Tuesday, December 28, 2010
This Christmas break did not leave much time for baking since I have only been home and had access to my kitchen for 1/3 of the time. It being Christmas and all, I had to try a new cookie recipe. So before my family headed off to Florida for a week, I baked these delicious peanut butter cup cookies.
I probably ate half of the cookies in the week we were in Florida, and trust me, it is not hard to do when you have cookies that taste this good. I would recommend these over my old peanut butter cookie recipe for sure. This is also a good way to use up any leftover peanut butter cups you have from the holidays.
3/4 cup chunky peanut butter
1/2 cup butter, softened
1 cup light brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla
1 1/4 cups flour
2 cups quartered mini peanut butter cups
Preheat oven to 375°F. Line a cookie sheet (or two) with parchment paper.
Using an electric mixer, cream together the peanut butter and butter until well mixed. Beat in the brown sugar, baking powder, and baking soda until blended. Beat in the egg and vanilla until blended. Beat in the flour just until blended. Stir in the peanut butter cups carefully in order to not break them up too much.
Scoop out the batter onto the cookie sheet(s) and bake at 375°F for 6 minutes.
This higher temperature and lower baking time made my cookies stay moist and delicious for a week after I made them! Yum! I'm sure they would have lasted longer, but they were all eaten after a week.