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. 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. 

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. 

Yield: 2 Dozen

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

Everything you love about a peanut butter cup in a chewy delicious chocolate cookie.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 2 sticks unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (3.5 ounce) box instant chocolate pudding, not prepared
  • 10 peanut butter chocolate sandwich cookies
  • 10 ounce bag peanut butter baking chips

Instructions

PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER.

Sift together:

  1. Flour
  2. Baking Soda
  3. Salt
  4. Chocolate Pudding Mix

Using a hand mixer OR stand mixer with a paddle attachment (recommended), cream together:

  1. Butter
  2. Brown Sugar
  3. Sugar

Cream until light and fluffy. This will take about 5 minutes (with stand mixer).

Add eggs one at a time, mixing well after each addition.

Add vanilla extract.

Slowly add flour mixture, mixing well after each addition.

Add in sandwich cookies, then add in baking chips.

Spoon/scoop onto your lined baking sheet.

Bake in preheated oven for about 15 minutes or until edges begin to crisp up.

Once done, leave on baking sheet to cool for about 5 minutes, then transfer to a cooling rack to cool completely.

Enjoy.

Notes

I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. However, your prep time will increase.

When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 15 minutes. Depending on how you scoop/spoon your cookies and the size of your scoops, your cook time will vary. How many cookies you get to shove into your mouth will also vary.

I crush my sandwich cookies by adding them directly to the cookie dough and letting the paddle do the work for me.

Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.

Because of the pudding in this recipe, the cookies are comewhat delicate. So be sure to cool completely on a wire rack.

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