Life Tastes So Good

Exploring life one taste at a time.

Peanut Butter Cup Cookies.

on December 12, 2013

Think  what a better world it would be if we all, the whole world, had cookies and milk  about three o’clock every afternoon and then lay down on our blankets for a  nap. – Barbara  Jordan


I had the honor of being part of the third annual “Great Food Blogger Cookie Swap”. I had never been so excited to make cookies in my life! No really. I talked about it for weeks. Nerd status all the way. Basically I got the info for three other food bloggers and I mailed out a dozen cookies to each blogger. I was also really excited because this was all for a great cause. This whole event was raise money for Cookies for Kids’ Cancer. Together all the foodies out there raised roughly $10,000.00 for the Cookies for Kids’ Cancer group.  It was awesome! My daughter, Emily, helped me make the cookies. Emily was so excited and I even posted a video of her helping me on my Instagram. I hope you enjoy making these and visit the Cookies for Kids’ Cancer page and be inspired by the amazing children.

Peanut butter cup cookies


2 cups all purpose flour, sifted

2 teaspoons cornstarch

1 teaspoon baking soda

1/4 teaspoon salt

14 tablespoons (one stick of butter plus 6 tablespoons) unsalted butter, softened

3/4 cup light brown sugar (packed)

1/4 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla extract

1/2 cup of milk chocolate chips

1/2 cup of peanut butter chips (can be found where the chocolate chips are)

2 bad of Mini-Reese’s, frozen

Preheat oven to 350°F.

Line your cookie sheet with parchment paper. Set aside for later. In a mixing bowl stir all the dry ingredients together. In a large bowl, beat butter and sugars until well combined. Add in your large egg and vanilla extract. Continue to mix. Gradually add in dry ingredient mixture 1/2 cup at a time until all of the dry ingredients are added, continue to mix until ingredients are completely combined. Slowly stir in both the chocolate and peanut butter chips.

Using a cookie scoop or a soup spoon make dough balls and place them 2 inches apart on the parchment paper lined cookie sheet. Bake for 10-13 minutes or until cookies feel just slightly firm. Cookies will look slightly uncooked but they will finish cooking on the cookie sheet, at this time place a mini Reese’s cup in the center of each cookie and allow the cookies to sit on cookie sheet for an additional 10 minutes, then transfer to a wire rack to complete the cooling process.


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