Since today is National Peanut Butter Cookie Day, I figured I'd go ahead and whip up a batch for myself. I thought about making a traditional peanut butter cookie, but I don't really know how to leave a good thing alone and decided that it needed some tweaking. After all, everything tastes better when Reese's Peanut Butter Cups are involved, right? Right! So I headed to the kitchen and made a cookie concoction. To see the ups and downs in creating my own peanut butter cookie recipe, read more

First of all, I'm going to fess up and say that the cookies came out a bit dry and lacked a great peanut butter flavor. However that is definitely because of the peanut butter I used. I opted for an organic, all-natural peanut butter that did not bring nearly enough oil/fat or flavor to the party. If I was going to make this particular recipe again, I would definitely opt for something like Skippy or Jif. You know, something high in fat, sugar and flavor. After all, who was I kidding? I was adding an entire bag of Reese's PB Cups to this dessert, it's not like I was going for the healthy option!

Peanut Butter Cookies
From YumSugar

1 stick (1/2 cup) unsalted butter at room temperature
3/4 cup creamy peanut butter (I'd recommend a
1/2 cup dark brown sugar
8 Reese's Peanut Butter Cups - pulverized to a paste
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup of chopped peanut butter cups (7-8)
1 cup of chocolate chunks

Note: One bag of Reese's PB Cups contains about 15, use them all.

  1. Preheat oven to 350F.
  2. In a medium sized bowl sift flour, baking powder, baking soda and salt together. Set aside.
  3. In a large bowl (or mixer) put butter and peanut butter. Cream together.
  4. Add brown sugar and pulverized PB cups. Mix until smooth and creamy.
  5. Add eggs, one at a time, blending slowly until mixed.
  6. Add vanilla.
  7. In three batches, add flour mixture on low speed until blended.
  8. Add chopped pb cups and chocolate chunks. Mix thoroughly.
  9. Decide which size you want to make, I ended up doing it three ways.

    1. Using a large ice scream scoop, make round portions of dough, flatten slightly and use tines of fork to create design. Bake on cookie sheet with parchment paper or silpat for about 17 minutes or until just beginning to brown.
    2. Using your hands, make small 1-2" balls. Flatten slightly with fork (design with fork also). Bake on cookie sheet with parchment paper or silpat for about 13 minutes or until just beginning to brown.
    3. Using your hands or a spoon, make small 1" balls, flatten them with the back of you hand, decorate with fork tines. Bake on cookie sheet with parchment paper or silpat for about 11 minutes or until just beginning to brown.
  10. Remove from oven and cool on sheet for 2 minutes.
  11. Transfer to cooling rack. Store in airtight container.

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