Unbelievably Good Peanut Butter Cup Cookies

I'm ba-a-ack.....We took a short trip to enjoy a little time lazing on the beach. Since returning, I've been recovering from our vacation. You know the old saying "Need a vacation to recover from my vacation" Wow, truer words have never been spoken ("Truer"...I'm thinking that's not a real word...we'll pretend like it is today:)Yet, though its always tiring when vacationing with little ones, we had a great time. My little Runwild Princesses could not get enough of the waves and sand. I started to believe they were cultivating sand in their little swimsuits. And, the oldest decided she could not possibly live another moment if she did not have a hula outfit. (Yes, she is that dramatic...not sure were she gets it from) Here's a pic of her new daily uniform:

The coconut bra was NOT optional...And of course the little one had to have her go at it as well :)

Great times and lots of great memories, but  it sure has cut into my baking time!! So, today's recipe is extra yummy to make up for it. It includes that old standby combination of peanut butter and chocolate. I'm sure there's someone out there that doesn't like the combination, but I haven't found any of those people yet. The original recipe for this was found over at Picky Palate. I love, love, LOVE Picky Palate! In fact I'll be posting another of her recipes soon. There's just so many good ones to try! On this cookie, Jenny suggested you use Reese's Peanut Butter Eggs. I did....Glad I did, but I'm mad at Reese's for not selling these year round. Man, those things are to die for. I can't explain why they're better than just a regular peanut butter cup, but they are!! Even without the peanut butter cups/eggs, the base of this cookie is unreal. Seriously, these are probably one of the best cookies I've tried in quite sometime. Although,  I could be a bit biased due to the peanut butter/chocolate combo:) Enjoy!

Peanut Butter Cup Cookies

adapted from Picky Palate

2 sticks softened butter
1 Cup packed brown sugar
1 Cup granulated sugar
3 Tablespoons corn syrup
1/4 cup smooth peanut butter
2 large eggs plus 1 egg white
1 Tablespoon pure vanilla extract
3 1/2 Cups all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs or use regular Reese's Peanut Butter Cups 
1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, sugars, peanut butter and corn syrup until well combined….light and fluffy.  Beat in eggs and vanilla until well combined.
2.  In a large bowl, mix the flour, baking soda and salt.  Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs.  Mix only until just combined.  Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes until just turning golden around edges.  Let cookies cool for 5 minutes before transferring to a cooling rack.
Try to let them cool at least long enough that they don't burn the skin off the roof of your mouth :)

A few more beach pics: