Peanut Butter Cup Cookies
*1 1/4 cups All-purpose Flour
*1/2 teaspoon Baking Soda
*1/4 teaspoon Sea Salt
*1/2 cup Butter, room temperature
*3/4 cup Creamy Peanut Butter
*1/2 cup Brown Sugar
*1/4 cup Granulated Sugar
*1 large Egg, room temperature
*2 teaspoons Vanilla Extract
*18 Reese’s Miniature Peanut Butter Cups, unwrapped
*1 cup Semi-Sweet Chocolate Chips, melted
*1 tablespoon Creamy Peanut Butter, melted with chocolate chips, this helps the melted chocolate a little thicker for drizzling
Use a pastry bag with small round tip, fill with chocolate mixture and drizzle over cookies.
Pre-heat oven 350*F.
Whisk together flour, soda and salt in bowl.
Cream together in a Kitchen Aid or other electric mixer on low-speed: Brown sugar, granulated sugar, egg, butter, peanut butter and vanilla just until combined slowly add dry ingredients until all ingredients are incorporated.
Chill the cookie dough for 1 hour or up to three days. Chilling is very important.
Remove cookie dough from the fridge and using a tablespoon, making tablespoon size cookie dough balls. Use 2 balls of dough one on top of the peanut butter cup and one the bottom and seal together around the peanut butter cup and roll in your hand until you have a smooth ball, place them onto Silpat covered or cooking sprayed half baking sheet. Bake in the oven for 10-12 minutes. Remove from oven, leaving the cookies on the cookie sheet for 10 minutes to cool then onto cooling rack.
Melt chocolate chips in the microwave using a microwaveable cup just until melted and place melted chocolate in a Ziploc bag and cut a small hole in the corner and drizzle onto cooled cookies. Let chocolate dry and enjoy or freeze.
Recipe adapted from Sally’s Baking Addiction
Jessica and Lindy
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