I saw this recipe for Reese’s peanut butter chocolate cookies on King Arthur Flour and immediately wanted to make them. It uses mini Reese’s peanut butter cups! Everything is so much cuter as minis.
The original recipe has peanut butter in the chocolate cookie dough. I decided to make regular chocolate cookies and add the mini reese’s cups because my family isn’t so fond of peanut butter cookies. The cookies were rich and chocolatey and the peanut butter cups added just a little bit of peanut butter to the mix.
I had so much fun eating the little peanut butter cups with their little mini centers.
Chocolate Peanut Butter Cup Cookies
- 1 cup unsalted butter
- 1¼ cup granulated sugar
- 2 large eggs
- 1/2 cup dutch processed cocoa powder
- 2¼ cups all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 2 cups mini peanut butter cups
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder at low speed until well blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Stir in mini peanut butter cups.
- Scoop up about 2 tablespoons of dough and place on the prepared baking sheets, and repeat process, placing balls about 2 inches apart. Bake about 12 minutes, until cookies are cooked and slide easily off of parchment paper. Serve while warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.