Reese's Chocolate Peanut Butter Cup Cookies
User Reviews
5
Reese's Chocolate Peanut Butter Cup Cookies
Description
The cookies combine cold butter, brown and granulated sugar creamed until fluffy, then eggs and vanilla for richness. Folding in flour and leavening agents creates a sturdy dough that holds generous amounts of chopped peanut butter cups and chocolate chips. Shaping large 4 to 6-ounce balls produces substantial cookies that bake evenly with a tender center and slight chew.
Placing extra peanut butter cups on top immediately after baking lets them slightly melt into the warm cookie surface, enhancing both flavor and appearance. The cookies are best enjoyed slightly soft and can be stored in an airtight container or frozen for longer preservation.
Reducing the baking temperature by 10 degrees is advised if using darker baking sheets to prevent overbrowning bottoms. Care should be taken not to overbake to maintain the desired soft texture inside.
Ingredients
- 1 cup butter (cold, cut into cubes)
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large egg
- 1 teaspoon vanilla extract (optional)
- 3 cups flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 1/2 cup peanut butter cups (chopped)
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl.
- Add in eggs and vanilla and mix for 1 minute longer.
- Fold in flour, cornstarch, baking soda, and salt. Add chocolate chips and a heaping 1 cup of peanut butter cups, reserving about 1/3 cup for the top of the cookies.
- Roll into 4 to 6-ounce balls. If making 4-ounce balls, you should end up with about 12-13 cookies or if you roll into 6-ounce balls, you should end up with 8-9 cookies.
- Place on a parchment paper lined, light-colored baking sheet. If you are NOT using light colored baking sheets, reduce the oven temperature to 390 degrees to ensure the bottom of the cookies don't become too brown. Bake for 9-12 minutes. Do not overbake as these cookies are supposed to be slightly soft in the center. As soon as you remove the baking sheet from the oven, carefully place the extra peanut butter cups on top of the cookies. Allow to set up for 10 minutes.
Notes
- Store these cookies in an airtight container to keep them soft for several days.
- Cookies can be frozen in a gallon-size freezer-safe bag for up to two months.
- Add extra chocolate chips and peanut butter cups on top right after baking to slightly melt them and enhance the cookie's look and taste.
- If using dark baking sheets, reduce oven temperature to 390°F to prevent over-browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 314mg | 13% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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