Bake Time
9-11 minYield
30 cookiesRating
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Loading...| ½ cup butter, softened | |
| ½ cup smooth peanut butter | |
| ½ cup white sugar | |
| ½ cup brown sugar | |
| 1 egg | |
| 1 tsp vanilla extract | |
| 1 ½ cups ROGERS ALL PURPOSE FLOUR | |
| 1 tsp baking soda | |
| ¼ tsp salt | |
| 1 ½ cups chopped peanut butter cups (from 4 packages, 51 g each) |
Chewy peanut butter cookies loaded with chunks of peanut butter cups. Perfect with an ice cold glass of milk.
| 1. | Preheat oven to 350ºF (175ºC). In the large bowl of a standing mixer, beat butter, peanut butter, and sugars together until light and fluffy. Add egg and vanilla extract, beating to combine. |
| 2. | In a separate bowl, whisk together flour, baking soda, and salt. With mixer speed on low, gradually add to peanut butter mixture, beating to combine. Stir in chopped peanut butter cups. |
| 3. | To form cookies, roll a heaping tablespoonful of dough into a ball between your hands and flatten it with your palm onto an ungreased cookie sheet; space cookies about an inch apart. Bake 9-11 minutes, until edges start to turn golden brown but centres are still soft. |
| 4. | Cool on wire racks. |
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