If you stopped by our house, and there weren’t any cookies (in the freezer)… well….
it just wouldn’t be our house.
Nothing fancy really. Usually just some sort of chocolate chip or oatmeal raisin, but always some cookies in the house.
This week, I baked some peanut butter cup cookies. One batch with Reese’s White Mini Cups and the other with traditional milk chocolate Reese’s Peanut Butter Cup Minis. You could combine the two in one cookie if you like, but I think people typically take pretty firm stances on liking white or milk chocolate, so I kept them separate.
I’ll be taking these to our book club party this weekend, but if you stop by, there will be some I’d be happy to offer you.
I share my cookies with Mike the UPS man, Cliff the mailman, and Adam the bug spray guy. Most of our friends and family who stop by know to just check the freezer drawer to see what this week’s treat is and help themselves. I love that! When you are comfortable enough in my house to help yourself to whatever is in the fridge or freezer, I am in my happy place.
Here is my recipe if you are looking for a delightful treat that is sure to please. You can substitute the peanut butter cups with chocolate chips or any other type of chopped candy you love.
Jodi's Peanut Butter Cup Cookies
- 2 cups (4 sticks) butter, softened
- 1 1/2 cups white sugar
- 1 1/2 cups packed brown sugar
- 2 Tbsp vanilla
- 4 eggs
- 2 tsp salt
- 2 tsp baking soda
- 5 cups all-purpose flour
- 2 cups (16 oz) miniature Reese’s Milk Chocolate or White Chocolate Peanut Butter cups, coarsely chopped
In the bowl of electric mixer, beat butter until creamy. Add sugars, vanilla and eggs, and continue beating until light and fluffy.
Add salt and baking soda. Then gradually add in flour, one cup at a time, and mix just until incorporated. Stir in coarsely chopped peanut butter cups.
Chill dough in refrigerator for several hours.
Preheat oven to 375 degrees F.
Form dough into golf ball sized balls and place on baking stone or cookie sheet. Bake approximately 10 minutes until lightly golden brown.
Allow to cool on baking stone/cookie sheet for 10 minutes. Transfer to cooling rack, and cool completely.
Enjoy, and Happy Friday!
Cheers & Hugs,