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Peanut Butter Cup Cookies Tested Recipe

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Peanut Butter Cup Cookies Recipe

I have always enjoyed incorporating candy into my baking. Sometimes I just chop the candy into bite-size pieces and mix it right into the batter so you hardly know it is there. Other times, like the M&M's® Cookies or the Peanut Blossoms, the candies sit happily on top of each cookie, demanding our attention. Peanut Butter Cup Cookies take after the latter, where the candy is left whole, albeit this time the candies (peanut butter cups) are almost completely submerged into the cookies. If you think children are the only ones who enjoy these Peanut Butter Cup Cookies you would be wrong as I find adults are also prone to sneaking one or two.

Peanut Butter Cup Cookies look like miniature tarts and, in fact, are made in miniature muffin tins. They start with your basic chocolate chip cookie batter, minus the chocolate chips. Once the batter is made, it is scooped into miniature muffin cups. The batter is baked until set around the edges but still soft in the center. At this point the cookies are removed from the oven so you can place one miniature peanut butter cup into the center of each cookie, pressing down until almost the entire peanut butter cup is submerged into the batter. Then the cookies are returned to the oven for a few minutes longer until they are golden brown. Now comes the hard part. You cannot eat these little gems right away. You have to wait for them to cool completely. If you try to remove the cookies from the pan while they are still warm, the cookies will fall apart. So resist if you can for a few hours. These are excellent at room temperature but I like them cold, so I store them in the refrigerator.

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Peanut Butter Cup Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.  Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.

In a bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Makes about 48 cookies.

Adapted From:Wilson, Dede. A Baker's Field Guide to Chocolate Chip Cookies. The Harvard Common Press. Boston: 2004.

Peanut Butter Cup Cookies:

2 1/2 cups (325 grams) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

3/4 cup (160 grams) light brown sugar

3/4 cup (150 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

Garnish:

48 miniature peanut butter cups, unwrapped

 
 
     
 

 

 

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