These PBC Cookies are the best of both worlds. One side is chocolate with peanut butter and the other is peanut butter with chocolate.
My go to candy, whether it is a road trip snack or cure for a sweet tooth, is Reese’s. They have always been my favorite. When trick-or-treating as a child, I was always most excited for the Reese’s and Butterfingers. You can’t beat the chocolate and peanut butter ratio.
My favorite Reese’s right now, when I can’t find the Nutrageous ones, are Reese’s Dark Chocolate thins. Being dark chocolate and peanut butter, I can pretend they are healthy. HA! But anywhoooo, I had a bunch on hand and wanted to whip up a dessert for my family. Not knowing whether I wanted a chocolate base or a peanut butter base, I decided to do both. And these beautiful Frankenstein cookies were born. I hope you enjoy them as much as us!!
- Heat oven to 350 °F.
- Line two baking sheets with parchment paper and set aside.
- Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
- Add eggs one at a time.
- Add vanilla, cake flour, all-purpose flour, baking soda, and mix for one minute until fully incorporated.
- Split dough in half, moving half the dough to a new bowl.
- In one bowl, add peanut butter. Mix well.
- Once mixed, fold in chocolate chips.
- In the OTHER bowl, add cocoa. Mix well.
- Fold in peanut butter chips.
- Scoop out cookie dough from each bowl (heaping scoop ~2-3T per bowl).
- Work the dough together, but don’t mix it.
- Flatten out, like a pancake, and place Reese’s in the middle
- Work the dough around it. You need the dough to stick together, but be separate in color.
- Do not overcrowd the sheet pan. I put ~4-5 cookies per sheet.
- Cook for 10-12 minutes or until dough becomes golden brown or until desired done-ness.
- Let rest for 3-5 minutes and ENJOY!