Peanut Butter Cup Cookies

Any peanut butter fans out there? 'Cause Ima talk to you today.

Okay, you guys...don't get mad. But. I'm...okay...with peanut butter. I like it...fine. Despite peanut butter's popularity, I'm not too crazy about slathering it on a crisp apple slice, a stick of celery, even on sandwich bread with jelly.

I know some people who eat their PB straight out of the jar. I don't get it. It sticks everywhere. It gets plastered to the roof of your mouth. It makes that smacking sound.

So...I wasn't sure about these cookies. I mean, if I don't like peanut butter, then why should other people like it, right? Perfectly vain logic here, folks.

Thanks to the kids at the church who are having their VBS this week, these cookies came into existence. And they are amazing... The kids, I mean. Silly you. ^^

Okay...these cookies are amazing, too. (Duh! Isn't that why you're reading this post??) In fact, these are some of the best cookies I've ever tasted in my life.

Something definitely magical happened when peanut butter and sugar came together. Chopped Reese's cups and chocolate chips...together...required no explanations. This recipe is a total keeper.

Now, I'm going to shush and let you make these for yourself.

P.S. To the diehard fans of the legume who might have been offended by my earlier statements and were considering a tiny lil' kidnap-and-kill...we're okay now, right? I said, the "best cookies!"

These cookies start with a lot of yummy Reese's cups...chopped into pieces...some of which you WILL eat. With no shame whatsoever.

It helps to freeze them beforehand. Makes things much easier.

The coming-together of the amazing cookie dough, in pictures:

What a cutie pie cookie dough. ^^

Now, refrigerate it until firm. There are two reasons why we do this: one, to make scooping out a little easier, and two, to let the flavors meld while resting.

What I like to do sometimes with cookies is to shape the dough into fat little disks and freeze them until I'm ready to bake. These will keep for about a month in the freezer. So whenever 1. you want to impress a really cute boy from class, 2. have a crazy cookie craving at midnight, or 3. need some excellent bake sale cookies, you can take them out, let them rest at room temperature for about 5 minutes, and bake. Super easy. Super simple.

Did I ever mention that I have a certain fondness for chunky, ridge-y cookies?  I love my cookies with a thick, chewy bite.

Goodness, these are some gorgeous cookies.

Peanut Butter Cup Cookies

*makes 7 1/2 dozen

Ingredients:

• 1 cup butter, softened
• 2/3 cup peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semisweet chocolate chips
• 2 cups chopped peanut butter cups

Directions:

1. In a large bowl, cream butter, peanut butter, and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 
2. Combine flour, baking soda, and salt; gradually add to the creamed mixture. Stir in the chocolate chips and peanut butter cups.
3. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 F for 10-12 minutes, or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Source: Taste of Home Cookies