Reese's Sea Salt Peanut Butter Cookies
Ingredients
- 1 4 oz. stick unsalted butter room temperature
- 1/2 cup chunky peanut butter
- 3/4 cup packed light brown sugar
- 2 tablespoons pure maple syrup
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1 7.6 oz. bag Reese’s Minis Peanut Butter Cups unwrapped, cut in half vertically (reserve a handful of peanut butter cups for the top of each cookie)
- 1/2 cup dark chocolate chips
- 1/2 cup peanut butter chips
- 2 teaspoons coarse sea salt or Himalayan pink sea salt
Instructions
- Preheat oven to 350 ⁰ F. Line a cookie sheet with parchment paper.
- In a large bowl, cream together butter and peanut butter with an electric mixer. Add brown sugar and beat until well integrated. Add egg and beat well. Stir in vanilla. Add flour and baking soda and beat until well-blended.
- Using a wooden spoon, stir in Reese’s halves and both peanut butter and dark chocolate chips by hand.
- Roll dough into 20 evenly sized balls, approximately 1 1/2-inches in diameter. Place the balls onto the prepared baking sheets. Dip a fork into a bowl of granulated sugar and press down twice, once in each direction to make a crosshatch pattern. Place one half of a Reese's Mini Peanut Butter Cup in the center with the filling side up. Sprinkle coarse sea salt over the top of each cookie.
- Bake for approximately 8-10 minutes, or until cookies are just beginning to brown.
Notes
Sit down with a large glass of milk and eat 2 cookies!