Awhile back there was a cookie showdown in my kitchen – Snicker’s Cookies vs. Butterfinger Cookies. Snicker’s took the “Best Candy Bar Cookie” title, but I knew if Reese’s Peanut Butter cookies had gone head to head with Snicker’s, the competition would have been a bit tougher.  Last week my Real Simple magazine came in the mail and included a way too tempting surprise. Towards the end of the magazine was a picture of these cookies and they called out to me to bake them. I gave in to temptation and whipped up a batch. Here’s how the new contender fared.

Round 1 – Ease of Preparation

Just like the Snicker’s and Butterfinger cookies, these are simple drop cookies – easy and quick to whip up. Plus, you probably already have everything you need in your kitchen, except the peanut butter cups. This round was a three-way tie.

Round 2 – Texture

All three cookies have totally different textures. The Snickers cookies came out moist and soft. The Butterfinger cookies spread and became fairly flat, crunchy cookies. . The Reese’s Peanut Butter cookies fall somewhere in between. They bake up with a crackled top, but are super soft in the middle. This round went to Reese’s cookies.

Round 3 – Overall Taste and Appeal I’m sorry Snicker’s, there’s no easy way to put this… you’ve lost the title. Please understand, you are an amazing cookie, but I’m not sure there’s any candy bar cookie out their that could beat this new heavy weight.

Warning to everyone considering baking up a batch… If these stay in your house too long, the heavy weight title could easily go to the one consuming them. They are dangerously delicious!

Peanut Butter-Cup Cookies (Real Simple)

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup dark brown sugar

1/2 cup granulated sugar

1 large egg

1 tsp. vanilla extract

1 12 oz. bag  small peanut butter cups, coarsely chopped

Heat oven to 375 degrees. Line 2 baking sheets with parchment paper. In a large bowl whisk together the flour, baking soda, and salt.

Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing just until incorporated. Fold in the peanut butter cups.

Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 14 minutes. Transfer to a baking rack to cool.