Between arctic temperatures, heavy snowfalls, icy conditions, and hurricane force winds, this has been quite the winter. The only thing making all of this wicked weather bearable is the semi-regular appearance of the sun. Did you know sunlight really does make us happier, healthier, and more energized? Even a little dose of sunshine goes a long way in affecting our moods. For me there is a world of difference in my head game when I run on a cloudy day versus a sunny day. While I love photographing food on a cloudy day, I am inspired to bake to my heart's content on sunny days. Well maybe it's sort of a good thing I don't live in a sun-drenched climate as I wouldn't be able run far enough or long enough to offset living in a sugary-buttery-chocolatey filled baked good world. In my world, cookies, especially ones made with chocolate and peanut butter are the hardest to resist.
Recently a fellow foodblogger posted the question "What dessert would you want to have if stranded on a desert island?". Had I made Reese's Pieces and Peanut Butter Cup Cookies when I first saw that question, they would have definitely been one of my two contenders. A brown sugary, crispy on the outside, softer on the inside cookie loaded with milk chocolate mini peanut butter cups and Reese's pieces could make almost anyone temporarily forget about being isolated and disconnected from the rest of the world. Having an endless supply of these cookies could make the survival experience feel like a luxurious, zen-like getaway.
If you love the flavors of milk chocolate and peanut butter in your cookies, these have your name on them.
If you love making a one bowl cookie, you need these Reese's Pieces and Peanut Butter Cup Cookies in your life. Using a ice cream scoop makes the most beautifully perfect round cookie dough balls. To chill or not to chill is the only decision you have to make. For instant gratification, bake a couple, but then chill the rest of them for several hours or overnight. You can even freeze some some of them, so on a cold night or a not your best day, you can soothe your soul with some freshly baked cookies.
Did I tell you they were topped with a light sprinkling of sea salt?
The movie E.T. may have permanently endeared our hearts to Reese's pieces, those chocolate-candy coated peanut butter bites of deliciousness. However, you will be beguiled by these Reese's Pieces and Peanut Butter Cup Cookies. They are what you want to have on your best day, on your worst day, or if you find yourself stranded on a desert island.
Reese's Pieces and Peanut Butter Cup Cookies (aka Angela's Cookies)
Makes 30-32 large golf ball sized cookies
Ingredients
1 cup unsalted butter, melted and cooled slightly
3 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 1/4 cups light brown sugar, firmly packed
1/4 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla
7-8 ounces Reese's pieces (I used 8 ounces)
8 ounces mini milk chocolate peanut butter cups (Recommend the ones sold at Trader Joe's)
Flaky sea salt for finishing (Recommend Maldon Sea Salt)
Directions
1. In a medium sized bowl, whisk together the flour, baking powder, baking soda and kosher salt. Set aside.
2. In a large bowl, pour in melted butter. Add brown sugars and granulated sugar, whisking until sugar has melted.
3. Add eggs, one at a time, whisking after each addition.
4. Stir in vanilla.
5. Using a wooden spoon or silicone spatula, stir in flour mixture until barely blended and still a bit floury.
6. Stir in Reese's pieces and mini-peanut butter cups until all ingredients are combined.
7. Using a large ice cream scooper (large golf ball sized), scoop dough and place on parchment paper lined cookie sheet. Leave at least 3 inches between the cookies. Note: The dough balls can be refrigerated overnight on a lightly covered tray.
8. Before baking sprinkle each cookie with a bit of flaky sea salt.
9. In a preheated 360 degree (F) oven, bake cookies until the tops are cracked and lightly golden rotating pan halfway through the baking process. Baking time is approximately 12-14 minutes. Recommend checking at 10 minutes and making any time adjustments as necessary.
10. Allow cookies to cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Enjoy immediately! Store cookies in a sealed container.
Additional notes: (1) Chilling the balls of dough several hours or better yet, overnight is a game-changer. When baking each sheet of cookies (about 8-9 will fit on a sheet pan), keep the remaining dough( formed into balls) in the refrigerator. (2) Once chilled, cookie dough balls can be transferred to a freezer ziplock bag and stored in the freezer. When baking, remove frozen cookie balls, place on baking sheet, sprinkle with sea salt, and bake. Baking time may be one or two minutes longer. (3) If you are not a big fan of dark brown sugar, use all light brown sugar.