Recipe: Reese Chunk Cookies

So, you guys might’ve noticed that my posts have gotten a bit sporadic, and I’m sorry about that. Things have been kind of crazy lately, for no reason whatsoever, and I’ve found myself getting lazy about posting. Oops…

I’ve been busy applying to grad programs, and that’s been taking up a whole chunk of my time, especially since deadlines are coming up soon! Luckily I started preparing for them a few months ago, but there’s so many steps involved. Ugh.

I promised myself that I wouldn’t start editing my manuscript until I completed my applications, but I couldn’t hold back! So I’ve been sneaking in a chapter here and there, in between boring application work, to spruce it up a lot. I’ve excited to have my friends read it, so that’s what’s motivating me to fix it up a bit before I send them the first draft. Eek, I’m so nervous to hear what they think!

Anyway, I made these Reese chunk cookies for all of you who can’t get enough of the chocolate + peanut butter combination. Using my standard cookie recipe, all you do is add chopped, refrigerated Reese chunks and enjoy the explosion of salty and sweet in your mouth. Check it out!

Reese Chunk Cookies


  • 2 cups and 2 tbsp flour
  • 1/2 tsp baking soda
  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg, plus 1 egg yolk
  • 1 tsp vanilla
  • 1/2 cup semi-sweet chocolate chips
  • 2 cups chopped Reese chunks, refrigerated


  1. Preheat oven to 375 degrees F. Chop up Reese peanut butter cups and refrigerate.
  2. Sift together the flour and baking soda, and set aside.
  3. Cream your butter and sugars. Add egg, egg yolk, and vanilla.
  4. Slowly mix in the flour mixture into the butter mixture, mixing well. Add the chocolate chips and chopped Reese's.
  5. Scoop out the dough, set on a parchment lined cookie tray, and refrigerate for at least half an hour. The longer the better!
  6. Bake for 10 to 12 minutes, or until the edges are golden brown.

The cookies are soft and chewy, and the swirls of the milk chocolate from the Reese peanut butter cups combined with the semi sweet chocolate chips are delightful.

I ended up buying the new mini Reese cups and cutting them up, but you can also get the regular sized ones and chop them up. It’s important to refrigerate the Reese chunks prior to baking them, since they’ll start melting when you start mixing them into the dough. I also stuffed some chunks on top of the cookies, because obviously, you can never have too many peanut butter cups!

Hmm, what else has been going on… If you follow me on my Facebook page, you might have seen me mention making a meringue cake that I was planning on serving for dessert for a dinner party on Saturday. I’ve never actually worked with meringue before, and was quite nervous. After studying the recipe for a week, I decided I was ready to tackle it Saturday morning, after an early shift at Chapters. All seemed to be okay with the recipe until mid-afternoon when I went to assemble the cake, and tried peeling the meringue rounds from the parchment paper. They were stuck.

This is about the minute I started bawling like a baby, since the more I tried to peel the parchment paper away, the more the meringue rounds started to crumble and break. Somehow, I managed to stop crying long enough to listen to my dad’s suggestion of trying to hide it away under layers of chocolate ganache and fresh whipped cream. I wasn’t proud of the end product, but I managed to serve it, crumbling layers and all, anyway.

It ended up tasting fine, but the presentation was lacking. I’m not going to post this recipe until I perfect the recipe, which I’m adamant on doing, so here’s hoping I can figure out what went wrong soon! Because it honestly tasted great, and I can’t wait for you all to try it.

Anyway, I hope you all had a fabulous, non-crumbling weekend! 🙂

Thanks for reading,


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