Wednesday, August 28, 2013

Peanut Butter Chocolate Chip Reese's Peanut Butter Cup Cookies

Peanut Butter and chocolate are my favorite combos to put in cookies.  I had some leftover Peanut Butter cups and wanted to use them up, besides eating all of them:)  Then I wanted to add some chocolate chips, can't beat more chocolate, and finally I added peanut butter. These cookies have double peanut butter, and double chocolate, Oh, my! We eat a lot of peanut butter in our house, about a jar a week of natural peanut butter, between the two of us. Scott has a whole wheat English muffin every morning topped with natural Peanut Butter and Gina's Jam, no excuses. I sent these cookies as part of a birthday package to my dear friend, Gina@SP Cookie Queen. Photo below courtesy of Gina's Facebook page, August 10th.

One thing that I have found out is that it's not a good idea to  bake with natural peanut butter, however, because the peanut butter never hardens, and it doesn't have any hydrogenated anything, only peanuts and salt. Ergo, your baked goods don't harden either.  One year I made the the Hershey's Kisses Peanut Butter cookies, aka, Peanut Blossoms at Christmas, and they crumbled.  I had a lot of peanut butter crumbs with Hershey's Kisses. Live and Learn, so If you make these incredible cookies, don't use natural peanut butter. Now when I bake anything with peanut butter, I have to use the unhealthy kind.

One more tip for baking there beauties is to refrigerate the dough for several hours, and line the baking sheets with parchment paper, that way your cookies won't spread to much.  I will be making these incredible cookies again for my PB and chocolate loving DIL soon:)  Enjoy! 

Peanut Butter Chocolate Chip Peanut Butter Cup Cookies Adapted from Pennies on a Platter, originally adapted from Baking Junkie  about 24 cookies

1 and 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 tablespoons milk
One 6-ounce bag semisweet chocolate chip, or chocolate chunk pieces
6 ounces (1/2 bag) miniature Peanut Butter cups, chopped

1. Preheat the oven to 350 degrees.
   Add in the dry ingredients, and mix until just combined.
7. Using a rubber spatula, gently stir in the chocolate chips and the chopped Reese's cups. ***
8. Drop the cookie dough by rounded tablespoons or cookie dough scoop, onto the prepared baking sheets and bake the cookies until lightly golden around the edges, about 10 minutes.  Let cool completely.

***At this point, I refrigerated the dough for two hours to prevent the cookies from spreading too much. they turned out perfectly.

l inked up my recipe to Brandie@The Country Cook's Weekend Potluck #82
 Stop by and say Hi to Brandie



  1. Those look fantastic. I don't think we ever have natural peanut butter in the house, so there won't be a problem there. My Hubby is a Jif man, so I buy that. Dudette and he would love it if I made these for them. I'll be sure to give you the credit. :)

    1. Christiane,
      I'm sure that Doug and Dudette would love all the peanut butter and chocolate in these cookies. You'll have to make a few peanut butter cookies for you from the dough, before the chocolate is added.

  2. Is that why those cookies crumbled? I have tried natural peanut butter before, but since my daughter is the biggest consumer of it in the house and she likes the other stuff better I just buy the kind she likes. I think she didn't like the fact it separated. These were doubling delicious with the double peanut butter and chips. Thank you again for helping make my birthday an extra special day. I wish you lived closer so I could stop by all the time and see what is baking. Happy Hump Day!

    1. Gina,
      Double peanut butter and double chocolate are worth of a dear friend's birthday. I wish that we lived closer, too,to pop in and visit;0

  3. Love, love love Gina's Jam!! Actually, I had the nectarine version on my almond butter sandwich for lunch today.
    But your cookies... I saw the title flash by on my page, and with peanut butter + chocolate chip + pb cups my heart did a little leap. #awesomeness!!!!
    Love these Becky!!!

    1. Kim,
      There is nothing better than Gina's jam. We are so spoiled, aren't we. Next time I make cookies, I'll make your oatmeal, peanut butter, PB cup cookies. I love oatmeal!!! Double Peanut Butter with Oatmeal, Amazing!.

  4. These cookies look absolutely delicious! Natural peanut butter is new for me but I think I will take your advice and try normal pb :)
    Love your wonderful addition of pb cups, so perfect!


    1. Uru,
      Natural PB is just peanuts that are ground into butter. Because there are no hydrogenated products in it, the oil separates from the peanuts, and you have to stir the PB, and then keep it in the fridge. It tasted just like fresh peanuts, no sugar either.

  5. Your cookies are fantastic and I wish I had one now, Becky! Interesting with the PB. Thanks for the recipe!

    1. Pam,
      These cookies are so good, full of peanut butter flavor and chocolate. Yum!

  6. Great tips, my friend, and I must agree that PB and chocolate are a classic combo (and one of my favorites too!) Thank you for sharing. These look delicious.

    1. Monet,
      These cookies are the perfect cookies for all peanut butter-chocolate lovers. Give Lucy a hug for me.

  7. Yeah I hate how natural pb doesn't usually bake so well! These cookies look like an awesome combo of my favorite things

    1. Kayle,
      If you love peanut butter and chocolate, you will love these cookies. They have so much peanut butter flavor, and chocolate.


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