Peanut Butter Cup Cookies

Eh. I didn't think these were that great. I thought I could use the leftover mini Reese's Peanut Butter Cups from Halloween in a more constructive way, but these weren't nearly as good as the more traditional ones. Though if you like crispier cookies, you will probably like these.

Peanut Butter Cup Cookies
Courtesy of Real Simple



1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups, coarsely chopped

Heat oven to 375ºF. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.

Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.