Diets
Ingredients
Refrigerated
Condiments
Baking & Spices
Dairy
Found on cocoandash.com
Description
Directions
| Title: | Reese’s Peanut Butter Chocolate Cookies |
| Descrition: | If you are a chocolate lover and/or a peanut butter lover, these cookies are for you! Actually, even if you aren't a lover of all things chocolate or peanut butter, these cookies are for you! I have to be honest, I have never been a huge fan of peanut butter. Even as a child I refused to eat a PB&J if it had too much of the PB. But my husband is a huge peanut butter lover so I occasionally make him treats and I have slowly grown to appreciate the PB. (Maybe a little too much after these cookies! I make these for my husband and sure enough, I always end up eating more cookies than he does. So maybe I do love peanut butter now?! I have to come to terms with this new found love. : So here's what you need: 1 1/2 cups all-purpose flour 6 tablespoons cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons softened butter 1/3 cup creamy peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons milk 2 cups chopped peanut butter cups Go ahead and preheat your oven to 375 degrees and line a pan with either parchment paper or these awesome silicon mats that absolutely nothing sticks to! Then in a small bowl combine your flour, cocoa powder, baking soda, salt and whisk it all together. I have a little mini-whisk and I'm obsessed with it. I use it for all these little jobs : Now in the bowl of your stand mixer cream together your butter, both sugars, and your peanut butter. If you don't have a stand mixer you can use a bowl and a hand mixer for these cookies. (But you should still totally get a stand mixer : This is mine. Then add in your egg, vanilla extract, and milk and mix again to combine. Once combined, go ahead and add in half your dry mixture, give that a few turns of the paddle and then add in the rest. Combine it all together until a thick dough forms. Gently fold in 1 and a half cups of your chopped Reese's cups then cover your bowl and refrigerate for at least an hour. (This will give you fuller cookies After you've cooled the dough, spoon large scoops (about 3 tablespoons onto your prepared pan. Use the other half of your chopped Reese's cups to drop on top of the cookies so each has a few big chunks on top. I think I got too excited about these almost being done because I forgot to take a picture of this part. But it's pretty self-explanitory : Bake at 375 for 12-13 minutes. Let them cool for about 20 minutes before devouring! [amd-zlrecipe-recipe:23] Someone got a little impatient : Recipe adapted from The Baker Upstairs |
Reese’s Peanut Butter Cup Cookies
Refrigerated
Condiments
Baking & Spices
Dairy
The first person this recipe
Found on cocoandash.com
Coco and Ash
Reese’s Peanut Butter Chocolate Cookies
If you are a chocolate lover and/or a peanut butter lover, these cookies are for you! Actually, even if you aren't a lover of all things chocolate or peanut butter, these cookies are for you! I have to be honest, I have never been a huge fan of peanut butter. Even as a child I refused to eat a PB&J if it had too much of the PB. But my husband is a huge peanut butter lover so I occasionally make him treats and I have slowly grown to appreciate the PB. (Maybe a little too much after these cookies! I make these for my husband and sure enough, I always end up eating more cookies than he does. So maybe I do love peanut butter now?! I have to come to terms with this new found love. : So here's what you need: 1 1/2 cups all-purpose flour 6 tablespoons cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons softened butter 1/3 cup creamy peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons milk 2 cups chopped peanut butter cups Go ahead and preheat your oven to 375 degrees and line a pan with either parchment paper or these awesome silicon mats that absolutely nothing sticks to! Then in a small bowl combine your flour, cocoa powder, baking soda, salt and whisk it all together. I have a little mini-whisk and I'm obsessed with it. I use it for all these little jobs : Now in the bowl of your stand mixer cream together your butter, both sugars, and your peanut butter. If you don't have a stand mixer you can use a bowl and a hand mixer for these cookies. (But you should still totally get a stand mixer : This is mine. Then add in your egg, vanilla extract, and milk and mix again to combine. Once combined, go ahead and add in half your dry mixture, give that a few turns of the paddle and then add in the rest. Combine it all together until a thick dough forms. Gently fold in 1 and a half cups of your chopped Reese's cups then cover your bowl and refrigerate for at least an hour. (This will give you fuller cookies After you've cooled the dough, spoon large scoops (about 3 tablespoons onto your prepared pan. Use the other half of your chopped Reese's cups to drop on top of the cookies so each has a few big chunks on top. I think I got too excited about these almost being done because I forgot to take a picture of this part. But it's pretty self-explanitory : Bake at 375 for 12-13 minutes. Let them cool for about 20 minutes before devouring! [amd-zlrecipe-recipe:23] Someone got a little impatient : Recipe adapted from The Baker Upstairs
Save to My recipes
Triple Berry Pie with a Leaf & Vine Crust
