Now, I am well aware that my first post was also Reese’s cookies. But I made these yesterday, and while they are fresh in my mind I just have to write about them. They are simply incredible. My friend Daryl showed me the recipe, which she found on Kitchen Magpie. Couple that with there being two of my colleague’s work birthdays today, one of which is an American woman who adores peanut butter, it was kind of a no-brainer. I’ve made “cookies” that contained peanut butter cups before, but they were sort of… squidged? Yeah, that’s the word, into the top of the cookies, which were slightly more cake-like. These actually contain the cup inside the centre of the cookie. It’s the perfect amount of indulgence. I always get such funny looks from the cashier whenever I turn up at the till with a basket full of nothing but Reese’s cups. These went down an absolute treat at work with one of my colleagues asking me to bake them, and only them, once a week for the rest of my time with the company.
- 290-300g All-purpose Flour
- Dash salt
- 1 tsp Baking Powder
- 115g Unsalted Butter
- 150g White Granulated Sugar
- 165g Packed Brown Sugar
- 1½ tsp Vanilla extract
- 2 Eggs
- 150g Chocolate Chips (I used milk chocolate)
- 12-15 Reese’s peanut butter cups
- First of all, preheat your oven to 180°C (or 160°C fan).
- Cream together the butter and sugars until fluffy.
- Add the eggs, one at a time, beating well after each addition. Followed by Vanilla.
- Separately mix together the flour, salt and baking powder before mixing it in slowly on a low speed. (At this point I noticed that my cookie dough was a tad too sticky so I added a bit more flour until it firmed up a little.)
- Fold in the chocolate chips.
- Now comes the fun bit.
Take a good sized dollop of the dough in your hand, don’t make it too large as this is just the base of the cookie. Squidge (yup, there’s that word again) the peanut butter cup into the top of the dough, flattening it slightly.
Take a similarly sized piece of the dough and cover the top of the cup, pushing it down around the edges of the cup.
Spread them out on a baking tray, covered with a baking sheet. Space them slightly, but don’t worry too much as they don’t spread a large amount. Press them down slightly.
Bake for 12 minutes, remove from the oven. Allow to cool slightly before transferring to a cooling rack.