I used a little package of mini peanut butter cups I picked up at Trader Joe's (what don't they carry?!), but this recipe would work splendidly with those new mini Reese's cups, or even the regular traditional sized, just cut into smaller chunks.
Serve warm or cold with a tall glass of milk. Sigh a happy sigh. Repeat.
Mini Peanut Butter Cup Cookies
Yield: 18 large- / 36 regular-sized cookiesIngredients:
- 2 cups + 2 Tbsp. flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 Tbsp. butter, melted
- 1 cup packed dark brown sugar
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp. vanilla
- 12 oz. package mini peanut butter cups (unwrapped, and chopped if not already bite-sized)
Scoop 1/4-cup dough balls onto a lined baking sheet (if making large). Bake 11-15 minutes, until the edges brown and the center is still soft. Let cool on the baking sheet. Store in an airtight container for up to a week.
Source: Slightly adapted from Confections of a Foodie Bride, originally adapted from Cook's Illustrated Thick and Chewy Chocolate Chip Cookies