Peanut Butter Cookies With Reese's Chips

The other day, I was at the grocery store in the baking aisle, one of my usual haunts, and saw the Reese's Peanut Butter Chips. For all my love of Reese's, do you know, I'd never actually tried their peanut butter chips?

So I bought them, because I could not let such a thing continue. It's interesting because I feel like nothing you make can quite taste like the peanut butter in an actual Reese's candy. And these chips are the same, they don't taste like that, but they do taste a bit like their Reese's Pieces.

And in a cookie? Especially a cookie warm from the oven? Oh. My. God. SO GOOD. I was thinking oh these will just be okay, but then I took a bite and was in rich, peanut buttery heaven. I mean these are still good after they've cooled down completely, but when they're still warm? I was amazed.

Seriously, if you like peanut butter, I would make these as soon as possible. As a note, I used natural salted peanut butter rather than something like a Skippy or Jif. Those are a bit more sugary, so they might make these extra sweet if you use them instead of a natural peanut butter. And you can try these with just regular peanut butter chips, but I could tell these had a distinct Reese's Pieces flavor, particularly when warm, so if you can I would try it with these special chips as well.

Go on, indulge yourself!

Peanut Butter Cookies with Reese's Chips

Makes 2 Dozen
Ingredients

• 1 cup packed light brown sugar
• 1/2 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup Reese's Peanut Butter Chips

Cooking Directions

1. Preheat oven to 375F. In a large bowl, beat together the brown sugar, peanut butter, butter, and egg on medium speed until creamy. On low speed, mix in the flour, baking soda, baking powder, and salt. Stir in the peanut butter chips.
2. Shape the dough into 1 1/2 inch balls, and dip the top of the balls in the granulated sugar. Place the dough, sugar side up, on your baking sheet about 3 inches apart. No need to flatten.
3. Bake for 9-10 minutes until light brown. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. 

Recipe via Betty Crocker