Peanut Butter Cup Cookies

I've been wanting to take a tasty treat to my bible study for a while now, but my schedule has been busy and I haven't gotten around to it. This week I decided I would make sure that I fit it in. They have been such a blessing to me and I thought they deserved something delicious. I wanted a cookie or something everyone could grab, and I came across these cookies when reading my Real Simple magazine. PB Cups are probably my favorite all time candy, so these looked like the perfect treat (especially to use up any leftover halloween candy). I didn't taste any of the cookies (trying to watch my figure before those holidays hit) but Adam said they were amazing. He had one and then came back a bit later and asked if he could have another. He said they are great either hot or room temperature. If it's up to him, I'm sure I'll be making these again very soon.

Peanut Butter Cup Cookies

Source: Real Simple October 2009 By Kate Merker

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups, coarsely chopped

Directions:
Heat oven to 375° F. Line two baking sheets with parchment or use a silicone mat. In a medium sized bowl, whisk together the flour, baking soda, and salt.
Meanwhile, beat together the butter and sugars until creamy. Mix in the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Gently stir in the peanut butter cups.
Drop tablespoon-size amounts of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool. Makes approximately 3 1/2 to 4 dozen cookies (depending on how big you make your cookies).

.