Double Chocolate Reeses Pieces Cookie Cups; thick chewy double chocolate cookies with two kinds of baking chips!
Love languages are a real thing. There is words of encouragement, acts of service, quality time, gifts, touch … coffee. Just kidding.
I’m convinced I enjoy receiving all of them. As I type this on Sunday afternoon, my little sisters are giving me a massage while we listen to radio theatre. Quality time + touch = blessed.
Yesterday, I texted my cousin and she sent me a super long text encouraging me and updating me on her life as well. Words of encouragement + act of service (it takes a long time to text a eight paragraph text you know) = blessed.
In the food blogging world, there are love languages too, or something like them. When you get two of them together, it’s a wonderful thing. Chocolate + peanut butter = blessed.
And double chocolate? Sign. Me. Up.
I need to be honest though. Cookies and I are not good friends.
I use real butter. I chill the dough. I even freeze the dough sometimes.
No dice guys, no dice. My cookies have major pancake envy and do their best to be as flat as can be. I’m over here like, I’ll be your friends! You don’t have to be like a pancake, I accept you the way you are!
It’s pathetic in so many ways.
So I use cupcake tins. No shame and since my cookies are now super thick and chewy and soft, I’m not going back anytime soon either.
This dough is so basic and easy. Just butter, sugar, flour, all the ingredients you already have in your pantry. I used cocoa powder to replace some of the flour in the dough so as to amp up the chocolate flavor. The chocolate chips melt into creamy pockets of chocolate, which compliment the crunchy peanut butter Reeses Pieces.
There is nothing quite like thick chewy double chocolate cookies with two kinds of baking chips. Blessed.
- ¾ cup butter
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1 cup Reeses Pieces
- Preheat oven to 350. Lightly grease two 12 tin muffin pans.
- In a large bowl, beat butter and sugars together.
- Add egg and beat until combined well. Stir in vanilla. Add four, cornstarch, and soda, and stir until dough pulls together.
- Stir in chocolate chips and Reeses Pieces.
- Roll about 2-3 Tablespoons of dough into a ball and place into prepared muffin tin. Press down slightly and repeat with remaining dough until all the tins are filled.
- Bake for 11-13 minutes or until toothpick inserted comes out clean. Let cool before removing from muffin tins. Enjoy!