There’s no real story to go along with these cookies. I had found some mini peanut butter cups at Trader Joe’s a few weeks ago, and knew eventually I’d find a use for them. Eventually came about 2 nights ago when a few girls in my class and I got together to veg out and watch Love Actually. Peanut butter, chocolate, and a sappy classic — I’d call it a good night.
I used my go-to oatmeal cookie recipe (as featured in my first blog post!) and instead of chocolate chips and craisins, I used the mini peanut butter cups. I prefer to use whole wheat flour for oatmeal cookies, but was out of it so settled for all purpose, thus the slightly lighter color.
If you can’t find these mini peanut butter cups, I’m sure chopping up mini Reeses or using peanut butter and chocolate chips would give you equivalent bliss. But if you have a Trader Joe’s near you, these little guys are well worth the trip:
1 cup butter
1/2 cup sugar
1 cup brown sugar
2 cups whole wheat flour (but if you don’t have it, all purpose is fine)
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1-1/2 tsp vanilla
1-1/2 cup rolled oats
1-1/2 cup mini peanut butter cups
- Combine the butter, sugar, brown sugar, and eggs.
- In a separate bowl, mix the flour, baking soda, baking powder, and salt
- Add a little at a time of the dry mixture into the wet mixture , until well blended
- Add the vanilla and blend
- Stir in the oats and mini peanut butter cups
- Chill the dough for 30 minutes to an hour
- Preheat oven to 350 degrees
- Lightly grease a cookie sheet and spoon dough in 1-1/2 inch balls onto the sheet
- Bake for 9-10 minutes and cool on a wire rack
- Makes about 2 dozen cookies