This is a double chocolate cookie recipe that calls for Reese's Baking Cups, a mix of Reese's Pieces and Mini Reese's Cups designed for baking. I made these cookies years ago using the product when it first came out. As of 2024, I haven't seen the specialty peanut butter mix in stores. You can still make the cookies, though!
Reese's Baking Cups Substitute
The specialty mix doesn't seem to exist anymore, but a mixture of Reese's Pieces and chopped mini peanut butter cookies works just as well. If you have some, why not throw in some Mini Nutter Butters as well -- and maybe some salted peanuts.
The cookies are very dark because the original recipe calls for Hershey's Dark Cocoa. Hershey's Dark is a Dutch processed cocoa, so you can use any Dutch process cocoa instead. For really dark cookies, take out two tablespoons of the Dutch process and add in 2 tablespoons of black cocoa powder. Modern Mountain makes a good one.
These cookies need a better name then Reese's Baking Cups Cookies, but I'll keep the name there in case they bring the product back.
Recipe
Reese's Baking Cups Cookies
Ingredients
- 2 sticks unsalted butter, cold and cut into chunks (228 grams)
- ½ cup light brown sugar (100 grams)
- 1 cup sugar (200 grams)
- 2 large eggs, beaten in a separate bowl (100 grams)
- 1 teaspoon vanilla extract
- 280 grams all-purpose flour 2 cups, unsifted
- ½ cup Dutch process cocoa powder (40 grams)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup peanut butter chips
- 1 cup Reese's baking mix cups and pieces
- ½ cup semisweet chocolate chips optional
Instructions
- Put the butter in the bowl of a stand mixer and beat with a paddle until it becomes creamy. Add the sugars and beat for about 4 minutes, stopping occasionally to scrape sides of bowl.
- With mixer on low speed, pour in the 100 grams of beaten eggs and the vanilla.
- In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Add to the mixing bowl and stir on low until completely blended, then stir in the peanut butter chip mixture.
- Scoop dough into 12 equal size mounds and place on a piece of plastic wrap. Cover and chill, cover with plastic wrap and chill for several hours (I recommend overnight) or until the dough is stiff.
- Arrange oven rack so that it is in the top third of the oven.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- When ready to bake, arrange dough balls on a parchment lined baking sheet and bake at 375 F. for 16-18 minutes. Cookies should look slightly underdone. Allow cookies to cool on the baking sheet for about 5 minutes, then carefully transfer to a wire rack to finish cooling.
Sue says
I mixed the dough together yesterday and baked two of these today. They are excellent cookies. The texture is perfect. Chocolate peanut butter fans will LOVE these!
Mine look just like yours except I didn’t use any mini nutter butters.
Sue says
Good looking cookies!
Anna says
These really are good. I've been making them over and over and trying little changes such as substituting corn syrup for part of the sugar and experimenting with the ratio of egg white to yolk. I've also tried with bleached white flour, which I know people don't like but which makes the cookies thicker and puffier. Bread flour also works, as does a combo of bread and AP so long as it equals 240 grams total. Chilling the portioned dough overnight also makes a huge difference.
Also, if you can't find the new Reese's mix you can just buy the cups and Reese's Pieces separately.
Lisa says
Intense! I'm a Reese's lover, so will have to try.
CindyD says
My son-in-law would love these! He may get them at Christmas instead of peanut butter cups if I can find a bag of the chips/candy.
Darla Evanson says
Wow - those look amazing!!!
Sonya says
Oh.my.goodness. wow!!!!!!