When I eat candy like chocolate, I have to have a combo to make it complete. What I mean is it has to be either sweet-and-salty, sweet-and-sour or sweet-and-spicy.
My favorite is sweet-and-salty, and in that category, chocolate and peanut butter is probably my most beloved candy combo of all time. I was making a batch of cookies for my fiancé and I debating whether or not add chocolate chips, and then it hit me – literally. David threw an unwrapped miniature peanut butter cup at me and it landed in my cookie mix, giving me this idea.
So I gave it shot, and they turned out absolutely delicious! If you like chocolate and peanut butter like I do, here's a recipe to get that satisfaction of sweet and salty with a cookie. I'm pretty sure I'm not the only person to have thought of this, but you have to remember that I'm almost 8.5 months pregnant, so my focus has been elsewhere.
Enjoy!
Ingredients:- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate/white chocolate covered peanut butter cups, unwrapped
Directions:
1.) Preheat oven to 375°F (190°C).
2.) Sift together the flour, salt and baking soda; set aside.
3.) Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4.) Shape into 40 balls and place each into an ungreased mini muffin pan.
5.) Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
What are your favorite ways to use chocolate and peanut butter?
Recommend
Comments (7)
oh yum, i have to try this. I usually like those Hershey kiss peanut butter cookies, but this looks so much more tantalizing. Your eyes look really green.
I was very happy to see this recipe because I was looking for an alternative to buckeyes. I made peanut butter Nutella thumbprint cookies. I used the ingredients from the list above except for the peanut butter cups, which I substituted with Nutella.
I rolled the cookie dough into about 30 balls (a little more than a tablespoon of dough each), and made a well in each of them for about 3/4 tablespoon worth of Nutella to go into. I baked them on a cookie sheet (because I don't have a mini muffin pan), and they took 11 minutes at 375 degrees. The Nutella hardened a little in the oven, so it's not a gooey mess when I stacked them on top of each other in a ziploc container. They turned out to be very tasty, although since I'm sensitive to large amounts of sugar, eating only one cookie gave me a headache. It was worth it, though.
I plan on bringing these in to my boyfriend's work this afternoon. :)
Here's a picture of how my cookies turned out.
My mom and I made these last year around Christmas and OMG! They're amazing. We're gonna make em again this year.
i love peanut butter and chocolate anything.
yuuum
http://allrecipes.com/Recipe/Peanut-Butter-Cup-Cookies/Detail.aspx