Adapted from the Magnolia Bakery Cookbook, Peanut Butter Cookies | Makes approximately 24 cookies
1¼ c. all-purpose flour
¾ c. sugar
½ c. brown sugar, packed
8 tbsp. (1 stick) butter, room temperature
1 c. Reese’s Peanut Butter
1 egg + 1 egg yolk
¾ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1½ tsp. vanilla
1 c. Reese’s Peanut Butter Cups, chopped
*extra sugar for rolling balls of dough
Preheat oven to 350 degrees.
In the bowl of a stand mixer, combine sugars, butter and peanut butter. Beat for 2 minutes or until smooth. Add vanilla, then mix. Add egg then egg yolk. Mix until just combined.
In a medium size mixing bowl, whisk together flour, salt, baking soda, baking powder. With mixing speed on low, gradually add dry ingredients- mix until just combined.
Remove bowl from stand and gently fold in Reese’s Peanut Butter Cup chunks. Form balls of dough using a standard size cookie scoop. Roll in sugar if desired. Place on sheet and gently pat down with the palm of your hand (just flatten it slightly or use a fork and make a criss cross pattern in each).
Place in oven and bake for 11 to 13 minutes. Cookies should be slightly soft. Let cookies cool on sheets for 2 to 3 minutes before transferring to a wire rack to cool completely.