Peanut Butter Reese's Pieces & Cups Cookies

If you can say the name of these cookies five times in a row without getting flustered I'll send you a few from Bainbridge Island. Who doesn't love peanut butter in cookies? Better than that. Who doesn't love peanut butter in cookies with hidden Reese's cups and lots of Reese's pieces smashed on top? Okay. This is making my head spin. Let's get to it.
Peanut Butter Reese's Pieces & Cups Cookies! 
That's what these are.
Here's what you need: 1/2 cup sugar 
1/2 cup dark brown sugar 
1/2 cup butter {1 stick} 
1/2 cup peanut butter
1 extra large egg 
1 teaspoon vanilla extract 
1 1/2 cups all-purpose flour 
3/4 teaspoon baking soda 
1/2 teaspoon salt 
1 1/2 cups Reese's pieces 
Almost a whole bag of Reese's Minis 
Recipe makes 12 BIG cookies.
Preheat oven to 350 degrees.
Grease a Fat Daddio's Muffin Top Pan. Thanks to Bridget {who's always on call for my baking questions} for helping me to decide not to spray the pan with Pam but to coat each muffin cup with Crisco.
Can I just stop and say how much I LOVE this new Fat Daddio's Pan! I love it! I love it! I love it! Jenny and Amanda are always baking double and triple decker cookie goodness in some sort of muffin pans. I finally got one and am so happy I did! If you don't have a muffin top pan just line a baking sheet with parchment paper.
Obviously these are the star ingredients. I had totally forgotten how much fun it is to bake with good~ole peanut butter! With an electric mixer cream the butter and peanut butter. Add the sugars and continue to mix on medium speed. Add the egg and vanilla. Mix until well blended. In a separate bowl sift the flour, baking soda and salt. Add dry ingredients to peanut butter mix. Stir in 1 cup of the Reese's pieces. Save the rest to top the cookies before baking. Now comes the fun part. Using a large cookie/ice cream scoop, place one scoop of dough in each muffin top {or on parchment lined baking sheet}. Pat the dough into the cup. Add 4 or 5 mini Reese's to the top of the dough. Place 1/2 a scoop of dough on top of mini Reese's cups. Don't mind my big ole' glob of cookie dough. I put too much on top of the mini Reese's and the cookies over~flowed. Half a scoop is plenty. Pat the dough down over the mini cups. Add additional Reese's pieces to the top of each cookie before baking. Bake at 350 degrees for 15 minutes. Don't over-bake. Let the cookies sit for 2 minutes. Take a knife around the top to gently loosen the cookie from the pan. Let the cookies sit in the pan until almost cool. Transfer to a cooling rack to cool completely. These cookies are so good with a cold glass of milk. I couldn't resist food stylin' these like Kristan and Shelly do! They're always putting sweet treats with a glass of milk and it looks so good. Hope you girls know I thought of you when I photographed these cookies with milk. I was totally wishing for the cute striped straws like you have! These cookies are perfect to give away as treats. They're big enough to wrap individually in clear bags with big orange bows for Halloween or Fall treats!
Have you baked anything with peanut butter lately?
Enjoy!
P.S. Totally random. Do you see that red mark on my hand in the picture above? Well it's not red marker. It's an injury. I really wanted to post about the accident I had this weekend while hiking instead of these cookies but I knew you'd much rather have a new recipe than hear me whining about the way I tripped over a big root on a trail and fell fast and hard down to the ground bracing myself with my little hands. Honestly. It hurt. Like it really hurt. Greg and Doogan came back to rescue me. When I stood up and looked at my hands with all the little cuts on them I just had to let out a big baby cry. I couldn't believe I was crying like a baby but it really did hurt. Okay. I feel better now. Now that you know I got injured on a trail over the weekend.
xo
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