Reese’s Peanut Butter Cookies…*
……the perfect formula: Chocolate+Peanut Butter
As most of you already know, I have an unhealthy obsession with peanut butter. And chocolate. And anything peanut butter and chocolate. You know it’s a problem when it’s all you crave for breakfast, lunch, and dinner. I’ve gotten to the point where I can’t even enjoy an apple or a banana without a smear of peanut butter on every slice. Just like a 5-year old, I now prefer PB & J’s over a turkey sandwich. I even dunk my granola bars, pretzels, and the occasional Hershey’s bar in the Jif jar. Not normal, I know, but I’m sure there are other PB crazed souls out there that can relate…right? Don’t answer that.
As you can probably imagine, when it comes to Reese’s, I get weak in the knees. Although I missed the official “I love Reese’s Day” on May 18, I promise you that I’m still one of the biggest fans of the famous chocolatey peanut buttery treat. When I came across this recipe by Laura of Real Mom Kitchen, I just about died. I had to get in the kitchen and start baking immediately. These cookies were so soft and chewy, and perfectly balanced with chocolate and peanut butter in every bite. They are a must, but if you haven’t the time to make these cookies now (which I highly recommend), please pencil in a day in November, the official “Peanut Butter Lovers Month” to do so. You will be forever grateful :)
……the perfect formula: Chocolate+Peanut Butter
As most of you already know, I have an unhealthy obsession with peanut butter. And chocolate. And anything peanut butter and chocolate. You know it’s a problem when it’s all you crave for breakfast, lunch, and dinner. I’ve gotten to the point where I can’t even enjoy an apple or a banana without a smear of peanut butter on every slice. Just like a 5-year old, I now prefer PB & J’s over a turkey sandwich. I even dunk my granola bars, pretzels, and the occasional Hershey’s bar in the Jif jar. Not normal, I know, but I’m sure there are other PB crazed souls out there that can relate…right? Don’t answer that.
As you can probably imagine, when it comes to Reese’s, I get weak in the knees. Although I missed the official “I love Reese’s Day” on May 18, I promise you that I’m still one of the biggest fans of the famous chocolatey peanut buttery treat. When I came across this recipe by Laura of Real Mom Kitchen, I just about died. I had to get in the kitchen and start baking immediately. These cookies were so soft and chewy, and perfectly balanced with chocolate and peanut butter in every bite. They are a must, but if you haven’t the time to make these cookies now (which I highly recommend), please pencil in a day in November, the official “Peanut Butter Lovers Month” to do so. You will be forever grateful :)
The Ingredients…*
(Recipe by Real Mom Kitchen)
3/4 cup butter, softened
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 (I used swirled chocolate chips!)
32 mini Reese’s peanut butter cups, each cut into 4 pieces
(Recipe by Real Mom Kitchen)
3/4 cup butter, softened
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 (I used swirled chocolate chips!)
32 mini Reese’s peanut butter cups, each cut into 4 pieces
The Instructions…*
(Recipe yields ≈ 18-20 cookies)
(1) Preheat oven to 350° F
(2) Mix the butter, sugars, peanut butter, eggs, and vanilla until moistened
(3) Add baking soda, salt, and flour. Fold in chocolate chips.
(Recipe yields ≈ 18-20 cookies)
(1) Preheat oven to 350° F
(2) Mix the butter, sugars, peanut butter, eggs, and vanilla until moistened
(3) Add baking soda, salt, and flour. Fold in chocolate chips.
(4) Using an ice cream or small cookie scoop, evenly space dough on ungreased cookie sheet.
(5) Use your hand and slightly flatten each scoop of dough and bake for 12 minutes, or until cookies start to set
(5) Use your hand and slightly flatten each scoop of dough and bake for 12 minutes, or until cookies start to set
(6) 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, or until edges are slightly golden
(7) Cool on baking sheet 2 minutes before placing on cooling rack; enjoy these cookies warm with a cold glass of milk! :)
“Sharing is a nice gesture. Stupid, but nice.” (-Reese’s)
"...because no one should have to choose between chocolate and peanut butter." (-Reese’s)