- 2 Sticks butter
- 1 1/2 cups sugar
- 1/2 t. salt
- 2 t. vanilla
- 2/3 c unsweetened cocoa (I used Hershey’s Special Dark Cocoa)
- 2 eggs
- 2 cups flour
- 1 t. baking soda
- 1 bag (12 ounce) peanut butter chips
- 1 bag mini Reeses Cups, slightly chopped
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
In a mixer, combine butter, sugar, salt and vanilla. Slowly add cocoa, eggs, flour and soda, stirring to combine. Fold in your peanut butter chips.
Scoop large scoops of dough onto cookie sheets.
Bake for 12-14 minutes.
I cooled for just a couple minutes on the cookie sheet, then pressed chopped peanut butter cups into the top of each cookie.
Remove to rack and cool completely.
Amount Per Serving: Calories: 126 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 117mg Carbohydrates: 16g Fiber: 1g Sugar: 9g Protein: 2g