3/4 cup butter,at room temperature
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 large eggs
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cups milk chocolate chips
32 mini Reese’s peanut butter cups cut into quarters
Cream butter with 2 sugars till well mixed.
Add eggs one at a time followed by the peanut butter, vanilla, and mix until combined.
With mixer on low add flour,salt,and baking soda and mix until flour incorporated.
Fold in chocolate chips.
Using Ice cream scoop place six scoops on baking sheets covered with parchment paper (I always use silpat sheets).
Use hands to slightly flatten each scoop of dough.
Cook 12 minutes at 350. Remove from oven and press cut up pieces of the PB cups into top of cookie.
Return to oven for 2 more minutes.
Cool on cookie sheet for five min then transfer to wire cooling rack.
Natural, no sugar, peanut butter does not work as well in this recipe as Skippy or Kraft.
I also sometimes make them with flavoured peanut butters such as dark chocolate, or cinnamon toast flavors.
I get mine from the states but I think Whole Foods has some favoured ones.
If you can’t find the mini PB cups just cut up regular size ones into small pieces.
Makes 12 large cookies