The final installment of last year’s Christmas cookies, the Reese’s Peanut Butter Candy Cookie. A standard drop cookie, it’s full of peanut butter and candy goodness.
¾ c chunky peanut butter
½ c butter, softened
1 c light brown sugar
½ tsp baking powder
½ tsp baking soda
1 ½ tsp vanilla
1 ¼ c flour
2 c quartered miniature peanut butter cups
1/3 c milk chocolate chips
Beat peanut butter and butter in mixing bowl and medium speed. Beat in brown sugar, baking powder and baking soda until blended. Beat in egg and vanilla until well blended. Beat in flour at low speed until just mixed. Stir in peanut butter cups. Cover and refrigerate 1 hour or until firm.
Preheat oven to 375 degrees. Drop cookie onto ungreased cookie sheets. Bake 10 minutes or until lightly browned. Remove to wire racks; cool completely.
Place chocolate chips into small resealable plastic food storage bag; seal bag. Microwave at medium (50% power) 1 minute. Turn bag over; microwave at medium 1 minute or until melted. Knead bag until chocolate is smooth. Cut off a tiny corner of bag; pipe chocolate decoratively onto cookies. Let stand until chocolate is set.