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.
Ingredients:
- 1 cup butter, softened
- 2/3 cup peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 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
Directions:
- Preheat oven to 350°.
- In a large bowl; cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla.
- 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.
- 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.
Recipe adapted from Taste of Home
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