I am a sucker for Reese’s peanut butter. Sucker. I love it so much in anything. When I found these Reese’s Peanut Butter Cookies I know I just had to make them. Immediately. Well, I didn’t run out and buy the Reese’s but I sure wanted to. They turned out just as yummy delicious as I hoped they would be.
Items used in this post:
Giant Reese's Peanut Butter Cookies
- 3/4 c. butter softened
- 1 c. sugar
- 1 c. brown sugar
- 1 c. peanut butter
- 2 large eggs
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 c. flour
- 1 1/2 c. milk chocolate chips
- 32 mini Reese's peanut butter cups each cut into 4 pieces
Preheat oven to 350 F.
Mix the butter, sugar, brown sugar, peanut butter, eggs and vanilla. Add soda, salt, and flour. Fold in the chocolate chips.
Using an ice cream scoop, scoop dough. Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough.
Cook for 12 minutes. 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.
[My 2 Cents]
This note was on the website and I concur: cookies are best if warm and still great the next day. No later than the day after baking (they turn into little peanut butter rocks).
Adapted from Real Mom Kitchen