Dark Chocolate Reese’s Cookies
The rich flavor of dark chocolate combined with brown sugar and Reese’s is a perfect combo for chocolate & peanut butter lovers. They’re fun for Halloween, but don’t limit yourself on that! We think you’ll love them any time of the year! They are so delicious right out of the oven, but if you have time to bake ahead and can freeze them, they hold up really well in the freezer. Just thaw out about 10 minutes before serving.
Ingredients
- 3/4 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla
- 1 large egg beaten
- 1/4 cup cocoa powder we love Valrhona Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 7/8 cups all-purpose flour
- 1 cup Reese’s Pieces
- 12 mini Reese’s peanut butter cups We like the dark chocolate Reese’s and if you can’t find the smallest ones, just cut the smallest you can find in half!
Instructions
- Line a baking sheet with parchment paper. Preheat oven to 350 F.
- In a mixing bowl, cream together butter with brown and granulated sugar with an electric beater until fluffy. Stir in vanilla. Add beaten egg and stir into mixture until very well incorporated.
- In a separate bowl, whisk together all dries: flour, cocoa powder, baking powder, baking soda, and salt.
- Add dries to the butter-egg mixture and beat until well mixed.
- With a large cookie scoop, make rounds (1 1/2-2-inches in diameter) of dough and place on a prepared baking sheet.
- Use a paring knife to cut the dough balls in half.
- Make an indentation with your thumb on the cut side of the halves.
- Place the Reese’s in the indentation of one half, and cover with the other half. Roll in the palm of your hands to get the two halves to seal up into a ball.
- Flatten the balls with the palm of your hand or the bottom of a glass. You may need to dip the glass in sugar in order to get it to come off the dough easily.
- Arrange the Reese’s Pieces on top of each cookie and gently press into the dough.
- Bake for 12 minutes, or until done. Cool on a rack and eat warm, at room temperature or even breeze them for later!
Notes
Remove from oven and cool. Eat right away, while nice and gooey, or store in an airtight container for several days. You can also freeze the cookies and thaw just before eating.