The genius behind Reese’s Peanut Butter Cups was one Harry Burnett (H.B.) Reese, a former employee of US chocolate scion Milton S. Hershey. Reese set out to make his own name in the candy business in the 1920s and his peanut butter chocolate bites were an immediate hit.

Little wonder really, at least to those of us for whom these morsels are catnip: the sweetened peanut butter nestled in a chocolate case embodies the holy trinity of fat, sugar and salt. The circle was squared when Hershey bought the company for more than $US23 million in the early 1960s, and Reese was posthumously inducted into the American Candy Hall of Fame in 2009 (fantastic – but what took them so long?). I have developed these luscious cookie sandwiches in his honour.

Makes 16 sandwiches

Ingredients

For the cookies

120g unsalted butter, at room temperature
180g soft light brown sugar
1 large egg, lightly beaten
1 tsp vanilla extract
125g cocoa powder
35g plain (all-purpose) flour
35g rye flour
½ tsp bicarbonate of soda (baking soda)
½ tsp fine sea salt

For the filling

130g smooth peanut butter
2 tbsp unsalted butter
40g icing sugar, sifted
pinch of salt, if needed

Method

Preheat the oven to 160°C/325°F/Gas mark 3 and line a large baking sheet with baking paper. You will probably have to cook these in a couple of batches.

Beat the butter and sugar together in a stand mixer or in a bowl with electric beaters until pale and creamy – this will take a good 5 minutes. Gradually add the egg and then the vanilla.

Using a fork or balloon whisk, whisk the cocoa, both flours, bicarbonate of soda and salt together in a bowl. Add to the butter mixture in 3 or 4 additions, beating after each, but only just enough to incorporate the flour – overbeating could make the cookies tough.

Roll tablespoons of the mixture into balls, about 15g each, and arrange on the prepared baking sheet with a 5-cm/2-in gap between them. Flatten with your palm to make discs 3cm/1¼in in diameter.

Bake for about 8 minutes. The cookies will be soft but will firm up as they cool.

Leave on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the rest of the mixture.

While the cookies are cooling, beat all the filling ingredients together in a bowl or stand mixer until creamy and smooth, adding salt to taste (this will depend on the saltiness of the peanut butter you use). Chill until needed.

When the cookies are completely cool, spread some of the filling over the smooth side of one cookie, then sandwich another one on top. Repeat with the rest of the filling and cookies.

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