Reese’s Cup Chocolate Chip Cookies.
We love Reese’s Cup Candies and I wanted to incorporate them into a cookie. For the dough, I went with The Triple Chocolate Chip Cookie recipe from Great Cookies: Secrets to Sensational Sweets and miniature Reese’s in milk and white chocolate.
One thing to remember, do not let the dough get to soft or warm. The cookies will spread very thin and the Reese’s Cup will melt into the cookie. I recommend refrigerating the cookie dough before placing in the oven.
Honestly, these are probably some of the best cookies ever; definitely our new favorite!
Chocolate Chip Reeses Cookies
Ingredients:
- 4 oz cup white chocolate chips
- 4 oz cup semi sweet chocolate chips
- 4 oz cup Reese’s peanut butter chips
- 24 miniature Reese’s Cups (milk/white chocolate)
- 2 2/3 cup all-purpose flour, spooned in and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter
- 3/4 cup lightly packed dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
Directions:
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Put the bag(s) of miniature Reese’s in the freezer.
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Position rack in the middle of the oven. Preheat the oven to 375 degrees.
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Strain the flour, baking soda, baking powder, and salt together three times. Set aside.
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Place the butter in a large bowl. With a hand mixer beat butter on medium-high speed for 1 1/2-2 minutes, until creamy and light in color. Add the dark brown sugar all at once, beat for 2 to 3 minutes, scraping the bowl as needed. Then add the granulated sugar and beat for another 2 to 3 minutes, scraping the bowl as needed.
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Add the eggs one at a time, beating for 1 minute after each addition, then pour in the vanilla and beat again for 30 seconds longer.
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Using a rubber spatula, fold in the dry ingredients in three or four additions, mixing just to combine, then add the chocolate and peanut butter chips, and fold briefly.
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Refrigerate dough for 5-10 minutes.
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With a 
tablespoon, scoop up cookie dough and cover the Reese’s Cup. Form cookie dough around the Reese’s Cup so it is completely covered. and place on the cookie sheet. Try to keep the Reese’s right side up. -
Refrigerate 5-10 min
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Bake for 10 minutes or until edges are brown. Remove and let cool for 2 minutes, then remove from tray and place on cooling rack. -
ENJOY!
Tagged: Chocolate Chip, dessert, Peanut butter, Reece's Peanut Butter Cup, white chocolate
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