These are melt-in-your-mouth-better-give-the-entire-batch-away-cookies or you will eat EVERY SINGLE ONE by yourself. You think I'm kidding? Learn from my experience :)
We had an event at work a few months ago and they ordered in some cookies. One of the cookies was a peanut butter cup stuffed soft and chewy peanut butter cookie rolled in sugar. It was one of the BEST peanut butter cookies I had ever had.
I was bound and determined to create a similar recipe at home.
These are pretty darn close, but none-the-less they are DIVINE. SO DANG GOOD. Like dangerously good.
The secret is to not overbake them. Even one minute too long will change the texture. They should be super soft with a slight chewiness to them.
After you try this recipe, you might find yourself keeping Reese's on hand at all times. Just saying :)
After you try this recipe, you might find yourself keeping Reese's on hand at all times. Just saying :)
adapted from: Sally's Baking Addiction
(Printable Recipe) or (Printable with Picture)
1/2 c. unsalted butter, room temp.
1/2 c. light brown sugar
1/4 c. sugar
3/4 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. all-purpose flour
24-30 Reese's Peanut Butter Cup Miniatures
1/3 c. sugar, for rolling
Preheat oven to 350 degrees. Cream together butter, brown sugar and sugar until very light and fluffy. Add the peanut butter, then the egg and the vanilla. Beat until combined. Slowly add the baking soda, salt and flour. Mix until just combined. Do not overmix. Chill dough for at least 30 minutes. Scoop out about 1 1/2 Tablespoons of dough and flatten. Place one peanut butter cup in the center and form dough around the peanut butter cup. Roll into a ball and roll in sugar. Place on a lightly greased baking sheet. Repeat. Bake for 9-10 minutes. No longer. Yield: 24-30 cookies.
Jenn's Notes: All of the times I have made this recipe, I have let the dough sit in the refrigerator overnight.
Linked up at Tuesday Talent Show! and Time to Sparkle
No comments:
Post a Comment