Ultimate Reese's Cookies

I sneaked a picture of a test version of these into my Holiday Bakes post. They're a perfect representation of Reese's. A chocolate cookie with a miniature Reese's cup in the center, covered with  peanut butter drizzle and mini Reese's Pieces. 

If you want just a normal chocolate cookie, I have a double chocolate chip cookie recipe. This dough is very easy and similar to the one in that recipe, minus the melted chocolate and chocolate chips, with the addition of plenty of pb. 

In order for the cookie to keep it's shape, I chilled the Reese's and the dough. Working with the dough will already soften it, so don't skip the chilling! 

You could always keep the cookies just like this - a chocolate cookie that's soft and melt-y on the inside and crunchy on the edges. But then you can also go a couple steps further...

This peanut butter drizzle is made of melted peanut butter chips and coconut oil. Coconut oil is super strong, even just a little bit of it. So if you're worried about it's flavor invading the peanut butter, you can use something like canola oil, which has very little flavor. To create the drizzle on the cookies, I dipped a spoon in and flicked it across the cookies. 

The Reese's Pieces add more of a pop to the look than to the flavor. Mini chocolate chips or mini Reese's would do well, also. 

Look at that beautiful inside! You're biting into a blast of sweet peanut butter with a side of milk chocolate. 😍 It's perfection.

Ultimate Reese's Cookies

Makes about 21 cookies

Ingredients

• About 21 miniature Reese's cups
• 2 cups of flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 3/4 tsp salt
• 3/4 cup (1.5 sticks) softened butter
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 2 Tbs milk
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup peanut butter chips
• 2 tsp coconut oil
• Reese's Pieces (optional)

Directions

1. Put your miniature Reese's in the fridge to chill.
2. Toss the flour, cocoa, baking soda and salt in a medium bowl and set aside.
3. Beat the butter on low in a medium bowl until it is separated. On medium speed, beat in the sugars, then switch back to low and beat in the milk, then the eggs and vanilla.
4. With the mixer on low speed, slowly beat the dry ingredients into the wet ingredients until it is smooth and fully combined.
5. Chill the dough in the fridge uncovered for 30-45 minutes.
6. Remove the dough from the fridge and preheat your oven to 350 degrees Fahrenheit. 
7. Scoop out a Tbs of dough, round it, then press a chilled Reese's into the center. Cover with another Tbs of dough, and roll until it is completely rounded. Put your cookies on a greased or lined baking pan, at east 2 inches apart.
8. Bake for about 13-15 minutes and allow to cool for at least 10-15. 
9. Put 1/2 a cup of peanut butter chips and your coconut oil in a microwave safe bowl. Melt on 30 second intervals, stirring between. Once it is fully melted, you may find it to be a bit thin. Add the other 1/4 a cup of chips and continue to melt until it is smooth. Mine took two 30 second intervals before I added the rest, then one 30 second interval plus an extra ten seconds. If you're nervous about the flavor of the coconut oil, you can use a more subtle oil like canola oil.
10. Drizzle the mixture onto the cookies using a piping bag or by flicking a spoon across them. Top the cookies with Reese's Pieces before the drizzle dries if you want.
11. Enjoy! :))