Reese’s Peanut Butter Cup Chocolate Chip Cookies (in which my husband and I display what can only be described as a disgusting amount of self control)

The other day, I found these Reese’s Peanut Butter Cups in our pantry. They date back to Easter 2012, as evidenced by the cute bunny and pastel foil-wrapped candies. We are both appalled at the fact that these were IN THE HOUSE and we DID NOT EAT THEM. Peanut butter and chocolate is definitely Kenny’s favorite food combination of all time, and it is definitely in my top 5. I do not know how these survived for so long.

Easter Reeses

In order to avert the potential tragedy of having to throw these away, and yet being a little leery of how they’d taste at their *ahem* advanced age (I mean that in the nicest way possible), I decided to bake them up into some delightful cookies. I chopped them up and made this delectable-looking* dough using a favorite chocolate cookie recipe.

*My apologies for lack of food-blogger awesomeness/photography skills in general. Read this post if you want to zoom out and see our whole kitchen when I cook…but don’t tell me I didn’t warn you.

please don't lick the computer screen

Here’s the recipe, adapted to accommodate my expired peanut butter cups. It came from the back of some Aldi’s brand chocolate chips. I think I prefer the Tollhouse recipe for everyday chocolate chip cookies (huh, do you think that could be the cause of our post-wedding weight gain?), but this recipe seems to make a fluffier (read: less chewy) cookie which I also like sometimes.

1 cup Butter (softened)
1/2 cup Sugar
1/2 cup packed Brown Sugar
2 Eggs
1 cup Semi-Sweet Chocolate Chips
1 cup chopped Reese’s Peanut Butter Cups
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla Extract
2 cups Flour

1. Preheat oven to 375°.

2. Cream together the butter, sugar, brown sugar, eggs, baking soda, salt and vanilla. Avoid adding the eggshells, though, since that adds a distinctively unpleasant texture.

3. Slowly add the flour to the mix. Or just dump it all in; that’ll work too.

4. Stir in the chocolate chips and reese’s and drop onto a greased cookie sheet. (The original recipe said here to drop by teaspoonful, but I suggest you multiply that by like 10 and drop them by quarter cups. Your call…but I think we both know who is right.) Bake 12-15 minutes or until lightly browned.

the product of our self-control

And then devour, obviously, while still warm. Do you know how hard it was to actually pause and take a picture of these? I mean, Kenny and I are good at the whole self-control thing (apparently a little too good), but when warm cookies come out of the oven, we get a little crazy. With good reason, though, so that lends some logic to our insanity, right?

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