Thursday, October 4, 2012

Reese’s Peanut Butter Cookies


To me, nothing screams 'IT'S AUTUMN TIME' louder than a Reese's Peanut Butter cup... must be because that's when all the stores stock their shelves with Halloween candy and Peanut Butter cups are my favorite. I ran across this recipe Here and had to give them a try. The cookie recipe itself is very similar to mine that I remembered from my childhood, but these are bigger and have milk chocolate chips and Reese's PB cups on top! I guess you could use those mini-Peanut Butter cups that they have now for baking, but I think the bigger ones cut up just give you more of that delicious Peanut Butter filling that everyone loves...Enjoy! Happy Autumn!

Reese’s Peanut Butter Cookies

•3/4 cup butter, softened
•1 cup sugar
•1 cup brown sugar
•1 cup peanut butter
•2 large eggs
•2 tsp vanilla
•1 tsp baking soda
•1/2 tsp salt
•2 1/2 cups flour
•1 1/2 cup milk chocolate chips
•32 mini Reese’s peanut butter cups, each cut into 4 pieces

In a large bowl, cream together the butter, sugars, and peanut butter until light and fluffy.  Next add the eggs and vanilla, and mix to combine. In a separate bowl, whisk together the baking soda, salt, and flour, then add to the butter mixture and combine. Fold in chocolate chips.
Using an ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough onto a parchment lined cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 10 to12 minutes at 350.
Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. I think these cookies are best eaten warm. However, the still taste great the next day.   Makes 18 cookies.

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