I am going to warn all of you that this weeks recipes are all sweet treats. There is nothing healthy about them, but they taste amazing and to start off the week I am giving you what has now made it on my top 5 cookies!
I found this recipe over at the novice chef and with my love of Reese’s Peanut Butter cups I knew it would be a hit. What I didn’t know is that would be so great that my husband and I contemplated not giving a single cookie to the kids just so that there would be more for us to eat. Now in the original recipe she calls for regular sized Reese’s Peanut Butter Cups for the top of the cookie. I didn’t want to buy that many so I used the minis and it was just as amazing!
Reese’s Peanut Butter Cup Cookies
~ 1 3/4 cup flour
~ 3/4 tsp. baking soda
~ 1/2 tsp. salt
~ 1/2 cup unsalted butter, softened
~ 3/4 cup peanut butter
~ 1/2 cup sugar
~ 1/2 cup packed brown sugar
~ 1 egg
~ 1 tsp. vanilla extract
~ 1 (8 oz.) bag Reese’s Mini Peanut Butter Cups, unwrapped and coarsely chopped.
~ 18 Reese’s Mini Peanut Butter Cups, unwrapped
1. Preheat oven to 350 degrees. Line two baking sheets with baking mats.
2. Combine flour, baking soda and salt in a medium bowl. Set aside.
3. In a large bowl beat the butter, peanut butter and sugars, until light and fluffy. Add in the egg and vanilla. Gradually add in the flour mixture and stir until dough forms. Then stir in Reese’s Mini Peanut Butter Cups by hand.
4. Using your hands, form balls of dough with 2 heaping Tbsp. of dough. Gently flatten cookie dough (to form a disk shape) and place on prepared baking sheets.
5. Bake for 8 minutes and remove from oven. Press a Reese’s Mini Peanut Butter Cup into the center of each cookie. Bake cookies for 3 minutes more. Remove from oven and let cool for 5 minutes before transferring cookies to a wire rack to cool.
*Note: Cookies will not spread much and will look like they are not done baking, but they are.
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