H O W T O M A K E T H E M :
INGREDIENTS:
1/2 cup creamy peanut butter
4 tablespoons unsalted butter at room temperature
1 cup packed light-brown sugar
2 large eggs
1 tsp pur vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 granulated sugar (for rolling dough)
22 mini chocolate peanut-butter cups, unwrapped and chilled
DIRECTIONS:
DIRECTIONS:
Preheat oven to 350°. Place two racks in the center of the oven. Whisk flour, baking powder, & salt in a medium bowl & set aside.
Beat peanut butter and butter with an electric mixer on medium until smooth. Add brown sugar and beat until combined, scraping down bowl as necessary. Add eggs one at a time and then vanilla, mixing until incorporated.
With mixer on low speed, gradually beat in dry ingredients. Put granulated sugar in a small bowl. Use a 1 ¾" cookie scoop to form dough into balls.
Roll each ball of dough in sugar, coating completely. Use fingers to flatten dough ball a bit. Place on baking sheets lined with parchment, about 2 inches apart. Bake until cookies begin to puff up slightly, about 6 minutes. Remove from oven.
Press one chilled peanut butter cup in center of each cookie. Return to oven & continue baking until cookies are golden brown and chocolate has begun to melt, about 5-6 minutes more.
Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely (about 1 hour). It can take awhile for the peanut butter cups to set again. After cookies have cooled on the sheets for one hour, move cookies to the refrigerator to set the chocolate for about one hour. Store at room temperature in an airtight container.
Excited to be making these with Jeffrey!
Beat peanut butter and butter with an electric mixer on medium until smooth. Add brown sugar and beat until combined, scraping down bowl as necessary. Add eggs one at a time and then vanilla, mixing until incorporated.
With mixer on low speed, gradually beat in dry ingredients. Put granulated sugar in a small bowl. Use a 1 ¾" cookie scoop to form dough into balls.
Roll each ball of dough in sugar, coating completely. Use fingers to flatten dough ball a bit. Place on baking sheets lined with parchment, about 2 inches apart. Bake until cookies begin to puff up slightly, about 6 minutes. Remove from oven.
Press one chilled peanut butter cup in center of each cookie. Return to oven & continue baking until cookies are golden brown and chocolate has begun to melt, about 5-6 minutes more.
Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely (about 1 hour). It can take awhile for the peanut butter cups to set again. After cookies have cooled on the sheets for one hour, move cookies to the refrigerator to set the chocolate for about one hour. Store at room temperature in an airtight container.
Excited to be making these with Jeffrey!
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