Reese’s Peanut Butter Cup Cookies
INGREDIENTS:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup 2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Reese’s Peanut Butter Cup Minis
DIRECTIONS:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
With an electric mixer, cream together butter, sugar and brown sugar.
Add in eggs and vanilla, mix.
Sift together flour, baking soda and salt and slowly incorporate into the wet mixture.
Mix in the Reese’s Peanut Butter Cups baking minis.
Scoop with a cookie scoop (I use a 1 Tablespoon size) onto the cookie sheet. I pressed a half of a mini PB cup into the top of each cookie before baking them.
Bake for about 11 minutes, or until the edges are golden brown. Remove from the oven and let sit on the hot cookie sheet for a few minutes before transferring to a cooling rack.
Store in an airtight container. These freeze really well, too!