Chocolate Peanut Butter Cup Cookies

These delights were the third recipe of the day.  We started off with just making one thing and it snowballed from there, it was GREAT!   This recipe is from a wonderful food blog Jen introduced me to, Annie’s Eats.  She has a huge selection of fabulous looked deserts most of which I would love to try, and just may very well do!

When Jen suggested these I promptly went to the computer to check them out.  I was sold by the photo alone!!  I mean really, a chocolate cookie with huge chunks of peanut butter cups, how could you go wrong?

Chocolate Peanut Butter Cup Cookies

1½ cups plus 2 tbsp. all-purpose flour
6 tbsp. Dutch-process cocoa
½ tsp. baking soda
½ tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. creamy peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
2 cups coarsely chopped peanut butter cups, divided*
*Note: it was suggested to freeze the peanut butter cups for at least 30 minutes before chopping.  It makes them easier to unwrap, easier to cut, and helps them stay intact while you mix them into the dough.

Directions:
1. Preheat the oven to 350˚ F.

2. Line baking sheets with silicone baking mats or parchment paper.

3. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

4. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars.

5. Beat on medium-high speed until light and fluffy, 1-2 minutes.  Add in the egg, vanilla extract, and milk.  Blend until smooth.

6. With the mixer on low-speed, mix in the dry ingredients just until incorporated.

7. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.

8. Use a large dough scoop (we used a tablespoon and over filled it, it was recommended to use a 3 tablespoon scoop, but that seemed too big) to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart.  Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls.

9. Bake 12-14 minutes, rotating the pans halfway through baking.  (The cookies may seem too soft immediately after coming out of the oven but they will set as they cool.  You don’t want to over bake them.)  Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container

These were quite good! I loved the hint of peanut butter right in the cookie as well ask the chunks of peanut putter cups.  As good as they were, I was not fussy about the texture, kind of chewy (not in a good way).  I will just have to make them again (that’s a shame I know! lol) to play with the texture.

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