Cookie Week: Loaded Peanut Butter Cookies

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.

(Print)
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

Directions:

1. *Cream together ingredients marked by asterisk - will be known as the "peanut butter mixture" later on.
2. Mix together flour, baking powder, baking soda, and salt; set aside.
3. 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.
4. Add flour on low speed in batches until all mixed in.
5. Fold in candies.
6. Drop cookie dough 2 inches apart on a parchment lined baking sheet.
7. 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.
8. Let rest for 2 to 3 minutes before moving to a wire rack.

Notes: You can also half this recipe. I made the full recipe and put half in the freezer. I've yet to thaw it out and make more, but that is also a possibility. I'm going to have to thaw it out soon, so I can report back :)

Recipe from Food, Folks, and Fun