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Soft and chewy peanut butter cookies studded with mini Reese’s peanut butter cups.
In a large bowl, use an electric mixer on medium speed to cream brown sugar and butter until light and fluffy, about 1 minute. Add peanut butter and egg, and beat until creamy.
In a small bowl, sift together flour, baking soda, baking powder, and salt. Stir dry ingredients into wet ingredients. Stir in peanut butter cups.
Chill dough for at least 2 hours and up to 24 hours.
Heat oven to 350°F. Shape dough into 1 1/2 inch balls, and place the balls about 3 inches apart on un-greased cookie sheets.
Bake for 8–10 minutes, or until light brown. Cool 5 minutes, then remove from cookie sheet to a wire rack.
Recipe adapted from Betty Crocker.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!