Reece's Peanut Butter Cookies

What do you do with all that exta valentines candy?  Turn it into yummy cookies or frosting. We had quite a few Reece's peanut butter cups and I had a recipe from a book called Big Fat Cookies by Elinor Klivans that I have wanted to try (After I try a few more of the recipes in her book I will write up a review of what I think of it.). 

I think they turned out great.  As far as texture goes they are a little crunchy ( if you follow the instructions) and give you enough peanut butter without over powering you with it.  My husband and kids liked them even though he likes softer cookies, but for him I will just bake them a little less for him and they will be perfect.  

Here is the recipe:

 1 cup unbleached all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1/4 cup or half stick unsalted butter at room temperature

1/4 cup or 4 tablespoons vegetable shortening such as Crisco

3/4 cup smooth peanut butter at room temperature

1/2 cup packed light brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

10 Reeces Peanut Butter Cups, chopped into small pieces.

Possession a rack in the middle of the oven. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.  

Sift the flour, baking soda, and salt into a medium bowl and set aside. In a large bowl, use an electric mixer on medium speed, beat the butter, vegetable shortening, peanut butter, brown sugar, and granulated sugar until smoothly blended, and the color has lightened slightly, about one minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in egg and vanilla, about one minute. On low-speed, add the flour mixture, mixing just until it is incorporated. The dough will be soft and smooth. Use a large spoon to mix in the peanut butter cup pieces.

Drop heaping tablespoons onto prepared baking sheets, spacing them 3 inches apart. Bake the cookies one sheet at a time until the top feel firm and have several small crack, about 18 minutes. Cool the cookies for five minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool thoroughly.  

The cookies can be stored in a tightly covered container at room temperature for up to four days.