I am a huge Reese’s Peanut Butter fan, in fact they might be my favorite type of candy. I love them so much that I refuse to let myself buy them as they would disappear in seconds. Sadly, my only form of self constraint is complete withdrawal.
Therefore, my Reeses-fix usually comes in the form an occasional Diary Queen Blizzard during the summer with the hope that they will also reappear throughout the year…whether it be Halloween or Easter or both if I am lucky.
My sister-in-law shared this recipe with me and I have adapted it slightly…it was a great excuse to give in to my craving and actually buy Reeses AND not have any left over just sitting around the house in pure candy form.
If you like peanut butter and Reeses candy, these cookies are for you. Perfect to bring to a barbecue or to sandwich some ice cream in the middle of two cookies for a summertime treat.
I had actually made these cookies back in October for my husband’s Pizza Truck and Cookie Bar Party, but am just getting around to posting them now. But, don’t let my time delay in sharing this recipe fool you, these are pretty awesome cookies.
Salted Chocolate Peanut Butter Cup Cookies
2015-06-08 12:39:39
Ingredients
- 8 1/2 ounces bread flour
- 8 1/2 ounces cake flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 2 1/2 sticks unsalted butter, room temperature
- 10 ounces light-brown sugar
- 8 ounces granulated sugar
- 1 1/2 teaspoons teaspoons salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup chunky peanut butter
- 10 ounces milk chocolate chips, chopped
- 10 ounces mini peanut butter cups, halved
- sea salt for sprinkling
Instructions
- 1. Sift together the dry ingredients: flours, baking soda, baking powder and salt.
- 2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until nice and fluffy. Mix in the eggs, vanilla, and peanut butter. On low speed, add the dry ingredients, a little at a time, until incorporated.
- 3. By hand, mix in the chopped chocolate and peanut butter cups. Cover the dough with plastic wrap.
- 4. Chill overnight.
- 5. Preheat oven to 350 degrees F and line baking sheet with parchment paper or silicone baking mats.
- 6. Form balls of dough about 1 inch in diameter and place no more than 6 on each baking sheet. Sprinkle with sea salt. Bake for approximately 10 to 12 minutes in the oven....until partially baked and soft. Do not worry if cookie looks slightly under-baked, it will continue baking outside the oven.
- 7. Transfer sheet to a wire rack for 10 minutes or so. Then carefully transfer cookie to another baking rack.
Notes
- Yield 30 to 33 cookies.
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