My husband loves Reese’s Peanut Butter Cups so the other day, I thought I’d try to make a cookie with the same flavors. This is nothing ground breaking, but I love them and they will absolutely be going in my next book.
Chris’s Cookies
- 2 sticks salted butter, room temp
- 3/4 cup white sugar
- 3/4 cup packed light brown sugar
- 2 tsp vanilla
- 2 eggs, room temp
- 1 tsp baking soda
- 1/2 tsp coarse kosher salt
- 1/2 cup unsweetened cocoa
- 2 1/4 cup all-purpose flour
- 12 oz Reese’s Peanut Butter chips (found near the chocolate chips in the grocery store)
- 1/2 cup Semi-Sweet Chocolate Chips
Beat the two sticks of butter for about a minute. Add both sugars and beat until fluffy.
Add in the vanilla and eggs. Beat again until fluffy.
Add in the baking soda, salt, and cocoa. Mix gently.
Add in the flour and mix until just incorporated.
Add in the peanut butter chips & semi-sweet and mix gently.
Using a tablespoon ice cream scoop, scoop the dough onto a cookie sheet and refrigerate for at least three hours or overnight.
Cook as many cookies as you want at 350 for 12 minutes. Other balls of dough can be put in a freezer ziplock bag and placed in the freezer until you want to eat them. Cook directly from the freezer (no thawing) at 350, but increase the time to 13-14 minutes.
