Peanut Butter Cup Cookies
Okay, so I’m not a big fan of peanut butter, which is apparently really strange and just crazy talk to some people (mainly my children). However, I do like PB & J, Reese’s Pieces, and Peanut Butter Cups (though I prefer the mini ones), which is probably even more strange than my dislike of peanut butter. Which brings me to the Peanut Butter Cup Cookie.
My hubby came home one day with Peanut Butter Cup Oreos and my first thought was “I can make a cookie with that cookie”, because let’s face it, besides dunking it in milk, the next best way to eat an Oreo is of course by making another whole cookie out of it.
Now, the one who doesn’t really care for peanut butter (that would be me) experimented then tasted and thought that this was a pretty damn impressive cookie. The only downside is that the Oreos that are used in this cookie are a “limited edition”, but fortunately, Nabisco actually makes a peanut butter Oreo, that is not a limited edition, therefore available year round. YAY!!
Now, I suggest that you get yourself a tall glass of milk and get ready for some one on one time with this nugget of deliciousness.
As always, please read through the entire recipe and notes before embarking on this adventure.
- 1 cup butter, softened (2 sticks)
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 1 3.5 ounce box instant chocolate pudding mix (NOT PREPARED)
- 2 eggs
- 1 tsp. vanilla
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 10 Peanut Butter Cup Oreos (chopped)
- 1 bag of Reese's peanut butter chips
- Preheat oven to 350°
- Line your baking sheets with parchment paper
- Sift together: flour, pudding mix, baking soda, and salt
- Cream together: butter and sugars (make sure it is well mixed)
- Add eggs one at a time (mix well after each addition)
- Add vanilla (mix well)
- Slowly add flour mixture to cream mixture (mix well)
- Combine chopped Oreos and peanut butter chips, add to dough and mix well
- Spoon/scoop onto greased (or parchment paper lined) baking sheet. Bake for 9-10 minutes or until edges turn golden brown.
- Cool and enjoy!
- When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me approx. 2 dozen cookies per recipe. This also means that I have to cook mine for longer than 9-10 minutes. I actually cook mine anywhere from 16-19 minutes, depending on how my oven feels that day. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
- I do say to "chop" the Oreos, however if you use a stand mixer all you need to do is break up the cookie a bit and throw it into the mixing bowl and let the mixer do the work.
- I have yet to find a store brand peanut butter chip (I also haven't looked everywhere), but as soon as a do, I will use, I certainly don't have a preference one way or the other. However, if you want to go with another chip, such as a white chocolate, go for it.