Posted by Lisa on 7/26/2017 to Cookie Recipes
With the classic combination of chocolate and peanut butter, it's no surprise these are my one of my all time favorite cookies. The saltiness of the peanut-butter along with the sweetness of the chocolates is quite possibly the best combination of all time (except maybe chocolate and mint!) These cookies are great for any event or just to have around the house.
This cookie recipe base is similar to a chocolate chip cookie dough, with a few slight changes. There is a little more brown sugar, but that just gives these cookies a little extra pizzazz! I prefer Dark brown sugar, but Light brown sugar will work just fine as well.
For the peanut butter you can use either smooth or crunchy. Just depends on your preference. I like the crunchy peanut butter as it gives another layer of texture to the cookies.
- 1 cup butter, softened
- 2/3 cup peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 2 cups chopped peanut butter cups (about 20 normal sized peanut butter cups)
1. Preheat oven to 350°
2. Combine the flour, baking soda and salt and set aside
3. Cream together the butter, peanut butter and sugars until light and fluffy
4. Blend the eggs 1 at a time, then the vanilla and make sure it is fully mixed.
5. Slowly add in dry ingredients. Make sure they are fully incorporated in the wet mixture.
6. Gentle stir in the chocolate chips and peanut butter cups
7. Drop rounded tablespoons on lightly greased or parchment lined cookie sheet.
8. Bake at 350° for 10-12 minutes or until edges are lightly browned.
9. Cool for 2 minutes before removing to wire racks and cool completely
10. Dunk cookies in Milk and enjoy!
Tips- *Refrigerate the cookie dough for an hour to make it easier to work with.
*Refrigerate your peanut butter cups before hand so they are easier to chop up
*Reduced-fat peanut butter is not recommended for this recipe.
I welcome your feedback on the recipe.