Reese's Peanut Butter Cup Cookies

God bless Costco. And God bless my BFF, because she's the one that braved the opening weekend and came back with a 1.6kg bag of Reese's Peanut Butter Cups for me!

Having spent some months in the US last year, I became quite addicted to Reese's Peanut Butter Cups, especially the dark chocolate variety. I would go to the supermarket downstairs from my apartment, buy a maxi bag of them and eat them all day long every day. Reeses' were always available in Australia, but often only at specialty American candy stores and often at an exorbitant price, but now with the opening of Costco a 1.6kg bag of it is available to anyone!

So, with 1.6kg of peanut butter cups (or truth be told, probably 1kg left after it had been demolished by the hubby, my brothers and I), I wanted to make some goodies and came across a recipe for cookies in my beloved Magnolia Bakery cookbook! After some adaptation for my personal taste and preferences, here it is - and they turned out delicious!

Ingredients

2 1/4 cups plain flour
1 teaspoon baking powder
1/2 teaspoon salt
150g softened butter, cubed
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups coarsely chopped and chilled, Reese's Peanut Butter Cups

Method

1. Pre heat oven to 170 degrees Celsius and line 2 baking trays with baking paper.
2. In a large bowl, beat the butter and sugars until creamy - about 3 minutes.
3. Add the egg, beat until well mixed. Do the same with the vanilla extract.
4. Add the flour, salt, baking powder to the butter mixture and beat thoroughly.
5. Add the peanut butter cups - if the mixture is still crumbly, use your hands to knead together. Don't worry if the mixture looks dry and crumbly still - as long as when you roll a ball it stays together, it should be ok!
5. Roll heaped tablespoons of the mixture into balls and place onto the baking tray, putting a little space between each (they don't spread out that much when in the oven).
5. Using a fork, press down a little bit on each ball of cookie dough to give it the indentation.
6. Bake each tray at 12-15 minutes until the bottoms of the cookies are brown - it may look uncooked still at the top at 12 minutes, but if you like your biscuits soft and a bit fudgy in the middle, then this is perfect.
7. Take it out of the oven, leave to cool for a few minutes and then to a wire rack to cool completely.

The cookies turned out beautifully - they are so moreish and addictive as the cookie dough tampers the sweetness and richness of the peanut butter cups. Can't wait to make more of them!!

 

I need to visit Costco and restock my Reese's stash!

thesuzchef x