Recently my ‘kids’ at Big Boulder requested that I make them some goodies. This always works out to be a win-win-win because I get to try new recipes and Rich gets some treats left at home and I get to make others smile! You can easily make others smile by making them these for Valentines Day, since almost everyone loves the combination of Chocolate & Peanut Butter!
I also brought some of these to my parents & mom’s immediate reaction was that I needed to make these again (which was also the reaction of others who tried them). These are so easy and totally delicious – a great balance between the sweet and salty… amazing!
If you are looking to save some money on these… you could even wait for a few days after a holiday and buy the clearance priced Reese’s Cups, no one will ever see the wrappers so you can use all your wrapped Reese’s from a previous holidays without anyone ever knowing (even better if you have a coupon for those on sale treats). Right now that candy is on sale so you can spoil the ones you love – spoil them even more by turning store-bought-goodies into home-baked-treats!
Chocolate Peanut Butter Cup Cookies
- 1½ cups plus 2 tbsp. all-purpose flour
- 6 tbsp. cocoa
- ½ tsp. baking soda
- ½ tsp. coarse salt
- ¾ stick (6 tbsp.) unsalted butter, at room temperature
- ¼ cup plus 2 tbsp. creamy peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 tbsp. milk
- 2 cups (about 1 normal size bag Resee’s cups) coarsely chopped peanut butter cups… it is best to freeze the peanut butter cups for at least 30 minutes before chopping. It makes them easier to unwrap & cut, as well as stay intact while mixed into the dough.
Preheat oven to 350˚ F. Line baking sheets with parchment paper (or silicone mat). In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. Add in the egg, vanilla extract, and milk. Blend until smooth. With the mixer on low speed, mix in the dry ingredients just until incorporated. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.
Use a large dough scoop or small ice cream scoop (about 3 tablespoons) to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 12-14 minutes, rotating the pans halfway through baking. (The cookies may seem too soft immediately after coming out of the oven but they will set as they cool. You don’t want to overbake them.) Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
You might also like, another Hershey’s Treat -Blossom Kiss Cookies, try them with Reese’s or even Andes Mints as was suggested by a reader!
And I leave you with this, Today’s Question of the Day… what is a “simple” treat that you make that others always love?