This batch will be given to the SEO team at PlattForm tomorrow morning! They do great work, even when they’re understaffed and overcommitted due to circumstances beyond their control, and they’ve done me a great big huge helpful favor this week, so cookies are the least I can do. I decided on Reeses Peanut Butter Cup Cookies because one of the team leaders said he doesn’t usually care for cookies but loves Reese’s Peanut Butter Cups, so hopefully we can sway him…
Use Reese's Peanut Butter Cups in place of chocolate chips in this Reese's Peanut Butter Cup cookie recipe. An easy cookie for fans of peanut butter and chocolate.
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Reese's Peanut Butter Cups, frozen then chopped
- Put the Reese's Peanut Butter Cups in the freezer and let them harden up a bit for chopping.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In your kitchen mixer, beat the butter, vanilla, sugar and brown sugar just until blended. Add the 2 eggs and beat briefly.
- Mix the flour, baking soda and salt together, then add gradually to the mixture.
- Using a large knife, chop the frozen Reese's Peanut Butter cups until you get about 2 cups worth of chopped bits and crumbs. Mix into the cookie batter with a spatula.
- Drop in rounded spoonfuls or 1.5 tablespoon cookie scoops onto your parchment paper lined cookie sheet.
- Bake for 8 to 10 minutes, or until golden brown around the edges. Remove from the oven and let cool briefly before transferring to a cooling rack. It will be a flat, thin, chewy cookie.