These little cookies are soooo good and they were the perfect way to use up all the Reese’s Peanut Butter Eggs I happen to have………Except I can’t stop eating them myself. Help!
Reese’s always seems to make an appearance around the house during Easter… and Christmas … and Valentine’s Day. Just about any day there’s a reason to celebrate. I’d definitely say they are my go to candy.
Sweet little peanut butter eggs… ALL chopped up!!!
But these cookies are jam-packed with even more peanut power.
Creamy peanut butter and chopped peanuts round these cookies out.
The dough is to die for.
Use a cookie scoop for evenly sized cookies. Place scooped dough on a parchment lined cookie sheet. Then roll each scoop in chopped peanuts and sugar and bake away.
Don’t worry, you won’t have to wait long.
Just a few minutes in the oven …
and then these soft little bites of peanut butter yumminess can jump in your mouth.
Yield: 32 2-inch cookies
So Peanutty! Peanut Butter Cookies
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
1-1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
2/3 cup peanut butter
1 teaspoon vanilla
12 oz. bag Reese’s peanut butter cups, chopped into small pieces. (Note: I used about 15 snack size eggs)
1/2 cup chopped peanuts
Preheat oven to 350 degrees and line baking sheet with parchment paper.
Whisk together, flour, baking powder, baking soda, and salt in a medium bowl and set aside.
In a mixer, cream butter and sugars until fluffy, about two minutes.
Mix in peanut butter, egg and vanilla until combined.
Add flour mixture to sugar mixture and mix on low until combined.
Stir in chopped peanut butter candies and half of chopped peanuts (reserve remaining)
Use a cookie scoop to place dough on baking sheet a couple of inches apart.
Roll the top of each scoop in reserved peanuts and more sugar.