So, it’s a rainy holiday Monday and, since I’m stuck inside, what better way to pass the time than by making some cookies?! Thankfully, it was lovely this morning and I was able to get my run in before the cold and rain started. We’ve got a cold front pushing this way and we’re supposed to have a 30 degree difference between temperatures last night and tonight. Phew! I better make sure we’re loaded up on Vitamin C because that’s a cold-inducing temperature change! Of course, we need something sinfully delicious to snack on while those cold breezes blow outside and it seemed the perfect day to make a recipe I recently found on one of my favorite blogs – Sweetpea’s Kitchen. Reese’s peanut butter cups chopped up and baked in a chocolate chocolate chip brownie cookie? Are you kidding me?! It’s no wonder I couldn’t make it past a week without making some! Seriously, my husband tried one and immediately decided that we (being me and Things 1 and 2) should not eat any and that he would do his duty as man of the house and eat them all up for us. He also said they tasted like “love and biscuits.” Ha! Now, that’s a rave review if I ever heard one. 😀
Now, you may have noticed the words “brownie” and “cookie” in the title. Yep. I’ve turned a brownie into a cookie. It’s quite possibly the most amazing thing ever. The result is a dense, decadent brownie-like cookie chock full of chocolate and peanut buttery goodness. Wait, you haven’t started making these yet? Seriously, you MUST. MAKE. THESE! NOW! Don’t forget to pour yourself a glass of milk. 🙂
Reese’s Peanut Butter Cup Brownie Cookies
1/2 cup unsalted butter
4 oz unsweetened chocolate, chopped
2 cups semisweet chocolate morsels, divided
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder
4 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cups Reese’s Peanut Butter Cups, coarsely chopped
1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. In a large, heavy saucepan, melt the butter, 1 1/2 cups semisweet chips and unsweetened chocolate over low heat, stirring constantly; set aside. In a medium bowl, mix together the flour, baking powder, salt, and espresso powder.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and vanilla at medium speed until combined. Add flour mixture; beating well. Add chocolate mixture and beat until combined. Stir in remaining 1/2 cups semisweet chips and chopped Reese’s Peanut Butter Cups.
3. Drop dough by 2 tablespoonfuls, spacing 2 inches apart, onto parchment paper lined cookie sheets. Bake the cookies, one sheet at a time, until the edges are dry and the centers appear cracked, about 9-10 minutes, rotating the baking sheet halfway through cooking. Cool the cookies on the baking sheets about 3 minutes. Using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.