I don't really remember eating a lot of peanut butter cookies when I was little, but I do remember being very excited to have them when I did. You know, the traditional criss-cross ones? I have a few classic recipes for peanut butter cookies that I want to test out until I find the perfect one that screams "I ATE THIS IN MY CHILDHOOD"...but I was totally sidetracked by the recipe that also included Reese's candies in it. I mean...classic plain peanut butter or loaded peanut butter...which would you choose?
Naturally, I went down the loaded path. I have no regrets. NONE. Perfect chewy cookie with tons of different textures from the candies. My favorite was when you got a bite with a Reese's cup though. Ahhhh sweet heavenly goodness.
What you need:
- 5 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups butter, at room temp
- 1/2 cup shortening, at room temp
- 2 cups sugar
- 2 cups brown sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 16 oz. peanut butter*
- 1/4 cup butter, at room temp*
- 4 oz. honey*
- 1 1/2 cup Reese's pieces
- 1 1/2 cup mini Reese's peanut butter cups
- *Cream together ingredients marked by asterisk - will be known as the "peanut butter mixture" later on.
- Mix together flour, baking powder, baking soda, and salt; set aside.
- In mixer, cream butter, shortening, and sugars for about 2 minutes. Add eggs, one at a time, until fully incorporated. Then add vanilla and peanut butter mixture. Mix well.
- Add flour on low speed in batches until all mixed in.
- Fold in candies.
- Drop cookie dough 2 inches apart on a parchment lined baking sheet.
- Bake at 350* for 11 to 12 minutes, turning pan halfway through baking. Watch for the edges to start to turn golden, take them out then! You don't want to overbake these cookies.
- Let rest for 2 to 3 minutes before moving to a wire rack.
Recipe from Food, Folks, and Fun