Reese’s-Stuffed Peanut Butter Chocolate Chip Cookies

by alexandra

Reese's-Stuffed Peanut Butter Chocolate Chip Cookies - dense, fudgy, and loaded with that classic combo of peanut butter and chocolate! | www.brighteyedbaker.com

Today I read a post about blogging – how your voice comes through in your writing, and whether that voice is really you, or just the voice you think people want to here – and it got me thinking. Writing blog posts is actually one of the trickiest parts about this whole thing, and a lot of times I do wonder whether you guys want to just hear about the food, or a little bit more than that. The truth is, I haven’t quite figured that part out yet, so everything I say here is just what comes out of my head at the moment I sit down to write. Every once in a while somebody asks me how I come up with that part – the writing – as if it’s something that comes totally natural to me, and my answer is always the same: I really just type as if I’m talking and (for the most part) accept whatever streams out. So this is all to say that what you read here is 100% genuine ➝ me with my obsession for food, my lack of seriousness, my dry sense of humor, and my random thoughts. Most of the time I have no idea whether my words resonate with anyone or just make me sound completely loopy, but then there are those moments where people tell me that they connect to my writing, and it makes me feel incredibly happy and also awed that I somehow manage to create that connection despite the fact that I’m shooting off the cuff every day. I guess my point in all this is that I really believe you have to be true to yourself in all aspects of life in order to be successful, and I hope that by saying this I inspire some of you out there to be more confident in yourselves and take the risks that go along with that. It can be scary, but in the end it’s so completely worth it.

Reese's-Stuffed Peanut Butter Chocolate Chip Cookies - dense, fudgy, and loaded with that classic combo of peanut butter and chocolate! | www.brighteyedbaker.com

On a totally different note… ohmygooooodnesss THESE COOKIES. They’re about as indulgent as cookies can get – all rich and fudgy with peanut butter, studded with as many chocolate chips as you can possibly pack in, and stuffed with a mini peanut butter cup just to put the whole ordeal over the top. They’re thick and dense and SO intense (I swear I’m not trying to rhyme here), and they practically beg for a glass of milk with all the peanut butter and chocolate going on here. I’ve actually held this one back from you guys for a while, so it’s about time I spread the PB love. TGIF.

Reese’s-Stuffed Peanut Butter Chocolate Chip Cookies

Cook Time: 6 minutes

about 22 cookies

Reese’s-Stuffed Peanut Butter Chocolate Chip Cookies

A thick, dense, and fudgy peanut butter cookie with a surprise Reese's inside; this is the kind of cookie that just begs for a cold glass of milk to go with it!

Ingredients

  • 9 1/2 ounces (2 1/4 cups, spoon and level) all-purpose flour, sifted
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces (1/2 cup) unsalted butter, softened
  • 7 1/2 ounces (1 cup, packed) brown sugar
  • 1 egg plus 1 egg yolk, room temp*
  • 11 1/4 ounces (1 1/4 cups) creamy peanut butter
  • 1 tablespoon vanilla extract
  • 9 ounces (1 1/2 cups) chocolate chips, plus extra for tops (optional)**
  • 22 mini Reese's peanut butter cups

Instructions

  1. In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter and brown sugar on medium-high speed. Wiping down bowl and beater as needed, add egg and yolk one at a time, beating each in until fully incorporated. Beat in the peanut butter and vanilla extract until smoothly combined.
  3. Add the dry ingredients to the batter and fold in with a rubber spatula until mostly combined. Add chocolate chips and fold into dough until all ingredients are evenly combined. The dough will be thick.
  4. Transfer dough to an airtight container and refrigerate for about 4 hours before baking cookies.
  5. Preheat oven to 350ºF and line two baking sheets with parchment paper.
  6. Scoop chilled dough by 2 oz portions. With each portion, pull off a chunk and flatten out the remaining piece in the palm of your hand. Put a mini peanut butter cup in the center and place other chunk of dough on top. Use fingers to make a seam with the two pieces to cover the Reese's completely. With the palm of your hand, gently flatten cookie down on baking sheet, keeping in mind that the cookies won't spread or flatten much in the oven. Top with a few extra chocolate chips if desired. Repeat with remaining cookies, placing no more than 9 cookies on each tray.
  7. Bake cookies in preheated oven for 6-7 minutes, just until tops no longer look wet, flipping and rotating trays halfway through baking time. Don't overbake! Let cool on baking sheet briefly, and then use parchment to transfer to a wire rack to finish cooling. Store in an airtight container (room temperature or refrigerated).

