Chocolate Reese’s Peanut Butter Cup Cookies the best way to enjoy everyone’s favorite candy!
Yes, yes, I know this “making cookies with leftover Halloween candy” was so 3 weeks ago, but how could I resist Reese’s Peanut Butter pumpkins on sale (50% off) and not buy myself a stash? And what better than to make cookies with chunks of Reese’s peanut butter cups in them? I die for peanut butter and chocolate. It’s one of the best combinations ever created. The cookie was made with Dutch-processed cocoa. For some reason, it was the hardest thing to find (for me, at least). Partially because it wasn’t labeled “Dutch-processed.” That might’ve been my mistake to assume they’d write it on the box, but I still went to 3 stores before I found it. You don’t have to use Dutch-processed cocoa and just use the regular unsweetened cocoa from Hershey’s but the richer cocoa seemed very fitting for this rich cookie.
- 1½ cup all-purpose flour
- 6 tbsp. Dutch process cocoa
- ½ tsp. baking soda
- ½ tsp. salt
- 6 tbs. unsalted butter, room temperature
- ¼ cup plus 2 tbs. creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 tbsp. milk
- 2 cups of coarsely chopped Reese's peanut butter cups