I mentioned my parents a lot in yesterday’s post, and in keeping with that theme, I’d like to talk a little about my mother-in-law, Diane, today. Before I met TJ, I’d always heard mother-in-law horror stories, but I’m lucky to have nothing but wonderful things to say about Diane. She’s always made me feel like part of the family, and she’s never made me feel like I’m not good enough to be with TJ. Not to mention, she raised a guy to become a great husband.

Now, what does my mother-in-law have to do with these cookies? She got me these awesome tiny peanut butter cups for Christmas.
For the last few weeks, I’ve been trying to decide what to use them in, and I kept coming back to cookies, because honestly, cookies are awesome. These cookies have just a slightly peanut butter taste, and the tiny cups sprinkled throughout are like the icing on the cake, or uh, the chips in the cookie? If you don’t happen to have these little cups on hand, I think they’d be equally delicious with chopped up regular peanut butter cups.

Printable Recipe
Makes 2 dozen large cookies or 4 dozen small cookies

ingredients:
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2/3 cup creamy peanut butter
1 cup sugar
1 cup light brown sugar
2 eggs
2 tsp vanilla
1 cup tiny (or chopped) peanut butter cups

instructions:
Combine the flour, baking soda, and salt in a large bowl. Set aside.

Beat the butter, peanut butter, sugar, and brown sugar until combined.

Beat in the eggs, one at a time, and then add in the vanilla.

Gradually beat in the flour mixture until fully combined.

Stir in the peanut butter cups.

Refrigerate the dough for 10-15 minutes, then use a large ice cream scoop to drop the dough on a cookie sheet. I was able to fit 6 cookies on sheet, which gave them enough room to spread without running together.

Bake at 350 for 13-15 minutes, or just until they are golden brown.

Enjoy!

Adapted from Taste of Home