Wednesday, March 23, 2011

Peanut Butter Chocolate Chip Peanut Butter Cup Cookies

I'm sorry, is that confusing? Let me break it down.

Start with peanut butter cookie dough. Hopefully you won't eat all of it before you get to step two. It was a close call for me.

The chocolate chips come next. Bonus points if you use miniature ones. You'll have the perfect amount of chocolate in every bite.

Here's where things take a turn for the best. You know how to scoop cookie dough into little balls and place them on baking sheets, right? Well, go ahead and do that with about half of the cookie dough. THEN. Then. A full-sized Reese's Peanut Butter Cup (see also: crack) goes on top of each ball of dough.

Guess where the rest of the cookie dough goes?

After you're done contemplating the wisdom of eating one of these raw, put them in the oven. Just be warned that you're going to be dealing with this when they come out:

This recipe is supposed to make twelve cookies. I only ended up with eight, which quickly turned into six once they came out of the oven. So, let's not think about what that means for my hips.

Peanut Butter Chocolate Chip Peanut Butter Cup Cookies
Adapted from Recipe Girl

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 & 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup miniature chocolate chips
8-12 full-sized Reese's Peanut Butter Cups


1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

2. Place the butter and peanut butter in a medium bowl. Cream for about one minute with an electric hand mixer. Add the sugars, and cream about one minute more, scraping the bowl as needed. Add the egg, and continue mixing until light and fluffy, about thirty seconds.

3. Combine the flour, baking powder, baking soda, and salt in a separate bowl. Add the dry ingredients to the wet ingredients, and mix at low speed just until incorporated. Stir in the chocolate chips with a rubber spatula.

4. Scoop the dough into balls about one to two tablespoons in size. Place the dough on the baking sheets about three to four inches apart. Press each ball of dough down with a fork. Top each ball of dough with a peanut butter cup, then place another ball of dough on top of each peanut butter cup and press down with a fork. Shape the dough around the peanut butter cups, covering them as much as possible. Bake for 12-14 minutes or until golden brown and almost set.

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