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What’s your favorite Halloween candy?
I think mine has always been a Reese’s peanut butter cups.
That or just a straight up Malley’s Chocolate Bar. Oh, or maybe the Malley’s Bars with Pretzels in them too!
,
But I still think the Reese’s win.
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.
Giant Chocolate Chip Cookie + Cookie Dough Peanut Butter Cups
Servings: 12 cups
Calories Per Serving: 689 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chocolate Chip Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoons water
- 1/2 cup unsalted butter softened, 1 stick
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cups semi-sweet chocolate chips
Cookie Dough
- 1 stick stick (1/2 cup) butter
- 1/2 cup brown sugar
- 2 tablespoons heavy cream or coconut milk
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Peanut Butter
- 1 cup peanut butter
- 1/2 - 1 teaspoon vanilla extract
- 20 ounces good quality chocolate (Semi-sweet dark or milk), divided
Instructions
- 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.
Halloween candy just went to a whole new level.
I’ve been trying your recipes which have been fun to experiment with. However in the cookie dough in this recipe, the flour is raw in the dough…there are warnings on my bag of flour to not eat raw flour (it can contain e-coli). Is this a problem?
Hey Robyn,
I’ve never had an issue with this. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
Just thought you and your readers would like to know that this recipe also works well if you (accidentally) double the butter amount in the dough (adding more flour too). You know, in case you needed some extra fat to go with these. A product of working on too many things in the kitchen at once!
Haha thank you so much for sharing! I am glad this still turned out well for you, Sarah! xTieghan
I loved this recipe, thanks!!
Thank you Bianca! xTieghan
Your photos are incredible, I love this one! Reeses PB cups happen to my favorite!
So perfect! I hope you love this!
In the cookie dough receipe is the butter 1 cup or 1/2 cup? I am confused.
Hi Brittany! You need 1/2 cup (1 stick/ 8tablespoons) of butter for the cookie dough. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
For the cookie dough is it 1cup butter or 1/2 cup?
Hi! It is 1/2 cup butter (1 stick) Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Wow, this must be what heaven looks (and tastes!) like…
—
Bee
bitesnpieces.co
Thank you so much Bee!
Wow! These look fantastic! We are going to have to try them for sweet treat on a Saturday very soon! Thanks for sharing!
Thank you!
Hi! First I want to say that this recipe is surprisingly quick to follow aside from it being time consuming and containing multiple steps to the process. Overall I love the flavors and I think the second time I will try it I will be able to get it down quicker but I had a few notes…
1. if you use paper cupcake liners, its extremely difficult to get them off later. I froze mine as I intended to bring in to share at work, but couldn’t get the liners off easily.
2. Be generous in spreading your chocolate on the sides of the cupcake liner. Too little will crumble easily when the chocolate softens out of the fridge, then again it will probably get consumed too quickly for most to notice.
3. I didn’t see the point to cutting up the cookies, I simply cut the middle out and put it at the bottom of the pan, which also worked.
4. I had a hard time trying to get the chocolate topping on at the end, it was very tedious. I think it would have been helpful for me to not full up the cupcake liner completely so that i could keep all the contents from spilling over the top and making it even more difficult to peel off the cupcake liners. I suggest leaving like half an inch at the top so you can grab the top of the liner and peel it off. This might be a little tedious trying to paint the sides and stop before you hit the top of the liner, I guess even if you did, as long as you don’t fill up the cup, and you top off the cup with chocolate, BELOW the edge of the liner, you can just break off the liner when you’re ready even with the chocolate on it.
I should have used foil liners! grr! I didn’t think they would be as difficult to remove as they were, I am going to go back and see how they look when I get home. Hopefully I can get them off! Overall, I love the recipe and everyone is telling me if I can’t get the liners off, they will eat them anyway! 😉
Reese’s and cookie dough and chocolate combined? Woooo-eeeeh!
🙂 Thank you!
Ohmagosh! I NEED these!! 🙂
Ha! Thanks Jocelyn!
I love that gorgeous wooden table where you shoot all your food pictures, it’s such a lovely silvery colour, really brings out the colours and textures of your food. I love the combo of peanut butter and chocolate – we don’t really have a lot of access to Reese’s cups here – you mainly find them in specialist US sweet shops – so maybe I should try my hand at making these 🙂
Thanks so very much, Liz!! Hope you give these a try and love them!
These are so wrong. In a good way. New to your blog and love it!
Thanks Sharon!! Happy to have you as a new reader!
Tieghan, you continue to amaze me with your talent and brilliant mind! These pb cups blow Reese’s out of the water — but shhh, don’t tell them they’ve been upstaged 😉 nothing beats a cookie dough center — NOTHINGGGG!!
Haha! Thanks Hayley! 🙂
These are simply fabulous! And it’s so funny, I have an idea I’ve been meaning to make that’s similar…but different. Now we’re channeling each other!
HAha! Post that idea soon, I want to see it! Thanks Dorothy!