6.25 oz all-purpose flour (1 1/3 cup)
1.5 oz Hershey’s cocoa (1/2 cup) – I think they used natural
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces butter, unsalted, room temperature (1 stick)
3.5 oz granulated sugar (1/2 cup)
4 oz light brown sugar, packed tightly (1/2 cup)
2.4 oz Reese’s peanut butter (1/4 cup)
1 teaspoon vanilla
1 large egg
Filling:
7 ounces Reese’ peanut butter (3/4 cup)
3 ounces confectioner’s sugar (around ¾ cup)
2 ounces Reese’s Pieces (about 1/3 cup)
Preheat oven to 375 degrees F.
To make the dough: Whisk together the flour, cocoa, baking soda and salt; set aside. Cream the butter, both sugars and peanut butter until light and fluffy . Add the vanilla and egg, beating to combine. Blend in the dry ingredients.
To make the filling: Stir the peanut butter and confectioners’ sugar until smooth. Fold in the chopped Reeses’s Pieces. With floured hands, roll into 1 inch diameter balls.
To shape the cookies, break off about 1 tablespoon of chocolate dough, make an indentation with your finger, and place a peanut butter ball inside. Push the dough up and over the ball. Repeat with remaining dough and filling.
Dip the top of each cookie into extra sugar and flatten slightly. Bake 7 to 9 minutes.
