When I saw a package of mini peanut butter cups among the Easter candy, I knew I wanted to make something with them. Reese’s Peanut Butter cups are my favorite candy. Ever. They are my weakness.
So much so that I had to buy a second bag before I could actually make these cookies. I basically used my Chewy Chocolate Chip Cookie recipe but revised it to play up the peanut butter cups.
These make a perfect Easter holiday treat to share with the family. With a glass of milk they are the sweet treat for a peanut butter cup lover. They are soft, chewy and the peanut butter flavor really comes through.
Peanut Butter Cup Chocolate Chip Cookies
3/4 c granulated sugar
3/4 c packed light brown sugar
1 c butter, softened
2 tsp vanilla
2/3 c creamy peanut butter (or 4 Jiffy To Go creamy peanut butter cups)
2 1/2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c semisweet chocolate chips (or more if you really want to play up the chocolate flavor)
1 – 8 oz bag unwrapped mini Reese’s peanut butter cups
Preheat oven to 350 degrees.
In a large mixing bowl, beat together sugar, brown sugar and butter until creamy. Add vanilla and eggs and mix together to combine. Add in peanut butter and mix thoroughly.
In a separate bowl, whisk flour, baking soda and salt. Add flour mixture into batter and beat until thoroughly combined. Fold in chocolate chips.
Reserve 24 mini cups. Cut the remaining cups in half then fold in the peanut butter cups to the cookie dough.
Using a tablespoon cookie scoop, drop dough onto a muffin top sheet. Take your hands and smush down the dough to fit in the muffin tops. Add two halves of the reserved mini cups to the top of the cookie – pressing into the dough.
Bake at 350 for 11-13 mins. Let cool in the pan for 5-7 minutes to set. Keep in an airtight container.
Makes 24 jumbo cookies.