I don't know if you've noticed but...
I love cookies.
Like...I really love them.
More than one person has dubbed me a "cookie monster".
Don't get me wrong-I love many desserts! But there's something about cookies...Michael mocks the huge reserve I have of cookie recipes, that I'm just waiting to make.
One of my favorite bloggers that I've recently started following is Baker Bettie. She's amazing-she has a great 50's flair topped with gorgeous photos and a real, scientific knowledge of food-especially cookies! Since cookies are sort of her specialty, she started a new series "Cookies Are The New Cupcake":
Sunday "Cookies Are The New Cupcake from the Readers Edition" with my Butter-less Peanut Butter Chocolate Chip Cookies. But, I had to share more cookies! And I had to let you all know about this amazing series.
|Left--"fluffy" Right--finished dough.|
Anyway-back to these cookies. I made them right before Christmas time-and fell in love! They are thick, chewy, and rich! A large peanut butter chocolate cookie full of pieces of Reese's peanut butter cups. Um, hello heaven? They taste like the amazing cookies that you buy at a bakery and are convinced you could never make at home. But you can!! These were, in fact, inspired by some amazing cookies Annie from Annie's Eats enjoyed while on a trip in Vermont. She was so haunted by these amazing cookies that she set to task recreating them. I never had those original cookies, of course, but these are some of the best cookies that I have had the pleasure of making. They're also super satisfying-one cookie makes you feel complete. Michael loved these, I loved these, and the mean lady on the bus back to Ohio probably loved that 1/2 of the cookie she pretty much forced me to give her....but...that's a different story. Anyway! ME LOVE COOKIES! YOU SHOULD EAT COOKIES RIGHT NOW! (that's my cookie monster impression...get it?...I'm weird...)
Chocolate Peanut Butter Cup Cookies
From Annie's Eats
Makes 13-16 large cookiesIngredients:
- 1 1/2 cups + 2 tbsp. all-purpose flour
- 6 tbsp. Dutch processed cocoa ( if using natural cocoa-like I did-add extra 1/4 tsp. baking soda also)
- 1/2 tsp. baking soda
- 1/2 tsp. coarse salt
- 6 tbsp. butter, at room temperature
- 1/4 cup + 2 tbsp. creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 tbsp. milk
- 2 cups chopped peanut butter cups (this goes easier if you freeze the cups for around 30 minutes before chopping)
- Preheat oven to 350 degrees.
- In a medium bowl combine flour, cocoa powder, baking soda, and salt.
- In a large bowl beat peanut butter, butter, and sugars on medium speed until "fluffy".
- Blend in egg, vanilla, and milk until smooth.
- On low speed (with hand or stand mixer) mix dry ingredients in with the rest until just incorporated.
- Add 1 1/2 cups chopped peanut butter cups and fold in gently with a spatula.
- Using a large scoop (3 tbsp.) place rounds of dough on parchment/silpat lined baking sheets, 2-3 in. apart.
- Press a few pieces of the reserved peanut butter cups into top of each dough ball.
- Bake 12-14 minutes, rotating pans halfway through baking time.
- Let cookies cool on baking sheets for 10 minutes, then transfer to wire wracks. (Cookies may seem soft, but just let them set-you don't want to over-bake!)