I was hoping to get this recipe out to you over the holidays, but it just didn’t happen; and I’m sure you were probably ok without it. I don’t know about you guys, but man did I go overboard with baking this year! I feel like it was a common scene this year, being stuck at home and without the big family get togethers.
I’m not going to dilly dally through this post, I’m just going to give you what you want, the recipe, haha! Better late than never, that’s my motto with two little munchkins these days.
I will say, they are worth the wait, these cookies are freakin delicious. If you or anyone you know are a peanut butter cookie lover, you are going to LOVE these. They are soft, chocolatey and packed with peanut butter both in the dough and of course in the Reese’s.
- 11/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla
- 1/2 cup peanut butter
- 1 cup mini Reese's Pieces
- 1/2 cup dark chocolate chips (or other chocolate chips of your choice)
- Whisk the flour, cocoa powder, baking soda, baking powder and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the sugar until fluffy. Beat in egg and vanilla until just combined then on high speed beat in the peanut butter.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick. Fold in the Reese's Pieces and chocolate chips.
- Cover dough tightly with plastic wrap and chill for 2 hours (and up to w days).
- Remove cookie dough from the refrigerator and allow to sit at room temperature for about 15 minutes. If you've chilled the dough for longer than two hours, let sit for 20-25 min. until its easier to scoop out.
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. Once dough is ready, scoop and roll balls of dough, (about 11/2-2 tablespoons for each cookie) into balls. Place on the baking sheets and lightly press down. If you like you can sprinkle with a little flaky sea salt now or right as you remove them from the oven.
- Bake the cookies for 9-11 minutes (depending on your stove). The baked cookies will be very soft when you remove them, so allow them to cool for at least 5 minutes on the cookie sheet before transferring them to a cooling rack to cook completely.
- Cookies keep at room temperature in a sealed container for up to 5 days, and do surprisingly freeze very well for up to a month.
*You don't want to over bake the cookies, so keep an eye on them after 8 minutes. They are much better when they are soft.
*I use mini Reese's Pieces (easily found at Bulk Barn, but regular size ones will work as well, just a little harder to mix then into the dough)
*I use much less sugar in my cookies compared to many recipes, but these ones especially, I feel it's not necessary. With the chocolate chips, and Reese's Pieces they are sweet enough. But if you have a sweet tooth, feel free to add in another 1/4 cup sugar, both white or brown will work.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 235mgCarbohydrates: 52gFiber: 3gSugar: 16gProtein: 9g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
Hope you like ’em, and if you do please below and pin it if you’re on pinterest, or post a picture on Instagram and tag me @mysweetmess and hashtag #mysweetmess so I and others can see what you’re making.
If you’re looking for more yummy cookies, look no further, here are some of my faves:
Till the next recipe,