05 March 2009

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

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

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.


Palomita Gasolina said...

These look so tasty :) We added 1/4 cup of cocoa powder to the mix. So good!

Melanie said...

I love the pocket of peanut butter and chocolate. They really do look like perfect cookies!

Elyse said...

Oh my goodness, these look good! I just invested in a bunch of minitature pb cups, so I can't wait to make these delicious-looking cookies!!

Elizabeth said...

Those look delicious! I love the little peanut butter cup in the middle!

Snooky doodle said...

oh these are too good to be real. Oh I m drooling!!

Donna-FFW said...

Oh My Goodness, this look delicious, Love them! I am so trying these. How have I not found your blog before? Its wonderful.. I need some time to go through your archives.!!

Sara said...

These cookies are amazing! I love those mini peanut butter cups, if I bring them home they get eaten instantly.

Brilynn said...

Dorie always knows best! :)

Anonymous said...

My make and take made these and they were so yummy!

Mermaid Sews said...

I have to try these, seems folks at work love anything with peanut butter cups in them - what's not to love? Love your blog photo, so cute.

stevesmith said...

Thanks for posting this recipe.. Really looking very delicious.. I am going to try this..


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