As I had previously predicted our trick or treat night ended up way earlier than actual Halloween night…4 days earlier!! And even though we live in a residential neighborhood, we barely get any takers. But I always fear that I didn’t buy enough candy so we end up with lots of leftovers. Which isn’t really a bad thing, is it?!
So with our leftover Reese’s peanut butter cups, I made some delicious cookies. This simple peanut butter cookie recipe gets a real boost with chocolate chips, mini M&Ms and peanut butter cup chunks.
Cut up your peanut butter cups ahead of time and pop them in the freezer for a few minutes before you add them to the cookie batter. This will help them keep their shape while you stir them in.
Peanut Butter Cup Cookies
adapted from Taste of Home
1 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup mini M&M’s
2 cups chopped peanut butter cups
1. Preheat oven to 350°. In a large bowl; cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla.
2. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips, mini M&Ms and peanut butter cups.
3. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.