INGREDIENTS:
-
- 2 & 1/2 cups all- purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 3 pcs large eggs
- 1 cup unsalted butter, softened
- 1 cup semi-sweet chocolate chips
- 12 pcs large (Reese’s) peanut butter cups
- 1/2 tsp sea salt
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 tsp vanilla extract
HOW TO COOK:
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt then set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed for 4 minutes or until light and fluffy.
- Add- in the eggs, one at a time, and vanilla extract, mixing on low speed until combined.
- Add- in the dry ingredients then mix until well combined.
- Fold- in chocolate chips and peanut butter chips.
- Wrap dough in plastic wrap and refrigerate for at least 45 minutes.
- Line a baking sheet with parchment paper then set aside.
- Scoop out 24 balls of dough using a 3 oz ice cream scooper, about 2 tbsp each.
- Flatten balls into 3 to 3.5 inch cookies.
- Take a cookie and place a peanut butter cup on the center.
- Cover with another cookie and press sides together to seal.
- Repeat with remaining cookies and peanut butter cups.
- Place stuffed cookies on the prepared baking sheet.
- Refrigerate for at least 30 minutes.
- Preheat the oven to 350 F or 175 C.
- Bake the cookies for 18 minutes straight from the refrigerator.
- Transfer cookies to a wire rack to cool.
- Serve with milk, if desired. Enjoy!
Note: Store in an airtight container for 3 to 4 days at room temperature or for 1 week in the refrigerator.
IMAGE: Aldwin Aspillera
Also try: Peanut Butter Fudge Cake
