Peanut Butter Cup Cookies

Have leftover peanut butter cup candy from Halloween or a snack stash that needs a purpose? These peanut butter cup cookies are the perfect chewy, peanut buttery treat.

Prep Time20

Cook Time8

Total Time28

Course: Dessert

Cuisine: American

Keyword: peanut butter cup cookies, reeses cup cookies

Servings: cookies

Calories: 62kcal

Author: Barbara

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Crisco butter-flavored
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/4 cup peanut butter
2 eggs
2 1/2 cups chopped Reese Cups

Instructions

Preheat oven to 375 degrees F.
Combine flour, baking soda and salt; set aside.
With a mixer, beat Crisco and both sugars until creamy. Add vanilla and peanut butter, and blend until incorporated.
Add eggs, one at a time, beating well after each egg.
Gradually add flour mixture, blending until just incorporated.
Stir in Reese Cups.
Drop by rounded spoonfuls or cookie scoops onto a bakng sheet.
Bake for 8 minutes or until light brown. Cool for 5 minutes on baking sheets before removing to wire racks to cool completely.

Notes

Use 1 stick of Butter Flavored Crisco or one cup if you’re using it from the canister.
You can use creamy or crunchy peanut butter.
Use any type of peanut butter cup you have on hand and chop them to whatever size you prefer. We like to make them about the size of a chocolate chip.
Do not over mix the batter once you’ve started adding the flour mixture. Barely mix!
This recipe is adapted from our mom's chocolate chip cookie recipe, which is really the recipe off the back of the Tollhouse chocolate chip package!
For the perfect size and shape cookie, use a cookie scoop like this one.
Don't think you'll eat an entire batch but love fresh-baked cookies? Freeze raw cookie dough to enjoy warm cookies any time!
The nutritional information below is auto-calculated and can vary depending on products used.

Nutrition