These are what I would categorize as a “special treat” cookie. They are huge! I wanted to make M an extra decadent dessert for Father’s Day, but he didn’t want me to have to put too much effort in to it. For some reason, that kind of dessert makes him feel guilty because of all the extra work – of course, I don’t mind that kind. I like the challenge! So, as a compromise, I’m making these for him instead.
Verdict: YUM!!! I made these slightly larger than they were supposed turn out because I used my disher that holds 1/3 cup. All of these cookies are at least 5 inches in diameter and took 15-17 minutes to bake to my desired doneness. Oh, and I chilled the Reese’s cups after I quartered them just so they would incorporate easily in the batter. Thanks for reading, enjoy!
Peanut Butter Cup Cookies – adapted from Confections of a Foodie Bride
- 2 cups + 2 Tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp butter, melted
- 1 cup packed dark brown sugar
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 12 oz package mini peanut butter cups, unwrapped and rough chopped
- Preheat oven to 325. Line two baking sheets with parchment or a silicon mat.
- Place butter and sugars in a mixer bowl, mix on medium high until well-combined, 2-3 minutes.
- Mix in egg, yolk, and vanilla.
- Add dry ingredients and mix on low just until combined. Add peanut butter cups until distributed.
- Chill dough 15 minutes. Scoop 1/3-cup dough balls onto a lined baking sheet.
- Bake 12-16 minutes, until the edges brown and the center is still soft.
- Let cool on the baking sheet. Store in an airtight container for up to a week. Yield: 14 cookies.