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:
Preheat oven to 350° F.
In a medium bowl whisk flour, salt, baking soda, and baking powder. Set aside.
In a large bowl, combine sugars, peanut butter, and butter. Using an electric mixer, beat until wet and coarse in texture, about 1 minute.
Add eggs and vanilla extract. Beat until light and fluffy, about 1 minute.
Add flour mixture, a third at a time, mixing until just incorporated after each addition.
Stir in peanut butter cups and chocolate chips by hand.
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.
Bake for 13-15 minutes or until the bottom edges are lightly golden. To prevent dry, crumbly cookies, don’t over bake.
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.