Honey Roasted Reese's Peanut Butter Cookies
I stumbled upon Honey Roasted Reese’s and figured I had to bake something with them seeing how they said they were the “flavor of Georgia” and I’m a Georgia girl. Well, at least I was born there. Hey, I still have family there so it has to count for something.
Apparently Hershey's made some limited edition flavors of their candy bars matching them with states. Like Strawberry Kit Kats for California and, of course, Cherry Cheesecake Hershey Bars for New York. Both of those were delicious by they way, if Reese’s isn’t your cup of tea, or even if it is, the more chocolate the better, right?!
Anywho, I decided to make my go-to peanut butter cookie recipe, but I switched out the peanut butter chips for some chopped up Honey Roasted Reese’s. Oh man, that did not disappoint. There’s just enough of that honey flavor to add a little somethin’-somethin’ to spice up my normal cookie recipe.
These cookies are thin, but so soft and delicious. It’s hard not eat all of them in one sitting! Somehow over the weekend mine all disappeared! I want to blame my husband, but I have to be honest with myself, it was me. I’m pretty sure I ate at least 75% of the batch. I’m not proud, but I have no regrets.
You’re going to have to hurry if you want to make these though! The Honey Roasted flavor is limited edition and I’ve already noticed that Strawberry Kit Kats and the Cherry Cheesecake Hershey Bar is out at my local convenience store! I’m sure regular ol’ Reese’s cups would be just as delicious if you can't find the Honey Roasted flavor though.
3/4 cup all-purpose flour
1 tsp baking soda
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 cup (about 7 Reese’s cups) Honey Roasted Reese’s cups, chopped into chip size pieces
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment or silicone mats.
- In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat butter until light and fluffy. Add sugars and continuing mixing on medium speed until it's again light fluffy, about 2 minutes. Scrape down sides. Add peanut butter, beating until incorporated. Add the egg and continue to beat until well combined.
- Add your dry ingredients to your wet ingredients in two batches, mixing on low and making sure to mix just until combined. Over mixing can cause your cookies to become tough. Turn the mixer off and stir in your chopped Reese’s cups.
- Using a cookie scoop (or eye-balling it) roll dough into 1-inch balls and place on prepared pans, about 2 inches apart. Bake for 12-15 minutes or until the cookies are set on the edges but still soft in the center. Let cool for 5 minutes before transferring, the cookies are very soft when warm and tend to break.