⅓cupunsweetened natural cocoa powder, not Dutch processed
½cup(1 stick) unsalted butter, room temperature
¼cupcreamy peanut butter, room temperature
⅔cuppacked brown sugar*
⅓cupgranulated sugar
1egg, room temperature
½teaspooninstant coffee granules
1teaspoonpure vanilla extract
1 - 2.5ouncebag of Reese’s Peanut Butter Cups Minis, cut half of the cups in half and leave the other cups whole*
Seasonal sprinkles (optional)
Instructions
Sift together the flour, baking soda, salt, and cocoa powder. Whisk to combine.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, and sugars on medium speed until light and fluffy, about 2 minutes. Add in the egg, coffee granules, and vanilla until combined, scraping down the sides as necessary.
Reduce the mixer to low and add in the flour mixture in three additions, scraping down the sides as necessary. Off the mixer and fold in the peanut butter cups.
Place plastic wrap directly over the dough’s surface and chill in the refrigerator for at least 2 hours or overnight**.
About 15 minutes before removing from the refrigerator, preheat the oven to 350°F and line two baking sheets with parchment paper or silpat.
Scoop mounds of dough, about 3 tablespoons each, on the prepared baking sheets, spacing about 2-inches apart. Sprinkle on the sprinkles, if using, onto each mound and gently press down.
Bake for 15 – 15 ½ minutes***. Allow to cool on baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Notes
*If you can’t find the minis, use 4 (2 packages) of the regular peanut butter cups and cut into cubes. **Chilling is mandatory. The dough will be very soft and sticky, resembling a mousse. Once chilled, the dough should resemble modeling clay and be easier to scoop. ***If you like softer cookies, bake for 15 minutes. For firmer and chewier cookies, bake for 15 ½ minutes.