My kids love my chocolate chip cookies. I try to make them a couple times a month as I love being able to send them homemade baked goods instead of spending our budget on prebaked goods that have way more stuff we don’t need to eat. I have been using this chocolate chip cookie recipe for at least 2 decades and I love it because they are always soft and chewy, just the way a good chocolate chip cookie should be. It was the perfect cookie to add a peanut butter cup too as well.
2 1/4 cups flour
1/2 tsp baking soda
1 cup margarine
1/2 cup sugar
1 cup packed brown sugar
1 tsp salt
2 tsp vanilla
2 large eggs
2 cups chocolate chips
12 frozen Reese Peanut Butter Cups (I got packs of 10 from Walmart on sale for $1)
This recipe will usually make 36 regular chocolate chip cookies but when you add in the peanut butter cup, you get about 12 extra large cookies.
Preheat oven to 350. Sift flour, baking soda and salt together, set aside. In another bowl, combine the margarine and both sugars, mix on medium until light and fluffy. Add in vanilla and eggs, mix until combined. Slowly add in flour mixture a little at a time until just combined. Add in the chocolate chips and mix by hand until mixed through.
Grab about 2 tbsp of cookie dough and flatten it out a little, place a frozen peanut butter cup in the centre and add about the same amount of cookie dough on top. Using your hands, form the dough into a ball shape and place on a cookie sheet lined with parchment paper. Bake in your preheated oven for 15 minutes or until golden brown on the outside.
Take them out and let them cool before placing them in an airtight container. They will stay fresh for up to a week and a half or you can freeze them for up to 4 months.
My kids really enjoyed these cookies and I will be making them again soon.
PIN FOR LATER