“13⁄4 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter, cut into 1-tablespoon pieces and softened
4 ounces semisweet baking chocolate, coarsely chopped
3⁄4 cup granulated sugar
1⁄2 cup creamy peanut butter
1 large egg
2 tablespoons whole milk
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1⁄2 teaspoon salt
16 to 18 Reese’s® Miniature Milk Chocolate Peanut Butter Cups®, unwrapped”
“1. Preheat the oven to 375°F. Line 2 baking sheets with parchment or wax paper.
2. Place the flour, butter, chocolate, 1⁄2 cup of the sugar, the peanut butter, egg, milk, baking soda, vanilla, and salt in the bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute, until combined. Stop and scrape down the sides of the bowl and the paddle, then beat on medium for 10 seconds, until a dough forms (it does not take very long) and comes off the bottom of the bowl. Remove the bowl from the mixer. (At this point you will notice this dense dough exudes an amazingly seductive aroma of peanut butter and chocolate, giving you an indication of the good things to come. But due to the presence of raw egg in the dough, please refrain from nibbling any.)
3. Portion 3 level tablespoons or 1 level #50 ice-cream scoop of the dough for each Blossom. Use your hands to form each portion into a smooth ball. Roll the balls in the remaining 1⁄4 cup sugar, lightly coating each.
4. Place the balls on the baking sheets, about 4 inches apart widthwise and 2 inches apart lengthwise. Place the baking sheets on the top and center racks of the oven and bake for 10 minutes, until light golden brown, switching the sheets between top and center and rotating each 180 degrees halfway through the baking time.
5. Remove from the oven and immediately top each Blossom with a peanut butter cup, pressing down so the cup is positioned about halfway into the cookie and creates cracks around the edges (it now resembles a flower blossom). Cool on the baking sheet until room temperature. Store in a tightly sealed plastic container.