Did you know Reese’s now makes dark chocolate peanut butter cups? I know! So exciting!!! When I first spotted the bags of orange and black foiled cups in my grocery store, I assumed it was just a Halloween gimmick (which actually would have been okay with me–I love holiday-colored candies). However, when I looked closer I discovered it wasn’t a gimmick. The orange are milk chocolate and the black are dark chocolate–how thrilling! I decided to buy a bag and immediately make the cookies I had noticed in October’s issue of Real Simple magazine.
The result? DELICIOUS. Deadly delicious.
Isn’t there just something so satisfying about a big thick chewy cookie chock full of melty peanut butter, milk and dark chocolate chunks? Add a tall cold glass of milk for dunking and you have yourself a little piece of heaven. Enjoy!
Peanut Butter Cup Cookies:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) butter, at room temp
- 3/4 cup dark brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 12-ounce package small peanut butter cups, roughly chopped (Obviously I used a mix of milk and dark chocolate peanut butter cups!)
Preheat oven to 375 F.
Line baking sheets with parchment paper or silpat.
In a large bowl combine flour, baking soda and salt.
Use an electric mixer to beat the butter and sugars together until light and fluffy. (About 5 minutes.)
Add the egg and vanilla and beat to combine.
Slowly add the flour mixture to the wet mixture until just incorporated. (Do not over beat.)
Use a rubber spatula to fold in the peanut butter cups.
Pinch a tablespoon and a half of batter and quickly roll into a ball using your palms to make each cookie. Place on parchment paper or silpat-lined baking sheets at least 2 inches apart.
Bake until light brown, about 12-16 minutes. Use a metal spatula to transfer to cooling rack to cool completely.
This recipe made about 16-18 large cookies. (I can’t remember exactly!)
Look at the beautiful peanut butter cups! Yum, yum, yum…