Makes: 12 giant cookies Prep time: 30 minutes Bake time: 18 to 20 minutes
1 cup unsalted butter
1 cup creamy or crunchy peanut butter
1/2 cup Dixie Crystals Granulated Sugar
1 and 1/3 cups Dixie Crystals Light Brown Sugar
2 teaspoons best quality vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3 and 1/2 cups all purpose flour
2 cups semi sweet chocolate chips
2 cups peanut butter chips
1, 11 ounce bag of large milk chocolate chips, ( I used Ghiradelli)
12, Reeses Big Cups
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats and set aside.
In the bowl of your mixer, beat the butter and sugars until combined. Add in your peanut butter and combine. Add the eggs, vanilla, baking soda and salt and combine well. Slowly add in your flour until it is mixed completely, being careful not to over mix. Slowly add in the peanut butter and semi sweet chocolate chips and mix until they are all incorporated.
With a larger ice cream scoop, scoop one ball of the dough.
Flatten it with your hand.
Place the peanut butter cup in the middle and gently press down.
With another scoop of dough, place it on top of the peanut butter cup.
Roll this into one big ball, making sure to close the seams.
Place 6 balls of dough per baking sheet.
Dot each ball with about 12 of the large milk chocolate chips, placing them upside down. ( This will prevent them from burning on top). Yes, I learned this the hard way 🙂
Bake for 10 minutes then rotate the pan.
Bake for another 8 to 10 minutes, or until the cookies are lightly browned on top and no longer raw in the middle. They will still be very soft in the center. You may need more than 10 minutes, but do not over bake them. You don’t want them too brown on top.
Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
Keep them under a cake dome for a few days. If you know you aren’t serving them in a day or so, wrap each in wax paper and foil. You can certainly freeze these for up to a few months.