To create a frozen version of the Mexican beverage horchata, flavorful rice milk is combined with coconut milk and coconut cream. For an optional kick, add a dash of dark rum. This produces around 1 quart of frozen dessert.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup butter, softened
- ¾ cup creamy peanut butter
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 10 chocolate covered peanut butter cups, cut into eighths
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 133 mg |
| Sugars | 17 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I like to cook these cookies 9 minutes in our oven it makes them OH SO SOFT and GOOEY.
Such a amazing cookie! Thank you for sharing. I used the Reese’s “mini” cups, I cut them in half and did as others mentioned I froze them before adding them to the cookie dough. I also chilled the dough as it was pretty wet and I thought it would help the cookie from flattening when baking. Cookies turned out plump and delicious. I made sure each cookie had a side of ridged cup peaking out on top for visual appeal. Ingredients: I used 3/4 white sugar and 3/4 brown sugar instead and I also added 1 teaspoon of salt. Thanks again for sharing!
Absolutely amazing !!!
We love chocolate and peanut butter, so had to try this. This will be one of our favorites.
BIH I NEVER TASTED BETTER COOKIES. THESE ARE LIKE LOOKING AT A MILLION PUPPIES- BUT IN YOUR MOUTH. MAKE THEM. FOR YOUR OWN GOOD.
I followed the original recipe and thought it was amazing! I’m not a full on peanut butter person, but boy were these tasty.
These are good but not great, not really worth the effort required. I’ve never heard of so many chips in a recipe and I didn’t even notice the peanut butter cups! Very hard to tell when they are done cooking as they finish VERY soft. They harden later.
This recipe was really good. Lots of variations can be added. Next time I am going to do all butter instead of half butter and half butter crisco. I think
This recipe was phenomenal! I didn’t have Reese’s PB cups, so I added a cup of Ghirardelli dark choc chips. YUM!! I will make this again.
I really liked this recipe. It’s simple and straight forward. I don’t like to sweet cookies so the only change I did was to use only 1/2 cup sugars (both kind). I did have light and brown sugar mix and did like the taste of that. Also, I had chocolate peanut butter chips which worked great. The batter was easy to spoon out and after it’s done baking. So light and fluffy. Perfect taste for me. Feels like you could eat 20 of these and not get that heavy feeling. Can’t say it enough. Super light and fluffy batter. Just yummy. Oh, and another reason. The batter doesn’t spread everywhere when baking. It’s great!
most amazing cookie ever
Two words: loved them!
So good. I made this for a work Christmas cookie challenge and won!
These are ok. Was expecting more of a peanut butter taste.
I baked this recipe for the first time a couple years ago and has since become my sons most requested cookie. No changes to the recipe required as far as I’m concerned.
yummy!
Taste just like Reese Peanut Butter Cups. I’m excited to try it with Snickers, caramel chips and peanuts the next time. Made exactly like recipe. No substituting with this one!
Everybody I know is addicted to these now, my family and coworkers beg me to make these for them!
I’m not sure if my expectation was little too high after reading a lot of great reviews or these cookies weren’t just what I was looking for…. Cookies didn’t flatten at all and they were VERY soft cookies. They didn’t taste bad at all but just weren’t what I expected….
This is probably the best cookie I have ever had! I followed directions exactly and they were wonderful!!! I had the mini Reese Cups and just cut them in half and I likely used about 25 of them. AMAZING!!!!
Making these cookies was a last minute decision, so I used what I had on hand. They are absolutely delicious! I didn’t have peanut butter chips, but I did have mini peanut butter cups. They still had just the right amount of peanut butter taste. I used Ghirardelli miniature semi-sweet chips. Other than leaving out the pb chips, I followed the recipe exactly. They did not take longer than 9 minutes to bake. We will definitely be making these again!