Reese's Peanut Butter Cups are one of my favorite chocolate candies, and crushing them up and putting them into a chewy, sweet cookie is the best of both worlds.I absolutely love browned butter cookies because a browned butter base gives cookies a delicious, yet subtle caramel taste. The combination of browned butter and Reese's peanut butter cups is heavenly. I hope you enjoy these cookies as much as I do!
Ingredients:
Dry-
2 ½ cups all purpose flour
¼ teaspoon table salt
1 teaspoon baking soda
Wet-
2 sticks salted room temperature butter (unsalted butter= add ¼ more teaspoon of salt)
1 Cup + 3 tablespoons brown sugar
½ cup white sugar
1 tablespoon vanilla extract
2 eggs at room temperature
One 12 oz bag of Reese's mini peanut butter cups (about 2 cups finely chopped)
Preheat oven to 375 degrees fahrenheit
In a medium-sized bowl stir together the flour, table salt and baking soda. Set aside.
Using a knife, chop up the mini Reese's peanut butter cups to your desired size, chunks are fine but do not leave the candy whole. Set Aside
Take one stick of butter and place in a preheated saucepan over medium-high heat. Stirring constantly cook the butter for four minutes or until the butter has browned. The butter will begin to bubble and then you will notice a change in the color. When the color changes to caramel brown, remove the pan from the heat.
Pour the browned butter into a large bowl and allow it to come back to room temperature by placing it in the fridge.
Once the browned butter is set up, place the remaining room temperature stick of unsalted butter, the brown sugar, and the white sugar into the large bowl. Using a beater on medium-speed beat the mixture for about two minutes until it is a fluffy airy consistency.
In a separate bowl beat the eggs and then pour them into the mixture. Using the mixer beat on high speed for 30 seconds. Scrape the sides of the bowl using a spatula and allow the mixture to sit for 3 minutes. Following the 3 minutes, beat the mixture for an additional 45 seconds.
Gently fold in the flour with the spatula, stirring sparingly until the flour begins to blend with the wet mixture. Fold in the cut up Reese’s Peanut Butter Cups.
Using your hands or a small cookie scoop, shape tablespoon sized balls of dough. A 9x13 pan will hold 3x4 rows of cookies. Place baking sheet into oven and bake for 8-9 minutes, or until the outsides are golden while the middle stays soft and chewy.
After 3 minutes of cooling on the baking sheet, gently transfer cookies to a wire cooling rack and allow the cookies to cool for an additional 10 minutes before serving
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