Now, for the fun part: shaping. I scoop the dough using a tablespoon or a small cookie scoop to create balls that are about 1.5 inches in diameter. For an extra touch, I roll each dough ball in a small dish of granulated sugar. This gives the baked cookies a delicate, sparkly crunch on the outside that contrasts beautifully with the soft interior. I place the sugared dough balls on my prepared baking sheets, spacing them about 2 inches apart. They won’t spread a huge amount.
I bake the cookies for 10-12 minutes. I start checking at 10 minutes—they’re done when the edges are just barely set and lightly golden, but the centers still look soft and puffy. The moment I pull the sheets from the oven, I work quickly. I gently press one unwrapped Reese’s Miniature into the center of each hot cookie. The chocolate will melt and sink in beautifully. I let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This allows the chocolate to re-solidify into a perfect, gooey disk in the middle.
Pro Tips for Best Results
I tested the peanut butter ratio three different ways: all peanut butter, half butter/half peanut butter, and this recipe’s ratio. The 1 cup peanut butter to ½ cup butter is the perfect balance. All peanut butter makes a dry, crumbly cookie; too much butter makes them greasy and flat. This ratio gives a rich flavor with a soft, cake-like crumb that can support the chocolate cup.
Here’s what I learned the hard way about the Reese’s cup: you must press it in immediately after baking. I let a tray cool for just a minute first, and the cookie surface had already set. The cup just sat on top and later fell off. Pressing it into the hot, soft cookie ensures it adheres and melts slightly into the center, becoming one with the cookie.(See the next page below to continue…)