Chewy chocolate cookies stuffed with Reeses Peanut Butter Cups? That will make any day better, right?
Yesterday was quite easily the most miserable day I’ve had in years. All of my kids were sick with the stomach flu, I had been up all night with the baby who was freaking out with his first experience with vomiting, my hubby was sick with severe bronchitis and I had the flu on top of morning sickness. What do you do when everyone is sick and there is no one well enough to function as the parent? Luckily everyone was sick enough that no food was required, but my house looks like a bomb went off and I have dirty clothes and bedding piles everywhere.
Today is a better day in the Jones home. One of my kids went back to school today and I am feeling considerable more functional after a long night sleep. I got the downstairs picked up already this morning but does anyone want to come do my mountains of laundry?? I just don’t think I’ve got it in me today.
Here is a quick little variation for my favorite cookie. The hardest part of this recipe is not eating the Reese’s cups so they can actually make it into the cookie!
To make these yummies, I used one of my favorite cookie recipes, subtracted the chocolate chips, Andes pieces then stuffed half a peanut butter cup into the middle when scooping.
2 C flour
1/2 C quality cocoa
2 t baking powder
1/2 t salt
16 oz quality semisweet chocolate, chopped
4 large eggs, room temperature
2 t vanilla
10 Tb unsalted butter, softened but still cool
1 1/2 C light brown sugar
1/2 C granulated sugar
24 peanut butter cups, halved
1. Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Set aside
2. Melt the chocolate in a microwave safe bowl at 50% power for 2 minutes, stir well then for another minute at 50%.
3. In your mixer, beat the butter until smooth then beat in the sugars until combined. The mixture will look granular. Reduce the speed to low and mix in the eggs and vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the dry ingredients and mix at low speed just until combined. Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudge-like, about 20 minutes.
4. Heat your oven to 350 degrees and line 2 baking sheets with parchment or silpat liners. Scoop dough with a 1 3/4 inch ice cream scoop. Put half of a peanut butter cup in the middle of the dough, and roll. Keep bowl of dough covered between batches because the dough dries out quickly.
5. Bake until edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes. Cool the cookies on the sheets for 10 more minutes then remove to cool on countertop completely. Use fresh parchment for each batch, or quickly wash away the grease from silpat before baking a new batch also being sure to only use completely cooled baking pans.
- Serving Size: 1/36th
- Calories: 219
- Sugar: 19g
- Sodium: 116mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 32mg