Peanut butter is one of my favorite things. I could literally eat it out of the jar for every meal and never get sick of it. And on the heels of that, Reece’s peanut butter cups run a close second for my favorite things to eat. So, as I was sitting in my kitchen looking at my jar of peanut butter and bag of Reece’s, I got an idea. What if I combined the best of both worlds to create a super yummy treat? I had an old recipe for made from scratch peanut butter cookies that I knew was delicious. But what if I added some cut up peanut butter cups to it as well? Well, I tried it out and let me just say, if you are a peanut butter lover, this is a treat you really don’t want to miss!
Stuffed Peanut Butter Cookies
What You Will Need
1 Cup of Butter
1 Cup of Peanut Butter
1 Cup of Sugar
1 Cup of Light Brown Sugar
2 and a half Cups of Flour
1 Teaspoon of Baking Powder
1 and a Half Teaspoons of Baking Soda
Dash of Salt
1 Bag of Reece’s Peanut Butter Cups
How to Make Them
Start by creaming your butter, white and brown sugar and peanut butter together. **HINT: I slightly warm my butter and peanut butter in the microwave to make it easier to cream them together.**
Next, beat in your eggs. Once you have this well mixed, slowly add your flour, baking soda, baking powder and salt. Continue to mix well until you have created a dough with a uniform consistency.
Now, while this dough is simply amazing alone, it’s time to add a little something extra! So, you’re going to stuff your dough full of Reece’s Cups! Simply remove your Reece’s Cups from the wrappers and chop them up. The pieces don’t need to be too small – you want them a little chunky.
Once you have your Reece’s Cups chopped up, fold them into your peanut butter cookie dough.
Then cover your dough and place it in the refridgerator for about 30 minutes – just long enough to firm it up! Once you dough is firm, roll it into teaspoon sized balls and place them on your greased cookie sheet. Then, using a fork, gently press the fork tines into your cookies, criss-crossing them to create a pattern on the top.
Bake your cookies at 375 degrees for 10 to 12 minutes or until they turn golden brown. Then remove them from the oven and allow them to cool.
This recipe makes 4 dozen cookies so serve some warm with milk and freeze the rest for later! But above all, enjoy!