Now that Halloween is over, we thought our readers might have some extra candy hanging around the house. Or, if it is all gone, like ours was, you can take advantage of post-Halloween sales! We liked the idea of creating a cookie by using up that leftover Halloween candy, so decided to use one of our favorites, Reese’s Peanut Butter Cups. We adapted Desiree Campbell’s Reese’s Peanut Butter Cup Chocolate Chip Cookie Recipe. Try them out–the vanilla pudding mix makes them softer than regular chocolate chip cookies and nothing with Reese’s peanut butter cups in it can ever be bad. We hope you enjoy making and eating them as much as we did.
REESE’S PEANUT BUTTER CUP CHOCOLATE CHIP COOKIES
Author: Desiree Campbell
Prep time: 10 minutes
Cook time: 8 minutes–it may have been the old oven or size of the cookies we made, but it took around 12 minutes for our cookies to be done!
Total time: 18 minutes
Almost done…
INGREDIENTS
- 1 Cup { 2 sticks } butter, softened.
- ¾ Cup Granulated Sugar
- ¾ Cup Packed Brown Sugar
- 1 Tb. Vanilla Extract
- 2 Eggs
- 2¼ Cups Flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 Box { 3.4 oz } Vanilla Instant Pudding- this gives the cookies a fluffy texture!
- 1 Cup Milk Chocolate Chips
- 20 to 25 Reese’s Peanut Butter Cups
DIRECTIONS
- Preheat your oven to 350ºF.
- Peel and cut the Reese’s into fourths. Don’t chopped them… You don’t want them to fall apart.
Tip: As soon as you are done cutting put your Peanut Butter Cups in the freezer and leave them there while you make the rest of the cookies.This will make them firm and they won’t melt away when you add them into your dough.
- Beat soft butter, brown and white sugar and vanilla in a large bowl.
- Add the eggs, beat well until creamy.
- Add the rest of your dry ingredients including the instant pudding.
- Stir in the chocolate chips.
- Take out those delicious chunks of peanut butter cups and add them to the batter. Stir it gently with a wooden spoon. Don’t over do it you want to see and bite into those small chunks later.
- Drop the batter by teaspoons onto a cookie sheet. Bake for 8 minutes. The first batch always takes an extra minute. DO NOT OVERCOOK! Cookies will get harder as they cool down.
- When they are baked remove them from the cookie sheet to a wire rack. Enjoy!
While we baked, we sipped on some Masciarelli Montelpucciano, a nice red wine, which paired perfectly with the spaghetti and turkey meatballs we had for dinner.
Happy Fall Sipping and Baking!
xoxo, Colleen and Sarah
sips&sweets 