Reese’s Cup Cookies
I’ve been eyeing the bags of mini Reese’s cups for a while. I kept meaning to buy them, even if just to snack on. I mean who wouldn’t want an entire bag of Reese’s cups to just snack on and not have to unwrap a single one?! Not that unwrapping them is such a hassle but unwrapped is obviously much easier. They’re a perfect movie snack for that reason. Reach, snack and repeat. Have you had the mini ones yet?
Sadly they’re not as mini as I was hoping for. They truly are a perfect size for snacking. And I really shouldn’t complain because they still are small but not as small as I wanted. I think I wanted them to be more like the size of a large chocolate chip – maybe double or triple the size of a regular one. These are far bigger, so when I opened the bag to see that I was in a bit of a situation. You see… I wanted to add them to cookies. I know, why ruin a good thing by adding them to cookies. Silly right? But cookies are good and Reese’s cups are good so why not combine. Trust me – if you like them you’ve got to try it. It’s fun, but you’ll have a decision to make too.
The decision being: keep the chocolate peanut butter cups whole within the cookies OR cut them up at least in half. I did both to try out which method would work better. Really you can’t go wrong either way, it’s just a matter of preference. Maybe even a matter of visual preference. So keep the cups whole and wrap the dough around two or three mini cups or cut them up and mix them into the dough carefully by hand – then scoop as you normally would. You decide! I promise you’ll be happy either way.
(dough on the left have two whole cups within them, dough discs on the right have chopped Reese’s)
Reese's Cup Cookies
Ingredients
- 3/4 C unsalted butter softened
- 1/2 C granulated sugar
- 3/4 C light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 C all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C chopped Reese's cups
Instructions
- Preheat oven to 350°F.
- Prepare baking sheet with parchment paper or a silicone baking sheet. Set aside.
- In a large bowl or stand mixer cream together butter and sugars on medium speed. Scrape sides down, add egg and vanilla. Give a quick mix just to barely combine. Scrape down bowl prior to each new addition and as needed. Begin adding dry ingredients slowly.
- Add chopped Reese's cups to your dough and mix carefully by hand. Using a medium cookie scoop, scoop dough onto prepared baking sheet then gently press down to flatten slightly.
- Bake at 350°F for 10 minutes or until edges are juts turning golden. Repeat with remaining dough.
- Allow baked cookies to rest on baking sheet for a minute to firm up a bit prior to transfering to a cooling rack.
- Store cookies in an airtight container for up to several days. Keep unused dough chilled until ready to use. Dough can be chilled for up to several days and frozen for several months if stored properly.