Ever need an excuse to eat candy? Ever need a reason to not eat candy....so fast? Yeah, me too.
This soft peanut butter cookie is stuffed so full of chopped Reese's Peanut Butter Cups Miniatures that it nearly falls apart which is exactly the way it should be! You sugar nay-sayers out there thinking to reduce the amount of candy in this cookie....just don't. Eat five four two of them instead of six or seven. This cookie is perfect just like it is. You wouldn't want someone trying to change you, would you?
You'll need the entire 12 ounce bag. Try not to eat too many of them when you are unwrapping them.
Feel free to to eat a hearty spoonful of dough (at your own risk! Raw egg you know) because this recipe makes about four dozen cookies and no one will ever notice. Promise.
My mother used to make this cookie for Christmas and fancied it up by drizzling chocolate on top of the cookies. She didn't remember where she got this cookie recipe but when she gave it to me I changed a few things in the recipe and promptly decided that now that the recipe was in my posession there wasn't any reason for this cookie to be only a holiday cookie. I do save the chocolate drizzle for holidays or other special occasions but nowadays I make Reese's Peanut Butter Cup Cookies several times a year and leave the tops plain.
Reese's Peanut Butter Cup Cookies
adapted from Vanilla Icing's Mother's recipe
12 ounce bag of Reese's peanut butter cup minatures, roughly chopped into quarters
1/2 cup butter, softened
3/4 cup creamy peanut butter*
1 cup brown sugar
1 egg
2 teaspoons vanilla
1 1/3 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional chocolate for drizzling, if desired
1. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. Cream the butter and the peanut butter. Mix in the brown sugar. Beat in the egg and vanilla until well combined. Slowly stir in the flour mixture and then stir in the chopped peanut butter cups. Cover the dough and chill in the refrigerator for at least 60 minutes.
3. Preheat oven to 375. On an ungreased or baking parchement (silicone baking mats work too) covered cookie sheet, drop cookie dough in rounded one tablespoon mounds. Flatten slightly into disks. Bake for 8-10 minutes or until lightly browned on the edges.
4. Leave on the cookie sheets for at least five minutes or else the cookie will fall apart!
5. If desired, when the cookies are cool, drizzle melted chocolate across the tops. Let the chocolate set if it was used, and then store in a cookie jar. This cookie will keep for several days in a covered cookie jar. Makes about 4 dozen.
