Thursday, June 23, 2016

Peanut Butter Cup Cookies


I love peanut butter.


When I'm hungry during the day, I often open one of the jars of peanut butter in my kitchen and eat a spoonful (or two). Surprisingly, I've only posted one recipe involving peanut butter in the 4 years I've had my blog.


It's probably because I chow down on anything with peanut butter before I can photograph it.

I'm the type of person who buys whatever brand of stuff is the cheapest at the store. I'm no snob when it comes to the generic labels! Luckily, my absolute favorite brand of peanut butter (and the only kind I'll buy) is the Kroger brand, which is the store brand where I shop. Is there anything you'll only buy in a specific brand?


This recipe is a variation on the famous New York Times Cookie recipe. I've given the weights as well as the cup measurements. I used my kitchen scale to weigh all the ingredients.


Peanut Butter Cup Cookies

Yields: 2-3 dozen cookies, depending on the size.

1 3/4 cups (8 1/2 oz) cake flour*
1 2/3 cups (8 1/2 oz) all purpose flour*
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
1 1/4 cup (2 1/2 sticks) butter, softened
1 1/4 cup (10 oz) brown sugar
1 cup + 2 tbsp (8 oz) sugar
2 eggs
2 tsp vanilla
1 cup mini peanut butter cups, chopped***
1/2 cup peanut butter chips
1/2 cup chocolate chips
Sea salt for sprinkling

1. Mix together flours, baking soda, baking powder, and salt in a bowl and set aside.

2. Cream together butter and sugars until light and fluffy. Add the eggs and vanilla and beat. Slowly add the dry ingredients until it is just incorporated.

3. Fold in the peanut butter cups and chips. Refrigerate for at least 2 hours and up to 3 days.

 4. Scoop 2 oz balls (these are big cookies-- the dough should be at least 2" in diameter) onto a cookie sheet lined with parchment or silpat. I only baked 6 cookies at a time-- they're that big! Sprinkle with sea salt and bake at 350 for 13-18 minutes, depending on the size of your cookies. Bake until the edges are golden brown and the middles no longer look raw.

* You can use whatever ratio of the two flours you have-- I was about 1/2 cup short on the cake flour, so I used AP flour for that 1/2 cup. Just make sure you have 17 oz flour altogether.

*** I got mini peanut butter cups at Winco in the bulk section. They're adorable and perfect for baking! They work great in cookies, brownies, and ice cream.




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