Menu

Chewy Peanut Butter Cup Cookies

Chewy Peanut Butter Cup Cookies

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)!

Chewy Peanut Butter Cup Cookies

It was a miracle that I made any cookies at all given the obscene quantity of dough I ate. Oops.

Chewy Peanut Butter Cup Cookies

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.

Chewy Peanut Butter Cup Cookies

Which could be one reason that I could not stop eating these Peanut Butter Cup Cookies. Could. Not. Stop.

Chewy Peanut Butter Cup Cookies

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.

Chewy Peanut Butter Cup Cookies

The last remaining crumb just disappeared. And you know how I feel? Disappointed!

How can you resist that?

Chewy Peanut Butter Cup Cookies

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!

Chewy Peanut Butter Cup Cookies

Prep Time: 8 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

Yield: 16 Cookies

Chewy Peanut Butter Cup Cookies

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!

Ingredients

  • 1 cup peanut butter (I use Jiff, because it’s amazing.)
  • 1 egg
  • ½ cup dark brown sugar, loosely packed
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • ¾ cup Ghirardelli Milk Chocolate Chips

Instructions

  1. Preheat oven to 350° and line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Bake 8-11 minutes. I baked mine for 9 minutes but I am a habitual underbaker. Let cool on the cookie sheet before removing.
  5. Try not to eat them all in one sitting.
https://americanheritagecooking.com/2013/09/peanut-butter-cup-cookies/

Recipe from Crazy for Crust

Chewy Peanut Butter Cup Cookies

19 Comments

  • Dorothy @ Crazy for Crust
    September 2, 2013 at 10:29 am

    They are SO good aren’t they??? I need to make more! Thanks for the linky love!

    Reply
    • AmericanCooking22
      September 2, 2013 at 10:38 am

      Of course! It is taking all my willpower not to make more!

      Reply
  • Kayle (The Cooking Actress)
    September 2, 2013 at 12:08 pm

    I live in fear of the wedding fairy *gulp*

    These cookies look AMAZE-INGGG! I totally know what you mean about how the holiday Reese’s are best because there’s more peanut butter 😉

    Reply
    • AmericanCooking22
      September 2, 2013 at 4:21 pm

      She is terrifying! These cookies Are. So. Good. I think those holiday Reese’s are my exception to the more chocolate is more rule.

      Reply
  • Averie @ Averie Cooks
    September 2, 2013 at 3:30 pm

    Just saw these on FG and then realized that Dorothy linked to me in the recipe that you linked to of hers! Needless to say, I love these cookies! The texture is picture perfect! Mmmm, I want!

    Reply
    • AmericanCooking22
      September 2, 2013 at 4:19 pm

      Yours look amazing too! When I made the comment about being a habitual underbaker, I thought of you. Cross my heart. 🙂

      Reply
  • Consuelo @ Honey & Figs
    September 2, 2013 at 6:15 pm

    These look so darn good, I don’t know how you even got to keep some of them in the freezer, like, I would have eaten them all in one go… peanut butter cookies are so amazing! 😀 Pinning this, I need to make them now!

    Reply
    • AmericanCooking22
      September 2, 2013 at 7:11 pm

      They really are outstanding! What I didn’t say was that I made them one day, promptly ate the majority of the cookies, and then the next day decided I needed a cookie intervention. So I gave some away and then threw the rest in the freezer, but I ate the frozen ones that night! The takeaway here is that fighting one’s willpower with these cookies is futile!

      Reply
  • […] click here for recipe […]

    Reply
  • Miss Kim @ behgopa
    September 3, 2013 at 2:26 am

    Peanut butter cookies are one of my fav! Woo and it has chocolate chips too..yum!! I kind of feel bad for people that have nut allergies.

    So…I am wondering, after your big day is over and the Wedding Fairy disappears, will you be indulging in whatever, however much you want?

    BTW you are mentioned in one of my recent blog posts.

    Reply
    • AmericanCooking22
      September 3, 2013 at 9:55 am

      I feel bad for people with any allergies. How miserable?! For a brief moment in time my Dr. thought that I had a gluten allergy, and you would have thought someone told me I had cancer. I was so upset.

      I have a white tie ball in St. Louis in December, but after that it’s gunna be a free for all! 😉 Well, at least for a while…

      I’ll have to go find it! Like a grown up scavanger hunt!

      Reply
  • Melanie @ Just Some Salt and Pepper
    September 3, 2013 at 9:51 am

    They look absolutely fabulous! I love peanut butter and chocolate.

    Reply
    • AmericanCooking22
      September 3, 2013 at 10:18 am

      It’s definitely up there on the perfect culinary combination list! Well, on mine anyways!

      Reply
  • Kimberly
    September 3, 2013 at 11:02 pm

    I made these today and subbed the peanut butter for almond butter. I think I ate 4 …. they were so chewy! Great and easy recipe!

    Reply
    • AmericanCooking22
      September 3, 2013 at 11:08 pm

      What a great idea! I’m glad you liked them and that I am not alone in my inability to resist their chewy charms! I re-read the instructions five times in the kitchen because I kept thinking, “surely it can’t be *that* easy!”

      Reply
  • […] ← Previous Next → […]

    Reply
  • […] Source:  Chew Out Loud, inspired by americanheritagecooking.com […]

    Reply
  • […] have an aforementioned weakness for those Easter Egg Reese’s because they have a higher filling to chocolate ratio, and these […]

    Reply
  • […] I decided to forget trying a new recipe, and to use old-faithful. The no-fail, super peanut buttery, chewy cookie that you can have in the oven in 5 […]

    Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.