Friday, October 14, 2011

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

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