Peanut Butter Cup Cookies

Only thing better than peanut butter cups is adding them to cookies!

This recipe is perfect for Trader Joes' Peanut Butter Cups (Milk or Dark) but can be swapped with any peanut butter cup. Double up, freeze some for later, and enjoy!

Makes 16 cookies

See notes for tips 

Ingredients 

• 1½ cups all-purpose flour
• ½ tsp Morton kosher salt
• ¾ tsp baking soda
• 1 ½ sticks salted butter, room temp
• 1 cup packed dark brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 large egg yolks
• 1 1/2 tsp vanilla extract
• 1 cup chopped Trader Joes dark chocolate peanut butter cups 

Steps

1. Pre-heat oven to 375 degrees 
2. Whisk dry ingredients (flour, salt, baking soda)  together in a medium size bowl
3. Using a hand mixer or Kitchen aid, cream together butter and both sugars until well blended and creamy
4. Add egg, yolks, and vanilla extract to sugar mixture and cream until combined
5. Add dry ingredients to sugar mixture and fold together using a rubber spatula 
6. Add peanut butter cups and fold until combined 
7. Refrigerate for 10 mins (at least) 
8. Scoop onto baking sheet lined with parchment paper into 2 tbs sized portions and bake for 11 minutes, rotating halfway through 
9. Let cool completely before DEVOURING

Notes

1. Leave extra chopped peanut butter cups (¼ cup) to press onto each cookie before baking for extra jazz
2. The longer you leave the cookies in the fridge, the less they will spread. If you prefer crispy cookies, I’d recommend 10 mins max
3. These freeze well, just freeze on a cookie sheet and store in a Ziploc in a freezer, adding a few mins to the cook time when you’re ready to bake.