Chocolate and peanut butter are a beloved combination around here. (Who am I kidding, they are a beloved combination just about everywhere, right?!) Well, I’ve shared several variations of the chocolate peanut butter cookie already: you can see this Chocolate and Reese’s Chip Cookie recipe , or try my favorite Devil’s Food Cake Cookie with Reese’s Chips recipe here. A while ago I was shopping at the grocery store, and I saw a “Fall Favorites” Taste of Home magazine. I already get Taste of Home delivered to my house, but this was one of those cute, little magazines. I started flipping through it, and really liked a lot of the recipes that I saw, so picked it up. When I got home I found that there was another Reese’s Peanut Butter Cup cookie recipe in the magazine. After having the boys eye all of the candy sitting on the kitchen counter for a few days, I made the cookies over the weekend. The recipe was quite a success, so I thought I’d share how I made them with you. (I tried to find the exact recipe on the Taste of Home website, but I didn’t have much luck.)
- 2 Sticks of Unsalted Butter, at room temperature
- 3/4 Cup of Creamy Peanut Butter
- 3/4 Cup of Light Brown Sugar
- 1/4 Cup of White, Granulated Sugar
- 2 Egg Yolks
- 2 Tsp of Vanilla
- 2 1/3 Cup Flour
- 1/3 Baking Cocoa
- 1 Tsp Baking Soda
- 14 Regular-sized Reese’s Peanut Butter cups, coarsely chopped. (If you are looking to use a different size, that ends up being about 7.7 Ounces of Reese’s Peanut Butter cups.)
- 1 Cup Milk Chocolate Chips
- 1 Cup Reese’s Peanut Butter Chips
Start with butter at room temperature and cream that together with your peanut butter. (Have you ever noticed how fluffy whipped peanut butter can get?!) Then add in your sugar, and continue to mix the dough well. Next add the egg yolks and vanilla extract (I used my homemade vanilla extract, as it smells so yummy!)
In a separate bowl, blend your flour, cocoa and baking soda together, and then slowly add to the wet mixture. I was shocked as to how light and fluffy the dough appeared to be until I then added in all of the candy and chips. It suddenly becomes a very dense mixture.
This isn’t the best dough to eat, at least for me. It was too rich, and a bit like eating a peanut-buttery fudge. The other thing that I learned about this recipe is that dropping the dough created really ugly looking cookies. It doesn’t spread out like Chocolate Chip or peanut butter cookies. It looked a bit like cow patties, which isn’t the most appetizing thing to eat! However, if you take a teaspoon of dough and roll it into a ball, the cookie turns out perfectly. Cook them in a 350 degree oven for approximately 9-10 minutes. Make sure that they aren’t too hard when you are done with them, you want them to be soft and then let them “set.”
Now, this recipe is so tasty as a cookie with a big glass of milk because they cookies do taste just like the candy. They are very rich, which means that even my crowd can’t eat them in one sitting, so I like having a batch that is going to last a little while. This is a great recipe to use with leftover holiday candy, or to make when you can stock up after the holidays!
Hope you enjoy, and let me know if they taste just like the candy to you too!