You guys, I have some big news: I finally got the KitchenAid stand mixer I’ve been dreaming of for years! So naturally, I had to put it to use right away, and what better way to do that than to whip up a batch of big, cake-y and super-indulgent Reece’s Peanut Butter Cup Cookies (as requested by Harrison)?
Whether it’s all thanks to my new mixer or not, this recipe ended up being surprisingly simple to pull off, and it made nearly 20 thick, rich and delightfully peanut buttery cookies that I ate way too many of. (No shame.)
Because they’re pretty dense and cake-y, they’re best right out of the oven or within a day of baking, which keeps them from tasting a little dry. And even though you’re going to want to eat the entire batch at once, their flavor is so intense and delicious that one (or two!) at a time is more than enough.
Check out the recipe below, then bake these up for your first fall get-together. Trust me, you won’t be disappointed!
Reece’s Peanut Butter Cup Cookies
Yield: 15-18 cookies (Recipe via The Baker Upstairs)
1 1/2 cups, plus 2 tablespoons all-purpose flour
6 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons butter, at room temperature
1/4 cup, plus 2 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
2 cups coarsely chopped peanut butter cups
1. Preheat oven to 350 F. Spray baking sheet with cooking spray or line with parchment.
2. In small bowl, whisk together flour, cocoa powder, baking soda and salt, then set aside.
3. In large bowl or bowl of a stand mixer, cream together butter, peanut butter, sugar and brown sugar until well combined. Add egg, vanilla and milk, and mix until combined.
4. Add dry ingredients and mix to form a thick dough. (If the dough is very dry and crumbly, add an extra tablespoon or so of milk to help it come together.) Gently fold in peanut butter cups, reserving about 1/4 cup.
5. Scoop large spoonfuls onto prepared baking sheet, and sprinkle with remaining peanut butter cups.
6. Bake 12-14 minutes, being careful not to over bake. Let cool on baking sheet for 10 minutes, then remove to cooling rack.