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5 from 1 vote
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Moose Tracks Cookies

These Moose Track Cookies are soft, chewy, and loaded with peanut butter and chocolate goodness. They are outrageously good and even better as ice cream sandwiches!

Course Baking
Keyword Baking, cookies, Dessert
Servings 24
Author Fraîche

Ingredients

  • 1 cup unsalted butter softened
  • 3/4 cup lightly packed dark brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 Reese’s Peanut Butter Cups chopped small (approx. 1.5 cups)

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  2. In a large bowl using an electric mixer, beat the butter, brown sugar, and sugar together on high until light and fluffy, 2-3 minutes. Add the vanilla along with the eggs, one at a time, mixing well between the addition of each until well incorporated and fluffy.

  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in two batches, mixing to combine after each addition. Stir in the chopped Peanut Butter Cups. Cover and refrigerate for an hour or overnight if desired.

  4. Using a cookie scoop (#40 size) or around 2 tablespoons, scoop out the cookies into balls and place on the baking sheet, leaving 2-inches between each cookie. Bake for 5 minutes, remove the pan from the oven, firmly tap the pan on a hard flat surface a few times, and continue baking for another 5 minutes, until light golden brown around the edges. Remove the pan from the oven and firmly tap the pan again on a hard surface (this keeps the cookies from being too fluffy).
  5. Transfer the cookies to a cooling rack and repeat with the remaining cookie dough. Store in a sealed container for up to 1 week at room temperature or in the freezer for up to 1 month.