I’m posting another treat recipe today, but I don’t even feel guilty about it. I worry that if I post too many, you guys will get sick of them. But guess what? When I post a main dish or salad recipe, I only get a few comments. When I post a dessert, I get waaaay more. So I can tell you all like trying new desserts just as much as I do.
I’ve tried several varieties of these peanut butter cup cookies, but this is my favorite recipe. I got it from my friend Jeni a few years ago. They are always nice and soft with just the right amount of peanut butter flavor. And of course the Reese’s peanut butter cup in the middle makes them totally addicting! I like most cookies warm from the oven, but not these. Not only are they way less messy when cool, I think they taste WAY better. They may actually taste even better the next day.
Reese’s Peanut Butter Cup Cookies
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
1 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1 tsp salt
2 11oz bags mini Reese’s peanut butter cups
Cream butter, peanut butter, and sugars. Add vanilla and eggs. Stir in dry ingredients. Roll in balls and place in well greased mini muffin pans. Bake at 350 for 8-10 minutes. (While they are baking, unwrap all the Reese’s.) Remover from oven and immediately press a Reese’s in the middle till even with the top. Let cool in pans for a few minutes before removing.
-I have found that non-stick pans work best. For my regular pans, I run a knife around the edge after they have been cooling for 5-10 minutes, then let them cool all the way before I try to remove them.
-It takes awhile for the chocolate to set up, so make sure you bake them a few hours before you want to serve them. If you need to, you can put them in the refrigerator to speed up the process, but sometimes it makes the chocolate splotchy.
I love these products for making peanut butter cookies: (affiliate links)