Chocolate Reese’s Cookies

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 cup Peanut butter chips

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1/2 cup Cocoa powder
  • 1 cup Granulated sugar
  • 1 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 cup Butter

• Other

  • 1 cup Chopped reese's miniatures

Found on togetherasfamily.com

Description

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 1/2 cup cocoa powder
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped Reeses miniatures
• 1 cup peanut butter chips

Directions

• Chop up Reeses and place in a bowl in the fridge while you prepare the cookies (this helps them not melt too much while baking).
• Preheat oven to 375 degrees and prepare 2 baking sheets by spraying with cooking spray, lining with parchment paper, or using a silpat liner.
• In bowl of a stand mixer (or a mixing bowl with a hand held blender), combine the butter and sugars, cream together until pale in color and light and fluffy. About 2 minutes.
• Add in cocoa powder, eggs, and vanilla extract. Beat together until fully combined.
• In separate bowl, combine the flour, baking soda, and salt. Slowly dump into the bowl of cookie dough and mixing on low speed, combine together. Add in the peanut butter chips and the chopped Reeses (from the fridge). Mix just until incorporated.
• Roll the dough into balls (about 1 1/2 balls) and place on cookie sheet. Bake for 8-10 minutes. They will spread slightly, and still look slightly wet in the middle. Cool on cookie sheet for 10 minutes and then transfer to a cooling rack to cool completely.