Life Tastes So Good

Exploring life one taste at a time.

Reese’s Peanut Butter Cookies

on July 29, 2012

Tip of the Day:  Okay so this isn’t exactly an original tip, or really a “tip” at all, but it is one of the best things I’ve read/hear in a long long time.

“Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano. — Alex Seidel ” (From 100 Greatest Cooking Tips ).

I couldn’t agree more. What I always tell my family that give me very hard time for using recipes, I use the recipe the first time, especially if it’s something really outside of the box that I’ve never made. Then I decide what I like, don’t like and what I would like to add to each recipe or meal. There is nothing wrong with customizing a meal to meet your taste buds needs.


I’m not sure about all other families but this family right here would trade an arm for anything involving peanut butter and chocolate. Seriously. Therefore when I saw that Reese’s started making mini-peanut butter cups I though “Man these look yummy, ohhhh even better in a cookie!” Nomnomnom!

So I modified a already family favorite cookie and used new mini cups. These bad boys didn’t even last a whole day in my house. Yup. Winners.

What You Will Need: 
1 cup butter, softened (NOT melted!)
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounces) Mini Reese’s Peanut Butter Cups

What To Do:
In a large bowl, cream the butter, peanut butter and sugars until
light and fluffy.

Beat in eggs and vanilla.

Combine the flour,
baking soda and salt in a separate bowl;

Gradually add the flour mixture to creamed mixture until well incorporated.
Stir in the peanut butter cups (I did this part by hand because I wanted to keep the Mini-Cups as shaped as possible).
Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet.

Bake at 350° for 10-12 minutes or until edges are lightly browned.

Cool for a few minutes (about 2-3 minutes) before removing to wire racks.

Yield: 7-1/2 dozen.


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