Another Valentine’s day in the books, and another peanut butter recipe to add to the blog. Bill has been raving about my Whopper Cookies since I made them months ago, so when I asked what dessert he’d like me to bake for our Valentine’s Day Celebration, he quickly replied- WHOPPER COOKES!!! Then renegotiated– whopper cookies with Reese’s. And thus this recipe was born. Also, for the record, Bill did say that these are the best cookies I’ve ever made, but he’s biased because he and peanut butter have had a long standing love affair. I’m pretty sure if he had to choose between me and a never eating Reese’s again, it would be a long hard decision, and I hope I would win in the end, but maybe that’s just wishful thinking, jk! He would totally pick me, because I would bake faux Reese’s for him. Gotta love loopholes 🙂
2 1/4 cups all-purpose flour
1/2 cup malted milk powder
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, at room temperature
1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup mixed peanut butter chips and mini semi-sweet chocolate chips
6 Reese’s heart shaped candies, chopped
Preheat oven to 350 F. Line a large baking sheet with foil and set aside.
In a large bowl, whisk flour, malted milk powder, cornstarch, baking soda and sea salt together. Set aside.
In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
Stir in the chocolate chips and chopped Reese’s. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart.
Bake cookies for 15-20 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet until completely cool.
Recipe adapted from Two Peas and Their Pod’s Whopper Cookies.