Triple Reese's Cookies

Michael requested peanut butter cookies yesterday. When shopping for ingredients, I realized that Reeses makes peanut butter! I planned to make some plain old peanut butter cookies for Michael and then get adventurous by doubling the recipe and adding stuff. I chose miniature Reese's Peanut Butter Cups and Reese's Peanut Butter Sticks to make Triple Reese's Cookies.

You can follow the recipe without adding the extras or kick it up a notch. Stop here or take it to the top!

Either way, they are delicious. Or the bombdiggitydog as my granddaughter Emily proclaimed.

Triple Reese's Cookies

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Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Follow the recipe up to the optional ingredients to make traditional peanut butter cookies. Add the optional ingredients to kick your cookies up to Triple Reeses. Do not press the fork into the Triple Reeses version.

Ingredients

• ▢ ½ cup butter
• ▢ ½ cup peanut butter
• ▢ ½ cup sugar
• ▢ ½ cup brown sugar
• ▢ 1 egg
• ▢ ½ teaspoon vanilla
• ▢ 1 ¼ cups sifted flour
• ▢ ¾ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 20 mini Reeses Peanut Butter cups chopped (optional)
• ▢ 4 Reeses Peanut Butter Sticks (chopped (optional))

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Instructions

• Preheat oven to 350º.
• Mix together butter, peanut butter, sugars, egg, and vanilla with electric mixer until light and fluffy.
• Add the dry ingredients to the bowl and mix on low speed until soft dough forms.
• Using a cookie scoop, drop cookies onto cookie sheet lined with parchment paper. Press down lightly with a fork dipped in sugar to form a criss cross pattern.
• Bake for 10-12 minutes but watch closely to prevent over browning. Remove cookies with a thin spatula to a cooling rack. Do not crowd cookies on the cookie sheet as they spread out a bit. In between batches, chill the dough and cookie sheet briefly in the fridge. Drop the cookies on the chilled baking sheet, then chill cookies for a few minutes before baking. I kept two cookie sheets going, one in the fridge, one in the oven, This takes more time but cooling the pans and chilling the dough really helps keep them from flattening out.