Surprisingly, I didn’t have 30 days of cookie recipes planned out before I started, so I leaned on a few friends to help me with ideas.
While brainstorming with Kevin and Will, the suggestion was made to add mini peanut butter cups to cookies, so I whipped up some chocolate cookies, cooked ’em, put the peanut butter cup on top, and waited until it was nice and melty to eat.
SInce that didn’t seem absurd enough, I also hid a few peanut butter cups inside cookies. Let me tell you – best decision I’ve made in a long time. So without further ado…
Chocolate Cookies With Reese’s Mini Peanut Butter Cups
2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
2 1/2 sticks salted butter, at room temperature
2 cups sugar
2 tsp vanilla extract
mini peanut butter cups, unwrapped
1) Preheat the oven to 350 degrees
2) Mix sugar and butter in a stand mixer, then stir in eggs and vanilla
3) In a separate bowl, combine baking soda, cocoa powder, and flour, then stir into the butter mixture
4) Here’s where you have a choice – you can either make cookies with the peanut butter cups on top, or on the inside. To make them on the top, you’ll want to roll the dough into balls, cook for 8-9 minutes, let cool slightly, then slightly smoosh the peanut butter cup into the cookie. To put them on the inside, take a peanut butter cup, wrap it in dough, and cook for 11-12 minutes. Either way, you won’t regret your choice.