Reese's Peanut Butter Cup Cookies
Peanut butter lovers rejoice! These Reese’s Peanut Butter Cup Cookies incorporate Reese’s Peanut Butter Cups with the infamous Toll House Chocolate Chip cookie recipe for a combination that will make your mouth drool. There is nothing better than peanut butter and chocolate for a chewy, delicious cookie.
Servings: 4 dozen Cookies
Calories: 96kcal
Equipment
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Reese's Peanut Butter Cup Minis
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- With an electric mixer, cream together butter, sugar and brown sugar.
- Add in eggs and vanilla, mix.
- Sift together flour, baking soda and salt and slowly incorporate into the wet mixture.
- Mix in the Reese's Peanut Butter Cups baking minis.
- Scoop with a cookie scoop (I use a 1 Tablespoon size) onto the cookie sheet. I pressed a half of a mini PB cup into the top of each cookie before baking them.
- Bake for about 11 minutes, or until the edges are golden brown. Remove from the oven and let sit on the hot cookie sheet for a few minutes before transferring to a cooling rack.
- Store in an airtight container. These freeze really well, too!
Notes
If it's really warm in your kitchen you may need to pop them in the fridge to cool for a bit if the chocolate is really melty on top.
Nutrition
Serving: 1g | Calories: 96kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 108mg | Fiber: 1g | Sugar: 10g