Peanut Butter Cup Cookies

You know how the best part of a chocolate chip cookie is the texture? That whole crisp-yet-soft combo they have going on? Well, I was totally in the mood for that kind of cookie, but didn't want it from a chocolate chip cookie. I wanted a peanut-butter cookie with that sort of texture instead.

Problem is: most peanut butter cookies are either soft throughout, or crunchy. At least those I've encountered. Hmm. So I did what any girl would do - I went to see what Queen Dorie would say. Wouldn't you know it, she gives a variation of her chocolate chip to do just such a thing. Sah-weet.




These cookies turned out exactly as I wanted: a nice crispy outside with a soft, gooey interior. These are best warm, just like that perfect chocolate chip cookie (a few seconds in the microwave will help for those past the out-of-the-oven point). I was smart enough to send these away as a hostess gift and office offerings, otherwise I could have easily porked out on the entire 4 dozen of them...

Peanut Butter Cup Cookies

(adapted from Dorie's chocolate chip cookie recipe)

Ingredients:

2 c. all purpose flour

1 tsp. salt

3/4 tsp. baking soda

1 1/2 sticks unsalted butter, at room temperature

1/2 c. peanut butter

1 c. granulated sugar

2/3 c. packed light brown sugar

2 tsp. vanilla extract

2 large eggs

2 c. TJ's mini peanut butter cups

Center a rack in the oven and preheat the oven to 375 F. Line 2 baking sheets with parchment or silicone mats.

Sift together the flour, salt, and baking soda. Set aside.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and peanut butter together on medium speed for about 1 minute, until smooth.

Add the sugars and beat for another 2 minutes or so, until well blended and fluffy. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in.

Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the mini cups.

Spoon out rounded tablespoons of dough and roll between your palms, to make a ball. Roll in sugar and place onto the baking sheets, leaving about 2 inches between spoonfuls. Flatten balls slightly with a fork or decorative press.

Bake the cookies – one sheet at a time and rotating the sheets at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may be still a little soft in the middle, and that’s just fine.

Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.