Mini Reese’s Chocolate Cookies

By srumbel

These rich chocolate cookies baked with mini Reese’s peanut butter cups are the perfect treat with a big glass of milk!
from javacupcake.com

Ingredients

• 10 Tbsp unsalted butter, room temperature
• 1/2 cup light brown sugar, packed
• 1/2 cup sugar
• 1 tsp vanilla
• 1 egg
• 1 cup all-purpose flour
• 1/2 tsp baking sad
• 1/2 tsp salt
• 1/3 heaping cup dark chocolate cocoa powder
• 1 8oz bag Reese’s Unwraped Mini Peanut Butter Cups

Details

Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

Line a baking sheet with parchment paper.
In the bowl of your stand mixer fitted with the paddle attachment, cream the butter about 1 minute until smooth.
Add the sugars and beat on high until fluffy – about 2 minutes. Scrape the bowl and mix again 30 seconds.
Add the egg and vanilla and beat on high 1 minute. Scrape the bowl and mix again 30 seconds.
In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
In two parts, with the mixer on medium-low speed, add the flour and mix until incorporated.
Add the Reese’s mini cups and with the mixer on low speed, mix until just combined. NOTE: DO NOT OVER MIX otherwise you’ll break up the min cups too much. You want them whole or in large pieces.
Freeze for 30 minutes or chill in refrigerator for 2 hours.
When ready to bake, preheat oven to 350F degrees.
Using a kitchen teaspoon, drop dollops of dough onto your prepared baking sheet.
Bake 8-9 minutes. Allow the cookies to cool on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
Store in an air-tight container for up to 5 days – if they last that long!