A peanut butter and chocolate lover’s dream
Your traditional chocolate chip cookie
Decorated in not only peanut butter chips
…but Reese’s pieces & peanut butter cups
BRB, gonna go cry
Monster Reese’s Cookies
Recipe
-
Prep Time: 15 min
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 2 1/2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp sea salt
- 1 1/2 cup chocolate semi sweet chocolate chips
- 1 cup peanut butter chips
- 1/2 cup Reese’s pieces
- 15-16 mini Reese’s peanut butter cups
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan as your cookies will spread. I usually bake 4-5 cookies at a time.
- When your cookies are done baking, try adding a few more chocolate and pb chips to the cookies, that way your cookies look super bright and uniformed!
- I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create (once again) uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
Bake Time: 10 min
Yields: 15-16 cookies
What you need
Monster Reese’s Cookies
What to do
1. Place butter and sugars in a stand mixer, fitted with paddle attachment. Mix on medium speed for about 90 seconds. Hand mixer and/or whisk also works- just make sure butter is extra soft, so you can easily mix.
2. Add eggs and vanilla. Mix on low speed until combined.
3. Sift all dry information into a medium bowl. Do not add chocolate or peanut butter chips yet. Give the dry mix and good whisk or two so everything is combined. Add all ingredients in the medium bowl to your butter and sugar mixture. Mix on low until flour is barely combined. Add peanut butter and chocolate chips.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, preheat oven to 375.
5. Using an ice cream scoop or large spoon, form dough into about 16-20 cookies, depending on size. Place 4-5 cookies on a baking sheet lined with parchment paper. Bake for about 10 minutes, or when edges are browning and tops look puffed up and underdone (*see note about shaping cookies below). Remove from oven, sprinkle with some coarse sea salt, plug in Reese’s pieces on top, along with the a mini peanut butter cup in the middle of each cookies, and some more chocolate/pb chips if desired! Grab some milk and… INHALEIT!!!
2. Add eggs and vanilla. Mix on low speed until combined.
3. Sift all dry information into a medium bowl. Do not add chocolate or peanut butter chips yet. Give the dry mix and good whisk or two so everything is combined. Add all ingredients in the medium bowl to your butter and sugar mixture. Mix on low until flour is barely combined. Add peanut butter and chocolate chips.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, preheat oven to 375.
5. Using an ice cream scoop or large spoon, form dough into about 16-20 cookies, depending on size. Place 4-5 cookies on a baking sheet lined with parchment paper. Bake for about 10 minutes, or when edges are browning and tops look puffed up and underdone (*see note about shaping cookies below). Remove from oven, sprinkle with some coarse sea salt, plug in Reese’s pieces on top, along with the a mini peanut butter cup in the middle of each cookies, and some more chocolate/pb chips if desired! Grab some milk and… INHALEIT!!!
Helpful tips
