I had this big bag of mini Reese's leftover from Halloween so I decided to make a quick cookie using them up. I liked this recipe because it makes 3 dozen but doesn't require ridiculous amounts of butter. I read the reviews on the Real Simple website and paid close attention to people's suggestions.
Apparently, this was a mediocre-at-best recipe as printed in the magazine. However, some reviewers made some very good suggestions. On their recommendation, I used two eggs instead of one, and I baked the cookies for 9 minutes at 350 instead of 12 minutes at 375. Even just at 350 they were toasty. Any higher temp or longer cooking time and they'd be burned. The egg helps them not to dry out or fall apart, which is nice. The cookies are very flat though. It isn't a terrible thing, but it could be better. I'm not sure what to do to this recipe to encourage puffiness.
Anyway, so here's the takeaway: add an extra egg, bake it at 350 for 9 minutes. Ta-da! Now I will post the recipe as originally printed.
Oh, and I don't have a photo of them because they just did not photograph well at all so I gave up.
Peanut Butter Cup Cookies
Real Simple, October 2009
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter (1 stick) at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
12 ounces small peanut butter cups, coarsely chopped
Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
Drop tablespoon-size mounds 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.
Yield: about 3 dozen