1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups, coarsely chopped
-Heat oven to 375° F. In a large bowl, whisk together the flour, baking soda, and salt.
-Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
-Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.
Now, there are some notes about this recipe that I learned from baking it.
1. This recipe in no way makes the 48 cookies that they say it will! I like bigger cookies, but mine still just made 19 (and no I didn't eat too much dough)! You could literally have to make some teeny tiny cookies in order to get that many.
2. You DO NOT need to chop up an entire 12 oz. bag of Reeses! That is WAYYY too many! I only did about half of the bag, and it was more than enough to give the cookies flavor! (BTW: Don't you love how you can see the crinkled edges of the Reeses in the cookies? This was my favorite part!)
3. My first batch of cookies came out a little dark and crispy at 375 degrees, after 12 minutes. For the second batch I turned the oven down to 350 and only let them back for 11 minutes, and they were perfectly soft and lightly browned!
I highly suggest making these cookies for your next tailgate, party, or chocolate fix. They're really easy and everyone LOVED them!