Peanut Butter Overload Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Peanut butter, creamy smooth
  • 1 2/3 cups Reese's peanut butter cups

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Milk

Found on tablefortwoblog.com

Description

Directions

• Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or silicone baking mats.
• In a large bowl, whisk together flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together butter, peanut butter, granulated sugar, and dark brown sugar until light and fluffy, about 3-5 minutes.
• Add the egg and beat until incorporated then add in the milk and vanilla extract.
• In batches, add in the dry ingredients and beat until just incorporated.
• Using a spatula, fold in the chopped Reeses peanut butter cups.
• Using a medium cookie scoop (or 2 tablespoons), drop dough onto prepared cookie sheets then bake for 10-12 minutes. The cookies will look slightly underdone and soft but will firm up while cooling.
• Cool on baking sheet for 10 minutes then transfer to wire rack to finish cooling. Repeat until all cookie dough has been used up.
• Store cooled cookies in an airtight container for up to 7 days.