My husband and three of my sons are headed out to Royal Rangers camp for the entire weekend. Sigh. I am a bit jealous. I love to camp but we haven’t been in some time. Royal Rangers is a bit like boy scouts but is affiliated with a denominational church. Marc is a commander, and they are going to do fun things like throwing tomahawks, making fires, and eating cookies.
Cookies? Yeah. Because Nick…of the puppy dog eyes….
…asked me to make him cookies to take so the guys in his tent would think he was really awesome.
Who could resist? Not me! Could you resist those eyes? Yeah. I didn’t think so. So I did it. Reeses Mini Peanut Butter Cups, peanuts, and chocolate chip cookie dough. They don’t have a name. They disappear too fast. I hope Nick keeps them hidden from his brothers and dad until he gets there….
Mini Peanut Butter Cup Cookies
- 1 12 oz package Reeses Mini peanut butter cups
- 1 c chopped peanuts
- 1 cup unsalted butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons organic vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 350. Cover cookie sheet with parchment or Silpat.
In a large bowl, cream together the butter , brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture.
Stir in the Peanut Butter Cups and peanuts.
Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light golden brown.
Allow cookies to cool on baking sheet for 5 minutes.
Images: Marye Audet