Peanut Butter Reese's Cookies

by - 10/16/2017

101 in 1001 #19: Make 10 new recipes, at least one in each of the following categories: dessert, dinner, foreign, salad, healthy, drink, and something with quinoa! 

Complete: 1/10, DESSERT

Okay, so this item on my list isn't 100% complete yet, but I figured I could split the recipes into separate posts and it'd be a fun way to stay updated instead of waiting til they're all done! 

This picture makes it very apparent I'm not a food photographer.
Maybe I should brush up on those skills. :)

Get ready to meet your new favorite cookie.

Last Sunday I was craving a treat, but not the same old things we always make. Peanut butter and chocolate always sound like a good idea to me, so I did a quick search on Pinterest for cookies with reese's (cause, yum) and I found this recipe. It looked delicious and we had all the ingredients, so we tried it! 

Umm. They were AMAZING. Quite possibly my favorite cookies, ever. They have the perfect combination of flavors, the texture was soft but not undercooked, and the reese's on top just added the perfect finishing touch! If you're a peanut butter + chocolate lover, you'll love these cookies. 

The cookies are really big, so the recipe only made about 20 ish, but I knew Jim and I wouldn't be able to eat them all so I took a bunch into work. Let me tell you, they were a hit! So good.

We ran out of reese's at the end so a few of them didn't have those on top, but even those were still delicious and the perfect texture. Yum! 

RECIPE (copied and pasted from here):
Over the Top Reese’s Peanut Butter Cookies
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 cup milk chocolate chips
  • 32 mini Reese’s peanut butter cups, each cut into 4 pieces
  1. Mix the ingredients down to the vanilla.  Add soda, salt, and flour.  Fold in chocolate chips.
  2. Using and ice cream scoop, scoop dough (these are big cookies).  Place 6 scoops of dough on ungreased cookie sheet.  Use your hand and slightly flatten each scoop of dough.  Cook for 12 minutes at 350.
  3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie.  Return to oven for 2 more minutes.  Cool on baking sheet 2 minutes before placing on cooling rack.  I think these cookies are best eaten warm.  However, the still taste great the next day.  Are best if eaten no later than the day after baking.  Makes 18 cookies.

You May Also Like

0 comment{s}

I'd love to hear what you have to say!