I love flipping through magazines in search of recipes. Over the years I’ve become pretty selective about which ones I actually clip and file for later. Despite my selectivity, the vast majority of the recipes I clip are never made. Then there are the recipes that look so delicious that I make them before they’re ever clipped from the magazine.
These Peanut Butter Cup Cookies were one of those recipes. As soon as I saw these in the latest issue of Real Simple, I knew they would be made. Quickly. Like 2 days later…which was as soon as I could actually justify making another dessert. This recipe was not one that would linger in the binder for years without ever being made. This was a recipe capable of cutting in front of all the other recipes that have been patiently waiting in line for months (or even years).
If you like Reese’s Peanut Butter Cups (and I do), these are for you. The dough in these cookies is secondary to the Reese’s Cups and I’m okay with that. They’re super easy to make. The hardest part is chopping the Reese’s Cups. If you’re not really a fan of Reese’s Peanut Butter Cups or peanut butter, you probably won’t enjoy these as much as I did.
I made only a few modifications to the original recipe. I added a little bit of peanut butter to the dough and I used regular sized Reese’s Peanut Butter Cups instead of mini ones. I prefer the peanut butter to chocolate ratio in the regular sized Reese’s Cups. But if you like the smaller ones better, use them.
This recipe uses a LOT of Reese’s Cups and that could get expensive…but Halloween is approaching and you should be able to find a jumbo-sized bag of them on sale soon!
Peanut Butter Cup Cookies
Adapted from recipe in Real Simple magazine, October 2009.
Makes about 30 cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/4 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- about 16 regular-sized Reese’s Peanut Butter Cups, coarsely chopped
- Heat oven to 350 degrees.
- Line 2 cookie sheets with parchment paper.
- Whisk together the flour, baking soda and salt in a large bowl.
- Beat the butter and sugars until creamy with an electric mixer. Add the egg, vanilla and peanut butter and beat to combine.
- Gradually add the flour mixture and mix until just incorporated.
- Fold in the chopped peanut butter cups.
- Drop tablespoon-size balls of dough 2 inches apart onto the parchment lined cookie sheets.
- Bake until light brown around the edges, about 10-12 minutes.
- Transfer to baking rack and cool.
- Store in an airtight container for up to 3 days.