When I need a quick batch of cookies for a party or just to satisfy a sudden sweet tooth, I usually fall back on the tried and true chocolate chip cookie. But when I had a Costco sized container of peanut butter on hand leftover from a camping trip, I started thinking of ways to chocolateize (yes, I just made that word up) the usual peanut butter cookie.
These are a total hit everywhere I bring them. As you can see from my pictures, I also used Hershey's Kisses because I wasn't sure if people would be put off by too much peanut butter on peanut butter action. Can you ever have too much peanut butter? Apparently not, because there are always leftovers of the Kiss ones, and none of the peanut butter cup ones.
Here's the recipe, it's from www.Cooks.com:
**One item of special equipment that will be needed: small tart tins / mini muffin tins.
1/2 c. butter
1/2 c. peanut butter
1/2 c. packed brown sugar
1/2 c. granulated sugar
1 egg
1/2 tsp. vanilla
1 1/2 c. flour
3/4 tsp. baking powder
1/2 tsp. salt
1 bag Reese's small peanut butter cups
Chill the peanut butter cups for a few minutes in the freezer, then unwrap. It works best when the cups are cold, the wrappers don't take any chocolate with them. Set unwrapped cups aside.
Cream butter, peanut butter and sugars. Beat in egg and vanilla. Add flour & baking soda to creamed mixture. Mix until a nice dough forms. Shape into 1 inch balls and put in ungreased small tart tins. Do not spread dough in cups, but feel free to press them down a little bit. Bake at 375 degrees for 8-10 minutes. Look for the cracks in the cookie to know when they're done. Remove from oven and immediately press peanut butter cup into center. Let cool in tins for 15 minutes and remove. Be careful when storing, the chocolate will remain melty for a while.
Makes 48-50 cookies.
You will be eating these by the half dozen, guaranteed.
Cream butter, peanut butter and sugars. Beat in egg and vanilla. Add flour & baking soda to creamed mixture. Mix until a nice dough forms. Shape into 1 inch balls and put in ungreased small tart tins. Do not spread dough in cups, but feel free to press them down a little bit. Bake at 375 degrees for 8-10 minutes. Look for the cracks in the cookie to know when they're done. Remove from oven and immediately press peanut butter cup into center. Let cool in tins for 15 minutes and remove. Be careful when storing, the chocolate will remain melty for a while.
Makes 48-50 cookies.
You will be eating these by the half dozen, guaranteed.
.jpg)
No comments:
Post a Comment