Reese’s Peanut Butter Chip, Peanut Butter Cup and Peanut Butter M&M Chocolate Cookies

In May I made what has to be the best Peanut Butter Ice Cream in this world. I’m not being modest. It’s just a fact. I have a friend who can verify this fact.

I was so inspired by my awesome Peanut Butter Ice Cream, that I knew I wanted to make it again. And again. And again. So I bought Reese’s Peanut Butter Chips (one of the ingredients used in the ice cream) by bulk from amazon.com (those chips are expensive in the store!) so I could make tons of ice cream in the future.

With 12 packages of Reese’s Peanut Butter Chips nestled in a box on my butcher block, I remembered these really yummy cookies I made using those very chips when I lived in Long Beach, Calif. The recipe was a result of an accident – one of the happiest accidents I’ve ever had.

This week I promised one of my coworkers I would make her cookies after she sewed my shirt together during an early morning (5:30 a.m!) wardrobe malfunction. So I decided I should make the happy accident cookies to share with my coworkers. As I began combing my blog to find the recipe, my mind wandered to the package of Reese’s Peanut Butter Cups sitting on my counter. And the half package of Peanut Butter M&Ms (my breakfast today) resting on my butcher block. And I thought … hmm. How can I make my happy accident cookies even better?

Duh. By adding more peanut butter goodness.

ingredients.

• 4 1/2 c. flour
• 2 tsp. salt
• 2 tsp. baking soda
• 1 1/2 c. cocoa
• 1 c. butter, room temperature
• 1/2 c. margarine, room temperature
• 1/2 c. vegetable shortening (like Crisco)
• 4 c. brown sugar
• 4 eggs
• 2 tsp. vanilla extract
• 1 10.5 oz. package Reese’s Peanut Butter Cups, chopped
• 1 10 oz. package Reese’s Peanut Butter Chips
• 1 to 1 1/2 c. Peanut Butter M&Ms

directions.

1. Cream butters and sugar. Add eggs, vanilla, and cocoa. Add additional dry ingredients. Mix in chips, cups and M&Ms.
2. Scoop onto cookie sheets using ice cream scoop. These cookies barely spread, so fit as many onto the pan as you can – you likely will not fit as many as you normally fit because these cookies are large! Bake at 350 degrees for 10 to 12 minutes.

Apparently, I have a penchant for making chocolate cookies in June. Check out cookies I made the past three Junes!

• 3 years ago: Double Chocolate Peanut Butter Chip Cookies
• 2 years ago: Malted Milk Chocolate Chocolate Chip Cookies
• 1 year ago: Double Chocolate Chip Cookies

Recipe rating: 