Thursday, June 23, 2011

Peanut Butter Cup Cookies

I saw this recipe not too long ago on From Donuts to Delirium and knew I had to make it. Instead of 1/2 cup of butter, I used 1/4 cup of peanut butter and 1/4 cup of butter. This was a great cookie because the peanut butter flavor was not too strong, and the chocolate in the peanut butter cups added a little extra sweetness. 

1 1/2 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon kosher salt 
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large eggs
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups coarsely chopped

Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

Yields 36 cookies.

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