Imported from the web

Chocolate Reese's Chip Cookies (Crumbl Copycat)

Name: Chocolate Reese's Chip Cookies (Crumbl Copycat)
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 24 servings
Cuisine: American
Ingredients: 1.5 cup butter (Room temperature; the author uses salted butter but says either salted or unsalted may be used.); 1 cup granulated sugar; 1 cup brown sugar; 2 eggs; 1.5 tbsp vanilla extract; 3.5 cup all-purpose flour; 1 cup unsweetened cocoa powder (Regular unsweetened cocoa powder.); 2 tsp baking soda; 1 tsp salt; 2 cup peanut butter chips (Add extra chips to the tops if desired.)

Recipe by cookingwithkarli.com

Imported by Lauren Wenig on SeeMeCook

Decadent, soft chocolate cookies packed with peanut butter chips. The classic chocolate-and-peanut-butter combination creates rich, chewy cookies with a tender center.

24 servings45 minAmerican

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Ingredients

1.5 cup butter (Room temperature; the author uses salted butter but says either salted or unsalted may be used.)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1.5 tbsp vanilla extract
3.5 cup all-purpose flour
1 cup unsweetened cocoa powder (Regular unsweetened cocoa powder.)
2 tsp baking soda
1 tsp salt
2 cup peanut butter chips (Add extra chips to the tops if desired.)

Steps

1
Preheat the oven to 350°F.
2
In a stand mixer or mixing bowl with a hand mixer, cream together the room-temperature butter, granulated sugar, and brown sugar.
3
Add the eggs and vanilla extract. Mix until the mixture is light in color and creamy.
4
Add the flour, cocoa powder, baking soda, and salt. Mix into the dough until completely combined. The dough will be soft; avoid overmixing after adding the flour.
5
Fold the peanut butter chips into the dough.
6
Scoop out 1/2 cup of cookie dough and roll it into a ball, then flatten it slightly. Arrange 6 cookies on each cookie sheet. Add extra peanut butter chips to the tops if desired.
7
Bake at 350°F for 12–15 minutes, or until the cookies have spread slightly, are puffy, and are no longer glossy on top.
8
Allow the cookies to cool on the pan for 15 minutes. Serve warm.

Notes

The structured recipe data specifies 24 servings, while the body excerpt describes the cookies as 12 huge cookies; the structured yield was followed. Store in an airtight container at room temperature for a few days, refrigerate for up to 1 week, or freeze baked cookies for up to 3 months. Cookie dough can also be shaped and frozen; thaw at room temperature while the oven preheats, then bake as directed. Cooling on the pan allows the centers to finish baking without overcooking. Smaller cookies may be made, but the baking time should be adjusted.