Grandma Monkey’s Reese’s Peanut Butter Cup Cookies

You’re not seeing things. That’s a full sized Reese’s Cup in the middle of that cookie. Why? Why not?

The first time I laid eyes on this cookie was at a family Christmas at my husband’s grandma’s house. I soon came to know these cookies as a staple at Willis family holiday gatherings year after year and I partially blame them for gaining a couple of extra pounds every year at Christmas just in time to start the New Year 😉

Helen, or Grandma Monkey, as we lovingly refer to her, has since passed into the next life, but I think of her every year when I make these cookies at Christmastime. I’m so thankful for the sweet memories that food can bring flooding back. Isn’t it a strange and powerful thing? It’s one of the many reasons I’m so passionate about cooking. Legacies live on through recipes and can connect a family on deep levels through generations.

Now, let’s talk taste. Are these cookies exceedingly sweet? YES. Will you go into a sugar coma after approximately one? ALSO YES. Deliciously worth it? Um, ABSOLUTELY.

I know grandma monkey wouldn’t be shy about sharing this recipe with you all. She was always so hospitable. If it was the first time you met her or the last, you were always treated like one of the family. I want to be like that.

So I’ll start with you right now. Come on in, have a seat, and grab yourself a cookie.

Grandma Monkey’s Reese’s Peanut Butter Cup Cookies

makes 16-18 cookies

Ingredients

  • 1 Cup Peanut Butter (Peter Pan Original preferred – see notes)
  • 1 Cup Confectioner’s sugar (icing/powdered sugar)
  • 1 Egg, beaten
  • 1 teaspoon vanilla (optional)
  • 1/2 cup granulated sugar (placed into a small bowl for rolling cookies in)
  • 16 full sized Reese’s cups

Directions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Thoroughly mix 1 Cup Peter Pan peanut butter, 1 Cup confectioner’s sugar, 1 beaten egg, and 1 teaspoon vanilla extract.
  3. Using a cookie scoop or hands, scoop dough into 1 inch balls, roll in the granulated sugar, and flatten just slightly, spacing apart evenly on a cookie sheet.
  4. Bake for 10 minutes
  5. While the cookies are baking, fully unwrap all of your Reese’s Peanut Butter Cups
  6. While the cookies are still warm, firmly press a Reese’s into the center of each cookie. Allow the cookies to cool for 20 minutes (if you can stand it ;))

*Notes: I have tested this recipe using different kinds of peanut butter, but Peter Pan strikes just the right formula for this one. Other peanut butters still make for a delicious cookie, but they end up more flat and crispy.

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Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.

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