Wednesday, March 27, 2019

Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are a trifecta of peanutty flavour - peanut butter in the batter, peanut butter cups mixed in and Reeses Pieces sprinkled on top! Beware who you make these for... They'll be back!

I have always loved peanut butter, in any form. As a kid I would take to the jar of Kraft (smooth, always smooth!) with a spoon, smear it thickly on mom's Challah bread, or (my personal favourite) make sandwiches with honey or even corn syrup and enjoy with a tall glass of milk. However, every so often mom would break out the big guns and make peanut butter cookies. Studded with chocolate chips, hers melted away in your mouth and were scented ever so slightly with vanilla.

When it came time to making cookies for my (now) fiance, I knew that peanut butter cookies were going to be number one because he waxed poetic about the grand combination of peanut butter and chocolate as well. I wanted a recipe that was peanut buttery but also chewy with almost a chocolate chipper texture. Once I stumbled onto the official Reese's website I knew I had hit the jackpot. A mixture of butter and peanut butter made for a rich cookie that still spread, and the brown sugar added extra chew. The only change I made was doubling the vanilla and swapping out the Reese's Pieces with chopped peanut butter cups. The secret to using the PB cups was freezing them post-chop, which kept them from falling apart during the folding process. A quick chill after mixing helps the dough keep from spreading too much, and allows the dry ingredients to fully hydrate. In the interest of texture, I did keep the original Reese's Pieces as decoration on the top, which not only added crunch but colour!

In the end, the cookies have been devoured each and every time they've been made - and I will be making them for years to come! I can't wait to see how they hold up as ice cream sandwiches too... where's Summer?!

Chopped up peanut butter cups can mean only one thing...  Peanut Butter Cup Cookies!

Peanut Butter Cup Cookies
Makes ~ 36
3.8 oz (1/2 cup) butter, softened
3.17 oz (1/2 cup) creamy peanut butter (not natural)
3.4 oz (1/2 cup) granulated sugar
3.8 oz (1/2 cup) packed light brown sugar
1 egg
1/4 tsp salt
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
12 chopped Reese’s Peanut Butter Cups (or ½ cup peanut butter chips and ½ cup chocolate chips)
Reese’s Pieces, for topping
  1. In a large bowl, cream together butter, peanut butter, sugars, egg and vanilla in large bowl until fluffy.
  2. Stir in flour and baking soda until well blended.
  3. Fold in chopped peanut butter cups. Cover and chill 1 hour.
  4. Heat oven to 350°F and line cookie sheets with parchment (do not grease)
  5. Drop by tablespoons (I used a disher) onto the cookie sheet and decorate with Reese’s Pieces.
  6. Bake 13 minutes. Remove from oven and rap the pan sharply on the counter - cookies will deflate.
  7. Return to the oven for 2 minutes. Remove and cool completely on the sheets on a wire rack.

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