Big Peanut Butter Cup Cookies
These Big Peanut Butter Cup Cookies are thick, chewy, and bursting with silky peanut butter, chocolate chips and mini peanut butter cups! Yum!
Equipment
- Stand mixer with paddle attachment or hand mixer
- large baking sheet
- Wire racks
- 1/4 cup measuring cup
Ingredients
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/2 cup vegetable shortening Crisco
- 1 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 1 cup peanut butter creamy or chunky
- 1 1/2 cups Reece's minis unwrapped, about 1/2 inch in size
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 400 degrees.
- Whisk flour, baking powder, baking soda and salt together. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter until creamy, about 30 seconds. Add vegetable shortening and beat until combined. Scrape down the sides of the bowl.
- Add dark brown sugar and granulated sugar and beat until light and fluffy. Drop in eggs, one at a time, beating well after each addition. Pour in pure vanilla extract and beat until incorporated.
- Drop in the peanut butter and beat until combined.
- Add the flour mixture and beat on medium-low speed until combined. Stir in the Reece's minis and chocolate chips. Cover dough and chill for 2 hours.
- Pack dough into a 1/4 cup measuring cup and drop 9 dough mounds onto a cookie sheet. Spread evenly on the sheet. If not using the Doughmakers Baking Sheet, line baking sheet with parchment paper.
- Bake for 10-12 minutes or until cookies are golden brown and appear set. Once done, remove from the oven and let cookies sit on the baking sheet for about 5 minutes. Then move to a wire rack and cool completely.
- Serve with a glass of milk.
- Enjoy!
- Store leftovers in an airtight container for 3-5 days. To freeze, place in an airtight container, placing wax paper between layers for up to 3 months.
