These giant chocolate peanut butter cookies are totally the best thing that has happened to me this week. I mean, sure, we finally got our very own washing machine after living without one for over a year, and I got to experience the mind-blowing luxury of washing clothing in my own apartment, but I think these cookies really just take the cake. I’ve been stressing like crazy about this transition we’ll be going through in the next month, with Geoff starting nursing school, and sometimes when you’re all tapped out, all you can do is eat a delicious cookie and hope for the best.
These cookies are so delicious! The cookie base is rich and moist and super flavorful, and the Reese’s chunks throughout make them even more delicious. If you love chocolate and peanut butter, these are definitely the cookies for you!
Reese’s Giant Chocolate Peanut Butter Cookies
1 1/2 cups plus 2 tablespoons all-purpose flour
6 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons butter, room temperature
1/4 cup plus 2 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
2 cups coarsely chopped peanut butter cups, divided
Preheat oven to 350 and prepare a baking sheet by spraying with cooking spray or lining with parchment. In a small bowl, whisk together flour, cocoa powder, baking soda, and salt, and set aside. In a large bowl or the bowl of a stand mixer, cream together the butter, peanut butter, sugar, and brown sugar until well combined. Add the egg, vanilla, and milk, and mix until combined. Add the dry ingredients and mix to form a thick dough. (If the dough is very dry and crumbly, add an extra tablespoon or so of milk to help it come together.) Gently fold in the peanut butter cups, reserving about 1/4 cup to sprinkle on top of the cookies. Scoop large spoonfuls onto the prepared baking sheet (I used an ice cream scoop) and sprinkle with remaining peanut butter cups. Bake 12-14 minutes, being careful not to over bake. Let cool on baking sheet for ten minutes, then remove to a cooling rack. Enjoy!
adapted from Annie’s Eats