Reese’s Chunk Cookies

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 eggs

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

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Peanut Butter Oatmeal Cookies

These Peanut Butter Oatmeal Cookies are thin little chewy treats.  To get these right, keep a close eye on them as they bake, as there is a fine line where they cross over from chewy to crispy and either way they taste good, but chewy is just better.  The peanut butter in them will still be really soft when you remove them from the oven and make you think they are not done, but they will set as they cool.  I found 12 mins to be just enough in my oven.

Peanut Butter Oatmeal Cookies 

½ cup butter, softened

1 cup packed brown sugar

1 large egg

½ tsp vanilla extract

½ cup smooth peanut butter

2 cups rolled oats

½ cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1.  Preheat oven to  375°.  Cream butter and sugar.  Beat in the egg.  Stir in vanilla extract and peanut butter.

2.  Mix together dry ingredients and stir into wet ingredients.

3.  Shape into small balls and place onto an ungreased cookie sheet, they will expand quite a bit so leave room.  Bake for 12-15 mins.

Makes about 3 dozen