Peanut Butter Cup Cookies

INGREDIENTS:


2 cups all-purpose flour

1/2 scant teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 cup peanut butter

3/4 cups butter, room temperature

2 eggs

1 1/2 teaspoons vanilla extract

3/4 cups milk chocolate chips

80 pieces (about 11 ounces) Reese’s Minis (peanut butter cups...comes unwrapped)


INSTRUCTIONS:

  1. Preheat oven to 350° F.

  2. In a medium bowl whisk flour, salt, baking soda, and baking powder. Set aside.

  3. In a large bowl, combine sugars, peanut butter, and butter. Using an electric mixer, beat until wet and coarse in texture, about 1 minute.

  4. Add eggs and vanilla extract. Beat until light and fluffy, about 1 minute.

  5. Add flour mixture, a third at a time, mixing until just incorporated after each addition.

  6. Stir in peanut butter cups and chocolate chips by hand.

  7. Drop generous 2 tablespoonfuls of dough (I use a 2-inch diameter ice cream scoop) onto a parchment paper lined baking sheet, at least 2-inches apart.

  8. Bake for 13-15 minutes or until the bottom edges are lightly golden. To prevent dry, crumbly cookies, don’t over bake.

  9. Remove from oven. Allow to cool for 2 minutes. Transfer to a cooling rack to cool completely.

Makes about 22 cookies, 3.25-inch diameter.


Recipe notes:

  • For even distribution of peanut butter cups, cut each candy in half. Be gentle when mixing the halved candy into the dough as they will break easily.

  • If you can’t get the Reese’s unwrapped minis, use 11 ounces of a larger size, cut into large chunks.

  • For smaller 2-inch cookies, drop dough by a generous tablespoonful onto baking sheet. Bake for 9-11 minutes.

  • Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.

  • For best texture retention, store refrigerated, but cookies can be stored at room temperature. Allow refrigerated cookies to sit at room temperature 15 minutes before eating.


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