Cookies, Chocolate and Peanut Butter! Can't think of anything much better than that. This recipe comes from Laura who's blog is Real Mom Kitchen. She visits a cookie shop called Over the Top Cookies, in Utah. They take regular cookies and cover them with other yummy stuff. Laura likes their Peanut Butter Cup Collision and went home and came up with her home made version. Good job. These cookies are over the top. It would be difficult to eat just one. Laura suggest they are best eaten on the same day or the next. I wouldn't know, they were sent to CB K with Mr. Dick. Gone! But a big thank you to Laura for another wonderful cookie recipe. Happy baking everyone. Andi
3/4 cup butter, softened
1 cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
*1 1/2 cups milk chocolate chips
32 mini Reese's Peanut Butter cups, each cut in 4 pieces
Using your stand mixer, add the softened butter, along with the sugars and blend until light and fluffy. Add eggs one at a time along with the vanilla. Mix well.
In another bowl add the dry ingredients and whisk together to combine.
Add the dry ingredients slowly to the creamed butter mixture. Stir in the chips.
Preheat oven to 350 degrees. Prepare your baking sheets with parchment paper. Scoop out the size cookie you want, I use my small ice cream cookie scoop. It holds about 2 Tbsp of dough. I pressed the ball down a little. Bake until almost done, remove from the oven and lightly press about 6-8 pieces of the cut up Reese's into each cookie. Return to the oven for a couple of minutes. The timing will depend on the size of each cookie. Allow to set on the cookie sheet for a little then remove to a cooking rack.
* Variation: you could use M&M's mini or regular in place of the Reese's.
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