These are some of the best cookies in the world. Peanut butter is blended into the chocolate cookie dough, and Reese’s cups and milk chocolate chunks are folded in, resulting in a most intense peanut butter-cum-chocolate flavour. The powers of peanut butter and chocolate don’t overpower one another; they harmonize, and blend, and separate, and blend again. I’m being a bit obtuse in describing the flavour, but it’s absolutely, delightfully wonderful. These are truly the best chocolate peanut butter cookies ever. (Well… there might be a secret recipe for an even better version of this cookie hidden somewhere in outer space, but for terrestrial purposes, these are it. Them. The ones.)
The texture is pretty out of this world (hee!), too. Very moist, and soft, and dense, all at once. The chunks of chocolate are smooth and kind of silky while the cookie is warm – and these are best when still warm from the oven! – a nice textural contrast to the cookie itself. I know that adding Reese’s cups to a chocolate peanut butter cookie is a bit on the nose, and I almost added something else because I thought the Reese’s cups would disappear into the flavours of the cookie dough. Well, my friends, I was quite wrong, and I’m happy to admit it. The Reese’s cups kick the chocolate and peanut butter flavours up to high gear, and complete the chocolate and peanut butter motif that is striven for by this cookie recipe.
The recipe makes about 8 huge cookies. I felt stuffed after eating just half a cookie, but of course I plowed onwards because I’m a determined sort of person. The gobsmacking deliciousness of the cookies had nothing to do with my determination. Ahem.
I’m so happy I finally made these! They had been on my “must bake” list for almost 2 years. Little did I know what I was missing!
If you enjoyed reading this, click here to subscribe to my blog. That way, you’ll never miss a post!
Giant Chocolate Peanut Butter Chocolate Chunk Reese’s Cup Cookies
1 1/2 cups + 2 TBS all-purpose flour
6 TBS Dutch-process cocoa
1/2 tsp baking soda
1/2 tsp coarse salt
6 TBS unsalted butter, at room temperature
6 TBS creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 TBS vanilla extract
2 TBS half & half OR whole milk
1 cup milk chocolate chunks OR milk chocolate chips
1 1/2 cups Reese’s cups, chopped into halves
Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Separately, beat butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in egg, vanilla, and half and half until smooth. Add flour mixture on low speed until just combined. With a rubber spatula or a wooden spoon, fold in the chocolate chunks and Reese’s cups, reserving some of the Reese’s cups for garnish.
Drop rounds of dough (about 3 TBS of dough per cookie) on the baking sheets, spacing the dough rounds about 2 inches apart. (I had to mound the dough into balls with my hands; this worked well.) Top each cookie with 2 – 3 Reese’s cup halves, and some chocolate chips, if you wish.
Bake 12 – 14 minutes, rotating pans halfway through baking. Do not overbake these cookies! They will seem as though they are too soft when you take them out of the oven after the allotted time has passed, but they will firm up as they cool. It is better to slightly underbake these cookies than to overbake them.
Allow cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. As I think these are best warm, you may certainly start attacking them once they have cooled for 10 minutes on the baking sheets!
Source: Slightly adapted from Annie’s Eats