Coming out of Working-Mom-of-Two-Kids-Under-Four hibernation to bring you these Peanut Butter Cup Cookies.
I was strolling through Trader Joe's the other week on the hunt for new goodies when I came across a delightful little container of mini chocolate peanut butter cups. They were so darn cute, I figured I'd have to find an excuse to bake with them.
Of course, you could just mix them into your favorite Chocolate Chip Cookie recipe. But I thought it might be best to amp up the peanut-buttery-ness in making a soft and thick peanut butter cookie dough. Don't you?
Peanut Butter Cup Cookies
Ingredients
· ½ cup cream cheese, softened
· ½ cup dark brown sugar
· ½ cup sugar plus ½ cup for rolling
· 1 egg
· ¾ cup creamy peanut butter
· 2 tsp vanilla extract
· 1 ½ cup flour
· 1 tsp baking soda
· ½ tsp salt
· 2/3 cup mini chocolate peanut butter cups
In the bowl of a stand mixer, cream together the cream cheese and sugars. Scrape down the bowl using a spatula and add the egg, peanut butter, and vanilla. Beat until thoroughly combined.
Sprinkle over the flour, baking soda, and salt. Gradually mix until just combined.
Remove the bowl from the stand mixer. Using a spatula, gently fold in the chocolate peanut butter cups.
Wrap the dough in plastic wrap and chill for at least 2 hrs.
Preheat oven to 350F.
Using a large cookie scoop, dollop the dough onto baking sheets lined with parchment paper leaving about 2 inches in between each cookie. Toss each dough ball in a bowl of sugar. Return to the pan. Flatten each cookie slightly with your fingers.
Bake the cookies for about 15 minutes or until the cookies are golden brown and just set around the edges. Allow the cookies to cool completely on the pans.
Makes 18 large cookies
Gluten Free Friendly!
I had greatest success with Cup4Cup gluten free flour blend.
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