Peanut Butter Cup Cookies

These are meant for Peanut Butter eggs, like the kind you get at Easter. I used a full size Reeses cup instead and it was too big! It didn't stop my dad and I from eating 2. Evil, I know! I think next time, I'll use the smaller cups and give them out to my neighborhood, because they make a ton!! I bet they would freeze well too! I got the recipe at Picky Palate, my most favorite evil recipe website. So many great ideas! If you have never heard of her, go get caught up over there!

2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs (find them in the Easter Candy Section, quick!) You can also use regular Reeses Peanut Butter Cups

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy. Beat in eggs and vanilla until well combined.

2. In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until just combined. Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes until just turning golden around edges. Let cookies cool for 5 minutes before transferring to a cooling rack. Eat with tall glass of milk!!

4 dozen cookies