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Reese’s Cookies Revisted

So I made these cookies for the first time in March. They were amazing. Last week I wanted to make more, and got half way through the process when I realized I did not have enough regular sugar for what the recipe called for. So I ended up doing some tweaking- and somehow came up with a cookie that was twice as delicious as the first batch! It was a total accident- and I thought for sure as I was making them that they would be awful. The dough wasn’t as thick and dry as the first time I made it- in fact, it was similar to the consistency of chocolate chip cookies dough.

The Original Recipe calls for 1/2 cup of sugar and 1/2 cup of brown sugar. What I ended up having was 1/4 cup of sugar and then 3/4 cup of brown sugar. I’m not sure how this changed the consistency of my cookie dough. I might have done something else. But it ended up being wetter than the first go round.

So what I ended up doing was refrigerating the cookie dough over night. The next morning it still wasn’t solid enough to roll into a ball to pop the peanut butter filling into it that way. In fact- the peanut butter filling ended up thinner as well. So what I did was flatten the dough into a round disc, put the peanut butter on top of it, and then put another round cookie on top of it and pressed the edges together- much like a sandwich cookie.

I baked the cookies for 9 minutes. The middles were risen because of the peanut butter. And I let them cook. And they tasted so much better. The peanut butter in the middle was much more prominent this time, and the texture of the cookies was indescribable. They were the best cookies I have ever made- and I seriously thought, the entire time, that it would be a huge disaster!


Chocolate Cookies With Peanut Butter Center (Reese’s Cookies?)

So back when I worked at Convergys, my friend Joe made cookies very similar to these. Last night I had a serious sweet tooth and I just really wanted a delicious treat. I had eaten a Reese’s Fast Break earlier in the day, and decided to go with a choco-peanut-butter dessert. That combo can never go wrong, and chances are that it will be a recurring theme in my cooking. (As seen in my gallery, though I haven’t blogged all of those.) All in all, these cookies turned out really good. They are a variation of another recipe. I left out a few things and added a couple of others.


  • 1 1/2 cups of flour
  • 1/2 cup of unsweetened cocoa powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup of softened butter
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar (packed)
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla

Filling Ingredients

  • 3/4 cup of peanut butter
  • 3/4 cup of powdered sugar
  • 2 tablespoons sugar
  • 1 teaspoon brown sugar
  • 1/2 teaspoon milk


  1. Preheat oven to 350°.
  2. In a bowl mix together flour, cocoa, salt, and baking soda and put aside
  3. In a large mixing bowl beat together butter, sugar, brown sugar until combined. Then add the egg, milk, and vanilla. Beat in the dry ingredients as best as you can.
  4. After the dry ingredients will not mix further, turn out onto pastry mat (or floured surface). Mix together with hands- kneading, similar to what one would do with dough.
  5. Separate dough into 24 balls- each about 1 to 1 1/2 inches in diameter and set aside.
  6. For the peanut butter center, beat together the filling ingredients until the mixture is smooth. Set the bowl aside.
  7. Pick up one of the balls of chocolate cookie dough and press a hole in the center with your thumb. Fill this hole with a ball of peanut butter (about 1/2 inch in diameter) and wrap the chocolate dough around the peanut butter.
  8. Repeat step 7 for all of the balls of cookie dough.
  9. Line a pan with parchment paper (or use a non stick or greased pan). Place the balls about an inch apart on the pan. (I baked 2 pans of 12.)
  10. Using a round, flat surface gently press each of the balls until they are slightly flattened. (I used a small sauce dish- picture after the cut.)
  11. After each of the balls is flattened, sprinkle sugar on top of each cookie.
  12. Bake the cookies for 6-8 minutes- until they have just started to set and the tops of the cookies have cracked. Remove from the oven and then place on a wire rack to cool.

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