These Peanut Butter Cup Cookies are one of the best cookies I have eaten. Incredibly soft and delicious cookies packed with Reece's Peanut Butter Cups. Pure heaven.
Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line three baking trays with liners or parchment paper
Cream the butter, sugars and peanut butter together until light and fluffy, this may take a couple of minutes. Add the egg and vanilla and mix until combined
Add the flour and salt and mix briefly to combine before adding the chocolate chips and chopped peanut butter cups. Stir through until completed mixed
Spoon balls of the cookie dough onto the lined baking trays making sure you leave enough space to allow for the cookies to spread when cooking. Cut 20 mini peanut butter cups in half and add two halves to each cookie, press into the dough slightly
Bake in the oven for 10 minutes
After 10 minutes take the cookies out of the oven. They should still be soft to touch in the centre. Leave them to cool for 5-10 minutes before gently lifting them to cool completely on a wire rack
I used a small ice cream scoop to measure out portions of the cookie dough. These were approximately 50g per scoop.
Do not over cook these cookies! They will look soft but they firm up as they cool.
Nutritional information is given as a guide only