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- 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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
