WARNING: This post contains a lot of protein packed peanut butter persuasion.
Come on, a girl like me can’t help but to love peanut butter and chocolate. Sure, there are miserable days that go by that I don’t eat chocolate or peanut butter, but not many of them.
And what can you say about King Chocolate?! Chocolate just sucks me in like those bad reality tv shows. And I love it!
For my dad’s birthday recently, I made 3 treats for our dessert bar: Nutella Candy Bars, Avalanche’s and these Reese’s Fudge Cookie Sandwiches. What didn’t get eaten that night, was sent home with my parents and also taken to my workplace. Stuff always quickly gets devoured there. Here was our dessert bar:
The fudge cookies are so quick and easy to make. I mean really fast and simple.
Honestly, this was the first time ever that I have used a cookie scoop to make cookies. It worked wonderfully and now I wonder why I didn’t use it soon. I guess I thought that the spoon and roll in my hands method worked better!
The fudge cookies go on top and bottom of the Reese’s cup.
More Reese’s are chopped up and sprinkled on top of the cookie sandwich! More Reese’s please!
Reese’s Fudge Cookie Sandwiches
3/4 c. semi-sweet chocolate morsels
1/4 c. butter
1/2 c. sugar
3/4 c. all-purpose flour
4 chopped up Reese’s cups
1/4 c. semi-sweet chocolate morsels or peanut butter morsels
10-12 Reese’s cups, unwrapped
Preheat oven to 375 degrees. Line large baking sheet with parchment paper. Combine 3/4 c. chocolate morsels and butter in large bowl. Microwave on high 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to bowl; mix until well blended. Add flour; mix just until flour is incorporated. Using small cookie scoop, drop 20 level scoops of batter, 1 inch apart onto baking sheet. Bake 9-11 minutes or until edges are set. Do not overbake. Cool for 2 minutes and then transfer to wire cooling rack.
Meanwhile, chop up 4 Reese’s cups into small pieces. Place remaining 1/4 c. chocolate or peanut butter morsels in baggie and melt fully in intervals. Place 10-12 Reese’s cups onto half of the fudge cookies. Top with remaining fudge cookies. Snip corner off of baggie and drizzle chocolate or peanut butter over cookies and immediately sprinkle with the chopped up Reese’s cookies. Allow chocolate or peanut butter drizzle to harden before serving. Yields 10-12 cookie sandwiches.
Recipe adapted from The Pampered Chef.
How much peanut butter and chocolate can you handle?
I love these sandwiches, they are so sinfully scrumptious!
I mean how good do these fudgey sandwiches look? Very appealing to the eyes 🙂
When looked at from the center, doesn’t that just make your mouth water?!
Look at the lusciousness in the middle! Simply irresistible!!!!
Are you a Reese’s lover like me? The peanut butter in the middle of those lil cups is just the best!
I am still eating Reese’s Peanut Butter Christmas trees from the holidays 🙂 Reese’s, you have my heart!
I recommend you make these ASAP. Get yourself a mouth full of peanut butter passion!
On a side note I have to share with you two new and great cereal finds! Frosted Mini-Wheats with a Touch of Fruit in the Middle taste like a jelly filled doughnut! And the Cinnamon Burst Cheerios taste like your eating a great big cinnamon roll, so good!
Do you eat Reese’s?
If not, what is your favorite candy bar?