Big and Thick Reese’s Peanut Butter Cup Cookies
These giant cookies will not disappoint loaded with semi-sweet chocolate chips and tons of reese’s cups chucks throughout, making this an ultimate cookie experience.
When it comes to desserts I have to be in the mood for them that is, except for cookies. I’m always in the mood for those especially when they are filled with some sort of chocolaty goodness. My favourite will be always the chocolate chip cookie, the chewy cookie and crispy edge and puddles of chocolate chips throughout they just make everything better. Nothing beats a fresh warm cookie straight from the oven, the softness, gooeyness and melted chocolate all over your hands and face mmmm, sign me up they are just that good.
Well this recipe combines two of my favourite things chocolate chips and Reese’s peanut butter cups; all rolled into one big cookie. It’s a peanut butter base cookie with tons of chocolate chips and Reese’s peanut butter cups throughout, making this one ultimate big cookie treat. Warning it will be hard to resist the size of it gives it some girth and well you will feel the heaviness in your stomach so “try” not to have more than two in one sitting.
The Cookie Dough
This recipe uses melted butter and both sugars, the key is to mix for at least 5 minutes to get it to a light fluffy texture; sometimes I’ll mix for even longer it does make a difference to the dough. As for the chocolate I use semi-sweet chocolate chips to balance out the milk chocolate in the Reese’s cups making it a great gooey combination. You can also use mini chocolate chips, chunks or even baking wafers.
To shape them I use my large ice cream scooper for accuracy throughout and only place five on the cookie sheet, they will spread a bit. No need to worry because these go in the fridge for about 10-15 minutes before baking so they won’t spread that much, oh and here’s a tip, after five minutes in the oven take them out a bang them on the counter a few times, place them back in and do the same thing when there are done baking this will make for a chewy cookie. You can do this with any cookie recipe.
So, if you love chocolate and peanut butter together these will not disappoint. The aroma alone will have you drooling and impatiently waiting for them to bake. My family loves these and I hope you make and enjoy them as much as we do.
Happy Baking,
XOXO Mari!
Big and Thick Reese’s Peanut Butter Cup Cookies
Ingredients
- 1 cup of unsalted butter (slightly melted)
- ¾ cup of brown sugar
- ½ cup of granulated sugar
- 2 large eggs at room temp
- 2 tsp of vanilla extract
- ¾ cup of smooth peanut butter (not natural peanut butter)
- 1 tsp of salt
- 1 tsp of baking soda
- 3 cups of All Purpose Flour
- ¾ cup of semi-sweet chocolate chips
- 1 cup of Reese's (miniature) peanut butter cups (I quarter them)
Instructions
- In a bowl combine flour, salt and baking soda and whisk to remove any lumps, then set aside.
- Grab your stand mixer and on med-high speed cream together butter and both sugars for 5 mins. until light a and fluffy in texture. Remember to scrape down the sides of bowl to get any butter stuck to sides and bottom.
- Add eggs one at a time and mix.
- Next add the vanilla and peanut butter and mix for another minute.
- Now on low speed gradually add in the flour mixture until just but not completely combined.
- Finally on low speed or with a spatula add in your chocolate chips and Reese's cups.
- Now using a large scoop, scoop the dough onto parchment lined baking sheets and place them in the fridge for 10-15 mins to chill. Place 5 or 6 cookies per pan.
- Set your oven to 350°F while your waiting for dough to chill
- Remove from fridge and bake for 10-15 mins. For a gooey cookie take them out earlier for a crispy/chewy cookie leave them in longer. Remember they continue to bake while cooling as well.
So Delicious! If you like Reese’s you will love this recipe.