Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup all-purpose flour
  • 6 tablespoon Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoon unsalted butter (room temperature)
  • 1/4 cup plus 2 tbsp. creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoon milk
  • 2 cups of coarsely chopped Reese's peanut butter cups*

Instruction

  • Preheat oven to 350 °F. Line a large baking sheet with parchment paper or spray with baking spray. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, blend together butter, peanut butter, and sugars until creamy.
  • Add in the egg, vanilla extract, and milk and blend until smooth.
  • Slowly add in the dry ingredients and blend until well-incorporated. The dough will be fairly thick.
  • Gently stir in 1 1/2 cups of the peanut butter cups.
  • Drop 2 tbsp. rounds of dough onto prepared cookie sheet, spacing them 2-3 inches apart.
  • Take your leftover peanut butter cups and gently press a few on top of the cookie balls.
  • Bake for 12-14 minutes.
  • Remove from oven and let sit on baking sheet for about 5 minutes to firm up. Transfer them to a wire cooling rack to cool completely.
  • Enjoy with a large glass of milk :)