As a THANK YOU to my husband, twin sister and closest girlfriend for painting Arianna’s nursery room yesterday, I found myself in the kitchen at 2am whipping up a new chocolate cookie recipe (oh the joys of pregnancy insomnia). With Reeses Peanut Butter Cups. And so you ask, “ANOTHER recipe involving chocolate and peanut butter??” But of course! Who would I be without some chocolate involved? *wink* And no, I’m not hesitant at all about expressing my adamant LOVE for this plump, decadent morsel! This is by far one of the best chocolate cookies I’ve ever tasted! Now I’m sitting here staring at a tupperware container half filled with these peanut buttery swirled beauties while unsuccessfully attempting to restrain my hungry, pregnant self from consuming them all in one mere sitting. This is not an easy thing to do, my friends. Not at all. So in an attempt to feel less guilty about my obsessive tendencies towards gleeful, unbridled consumption, now it’s your turn…

1-1/2 cups all purpose flour

6 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, softened at room temperature

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

2 tablespoons whole milk

1-1/2 cups coarsely chopped frozen peanut butter cups

Preheat your oven to 350F. Line 2 baking sheets with Silpat baking mats or parchment paper. Freeze your 1-1/2 cups peanut butter cups for 30 minutes before chopping them up with a serrated knife into small pieces. They will be much easier to handle when frozen.

In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt. Stir to combine. In another large bowl on a stand mixture, beat the butter, peanut butter and sugars until light and fluffy. Blend in the egg, vanilla extract and milk until smooth. Mix in the dry ingredients until just combined. Gently fold in 3/4 cups of the chopped peanut butter pieces.

Using either a cookie scoop or rolling by hand (I always roll my cookies by hand), drop 1 to 1-1/2 inch dough balls onto your lined cookie sheets. Gently press in the remaining 3/4 cups of chopped peanut butter pieces into the top of each dough ball (FUN!!). Bake for 12-14 minutes.

Remove from the oven and let cool on a wire rack before serving or store them in an airtight container (for up to 3 days).

Drooling yet? *wink*