I adore Reese's Peanut Butter Cups so when I saw my friend Maureen's post about the Chewy Chocolate Cookie version, I knew trying the recipe was a done-deal! Once I bought the peanut butter chips (something I don't stock because of DH's nut allergy) I made the batch right away.
It is a very stiff cookie batter so I'm glad I have my Kitchen-Aid mixer to do all the work. There is the addition of cocoa powder to the flour mixture so it is a bit dry and hard to mix. I used a small ice cream scoop to portion out the cookie dough on my professional sheet pans, which I absolutely love because I can get so many cookies baked off at one time with zero sticking and super easy cleanup. They were an awesome purchase.
Maureen warned not to over bake the cookies and she was totally correct. You would never believe that they are done and will set up after they come out of the oven in only 9 minutes but they will! After sitting on the cooling rack they become firm enough to pick up yet still moist and soft on the inside.
I don't think I need to tell you how delicious the chocolate and peanut butter combination is. I ate several cookies off the rack - a bit messy when hot from the oven but oh-so-scrumptious in their melty goodness. Wrapping the cooled batch in foil and promptly freezing them in bags for my kids was the only way to put a halt to the binge (and avoid killing poor hubby who cannot resist a warm baked treat long enough to verify it isn't full of nuts!).
You can get the recipe from Hershey, HERE...and thanks, Maureen, for the super yummy recipe share.
Aren't they the best?! :) I am a sucker for the recipe on the box or bag. They are usually pretty good!
Posted by: Maureen | February 13, 2015 at 12:42 AM