Peanut Butter Cup Chocolate Chip Cookies

Peanut Butter Cup Chocolate Chip Cookies

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 1   Average: 5/5]

I came up with the idea for these cookies because each time I go to my favorite ice cream shop I order the Peanut Butter Cup ice cream. I love making peanut butter cookies, but sometimes they can be a bit boring. I used name brand Peanut Butter Cups, but I do know that there are some organic ones out there. 

  • 1 1/2 Cups Unbleached Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Cup Butter (Room Temperature)
  • 3/4 Cup Brown Sugar (Packed)
  • 1/2 Cup Sugar
  • 1 Large Egg
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Semi-Sweet Chocolate Chips
  • 10 Regular Size Peanut Butter Cups (Coarsely Chopped)
  1. Preheat your oven to 350 degrees.
  2. Line 2 large-size baking sheets with parchment paper. Set aside.
  3. In a large-size bowl combine flour, baking soda, and kosher salt.
  4. In a separate large-size bowl beat together softened butter, sugar, and brown sugar until nice and creamy. Add egg and vanilla. Beat just to combine.
  5. Slowly add flour mixture to combine. Make sure not to over mix.
  6. Fold in chocolate chips and peanut butter cup pieces.
  7. Drop by tablespoon size dough about 2 inches apart onto parchment paper lined baking sheets.
  8. Place in oven for 12 minutes until light brown on edges. Remember each oven heats differently.
  9. Remove from oven and let cool 10 minutes on baking sheet before removing to wire racks to cool.
  10. Store in airtight container for up to 4 days (if they last that long).
  11. Makes about 45 cookies.
  12. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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