So because we had a dismal turnout of 12 kids this halloween (I blame Black & Orange day, but don’t get me started on that) and I was expecting over 100, we had a large amount of leftover halloween candy. I set aside the Reese’s Peanut Butter Cups with the intentions of making something yummy, and the other day settled on making my Mom’s Chocolate Chipper recipe and replacing the chocolate chips with some Reeses Peanut Butter Chunks.
The result was amazingly delicious, so much so, that I ate a couple and sent the remainder with Richard to work out of fear that I could not show any restraint with these little nuggets of goodness. The great thing about them is that the peanut butter filling in the cups melts into the cookie and that combined with bites of milk chocolate is fantastic.
I think this recipe would work great with any chocolate bar treats chopped up, just make sure you chill them first before stirring into the batter so they hold their “chunkiness”.
Reese’s Chunk Cookies
1 cup butter, softened
¾ cup white sugar
¾ cup brown sugar, packed
2 tsp vanilla
2¼ cups all-purpose flour
½ tsp salt
1 tsp baking soda
2-2½ cups chunked & chilled Reese’s Peanut Butter Cups (approx. 12 halloween size cups)
1. Preheat oven to 350°. Cream butter and sugars together. Beat in eggs 1 at a time and add vanilla
2. In another bowl mix together flour, salt and baking soda. Stir dry mixture into wet mixture. Stir in Reese’s chunks.
3. Drop spoonfuls onto a parchment lined cookie sheet. Bake for approx. 12 mins.
Makes approx. 4½ dozen