The Mr absolutely LOVES all things Reeses. He also loves my Ultimate Chocolate Chip Cookies. Not surprisingly, he’s been dropping hints for me to merge the two together for quite a while now. Lets be honest though, It’s not like I really needed an excuse to make them!
If you’re a peanut butter fan you’ll love my Nutella stuffed peanut butter cookies too. Also easy to make but yields very impressive results!
Here is what you will need to make approx 20-25 large cookies.
- 160g Unsalted Butter
- 250g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 x 100g Block of Milk Chocolate
- 2 x 113g Packs of Reeses Pieces
- 220g Soft Light Brown Sugar
- 110g Caster Sugar
- 1 Egg
- 1 Egg Yolk
- 1 tbsp Vanilla Extract
Put the butter in a small saucepan and heat until melted. (Or melt in the microwave in a suitable bowl.) Leave to one side.
In a large bowl, sift together the flour, bicarbonate of soda & salt. Leave to one side.
Chop the milk chocolate bar into chunks & set to one side with the Reeses Pieces.
Either in a stand mixer or a large bowl with an electric hand whisk, mix together the brown sugar, caster sugar & melted butter until it looks a little something like this…
Add in the egg, the egg yolk & the vanilla extract and mix until it’s all smooth and blended well.
Next, in thirds, add the flour to the dough and mix until no more flour is visible. Reserve a couple of tablespoons of the flour.
Then toss the chocolate chunks & Reeses Pieces through the remaining flour until they are all coated.
Add it to the dough and mix until evenly distributed.
This next step is very important – place the dough into a bowl, cover with cling film and put in the fridge for a minimum of 2 hours. Overnight is better if you have the time. Chilling the dough stops the cookies from spreading too much during baking. This gives you a beautiful chunky cookie as opposed to a flat greasy cookie.
When the dough is completely chilled, preheat your oven to 180°C/Fan 160°C.
Using an ice cream scoop, (mine measures approx 5cm diameter x 2.5cm deep) place level scoopfuls of the dough onto a baking tray. (I line mine with a silicone baking mat but you don’t need to.) Make sure to leave room in between each one for spreading.
Bake in the preheated oven for 10 – 12 minutes. If necessary, turn the tray halfway to ensure an even bake.
Leave on the tray for a few minutes to harden slightly then transfer to a wire rack to cool completely. Continue to cook in batches until all the dough is used up.
Store in an airtight container at room temperature. These will keep for over a week. Oh who am I kidding, they’re not going to last more than a day anyway!!
I must admit, even though I’m not the biggest peanut butter fan in the world, I really like these! They’re just as moreish as the original Ultimate Choc Chip Cookies, and sadly, just as dangerous for your waistline hahaha! All things in moderation though I suppose… ehem. Yeah. Well, something like that anyway…
Anywho! I hope you enjoyed the post my lovelies, until next time!