These rich chocolate cookies baked with mini Reese’s peanut butter cups are the perfect treat with a big glass of milk!
These Mini Reese’s Chocolate Cookies aren’t the most glamorous or beautiful cookies I’ve ever made. But, what they lack in appearance they make up for in flavor! Sooooo chocolatey with bites of Reese’s peanut butter cups running thoughout, these cookies definitely cure any craving I have for chocolate!
I started with the recipe from Hershey’s for their Chewy Chocolate Cookies and tweaked it a bit. I subbed half the granulated sugar for brown sugar and added Reese’s mini cups instead of peanut butter chips. I always love brown sugar in cookies, I think it really adds a depth of flavor and a subtle caramel hint that is just out of this world!
Although these cookies flattened out a little more than I had hoped, they are still rich and chewy and so good!
Oh… what I really loved about making these cookies. I was in and out of the kitchen in about an hour and a half. Quick and simple. No big mess and not a lot of time spent to make something super yum! What more can you want from a cookie?
So, if you’ve got a chocolate craving and not much time… these cookies are for you!
- 10 Tbsp unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 cup all-purpose flour
- 1/2 tsp baking sad
- 1/2 tsp salt
- 1/3 heaping cup dark chocolate cocoa powder
- 1 8oz bag Reese's Unwraped Mini Peanut Butter Cups
- Line a baking sheet with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, cream the butter about 1 minute until smooth.
- Add the sugars and beat on high until fluffy - about 2 minutes. Scrape the bowl and mix again 30 seconds.
- Add the egg and vanilla and beat on high 1 minute. Scrape the bowl and mix again 30 seconds.
- In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
- In two parts, with the mixer on medium-low speed, add the flour and mix until incorporated.
- Add the Reese's mini cups and with the mixer on low speed, mix until just combined. NOTE: DO NOT OVER MIX otherwise you'll break up the min cups too much. You want them whole or in large pieces.
- Freeze for 30 minutes or chill in refrigerator for 2 hours.
- When ready to bake, preheat oven to 350F degrees.
- Using a kitchen teaspoon, drop dollops of dough onto your prepared baking sheet.
- Bake 8-9 minutes. Allow the cookies to cool on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
- Store in an air-tight container for up to 5 days - if they last that long!