- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 12 cookies
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 12 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt + more for sprinkling
- 1 1/4 cup semi sweet chocolate chips
- 12 Reese’s Peanut Butter Cups*
Instructions
- Unwrap the Reese’s cups and place in the freezer while you make the cookie dough. This will help them to hold their shape and not dissolve into the cookies!
- In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In a separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate. Do not over mix.
- Use a 2 ounce cookie scoop to scoop out balls of cookie dough. Flatten the ball out in your palm and place a whole Reese’s cup in the center. Fold the cookie dough up around the Reese’s to completely cover it, rolling it back into a round ball. Refrigerate the cookie dough balls for at least a half hour, or overnight if desired.
- When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Place the cookies 2 inches apart on the prepared sheet. Bake for 12 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
- Allow to cool before eating!
Keywords: reese's cookies, reese's chocolate chip cookies, peanut butter cup cookies
Notes
- If you want the cookies to be flat and look like regular chocolate chip cookies on the outside make sure you are using the standard flat, circular Reese’s peanut butter cups rather than the minis!
- Every oven is different, so make sure you keep an eye on your cookies. We recommend taking them out right when they have puffed up and just turning golden brown on the edges. The cookies should still be raw in the middle. If you leave them in past this point they will not have that gooey center you’re looking for.
