Peanut Butter Cup Edition!
Yield: 50 cookies
How do you put a twist on a classic chocolate chip cookie? By putting peanut butter cups in the middle! These cookies have a slightly crunchy outside with a soft, chewy center. I brought these cookies to three different groups (one without the peanut butter cups due to allergies), and they were loved by all. Read on to see the recipe!
Ingredients:
1 cup unsalted butter
2/3 cup granulated sugar
2/3 cup brown sugar
2 eggs
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
2 1/3 cups flour
1 1/2 cups semi-sweet chocolate chips (if omitting peanut butter cups add 1/2 cup chocolate chips)
50-100 (mini)-peanut butter cups (Trader Joes milk-chocolate are my favorite & what I used here)
Bake at 350 degrees Fahrenheit.
Instructions:
- Beat room temperature butter together with the granulated and brown sugar.
- Mix in the eggs one at a time until combined.
- Add in the baking soda, salt, vanilla, and flour.
- Last, add in the chocolate chips.
- Refrigerate for at least 30 minutes.
- Take a scoop of cookie dough, I used the size 60 Zeroll EZ Disher, and place into your hands. Add in 2 mini-peanut butter cups -- it is okay if one of the peanut butter cups breaks open. You can substitute the mini-peanut butter cups for one normal sized peanut butter cups.
- Roll the cookie dough so that you do not see the peanut butter cup. If needed, take a small pinch of dough and add to the uncovered area.
- Place on the cookie sheet and bake 12-14 minutes.
Serve with Afternoon Coffee or Milk :)
