Another family event ushers another morning in the kitchen. Today I decided to bring out one of my favorite recipes. I found this recipe looking online for something sweet a little over a year ago. Working at the hospital, they every so often have these peanut cup cookies in the cafeteria. I’ve over and over again tried tried my hand at replicating. I think I have finally did it!

Here is the recipe for my triple peanut butter cookies. Enjoy!

INGREDIENTS

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup peanut butter chips
24 Reese Cups (crushed with tomato masher)
• 1/4 cup granulated sugar

INSTRUCTIONS

Preheat oven to 375 degrees F.
In a large bowl, cream the butter, peanut butter, sugar, and brown sugar together. Add vanilla and mix. Add the eggs, one at a time, mixing well after each.

In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined. Fold in peanut butter chips and crumbled peanut butter cups.

Roll dough into 2-3 inch balls. Place 1/4 cup sugar into a small bowl and roll each ball of dough in the sugar until completely covered. Place the dough balls on a baking sheet. I didn’t have to grease or spray sheets bc cookies come off easily.

Using a flat-bottomed drinking glass, gently press each dough ball down (I left mine pretty thick – these cookies will stay whatever thickness you press them down to).
Bake the cookies 8-10 minutes. Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling. These cookies are very soft – you don’t want them to overbake or turn brown at all. They will continue to set-up as they cool.

(adapted from www.sixsistersstuff.com)