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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups plus 2 tablespoons all-purpose flour
6 tablespoons Dutch-process cocoa
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
1/4 cup plus 2 tablespoons creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 tablespoons milk (I used 1%)
2 cups coarsely chopped peanut butter cups, divided
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
Sift the flour, cocoa powder, baking soda and salt into a medium bowl (I always sift my cocoa powder, whisking sometimes leaves lumps). In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter and both sugar on medium speed until light and fluffy, about 2-3 minutes. Add the egg, vanilla and milk, beating to incorporate. With the mixer on low, add the dry ingredients, mixing just until incorporated. Gently fold in 1 1/2 cups of the peanut butter cups with a rubber spatula.
Divide the dough into roughly 3 tablespoon balls, and place on the prepared baking sheets, leaving at least 2 inches between them. Gently press down on the balls slightly to flatten them, then press a few of the reserved pieces of peanut butter cups into the tops of the cookies. Bake for 12-14 minutes (rotating the pans if necessary), or until the edges of the cookies are set (the tops may be soft, they'll set as they cool.) Transfer the baking sheets to wire racks and let the cookies cool for about 10 minutes before removing them to the racks to cool completely.
Makes about 16 large cookies
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CHOCOLATE PEANUT BUTTER CUP COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups plus 2 tablespoons all-purpose flour
6 tablespoons Dutch-process cocoa
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
1/4 cup plus 2 tablespoons creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 tablespoons milk (I used 1%)
2 cups coarsely chopped peanut butter cups, divided
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
Sift the flour, cocoa powder, baking soda and salt into a medium bowl (I always sift my cocoa powder, whisking sometimes leaves lumps). In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter and both sugar on medium speed until light and fluffy, about 2-3 minutes. Add the egg, vanilla and milk, beating to incorporate. With the mixer on low, add the dry ingredients, mixing just until incorporated. Gently fold in 1 1/2 cups of the peanut butter cups with a rubber spatula.
Divide the dough into roughly 3 tablespoon balls, and place on the prepared baking sheets, leaving at least 2 inches between them. Gently press down on the balls slightly to flatten them, then press a few of the reserved pieces of peanut butter cups into the tops of the cookies. Bake for 12-14 minutes (rotating the pans if necessary), or until the edges of the cookies are set (the tops may be soft, they'll set as they cool.) Transfer the baking sheets to wire racks and let the cookies cool for about 10 minutes before removing them to the racks to cool completely.
Makes about 16 large cookies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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