Peanut Butter Cup Cookies
With the classic combination of chocolate and peanut butter, it's no surprise these are my family's favorite cookies. Because of their ease of preparation, I'm able to make them at a moment's notice. —Faith Jensen, Meridian, Idaho
Ingredients
- 1 cup butter, softened
- 2/3 cup peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 2 cups chopped peanut butter cups (about six 1.6-ounce packages)
Reviews
Why is this listed under "low carb" recipes? Not even close to being low carb!
Made these delicious cookies for a family dinner, everyone agree these cookies are fantastic!. Soft and and easy to prepare. Definitely a keeper..
Made these with my son for Christmas. We both said this recipe is a keeper. Everyone who tried them said they were delicious.
is it necessary to use _Peanut Butter Cups?
These are so good! I didn't add the chocolate chips because I knew that would be too much chocolate for my family.
These are awesome. I've made them several ways. Sometimes I add peanut butter chips, sometimes Reece's pieces, sometimes both. They're awesome either way.
Yum! I made these without the chocolate chips, and instead of chopping the Reeses I put the whole candy on top 10 minutes after baking, sending the cookies to the oven again for 2 minutes afterwards. They turned out beautifully!
These cookies are so exceptionally yummy, they're addictive. Just a perfect blend of peanut butter and chocolate in a soft cookie. One bite and you're a kid again, smiling ear to ear. "If you don't make these, I'll come to your house and make them for you." - DV
Five Stars Hands Down. This is a wonderful recipe just tried it today; I would like to add a few tips if anyone is interested. Before you start making the cookies refrigerate your reese cups so they are easier to chop up. Use about 1-1/2 cup of semi sweet chocolate chips that is about 12 ounces and all you need. As well you might want to chop up 8 full size reese cups the extra bit to put on top of the cookies dough before you bake them gives it a nice touch and makes it even more delicious.Another tip I highly recommend is refrigerate your cookie dough for a little over 3 hours this will let you handle the cookie dough better and makes the dough constricted and easier to bake well worth the wait.This batch made me little over 3 dozen cookies if anyone is wondering, I do like a big cookie :)Thanks For the awesome and delicious cookie recipe.
Holy crap those were the BEST cookies and so easy. I'm a great cook but always struggle with cookies. These were GREAT everyone in the family just went crazy over them!! I think I made them too big and had to cook them an extra couple of minutes but they are fabulous.