You’ve got to try these cookies from Danielle at Hugs and Cookies XOXO. They are a winner! The secret to making them look as beautiful as she does is to use a cookie scoop to make them. She makes super huge ones here using an ice cream scoop (I’m guessing most of you already have one); this recipe makes 18 of that size. However, using a smaller scoop (inexpensively available at most any store that sells kitchen stuff – like Target, Walmart, etc.) you will get many more cookies out of this recipe!
Reeses Peanut Butter Cup Cookies
- 3/4 cup butter, soft
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter
- 2 large eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups flour
- 1 1/2 cup milk chocolate chips
- 32 mini Reese’s peanut butter cups, each cut into 4 pieces
Preheat the oven to 350 F.
Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
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. Makes 18 cookies.