“I can feel my thighs getting bigger just looking at those.” That’s what my mom said as I was making these giant cookies. It’s true, too. These cookies are no joke. In fact, they’re pretty epic. They involve multiple steps to come together, so let me explain.
First, you make the thick, sticky, chocolatey cookie dough. You’re going to think the dough will make about 50 cookies but you just wait. You’re about to be amazed at how big these cookies really are when you only end up with about a dozen cookies. Then you must chill the dough for an hour.
While the dough is chilling, unwrap a bunch of Reese’s peanut butter eggs. Do everything in your power to keep your boyfriend and brother away from the unwrapped eggs or you’re going to be making un-stuffed cookies.
After the hour of chilling, divide the dough into lemon sized balls. Yes, they’re going to be big. They’re going to get even bigger when you stuff the peanut butter egg into the middle. Which is the next step. When the cookies are stuffed and you start to feel the buttons on your pants start to pop, you bake the humongo-sized cookies. Try not to get too antsy in anticipation of the meal-cookie you’re about to eat. The next, step: devour the cookies. Obviously. Last step: put on some sweatpants.
Peanut Butter Egg Stuffed Chocolate Cookies
chocolate cookie recipe adapted from vanilla sugar
2 3/4 sticks unsalted butter, cold and grated
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 tbsp heavy cream
1 1/2 tsp pure vanilla extract
3 cups all-purpose flour
1/2 cup plus 2 tbsp unsweetened cocoa powder
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 cups semi-sweet chocolate chips
10-12 Reese’s peanut butter eggs (not the individually sold ones, but ones sold in a 20-ish piece package)
In medium bowl, mix the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
In large mixing bowl, grate your cold butter. With electric mixer, beat in sugars until creamy. Add eggs, cream, and vanilla and beat until just incorporated. Add flour mixture and stir until blended. Stir in chocolate chips. Chill in refrigerator for at least an hour. While chilling, unwrap your peanut butter eggs.
After chilling, preheat oven to 375 degrees F. Divide the dough into lemon-sized balls. Split each ball in half and sandwich with one of the peanut butter eggs. Seal all of the edges and shape into a round ball. Place on parchment paper and bake in preheated oven for 10-12 minutes, or until the edges look set, the middle is still soft but all around semi-firm. It would be best to underbake these than over bake them. Devour and enjoy!