Buried Reeses Cookies

5 from 1 vote

These rich chocolate cookies are topped with Reese's Peanut Butter Cups and then smothered with chocolate frosting. Perfect for leftover Halloween candy! And by "leftover" I mean "inspected for poison," or maybe just "stolen from children."

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 96kcal

Author: The Food Charlatan

Ingredients

For the cookies:

1/2 cup unsalted butter softened
1 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg at room temperature
1 & 1/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
1 & 1/2 cups flour spooned and leveled

For the frosting:

1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
1-2 teaspoons creamy peanut butter
Either 21 or 42 mini Reeses cups see note

Instructions

In a large mixing bowl or stand mixer, beat butter and sugar until fluffy, about 2 minutes. Make sure to scrape the sides and the bottom.
Add the baking powder, baking soda, and salt. Beat until combined. Beat in egg and vanilla. Beat in the cocoa powder, and then the flour until it is just combined. If you are using an electric mixer you might need to do this by hand.
Chill the dough in the fridge for about an hour.
Preheat the oven to 350 F.
Shape the dough into 1 inch balls and place about 2 inches apart on a silpat or parchement paper-lined cookie sheet. Press your thumb into the center of each ball.
Press a Reese cup into each cookie. You can either use the whole thing or split it in half.
For frosting, in a small saucepan combine chocolate chips, sweetened condensed milk, and peanut butter. Cook and stir over medium low heat until chocolate melts. Turn the heat to low and leave it on the stove while you spoon on the frosting, stirring occasionally.
Spoon 1 teaspoon frosting over each Reeses, spreading to cover. Use 2 spoons: one for scooping chocolate, and the other for scraping it off the first spoon onto the cookie. The frosting will be harder to work with the cooler it gets.
Bake for 10 minutes at 350 degrees, or until the edges are firm. Cool on cookie sheet 1 minute. Transfer to wire rack and let cool.

Notes

*You can use either a mini Reese's cup (by mini I mean the kind that is about the diameter of a quarter) that has been split in half with a knife, or use the whole thing. It will be harder to get the frosting on if you don't split it, but I think the ratio of peanut butter is better when you use the whole thing.

Source: adapted from this Buried Cherry Cookies recipe, originally from the Better Homes and Gardens Cookbook.

Nutrition

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