I found these adorable mini peanut butter cup candies at a local specialty foods store a few weeks ago and knew they would be perfect for these cookies!
Chocolate and peanut butter are one of my favorite food combinations and these cookies certainly deliver.. They're nice and chewy, especially good right from oven. This batch makes about 4 dozen regular sized cookies so I froze half for a later use. Just scoop your dough balls onto a cookie sheet, freeze for about 30-45 minutes and then transfer to a Ziploc bag. When you're craving a homemade cookie, pull out what you need, let thaw and bake. Simple as that!
The original recipe calls for adding chopped Reese's on top of the cookie during the last couple minutes of baking. I'll definitely have to try that out next time to make for an even more decadent treat!
Chocolate Peanut Butter Cup Cookies
Ingredients:
3/4 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
1 cup creamy peanut butter
2 eggs
2 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
3/4 cup milk chocolate chips
1 cup mini peanut butter cups or chopped mini Reese's
Directions:
In a large bowl cream butter, both sugars and peanut butter using an electric mixer. Add in eggs and vanilla and mix well. In another bowl, combine flour, baking soda, and salt. Gradually add to the creamed mixture. Fold in chocolate chips and peanut butter cups.
Using a medium cookie scoop, drop dough onto an ungreased cookie sheet. Flatten dough slightly using your hand or a glass. Bake in a preheated 350 degree oven for 10-12 minutes. Remove from oven and cool on a cooling rack. Store in an airtight container. Makes about 4 dozen.
Adapted from: Real Mom Kitchen
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