PBC Cookies
Delicious peanut butter and chocolate cookies.
Servings: 10 HUGE cookies
Equipment
Ingredients
- 1 C salted butter
- 3/4 C brown sugar
- 1/2 C white sugar
- 2 eggs
- 1 tsp vanilla
- 1 C cake flour
- 1 3/4 C all-purpose flour
- 1 tsp baking soda
- 1/2 C Reese’s peanut butter
- 1/2 C chocolate chips I used dark chocolate
- 1/4 C Dutch processed cocoa
- 3/4 C Reese’s peanut butter chips
- 10 Reese’s thins I used dark chocolate
Instructions
- 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!