CREDIT FOR THIS COOKIE IDEA GOES TO BRU CREW! SHE USED A BOX MIX AS HER BASE AND ADDED PEANUT BUTTER CUPS & CHOCOLATE RASPBERRY CANDIES. GENIUS! I WANTED TO MAKE A HOMEMADE COOKIE DOUGH FOR THESE SO I WENT WITH A CHEWY PEANUT BUTTER BUTTER COOKIE. WELL, I HIT A HOMERUN WITH THIS ONE! HOPE YOU ENJOY THESE AS MUCH AS I DID…ACTUALLY, ENJOYED THEM A LITTLE TOO MUCH!!!! STRETCHY PANTS REQUIRED BECAUSE I DARE YOU TO EAT JUST ONE!
1 stick salted butter
1/3 cup creamy Skippy peanut butter-heaping cup
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
6 Ghirardelli raspberry filled squares (from the bag of them), chopped
10 peanut butter cups (.55 oz), chopped
Preheat oven to 325 degrees F.
Melt the butter and peanut butter in a microwave safe bowl until mostly melted. Remove from microwave and stir until smooth.
Beat the cooled peanut butter and butter mixture with the sugars. Beat in the egg, yolk and vanilla until combined. Add flour, baking soda and salt. Gradually add to the sugar/butter mix until a dough forms. Fold in the chocolate chips, pb cups and raspberry candies.
Drop by Tablespoons onto parchment lined cookie sheets and bake 11-13 minutes. Cool on sheets.
peanut butter cookie adapted from pennies on a platter
LINKING AT ADDICTED TO RECIPES