It is cold and windy and rainy -- the perfect afternoon to bake something yummy. One of the blogs I lurk on had a delicious looking cookie yesterday, so I decided to give it a try today. Annie at Annie's Eats tries a lot of different recipes, and her photos and instructions are so clear and easy to follow.
The cookie was top notch, especially while still slightly warm. The chunks of peanut butter cups on the top give an extra pop of peanut butter taste. Yum!
We are going to a pre-Thanksgiving dinner party tonight, so I'm off to make Ina Garten's Roasted Butternut Squash Salad with Warm Cider Vinaigrette. If you don't have her "Back to Basics" cookbook, you really need to add it to your collection. This particular volume is full of wonderful things to make! (Well, you CAN find most of the recipes on foodnetwork.com, but I collect her books --)
Chocolate Peanut Butter Cup Cookies
Yield: 16 large cookies
Yield: 16 large cookies
Ingredients:
1½ cups plus 2 tbsp. all-purpose flour
6 tbsp. Dutch-process cocoa
½ tsp. baking soda
½ tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. creamy peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
2 cups coarsely chopped peanut butter cups, divided*
*Note: Annie prefers to freeze the peanut butter cups for at least 30 minutes before chopping. It makes them easier to unwrap, easier to cut, and helps them stay intact while you mix them into the dough.
Directions:
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. Add in the egg, vanilla extract, and milk. Blend until smooth. With the mixer on low speed, mix in the dry ingredients just until incorporated. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.
Use a large dough scoop (about 3 tablespoons) to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 12-14 minutes, rotating the pans halfway through baking. (The cookies may seem too soft immediately after coming out of the oven but they will set as they cool. You don’t want to overbake them.) Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Source: From Annie's Eats -- adapted from King Arthur Flour via The Curvy Carrot
1½ cups plus 2 tbsp. all-purpose flour
6 tbsp. Dutch-process cocoa
½ tsp. baking soda
½ tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. creamy peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
2 cups coarsely chopped peanut butter cups, divided*
*Note: Annie prefers to freeze the peanut butter cups for at least 30 minutes before chopping. It makes them easier to unwrap, easier to cut, and helps them stay intact while you mix them into the dough.
Directions:
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. Add in the egg, vanilla extract, and milk. Blend until smooth. With the mixer on low speed, mix in the dry ingredients just until incorporated. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.
Use a large dough scoop (about 3 tablespoons) to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 12-14 minutes, rotating the pans halfway through baking. (The cookies may seem too soft immediately after coming out of the oven but they will set as they cool. You don’t want to overbake them.) Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Source: From Annie's Eats -- adapted from King Arthur Flour via The Curvy Carrot
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