I sent these cookies with Nate for the plane ride. They are tasty and a good way to get rid of leftover candy! I love candy and typically eat a piece a day though for some reason if I have excess candy sitting around the house I stop eating it. No clue why. I was cleaning out our candy bowl and found a large number of small Reece's Peanut Butter Cups from Christmas. Before they totally go stale I thought I had better use them up.
Start by chopping the peanut butter cups. I found that quartering them made the perfect size.
Next cream together the butter and sugars until smooth.
Add in the egg and vanilla. Once combined add in the flour, baking soda and salt.
Finally stir in the chopped peanut butter cups. Don't use the electric mixer as that decimates the candy.
Scoop out the dough by the tablespoon. I used my handy dandy cookie scoop. Place on a parchment or Silpat-lined cookie sheet.
Bake 8 minutes at 375 degrees. These were perfect 2-bite cookies. I think they would be great for ice cream sandwiches!
Peanut Butter-Cup Cookies
Ingredients:
1 1/2 c. flour
1 t. baking soda
1/2 t. kosher salt
1/2 (1 stick) unsalted butter, at room temperature
3/4 c. dark brown sugar
1/2 c. sugar
1 large egg
1 t. vanilla extract
1 12-ounce package small peanut butter cups, coarsely chopped
Directions:
Heat oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat mats. In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 8-10 minutes. Transfer to a baking rack to cool.
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