These cookies are SO good! They’re similar to my magic peanut butter middles, but instead of making a peanut butter center, we use Reese’s Peanut Butter Cups. This recipe makes soft, chewy and gooey double chocolate cookies that are already good enough, but when there’s a peanut butter cup in the middle?! Yes please!

Makes 8 Cookies

 Prep Time: 15 Minutes

Freeze Time: 15 Minutes

Bake Time: 15 Minutes

Total Time: 45 Minutes

Ingredients:

1 ¾ Cups (210g) All Purpose Flour

½ Cup (50g) Cocoa Powder

1 Tsp (3g) Baking Soda

¼ Tsp (1g) Salt

½ Tsp (2g) Cream of Tartar

1 Cup (226g) Room Temp Unsalted Butter

½ Cup (100g) Granulated Sugar

½ Cup (100g) Brown Sugar

1 Large Room Temp Egg

1 Large Room Temp Egg Yolk

1 ½ Tsp (6g) Vanilla Extract

1 Cup (224g) Semisweet Chocolate Chips

8 Peanut Butter Cups (Not Miniature Sized)

Directions:

1.     In a bowl, combine the flour cocoa, baking soda, salt, and cream of tartar with a whisk and set aside.

2.     In a separate large bowl with a hand mixer or a stand mixer with the paddle attachment, cream the butter, sugar, and brown sugar together on a medium speed for about 3 minutes, until light and fluffy.

3.     Add the egg, egg yolk, and vanilla and mix until well combined. Add the dry mixture and mix until the dough just comes together, then mix in the chocolate chips. Preheat your oven to 350 Degrees F (180C).

5.     Scoop the dough onto the sheets using a 2 3/4 inch cookie scoop, then flatten each one with your hands. Place a peanut butter cup in the center, then gently shape and fold the dough around it. Place each cookie 3 inches apart on your sheet and freeze for 15 minutes.

6.     After freezing, bake the cookies for around 15 minutes, until set, then allow to cool on the pan for 15 minutes before serving.

-Store in an airtight container at room temperature for up to 5 days. 

-You can make the cookie dough in advance and freeze it! Keep it in an airtight container for up to a month. I personally like to scoop and portion out the dough ahead of time, place them in containers, and freeze them that way. That makes it easier the day you want to make them! Just thaw the dough before using.