I mean, it’s a Reese’s and they make them into cute pumpkins and christmas trees. Doesn’t get much better.
So let’s just talk about these cups already, because it is Friday (yes!) and I am so ready to shut down.
Basically, I really, really wanted to make a candy thing before Halloween was over this year.
I had lots of ideas, but the kid in me went with the trashed up Reese.
And boy, is it trashed up. But in the very, and I mean very, best way possible.
So first you start by making the pan of cookies.
You have to let them completely chill before you stuff them into the cups. I recommend making the cookies the night before you want to assemble the cups. It’ll make for a quick and easy assembly the next day.
While the cookies are chilling out make the chocolate cups.
It’s very simple, just some melted chocolate brushed into muffin cups.
Next comes the chocolate chip cookie dough.
FYI, these are a cookie lover’s dream!
Next mix together some creamy peanut butter with just a touch of vanilla.
It’s good and really makes the peanut butter layer that much more like a true Reese’s.
And now you layer. Cookie, cookie dough, peanut butter and more chocolate.
So awesome, right?!?
The layers all together are just crazy.
Crazy good, crazy fun and just plain, roll your eyes back and sink your teeth into them good.
And they are BIG. Like really, really, big. A giant loaded Reese. Seriously, I just have no words. Well, no words other than so good and awesome.
Oh, and since I love, love, love giant stacks I tried so hard to stack these things, all cut in half and pretty, but they just would not stay long enough.
So you get the TUMBLE (in a long slow voice) shots. I still decided to include the shots, even though they serve no real purpose, I just thought they were kind of cool.
20ouncesgood quality chocolate (Semi-sweetdark or milk), divided
To make the cookies. Line a 9x13 inch-baking pan with foil or parchment paper. Set aside.
Combine the flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to five minutes. Add the egg, beating well. Gradually beat in the flour mixture and 1 teaspoon of water. Stir in the chocolate chips. Press the dough into the prepared pan.
Bake for 10 to 20 minutes, until the cookies are just set on top. DO NOT over cook. If anything undercook. Cool completely before cutting, preferably overnight or at least two hours or if time is an issue, one hour in the fridge.
In the meantime make the chocolate cups. Melt about 12 ounces of the chocolate in a microwave safe bowl on 30 second intervals, stirring after each, until melted and smooth. Place 12 cupcake liners in a cupcake mold. Using the back of a spoon or a pastry brush to smooth the chocolate up the sides of the liners. Place in the freezer for 10 minutes or the fridge for 20.
When the cookies are chilled and ready to go make the cookie dough. Place the butter in the bowl of a stand mixer of a large mixing bowl. To the bowl add the brown sugar, cream or coconut milk and vanilla. Beat until combined, fluffy and light in color. Beat in the flour and salt until combined. Stir in the chocolate chips. Remove the cookie dough and add to a new bowl, set aside.
In the same mixing bowl you mixed the cookie dough in add the peanut butter and vanilla. Mix until smooth and combined.
To assemble the cups, grab the cooled cookies and cut the very outside edges off and save them for eating! Then cut the cookie into 6 rows horizontally. Then cut each row into four squares. You should now have 24 cookie squares. *Note that you only need 12 of the cookie squares, so either save the rest for eating, or make 12 more cups (doubling the chocolate cups, peanut butter and cookie dough layers) or halve the cookie recipe and press it into an 8x8 baking dish.
Now grab the chocolate cups from the fridge. Working with the chocolate cups still in the cupcake molds, place a cookie in the bottom of each. Spread a layer of cookie dough over the cookie and then a layer of peanut butter.
Melt the remaining chocolate in a microwave safe bowl on 30 second intervals, stirring after each, until melted and smooth. Carefully spoon the chocolate over the peanut butter layer completely covering the peanut butter.
Place in the fridge for at least 30 minutes before serving.
These can be stored in a cool area, but are best right out of the fridge.
I’m presuming that the cookies bake @ 350, since there isn’t any temp in the recipe
Hi Becca! So sorry about that! Yes, 350 xTieghan
What do you preheat the oven to