Wednesday, October 3, 2012

Quadruple Peanut Butter Cookies

Ohhhh gosh.  If you love peanut butter as much as I do, you MUST make these cookies as soon as humanly possible.  This is my version of a recipe from Sally's Baking Addiction and produces soft, thick, super peanut buttery cookies filled with peanut butter cups AND peanut butter chips AND Reese's Pieces (my addition).  The Reese's Pieces add even more peanut butter flavor, a little bit of crunch, and make them prettier.

These cookies are simply amazing.  My husband has a strong preference for chocolate chip cookies and isn't wild about peanut butter cookies, but even he loves these.  I consider myself to be a bit of a peanut butter cookie connoisseur and I think they're pretty perfect.  The recipe also doubles very well, just go on and dump the whole 10 oz bag of PB chips in if you go that route.

Quick note: The original recipe says to refrigerate the cookie dough for half an hour.  I have never done that with this recipe and they turn out very plump anyway, to the point that I flatten them ever so slightly before baking and they're still nice and thick.
Quadruple Peanut Butter Cookies

1/2 C butter
1/2 C brown sugar
1/4 C sugar
1 egg
3/4 C peanut butter
1 t vanilla extract
1/2 baking soda
1 1/4 C flour
3/4 C peanut butter chips (in the baking aisle)
3/4 C coarsely chopped peanut butter cups (about 6 regular sized PB cups)
1/4 C Reese's Pieces, plus another 3/4 C or so to put on top

Preheat oven to 350 and line cookie sheets with parchment paper.  Cream together butter and sugars.  Beat in egg, peanut butter, and vanilla extract until smooth.  Mix in baking soda and flour, being careful not to over mix.  Stir in peanut butter chips, peanut butter cups, and the 1/4 C Reese's Pieces. 

Form dough into walnut sized balls and place 1 1/2 inches apart on cookie sheets.  Press 5 Reese's Pieces into the top of each cookie dough ball and very gently flatten with your palm to help the candy stick.  Bake until lightly golden and set, about 8 to 12 minutes, depending on your oven.  Let cool on cookie sheets for 10 minutes, then finish cooling on a wire rack.

Yield: about 24

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