Reese's Stuffed Double Chocolate Cookies

Preheat oven to 400° F and spray two baking sheets with cooking spray (or line with parchment paper).
Slice the cold butter into 1-inch cubes and place in the standing mixer, along with the brown and cane sugars. Gradually increase speed and mix on high for 3-4 minutes until creamy. Scrape down the sides of the bowl halfway through.
1 cup cold unsalted butter, cubed, 1 ¼ cup light brown sugar, packd, ½ cup white sugar
In a separate bowl, whisk together the flour, cocoa powder, sea salt, cornstarch, and baking soda.
⅔ cup unsweetened cocoa powder, 2 ¼ cup all purpose flour, 1 teaspoon fine sea salt, 2 teaspoon cornstarch, 1 teaspoon baking soda
After creaming the butter and sugar, add vanilla extract and eggs. Mix on medium speed until well combined. Scrape down the sides of the bowl halfway through.
2 large eggs, 1 tablespoon vanilla extract
Add mixed dry ingredients to the standing mixer and mix on the lowest setting until just combined. Add chocolate chips while the flour is still mixing in–this minimizes the risk of overworking the cookie dough.
2 cup milk chocolate chips
Form a small disc of cookie dough, and place an unwrapped Reese's peanut butter cup in the center. Bring the sides of the disc up around the peanut butter cup, and then place more cookie dough on top to completely cover the peanut butter cup. Gently roll into a ball and place on the cookie sheet. Press down on the ball of cookie dough to flatten slightly. Repeat to make 10 cookies.* Only put 5 balls of cookie dough on each sheet to prevent them from touching as they bake.
10 normal Reese's peanut butter cups
Bake each sheet for 9-10 minutes. Allow the cookies to sit on the pan until completely cool.
Microwave the peanut butter for 20-30 seconds, and then drizzle over the top of the cookies. Let sit until the peanut butter has solidified. Enjoy!
⅓ cup peanut butter (Jif or Skippy works great)

Reese's Stuffed Double Chocolate Cookies

Ingredients

Instructions

Notes