Peanut butter cups and chocolate chips in a thick, chewy cookie? What could be better??
Pretty much nothing.
Well, at least for this pregnant girl… pretty much nothing!
I needed to make cookies yesterday. Needed.
I broke my pinky toe in the morning, thanks to a stupid toe with nerve damage and a very mobile one-year-old who likes to move furniture into random spots all over the house.
I was grumpy. And my foot hurt. And I needed to snap out of it.
And these cookies were just the remedy!
Thick, chewy, rich, perfect chocolate cookies laced with beautiful little chunks of teeny-tiny miniature peanut butter cups….
Oh, and for conscience sake, I feel the need to tell you that I may or may not have stolen said peanut butter cups from the husband’s Christmas candy stash…
I promise I will replace them honey. Or you can just help me eat all these cookies! Deal?
Peanut Butter Cup Chocolate Chip Cookies Recipe
adapted from Annie’s Eats
2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted and cooled slightly (still warm)
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
3/4 cup semi-sweet chocolate chips
3/4 cup mini peanut butter cups, or chopped peanut butter cups
Preheat the oven to 325ºF. Line 3 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda & salt; Set aside.
In your mixer bowl, cream together the warm butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth
Beat in the flour mixture until just combined and then stir in the chocolate chips and mini peanut butter cups.
Take about 1/2 cup of the dough and form it into a ball in your hands. Hold the ball in both hands and gently break it apart (like you are cracking an egg!) and set the dough pieces craggly-side up on the baking sheet. (You now have 2 cookies from that 1/2 cup of dough).
Repeat until all the dough is gone, allowing plenty of space in between cookies on the sheets so that they have room to spread.
Bake for 12-18 minutes, depending on your oven and the size of your cookies – until the cookies are barely golden brown around the edges… being careful not to over-bake them.
Remove them from the oven, leaving the cookies on the baking sheets until they have firmed up enough to lift off the pans… around 5-10 minutes.
Enjoy as many as you want warm and freeze the leftovers!!