My husband and I are huge fans of warehouse club shopping. The only one out here is Sam’s Club, but we’re getting a Costco soon, and I couldn’t be more excited to check that place out!
Even though there’s just two of us in the house, we buy a lot of staples there. To name a few, we like to buy cheap spices, baking ingredients, frozen fruits, meat (we use our FoodSaver religiously), dog treats and a lot of times, even clothes!
Clothes are a new thing, for sure. Before my weight loss journey began, I barely fit in the shirts they would sell there. It’s very odd to now go to Sam’s, and purchase jeans/shirts/cardigans from there. It all fits now! It’s awesome, because it’s dirt cheap and most of the time, they offer fairly classic pieces.
The nemesis of warehouse club shopping, however, are the impulse buys. Whew…can’t tell you how many times random things just hop in our cart! In fact, just recently, there was a bulk box of Reese’s mini cups (the already unwrapped kind) that somehow found its way in our cart. 😛
Since I had a plethora of Reese’s cups to now use up, I decided that cookies would be an awesome idea. I searched the Internet, and found these giant cookies. I was immediately smitten. These were so good…they have the classic chewy peanut butter cookie flavor with Reese’s all throughout. Can’t go wrong here, folks!
Peanut Butter Cup Cookies
Source: Real Mom Kitchen
- 3/4 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter
- 2 large eggs
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 cups flour
- 1 1/2 cup milk chocolate chips
- 32 mini Reese’s peanut butter cups, quartered
- Preheat the oven to 350 degrees. Add the butter and sugar to the bowl of an electric mixer, and mix on medium-high until light and fluffy (about 3 minutes). Scrape down the bowl, and add the peanut butter, eggs and vanilla. Mix until well-combined
- With the mixer on low, add in the baking soda, salt and flour. Mix until just combined. Fold in the chocolate chips and Reese’s cups using a spatula.
- Using a large cookie scoop, scoop the dough onto a parchment or silicone mat lined cookie sheet. For me, 6 cookies fit on each sheet. Slightly flatten each scoop with your hand, and then bake the cookies for 12-15 minutes.
- Allow the cookies to cool for 2 minutes, then place them on a cooling rack to finish cooling.