|My mom made this recipe from Annie's Eats around Christmas time and she really liked it. I hadn't had a chance to make them, but I did have a supply of Reeses peanut butter cups on hand for when I finally got to it. The time came on the morning of the Super Bowl. I was getting ready to head to the gym for Bodypump class and C said "should we bring something to the Super Bowl party? Can you whip up some cookies? Not chocolate chip, because those are too boring." Ding ding ding...it was time for the Chocolate Peanut Butter Cup cookies. They did not disappoint and weren't boring at all.|
makes 4 dozen
16 Reeses peanut butter cups
1½ cups plus 2 tablespoons all-purpose flour
6 tablespoons Dutch-process cocoa
½ teaspoon baking soda
½ teaspoon coarse salt
¾ stick (6 tablespoons) unsalted butter, at room temperature
¼ cup plus 2 tablespoons creamy peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
Place the peanut butter cups in the freezer for 20 to 30 minutes, unwrap and chop them into bite size pieces.
Preheat the oven to 350 degrees. Prepare baking sheets lined with silicone baking mats or parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Using an electric mixer, cream together the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, approximately 1-2 minutes. Add in the egg, vanilla extract, and milkl blending until smooth. With the mixer on low speed, add in the dry ingredients just until incorporated. Gently fold in the chopped peanut butter cups.
Use a small dough scoop (about 1 heaping tablespoon) to drop rounds of dough onto the baking sheets. Bake 8-10 minutes, rotating the pans halfway through baking. Let cool on the baking sheets about 10 minutes and transfer to a wire rack to cool.
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