Ingredients
1½cupsall-purpose flour,spoon and leveled
½cupnatural cocoa powder,unsweetened
½tspbaking soda
¼tspsalt
½cupbutter,(1 stick) unsalted, softened to room temperature
½cuplight brown sugar,packed
½cupgranulated sugar
¼cupcreamy peanut butter,or chunky
1large egg
1tsppure vanilla extract
2tbspmilk,(30 ml)
1¼cupsReese’s peanut butter cups,(about 16 Reese’s miniatures) chopped
⅓cupcreamy peanut butter,or chunky, for drizzle
Preparation
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed for about 1 minute until creamy.
Scrape down the sides and the bottom of the bowl as needed.
Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined.
Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
Turn the mixer off and pour the dry ingredients into the wet ingredients.
Turn the mixer on low and slowly beat until a soft dough is formed. Beat in the milk at medium speed.
Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
Preheat oven to 350 degrees F.
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Drop 8 rounded balls of dough, about 1½ tablespoons of the dough each, onto prepared baking sheets.
Bake each batch for 10 to 12 minutes. Remove from the oven.
The cookies will not have spread much, so gently press down on them with the back of a fork or spoon.
Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
As the cookies are cooling, melt the peanut butter.
Drizzle over warm or cool cookies.
Allow peanut butter to set for about 10 minutes.
