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Categories:Viewed: 43 - Published at: a year ago
Ingredients
- 1 cup Unsalted Butter, Room Temperature
- 1-1/2 cup Granulated Sugar
- 1-1/2 cup Light Brown Sugar, Packed
- 4 Large Egg Whites, Room Temperature
- 1/2 cups Creamy Peanut Butter
- 1 Tablespoon Vanilla Extract
- 3-1/2 cups All-purpose Flour
- 2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 24 Reese's Peanut Butter Cups, Roughly Chopped
Method
- Preheat oven to 350°F.
- Cream butter and sugars together on medium speed for 3 minutes. Add egg whites and mix for 1 minute. Add peanut butter and vanilla and mix for an additional 1 minute.
- Sift flour, baking soda, and salt together in a medium bowl. Slowly add flour mixture to butter mixture on slow speed; mix just until incorporated. Use a spatula to mix in chopped Reese's peanut butter cups.
- Use an ice cream scoop to measure out perfect mounds of cookie dough, and then place 6 raw cookies on a Silpat or parchment-paper-lined baking sheet. Smash each cookie down with your palm, and then bake for 11 minutes. Allow cookies to rest for 3 minutes before removing to a baking rack to cool.
