Soft and chewy Reese's cup cookies. A fun twist on a classic!
3/4Clight brown sugar
2Call purpose flour
1Cchopped Reese's cups
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.