Reece’s Peanut Butter Cup Cookies

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)?

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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.)

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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!

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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.

Reece’s Peanut Butter Cup Brownies

Harrison likes to do this thing where he pretends to hate sweets, but completely devours them almost anytime I bake something up. So I wasn’t terribly surprised on Saturday evening when we had company over and he asked me to make a dessert for the occasion, specifically requesting these Reece’s Peanut Butter Cup Brownies. I don’t know whether to be happy that he did (because they’re unbelievably delicious) or angry that he did (because they’re unbelievable addictive), but either way, I’m so glad I decided to make them.

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For this batch, I used milk chocolate brownie mix, which made for super-sweet (though deliciously peanut buttery) brownies. And though there’s nothing wrong with that, I’d definitely love to make something a little richer and fudgier next time, as well as bake it in the right-sized pan so the brownies are a little thicker (I only had a 13 x 9, so the brownies ended up thinner than I would have liked, almost like brownie bars instead). But honestly, no matter how you spin it, this is one tasty dessert that anyone with even the slightest bit of a sweet tooth will absolutely devour. Check out the recipe below.

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Reece’s Peanut Butter Cup Brownies

Yield: 1 dozen (recipe via Center Cut Cook)

1 batch of your favorite brownies, made in an 8×8 or 9×9-inch pan

14 snack-size Reece’s Peanut Butter Cups

Chocolate syrup, if desired

1. Line pan with foil both horizontally and vertically, then spray with cooking oil. Bake brownies according to package directions.

2. About 3-5 minutes before brownies are done baking, remove from oven and place around 9 unwrapped peanut butter cups, face down, on top of brownies. Gently press peanut butter cups into brownies.

3. Return pan to oven and bake for remaining 3-5 minutes.

4. Remove brownies from oven, then use a spatula to spread melted chocolate over brownies like frosting. (Note: The peanut butter won’t spread, so don’t worry about getting that to smooth over the brownies.)

5. Allow brownies to cool for 30 minutes at room temperature, then 1 hour in the refrigerator.

6. Chop remaining peanut butter cups into small pieces, then sprinkle over top of brownies. Cut into squares, drizzle with chocolate syrup if desired and serve.