1/2 c unsalted butter, softened
2/3 c packed brown sugar
1/4 c granulated sugar
1 tsp vanilla extract
2 tbsp special dark (or regular) cocoa powder
1 box (3.4-3.9 ounces) instant chocolate, chocolate fudge, or special dark pudding mix (not sugar-free)
1 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tbsp brewed coffee or water
25 mini Reese’s Peanut Butter Cups, unwrapped*
|That's a lot of temptation!|
1. Line 2 cookie sheets with a silpat baking mat.
2. Cream butter and both sugars in a stand mixer fitted with the paddle attachment. Mix in vanilla and egg. Add cocoa powder and pudding mix (the powder) and mix until smooth.
Whisk together the flour, baking soda, and salt. Add dry ingredients and coffee or water to the wet ingredients and mix until just combined.
3. If you are using a stand mixer, add 20 of the mini peanut butter cups and mix until they are broken chunks are throughout the batter. If you’re using a hand mixer, quarter the peanut butter cups then add to the batter and mix until the chunks are more broken up and spread throughout.
4. Coarsely chop remaining peanut butter cups.
5. Scoop 2 tablespoon sized balls of dough onto prepared cookie sheets, 2 inches apart. Press a few pieces of the chopped peanut butter cups on the top of each cookie ball. Cover with plastic wrap and chill the cookies sheets for at least 1 hour.
6. Preheat oven to 350°F. Press each cookie dough ball down slightly with the palm of your hand. Bake for 10-14 minutes, until they just start to lose their glossy sheen.
7. Cool cookies on cookie sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months. ENJOY!
*I had to freeze mine the cups before I unwrapped them.