By: Christy
Is there honestly anything better than the marriage of chocolate and peanut butter flavors together? Probably not.... But is there a way to make that marriage any happier (aka tastier)? Normally I would say no, but that was before I met this recipe. Meet the amazing chocolate chip & peanut buttercup cookie! They are the perfect combo of a chocolate chip cookie balanced with a slight addition of the tastiness of milk chocolate and peanut butter.
Just like everyone else this week, I had extra Halloween candy. I can shamefully admit I could hands down finish a bag of Reese's cups pretty easily (they are my weakness) but to ease the pain of having extra candy in my possession, I decided to choose a much more guiltless way to get rid of the candy besides me consuming the whole bag alone. haha. I chose to use the extra Reese's cups to share with you all a stellar recipe!!! And the best part, there is a big chance that you may like them so much you may find yourself making these cookies year round!
P.S. This recipe calls for cake flour and the combo of all purpose and cake flours makes the cookie crispy on the outside and soft on the inside. YUM! But no worries...If you don't have the cake flour you can always just use all purpose flour. Trust me the cookies will still be super delish!
Ingredients:
1 1/3 cup all purpose flour
1 1/3 cup of cake flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
2 1/2 sticks butter, softened
1 packed cup of brown sugar
1 cup granulated sugar
1 1/2 teaspoons salt
2 eggs
2 teaspoons vanilla
1/2 cup chunky peanut butter
1 1/2 bags of semi sweet chocolate chips
1 bag (or a few more or a few less) of peanut butter cups chopped, broken or cut up
1) Sift together the dry ingredients (flours, baking soda, and baking powder)
2) Using a mixer, cream the butter. Beat in the sugars and salt. Mix in the eggs, vanilla, and peanut butter.
3) Add the dry ingredients a little at a time.
4) Add chocolate chips and peanut butter cups
5) Preheat oven to 350 degrees
6) Bake for around 10 minutes, or until edges are golden brown.
Dough will preserve in the fridge for 72 hours before baking and as always, baked cookies freeze super well up to 3 months!
Inspired by KitchenDaily's recipe for Salted Chocolate Chip Peanut Butter Cup Cookies
1 comment:
So glad I had a chance to sample one of these cookies at work. Almost two weeks later, I am still thinking about how delicious it was! I purchased all of my ingredients last night and will be baking cookies this weekend. I picked up a 6 pack of single Reese's cups and plan to use all of them. I hope that won't be too much. I will let you know how it goes.
Rhonda
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