Once upon a time someone discovered chocolate. A few years later, someone mashed up some peanuts and made peanut butter. Then someone came up with the genius idea to put these two things together, and it became the best combination ever. The end.
Great story, right? Ok, maybe I need to work on my story telling skills…but the moral of the story is still important. Mixing chocolate and peanut butter can be truly magical. So to end our month of cookies, I decided to take inspiration from this winning combination. Soft peanut butter cookies, big chunks of milk chocolate, and topped with Reese’s peanut butter cups. It’s amazing. If you don’t believe me, I suggest you ask my friend who keeps them stockpiled in her freezer so she has access to them at a moments notice.
Reese’s Peanut Butter Cookies
adopted from real mom kitchen
- 3/4 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups flour
- 1 1/2 cup milk chocolate chips
- 1 bag Mini Reese’s peanut butter cups, each cut into 4 pieces (shown below)
- Preheat oven to 350 degrees.
- Cream butter, sugar, brown sugar, and peanut butter.
- Add eggs and vanilla.
- Slowly add in flour, salt, and baking soda.
- Fold in chocolate chips. (I like to use Ghiradelli Milk Chocolate Chips)
- Scoop round balls onto cookie sheet and bake for 10 minutes.
- Remove and allow to cool on the baking sheet for 5 minutes. During this time press 4 peanut butter cup pieces into each cookie. Move cookies to a wire rack to cool completely.