Advertisement - Continue Reading Below
- 175 g butter, chopped
- 200 g light brown soft sugar
- 100 g caster sugar
- 1 large egg, plus 1 egg yolk
- 1 tsp. vanilla extract
- 50 g cocoa powder
- 350 g plain flour
- 1/2 tsp. baking powder
- 4 x 51g packs Reese's peanut butter cups
- 50 g Reese's pieces, roughly chopped
- Step 1Preheat oven to 190°C (170°C fan) mark 5. Line two baking trays with baking parchment.
- Step 2Melt butter in a large heatproof bowl set over a pan of simmering water (or heat in microwave for 30sec bursts until melted). Remove from heat. Stir in both sugars until combined. Beat in the egg, egg yolk, vanilla and cocoa powder. Add the flour and baking powder, and stir well until the mixture forms a dough (it will seem dry at first, but will come together).
- Step 3Divide mixture into 24 equal pieces (see GH Tip). Put 6 pieces on each baking tray, spacing apart, and flatten each to make a disc about 7cm (21/4in) across. Put an upside-down peanut butter cup in the middle of each disc, then flatten the remaining dough pieces to the same size as before and lay one on top of each peanut butter cup.
- Step 4Seal edges well by squeezing and smoothing the dough together with your fingers. Press a few Reese’s pieces on top of each dough disc.
- Step 5Bake for 10min or until cookies have slightly spread out and puffed. The tops should feel dry to the touch but the cookies will still be slightly soft when gently pressed.
- Step 6Leave to cool on baking sheet for 15min. Serve warm for a gooey centre, or allow to cool completely for a firmer cookie.
To store
Store cooled cookies in an airtight container at room temperature for up to 4 days.
GH Tip
To divide the dough quickly, roll the dough into two equal sausage shapes. Cut each in half and then cut each half into 6 slices. Or for a more precise result, weigh the
Per serving:
- Calories: 452
- Protein: 7g
- Fat: 20g
- Sat fat: 11g
- Carbs: 59g
- Sugars: 35g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
