugar
- 150g (¾ cup) caster sugar
- 1 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 125g (½ cup) creamy peanut butter (the natural, runny kinds don't work so well here)
- 200g (1 ½ cups) plain flour
- 40g (¼ cup) cocoa powder
- 1 tsp bicarbonate of soda
- Pinch of salt
- 250g (15-20 regular or 35-40 mini) Reese's peanut butter cups or mini peanut butter cups, chopped into chunks
Instructions
- Line 2-3 baking trays with greaseproof paper.
- In a large bowl, beat together the butter, sugars and vanilla until well combined.
- Add the egg and egg yolk, and beat again.
- Add the peanut butter and beat again until well incorporated.
- Mix the flour, cocoa, bicarbonate of soda and salt into the wet ingredients until a dough forms.
- Mix the Reese's peanut butter cup chunks through the dough. Try not to eat it all!
- Scoop the dough using two spoons or an ice-cream scoop onto your prepared trays, you should get 16-20 balls of dough.
- Place the trays of dough balls into the fridge to chill for at least 30 minutes (an hour or two is even better), this allows them to hold their shape better and come out nice and thick and chewy.
- In the meantime, preheat your oven - 190°C / 170°C / 275°C / gas mark 5.
- After chilling, bake the cookies on their trays for 13-16 minutes until firm at the edges and fairly dry on top. They may seem underdone but they will firm up as they cool!
- Cool the cookies on their tray for 10 minutes before cooling completely on wire racks.
- Enjoy!
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Salted Chocolate Chip Peanut Butter Cookies
Cadbury Cookies
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