This Recipe for the Ultimate Reese’s Cookie Is a Tasty Spin on Your Favorite Classic Treats
If you’re like me, any new opportunity to combine peanut butter and chocolate is cause for joy. My latest such bit of happiness comes from “Undisputed Breakfast Champ” Josh Elkin, who apparently knows his way around a good dessert as well.
In a recent Instagram post, Elkin offered his followers a new way to enjoy Pillsbury Reese’s Peanut Butter Cookie Dough, which you can find in most grocery stores’ dairy and egg department. While this recipe would likely work with a chilled homemade dough as well, the convenience of the pre-portioned packaged dough will simplify the process.
To make Elkin’s “Ultimate Reese’s Cookies,” start by placing two pre-cut cookie portions on top of each other, then pressing them down into a pancake shape. Use your thumb to press in an indentation that will hold one Reese’s Miniature Cup, which you will place in the center of your cookie. Fold the sides in, making sure not to leave any of the chocolate exposed.
Once your peanut butter cup is fully encased in dough, top your cookie with six Reese’s Pieces. Repeat this process until you have prepared 12 cookies, placing each on your cookie sheet as you finish. Refrigerate the cookies for 20 minutes, then bake at 350°F for 15 minutes.
The result will give you full-size peanut butter cookies with a candy-coated crunch on top and a gooey, chocolatey peanut butter center. If you prefer dark chocolate, there’s a Reese’s Miniature Cup for you too!