Reese's Chocolate Chip Cookies
Big, chewy chocolate chip cookies stuffed with an entire peanut butter cup - these cookies are over the top. Take your milk to the next level with these Reese's chocolate chip cookies!
Servings: 15 large cookies
Equipment
- Cookie Sheets
Ingredients
- 15 peanut butter cups
- 3/4 cup unsalted butter (168 grams) softened
- 3/4 cup brown sugar (150 grams) light or dark
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 large egg yolk just the yolk, not the whole egg
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour (281 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1¼ cup chocolate chips
Instructions
Making the Cookie Dough
- Place the peanut butter cups in the freezer for easier handling. You can unwrap them first and place on a cookie tray.
- In a large bowl, beat together the butter, brown sugar and white sugar until creamy.
- Beat in the egg, additional egg yolk and vanilla extract.
- Turn off the mixer. Add in the flour, baking powder, baking soda, and salt. Stir the batter a few times by hand. Then starting with the mixer on a low speed, beat the ingredients together until combined.
- Turn off the mixer and stir in the chocolate chips.
- Cover the bowl and place in the fridge for at least 30 minutes.
Assembling the Cookies
- Unwrap the peanut butter cups if not already.
- Scoop about 1 to 1.5 tablespoons of cookie dough and flatten slightly creating a slight bowl shape. Then place an unwrapped peanut butter cup on top. Scoop a second 1 to 1.5 tablespoons of cookie dough and place overtop of the peanut butter cup. Flatten and pinch the dough around the edges of the peanut butter cup. Roll the dough into a ball shape - be careful to keep the peanut butter cup horizontal. **Note that if the dough starts to get too sticky to work with, place it back in the fridge.
- Place the dough balls on a plate with the peanut butter cup horizontal. Cover with food wrap and freeze for at least 2 hours, or place in a freezer bag and freeze for up to 2 months.
Baking the Cookies
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicon baking mats.
- Place the frozen cookie dough balls on the lined cookie sheets, placing each cookie 3 inches (about 7-8 cm) apart and keeping the peanut butter cups horizontal.
- Bake 1 sheet at a time on the middle rack of the preheated oven. (Keep the remaining cookie dough balls in the freezer as the first cookie sheet bakes). Bake for 11-14 minutes, or until the tops look just set.
- Remove from the oven. For perfectly round cookies, take a large biscuit cutter (or a large mug) and place it around a warm cookie (fresh from the oven and still on the cookie tray). Gently make a circular motion around the cookie to mold the sides into a perfect circle. Note that you are not cutting the cookie into a circle, you are gently pressing the sides to create a circle.
Notes
- Peanut Butter Cups: I used regular peanut butter cups as opposed to miniatures.
- Freezing: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen as directed in the recipe.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 15 equal-sized cookies.
Nutrition
Calories: 390kcal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 156mg | Potassium: 129mg | Fiber: 2g | Sugar: 35g | Vitamin A: 361IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg