Double Peanut Butter Nugget Cookies

Double REESE'S Peanut Butter Nugget Cookies

Made with:

REESE'S Peanut Butter Sauce (Item# 35031)
Chopped REESE'S Peanut Butter Cups (Item # 40024)

YIELD
8-1/2 dozen cookies

Ingredients

1 lb. (2 cups) butter or margarine, softened
2 lbs. (4 cups) light brown sugar
1 lb. 2 oz. (2 cups) REESE'S Peanut Butter Sauce (Item# 35031)
7 oz. (4 whole) eggs
2 tsp. vanilla extract
1 lb. 9 oz. (5 cups) all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 lbs. 4 oz. (6 cups) Chopped REESE'S Peanut Butter Cups (Item# 40024)

Directions

    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Mix together butter, brown sugar and REESE'S Peanut Butter Sauce in large bowl of mixer fitted with paddle attachment until well blended. Add eggs and vanilla; mix well.
    3. Stir together flour, baking powder, baking soda and salt in large bowl; gradually add to peanut butter mixture. Stir in 2 cups (12 oz.) Chopped REESE'S Peanut Butter Cups. Portion with #40 scoop; roll each scoop in remaining Chopped REESE'S Peanut Butter Cups. Place 2 inches apart on prepared sheet pans. (Flatten cookies slightly if using convection oven.)
    4. Bake 10 to 13 minutes* or until lightly browned. Cool slightly; remove from sheet pans to wire racks. Cool completely.
    *If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.
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