Texas Al's Peanut Butter Cookies is a recipe for big soft Reese's stuffed peanut butter cookies. It's from Erica, who got it from her uncle. Erica sent it to me in PDF form, so I got to see the original format. Fun! I love seeing recipes on original letterhead or in a person's own handwriting.
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Here's a picture of the cookies. I've been making these for years now and finally put the recipe in recipe card format. I'm not sure what took so long, but it's now printable.
Texas Al's Peanut Butter Cookie Size
What's special about Texas Al's Peanut Butter Cookies is that they are very large and filled with Reese's Peanut Butter Cups. Each cookie is made with almost 2 oz of dough and 1 mini peanut butter cup, so the ratio of dough to peanut butter cup is pretty high. If you want to change that, you can use a Reese's Thins or Reese's Snack Size.
You can also wrap these around other things. I recently made a batch and wrapped smaller amounts of dough around peanut butter filled pretzel nuggets. The pretzel filled cookies are half the size of the originals so you get a little over 26 cookies.
Copycat Reese's
Or just make your own copycat (ha) Reese's by mixing ¼ cup peanut butter with ¼ cup powdered sugar, dividing into bits and coating with chocolate. You don't have to worry about looks (thank goodness).
Here's one last photo of a cross-section. I still really love this recipe. Uncle Al, thank you wherever you are.
Recipe
Texas Al's Peanut Butter Cookies
Ingredients
- ½ cup butter or margarine (114 grams)
- ½ cup brown sugar (100 grams)
- ½ cup sugar (100 grams)
- 1 large egg 50-54 grams
- 1 cup peanut butter
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon vanilla
- 1 cup flour, lightly spooned into the cup (125 grams)
Instructions
- Soften your butter or margarine. If using margarine, make sure it's one with 90 to 100 calories per tablespoon.
- By hand or with an electric mixer, beat the softened butter and sugar until creamy.
- Add the egg, peanut butter, salt, baking soda and vanilla and beat until fully blended.
- Add the flour and beat on low (or stir by hand) to make a soft dough. Chill the dough overnight or just until it's firm enough to work with.
- Preheat the oven to 350 degrees F.
- Divide dough into 13 equal parts. Wrap each dough piece around a miniature peanut butter cups. At this point you can attempt to make a criss-cross or you can just leave the cookie round.
- Arrange 3 inches apart on ungreased or parchment lined baking sheet and bake at 350 degrees 15-18 minutes.
- In a microwave, using 50% power, or over low heat on the stove (in a small saucepan) melt ⅓ cup chocolate chips plus 1 teaspoon shortening. Drizzle melted chocolate over the cookies.
Debbi says
This might be a good recipe to try out today. My thermometer is reading 19.3 below zero. Great day to stay inside and make cookies!
KristaMB says
Anna, My dad would love these!
I have the flu and shouldn't be reading food blogs right now, but I just can't help it.
~K
rachael says
I've made these with peanut butter filled Hershey kisses. The recipe on the bag is almost exactly the same as this one. They're really good!
Cassandra Tan says
I am so glad I came across your blog! I love baking, and as a fellow food blogger, I am always on the hunt for more like minded folk. Can't wait to make these!