Chocolate and peanut butter. And peanut butter cups. And Reese’s pieces. And cookies.
Is there anything better???
I think not. These babes are choc-full of Reese’s pieces and peanut butter cups (milk chocolate from Trader Joe’s…my favorite), plus oats for chewiness, milk chocolate chunks for extra chocolaty-ness, and even whole wheat flour! You know, for #health.
That’s right, it’s a whole-grain cookie! You’d never know– it’s indulgence and gooey-ness is undeniable. However, if you’re looking for the healthy-side, you’ll get a decent serving of fiber from these.
Perfect for picnics and gatherings of all kinds. Spread that peanut butter love.
So..you want to make them? Let’s dooo it.
Chocolate Peanut Butter Dream Cookies
Makes 4-5 dozen medium-sized cookies
1 1/2 cups whole wheat flour
3 cups oats — Quick oats or old fashioned oats will work well
2 tsp corn starch
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 sticks butter, room temperature
1 cup peanut butter — I use Peter Pan brand, creamy. I don’t recommend using natural peanut butter (the oil will separate and it’ll make the cookies a mess) but any other kind, creamy or crunchy, will work!
1 1/2 cups brown sugar, lightly packed
1/2 cup granulated sugar
1 Tablespoon vanilla extract
About 2 cups peanut butter cups, roughly chopped — I like Trader Joe’s the best. They come in both milk chocolate and dark chocolate. I like the milk, but the choice is yours!
1 cup Reese’s pieces
1 cup chocolate chunks
Step 1) Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats. Set them aside.
Step 2) In a medium-sized bowl, whisk together the flour, oats, corn starch, baking soda, baking powder, and salt. Set aside.
Step 3) In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the butter, brown sugar, granulated sugar, and peanut butter all together on a medium-high speed until you have a pale-colored, fluffy mixture. Stop the mixer and use a rubber spatula to scrap the sides of the bowl down, as needed.
Step 4) Add in the eggs and vanilla extract to the butter mixture. Beat again on a medium speed until fully combined.
Step 5) Slowly add in the flour mixture. I’d add about 1/3, then mix with the mixer on the lowest speed. Once that is mostly incorporated, add another 1/3. Again, slowly mix. And then finally the last 1/3.
Step 6) When there are just a few flour streaks left, add in the peanut butter cups, Reese’s pieces, and chocolate chunks. Reserve some of each to press into the tops of the cookies. Mix briefly with the mixer, but I’d recommend switching to using a wooden spoon to hand-stir everything fully together. You want to make sure not to mix more than necessary, or else you’ll have tough cookies!
Step 7) Now, you have an AMAZINGLY delicious dough in your hands. I know raw eggs are bad for you, so I won’t say you should eat the dough. But if you like cookie dough, just FYI– this one tastes prettyyy awesome.
Anywho, you’re ready to bake! Using a cookie scoop or two spoons, scoop cookie dough balls onto your prepared baking sheets, leaving about an inch between each cookie. Then, I’d press the dough balls down slightly– they will spread a little, but not a lot, during baking. If you reserved peanut butter cups/pieces/chocolate, now is the time to press those into the top of the cookie dough balls.
Step 8) BAKE! And enjoy how your kitchen fills with the smell of fresh-baked peanut butter cookies. *Deep-inhale*
Look at that peanut butter cup!!!
Serve immediately, or, if you’re saving them for later, store them in an airtight container. They’re best when eaten within a few days, or, freeze them! They’ll last in the freezer for a few months.
I’m serving these to my gal pals at our wine night gathering. I also brought some to work, and froze the rest. The recipes makes a bunch to share!
I hope I’ve made all your peanut butter and chocolate dreams come true. Try them and let me know! 🙂 Enjoy!