Notes

*To quickly bring eggs to room temperature, place in a small bowl and cover with warm water. Let sit for 5-10 minutes before using.

**Chopped chocolate can also be used in place of the chocolate chips. Feel free to use semisweet or bitterwseet chocolate, and likewise milk or dark chocolate peanut butter cups, as desired.

http://brighteyedbaker.com/2015/02/20/reeses-stuffed-peanut-butter-chocolate-chip-cookies/

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Elizabeth @ SugarHero.com February 22, 2015

That was a great read about food blogging–thank you! It’s funny because I’ll read comments by some people saying, “Enough chit-chat, I don’t care about your life, I just want the recipe!” while others say, “Show some personality, tell me who you are, inject something different into your blog!” I think at the end of the day, people want different things, and it’s up to us to put out what feels right, and hopefully the content will be found by people who enjoy it.

On another note, these cookies are INSANE. In the best way!
Elizabeth @ SugarHero.com recently posted..Beyond Truffles: Four Fantastic Ways to Use GanacheMy Profile

alexandra February 23, 2015

Aww thank you! So glad there are others who relate to this total confusion! I agree that different readers probably just want different things, and the best thing you can do is just be true to what feels right for you.

Thalia @ butter and brioche February 23, 2015

You’ve combined my two great loves here.. Reese’s and cookies! These look SO delicious.
Thalia @ butter and brioche recently posted..Miniature Beurre Noisette and Hazelnut CakesMy Profile

alexandra February 23, 2015

Thanks Thalia!

Claire | Sprinkles and Sprouts February 23, 2015

I agree, I often think I sound loopy too!
I also find some blog posts are far more me that others.
Sometimes I have loads to say and sometimes it is just a few sentences that sound very blur blur blur. Those are the posts I want to hide from the world. But then I suppose we all have days when everything is a bit blur, so why can’t a blog have blur days too. I have blur days so I am bound to have the odd blur post too? Maybe? Yes? Or am I just being loopy again? I have definitely used the word blur too much!!!?!?!?!

Anyway….Oh my goodness….these cookies! I am almost scared to pin this recipe as I smuggle peanut butter cups out of the petrol station and then scoff them when everyone has gone to bed! This recipe could be my downfall and the reason that I have to hide another pair of skinny jeans in the deepest darkest part of my wardrobe, and then ‘forget’ to try and wear them!

Love it!
Claire | Sprinkles and Sprouts recently posted..Saturday Afternoon Platter – Simple Melba Toast TrianglesMy Profile

alexandra February 23, 2015

Completely agree! Some days the words come and some days it’s like pulling teeth and I’m happy to have anything written at all. Blur days are totally a thing so it makes sense that blur posts are too. ;)
And the best desserts should be a little forbidden, right?!

Zaina August 13, 2016

Hello! I tried making these cookies and the batter turned out dry. I followed the directions to its entirety.

alexandra August 16, 2016

It is a very thick batter, but did your cookies turn out dry as well? It could be that you added too much flour if you didn’t measure it by weight. I’d suggest making sure you’re measuring your flour correctly since that’s an easy mistake to make.

amy September 11, 2016

I had the same results!!!!! I feel refrigerating the dough made them even drier. UGH!!!!

Star September 8, 2016

Would this recipe work the same I’d I use chocolate instead of peanut butter? My sons and husband eat peanut butter but I dont.

alexandra September 16, 2016

I’m so sorry I didn’t respond earlier! Nutella should work, and you could put a different candy in the center.

amy September 11, 2016

these are the driest cookies I have ever made. So upsetting to have wasted all these ingredients!!!!!! So disappointing.

alexandra September 16, 2016

I’m sorry you didn’t have success with the recipe. As I mentioned to another reader, it could be that you used too much flour (if you’re not measuring your ingredients by weight). I’ve made the recipe multiple times and have heard from others who have made it succesfully as well, so that’s the most logical thing I can come up with as far as why your cookies didn’t turn out well.

Melody February 15, 2017

I certainly hope people read these comments before making this recipe. I suggest changing the recipe to use 3/4 c butter and 2 whole eggs.
With the original recipe, even though I measured carefully, the dough was dry and crumbling after refrigerating. In desperaration, I added an extra 4 Tablespoons butter AND the rest of the egg white.
With baking them 8 minutes they are very, very good.

alexandra February 16, 2017

Hey there! It is a crumbly dough in general, and if you aren’t super precise about measuring your flour correctly in particular, the dough might be too dry. I’m glad you were able to work with it and tweak to your satisfaction though, because all kinds of factors can impact how well a recipe works. :)

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