A twist on classic chocolate chip and peanut butter cookies, combining three types of chocolate and three different peanut ingredients for a decadent cookie.
Author: Kim Galeaz RDN LD
Recipe type: Dessert
Serves: 90 cookies
Ingredients
1 ¼ cups Kroger Milk Chocolate Chips
¾ cup Kroger Honey Roasted Peanuts, chopped
1 bag (7.6 oz.) Mini Unwrapped Reese’s Peanut Butter Cups, cut in half (roughly 1⅓ cups total pieces)
1 cup Kroger unsalted butter, softened
½ cup Kroger creamy peanut butter
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 teaspoon Kroger pure vanilla extract
2 large eggs
2⅔ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
For Drizzle:
⅔ to 1 bag (10 to 12 oz. bag) Private Selection 62% Dark Chocolate Chunks or Semi-Sweet Chocolate Chips, melted
Instructions
Heat oven to 350⁰F. In a medium bowl, stir together chocolate chips, chopped peanuts and chopped Reese’s peanut butter cups; set aside. In another medium bowl, whisk together flour, baking soda and salt; set aside. In a large bowl electric mixer on medium-high speed, beat butter, peanut butter, brown sugar, granulated sugar and vanilla until thoroughly blended and creamy. Add eggs and beat just until blended. Add flour mixture gradually, blending just until combined after each addition. Stir in (by hand preferably), the peanut-chocolate-Reese’s mixture.
Using a #60 cookie scoop (2 teaspoon size leveled), drop dough balls onto ungreased cookie sheets about 2 inches apart. Bake 9 to 10 minutes or until very lightly browned on bottoms - cookies will harden as they cool. Cool 1 minute on baking sheet, then remove cookies to wire cooling racks to cool completely. Once cookies are cooled, drizzle with the melted chocolate and let sit on cooling racks until chocolate drizzle is hardened. Store cookies in cool, dry place in tightly covered container between layers of waxed or parchment paper (for 3 to 4 days). Can also be frozen.
Recipe by at https://kimgaleaz.com/2020/12/perfect-pairs-holiday-cookies-and-seasonal-songs/