Good Lord these cookies were sent straight from Heaven (via Dorothy at Crazy for Crust, obviously)! I saw Dorothy’s overloaded peanut butter cookies the other day, which, she claimed, “are the best peanut butter cookies ever.” Well you know I had to try them (that very night)!
It was a miracle that I made any cookies at all given the obscene quantity of dough I ate. Oops.
My addition of milk chocolate chips to this rich peanut butter batter makes them taste just like Reese’s Peanut butter cups. But not just any Reese’s cups. No, no. Those ones that they sell right before holidays that have triple the peanut butter and the same amount of chocolate. You know like the ones in the shape of Easter eggs! Those are my favorite.
Which could be one reason that I could not stop eating these Peanut Butter Cup Cookies. Could. Not. Stop.
Under pressure from the Wedding Fairy I reluctantly gave some away and then put the rest in the freezer.
Yeah, the freezer was no deterrent. None whatsoever. They taste delicious frozen. And thawed from frozen.
The last remaining crumb just disappeared. And you know how I feel? Disappointed!
How can you resist that?
You must be stronger than I.
Oh, and they’re ridiculously easy. Ridiculously. Dorothy says a child can do it. While I was unable the test that theory, I believe it because these are outrageously easy to make!
These Chewy Peanut Butter Cup Cookies taste just like a giant Reese's Peanut Butter Cup! Milk chocolate chips are folded into the rich peanut butter batter!
1 cup peanut butter (I use Jiff, because it’s amazing.)
½ cup dark brown sugar, loosely packed
½ cup granulated sugar
1 teaspoon baking soda
¾ cup Ghirardelli Milk Chocolate Chips
Preheat oven to 350° and line baking sheets with parchment paper.
Throw the first five ingredients in a bowl and mix with a hand mixer until well blended. Stir in chocolate chips. Feel free to add more chocolate chips if the moment is right. Wasn’t that crazy easy? Tap your foot in impatience until the oven actually finishes preheating.
Scoop ~2 tablespoon sized balls of dough onto baking sheet and space them 2 inches apart. If you want pretty, uniform cookies, you should actually form them into balls. If you want a more artistic cookie, just drop them on the cookie sheet. Press down with a fork to flatten slightly.
Bake 8-11 minutes. I baked mine for 9 minutes but I am a habitual underbaker. Let cool on the cookie sheet before removing.
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