Reese’s-Stuffed Peanut Butter Chocolate Chip Cookies

• Refrigerated

  • 1 Egg plus 1 egg yolk

• Condiments

  • 11 1/4 oz Peanut butter, creamy
  • 22 Reese's peanut butter cups, mini

• Baking & Spices

  • 7 1/2 oz (1 cup packed brown sugar, packed
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 9 oz Chocolate chips
  • 1 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 4 oz Butter, unsalted

• Other

  • 9 1/2 ounces (2 1/4 cups, spoon and level all-purpose flour, sifted

Found on brighteyedbaker.com

Description

Ingredients

• 9 1/2 ounces (2 1/4 cups, spoon and level) all-purpose flour, sifted
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces (1/2 cup) unsalted butter, softened
• 7 1/2 ounces (1 cup, packed) brown sugar
• 1 egg plus 1 egg yolk, room temp*
• 11 1/4 ounces (1 1/4 cups) creamy peanut butter
• 1 tablespoon vanilla extract
• 9 ounces (1 1/2 cups) chocolate chips, plus extra for tops (optional)**
• 22 mini Reeses peanut butter cups

Directions

• In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter and brown sugar on medium-high speed. Wiping down bowl and beater as needed, add egg and yolk one at a time, beating each in until fully incorporated. Beat in the peanut butter and vanilla extract until smoothly combined.
• Add the dry ingredients to the batter and fold in with a rubber spatula until mostly combined. Add chocolate chips and fold into dough until all ingredients are evenly combined. The dough will be thick.
• Transfer dough to an airtight container and refrigerate for about 4 hours before baking cookies.
• Preheat oven to 350ºF and line two baking sheets with parchment paper.
• Scoop chilled dough by 2 oz portions. With each portion, pull off a chunk and flatten out the remaining piece in the palm of your hand. Put a mini peanut butter cup in the center and place other chunk of dough on top. Use fingers to make a seam with the two pieces to cover the Reeses completely. With the palm of your hand, gently flatten cookie down on baking sheet, keeping in mind that the cookies wont spread or flatten much in the oven. Top with a few extra chocolate chips if desired. Repeat with remaining cookies, placing no more than 9 cookies on each tray.
• Bake cookies in preheated oven for 6-7 minutes, just until tops no longer look wet, flipping and rotating trays halfway through baking time. Dont overbake! Let cool on baking sheet briefly, and then use parchment to transfer to a wire rack to finish cooling. Store in an airtight container (room temperature or refrigerated).