Happy Monday morning people! What better way to start your week off with a seriously good cookie recipe… Do you like Reese’s Pieces? They are basically peanut butter M&M’s. What is there not to like! Add them to a chocolate peanut butter cookie dough and you have a winner! These cookies are super soft, thick, puffy and absolutely delicious. The perfect bake for peanut butter cookie lovers. Happy baking 🙂
Ooooo look at the peanut butter oozing out!
I’m going to share a little tip with you. Roll your cookie dough taller rather than wider. As the cookies bake they will expand and if your cookie dough is mighty tall then they will only expand a little keeping their height, resulting in a thick puffy cookie. That’s it the secret is out. Remember, taller rather than wider = thick soft delicious cookies.
Ingredients (makes 8 cookies)
95g self-raising flour
32g cocoa powder
58g unsalted butter, room temp
50g light brown sugar
50g granulated sugar
40g smooth peanut butter
1 medium egg
1/2 tsp vanilla extract
1 tbsp semi-skimmed milk
150g Reese’s Pieces (approx. 3 small bags)
In a bowl sieve together the cocoa powder and flour. In a separate bowl beat the butter until soft, then add in the sugars and peanut butter and beat until combined. Next, crack in the egg and add the vanilla extract and again mix all the ingredients together.
Now pour the dry ingredients into the wet and beat together for 1 minute. Pour in 100g (2 small bags) of the Reese’s Pieces and the milk and fold all the ingredients together until they have formed a dough. The mixture will be very sticky and thick but don’t worry this is what you want. Cover with clingfilm and chill* for 1 hour in the fridge.
Once the dough has been chilled preheat the oven to 180°C and line a baking tray with either a silicone mat or greased baking parchment.
Take the dough out of the fridge and take approx. 1.5 tbsp of the dough. Using your hands roll the dough into a ball shape that is taller rather than wider and place it on your tray- see notes and photograph above. Repeat this step until you have 8 cookie dough balls, make sure they are spaced at least 2 inches apart on the tray. Using your remaining Reese’s Pieces, poke a few in the tops of your cookie balls before putting them in the oven.
Bake your cookies for 10-12 minutes. They will look slightly undone when you take them out but don’t worry, this is the key to a soft baked cookie because they will continue to cook as they cool. As soon as they are out the oven, use the back of a spoon to gently press down on the cookies to flatten them out slightly. Leave to cool for 5 minutes and serve either warm or cold.
*chilling your dough is a must. This allows the ingredients to rest and the flavour’s to develop, meaning your cookies will be much tastier! Also the cooler the cookie dough the less they will expand.