Reese's Chocolate Peanut Butter Cookies

By srumbel

Reese's Chocolate Peanut Butter Cookies are soft cookies full of peanut butter and Reese's. These cookies will melt in your mouth!
from tastesoflizzyt.com

Ingredients

• 3/4 cup creamy peanut butter
• 1/2 cup butter, softened
• 1 cup packed dark brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 1/4 cup all-purpose flour
• 2 cups quartered miniature Reese's peanut butter cups
• 1/2 cup mini chocolate chips
• 1/3 cup chocolate chips (for drizzling)

Details

Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

In a stand mixer, beat the peanut butter and butter until well blended. Beat in the sugar, baking powder and baking soda. Then beat in the egg and the vanilla. Add in the flour and mix just until combined. Stir in the peanut butter cups. Cover the dough and refrigerate for at least one hour. Using an ice cream scoop, drop cookies on an ungreased baking sheet. Press down lightly with a glass that has been dipped in sugar. Bake at 375 for 10 minutes. Do not overbake!
Microwave the chocolate chips in a Ziploc freezer bag until they are soft. Knead the bag until the chocolate chips are combined and completely melted. Cut a tiny hole in the corner of the bag. Drizzle chocolate over the cookies.
Allow the chocolate drizzle to dry completely and then store the cookies in an airtight container.

In a stand mixer, beat the peanut butter and butter until well blended. Beat in the sugar, baking powder and baking soda. Then beat in the egg and the vanilla. Add in the flour and mix just until combined. Stir in the peanut butter cups. Cover the dough and refrigerate for at least one hour. Using an ice cream scoop, drop cookies on an ungreased baking sheet. Press down lightly with a glass that has been dipped in sugar. Bake at 375 for 10 minutes. Do not overbake!
Microwave the chocolate chips in a Ziploc freezer bag until they are soft. Knead the bag until the chocolate chips are combined and completely melted. Cut a tiny hole in the corner of the bag. Drizzle chocolate over the cookies.
Allow the chocolate drizzle to dry completely and then store the cookies in an airtight container.

In a stand mixer, beat the peanut butter and butter until well blended. Beat in the sugar, baking powder and baking soda. Then beat in the egg and the vanilla. Add in the flour and mix just until combined. Stir in the peanut butter cups. Cover the dough and refrigerate for at least one hour. Using an ice cream scoop, drop cookies on an ungreased baking sheet. Press down lightly with a glass that has been dipped in sugar. Bake at 375 for 10 minutes. Do not overbake!
Microwave the chocolate chips in a Ziploc freezer bag until they are soft. Knead the bag until the chocolate chips are combined and completely melted. Cut a tiny hole in the corner of the bag. Drizzle chocolate over the cookies.
Allow the chocolate drizzle to dry completely and then store the cookies in an airtight container.

Yields 20