Everything that went into the bowl was delicious. Look at all the candy this batch included! I had trouble stirring the batter together as there was so many goodies in it. I took another person's advice from the reviews and after I cut up the peanut butter cups I froze them to avoid melting in the oven!
So, were these THE best peanut butter cookies ever.... ummmm..... not really! If you can believe it. I felt like they were a bit too crumbly and amazingly enough - didn't have much of a peanut butter taste???? I think I will trade my usual creamy peanut butter for something a little more natural. An all natural peanut butter will probably yield a better flavor - perhaps I should start making my own for baking purposes.If I were to make these again, I may omit the cocoa powder. I am grateful for the idea of peanut butter chips though!! They will also find their way into my peanut butter cookies from now on!
Chocolate Peanut Butter Cup Cookies1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
40 mini Reese Peanut Butter Cups, halved
1. Preheat oven to 350 degrees F
2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda. Stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips and peanut butter cups. Drop by the tablespoonfuls onto ungreased cookie sheets.
3. Bake for 8 - 10 minutes. Let cool before removing from cookie sheet. Cookies may appear soft but are done if the edges are brown and dry.
Enjoy
CC
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