These peanut butter cup cookies are full to the brim with flavor!
One of the best Halloween candies is arguably Reese’s. The peanut butter cups, the pieces, the pumpkins, all of it. Chop them all up and toss into a chocolate cookie for the ultimate chocolate peanut butter treat.
Erin Mylroie shares the recipe. She shares the best way to get good chunks of peanut butter cups, and a tasty cookie base that ties all the flavors together.
Loaded Chocolate Peanut Butter Cup Cookies
Makes 24 cookies
- ½ cup (114 g) unsalted butter, softened
- ¼ cup plus 2 tbsp (83 g) brown sugar, packed
- ⅓ cup (66 g) granulated sugar
- ¾ tsp vanilla extract
- 1 egg
- ¼ tsp salt
- ¼ tsp baking powder
- ½ tsp baking soda
- ⅓ cup (27 g) cocoa powder
- 1 cup (125 g) all-purpose flour
- ½ cup (60 g) chopped peanut butter cups, I recommend Reese’s Peanut Butter Cups
- ¾ cup (126 g) peanut butter chips, divided
- 1 cup (188 g) candy-coated peanut butter chocolates, I recommend Reese’s Pieces, divided
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, combine the butter, brown sugar and granulated sugar, creaming until light and fluffy. Stir in the vanilla and egg. Sprinkle the salt, baking powder, baking soda and cocoa powder over the dough. Mix until no lumps remain and the mixture is smooth. Gently stir in the flour. The dough will be sticky. This is necessary to hold in all of the mix-ins. Fold in the peanut butter cups, half of the peanut butter chips and half of the candy-coated peanut butter chocolates. Drop the cookies by tablespoonfuls onto the prepared baking sheets, spacing a couple of inches (5 cm) apart.
Bake for 7 to 9 minutes. Immediately poke in the remaining peanut butter chips and candy-coated peanut butter chocolates on top of the cookies. Let the cookies cool for 5 minutes on the baking sheets before transferring to a rack to cool completely.