Here’s a cookie for all my peanut butter lovers out there. Mini peanut butter cups replace chocolate chips in these enormous Peanut Butter Cup Cookies. With crispy edges and a chewy center, they fulfill all your cookie wishes.
Does everybody have their at home, socially distanced Valentine’s Day plans ready? I’m gonna see if I can talk Geoff into ordering some kind of ridiculous dessert off Just Eat. He might already have secret plans, though. I have no idea. All I know is we won’t be leaving the house. Like ever.
We do love to stay home, but the occasional date night was always something I loved. When we’re at home, we tend to be doing our own thing, on our phones or watching TV. When we go out just the two of us, we hold hands as we walk to wherever we’re going, and we get a chance to really talk with no distractions. Dinner is great, but it’s the time and attention of my love that I really enjoy. It’s harder to do that in the house. Someday we’ll go on a date again. I can’t wait.
In the meantime, let’s keep sneaking into the kitchen, quietly opening the cookie jar so that the people we live with won’t know we’ve gone back for more Peanut Butter Cup Cookies. Mini peanut butter cups run throughout these buttery cookies. They’re crisp on the edges and soft in the middle. Basically irresistible.
If you don’t manage to eat them all in a couple days, they may go a bit stale. You can add a slice of bread to the container to soften them up. I have no idea how that magic works, but somehow, the bread sacrifices its softness to the cookies. Thank you, bread. The cookies and I appreciate you.
How to make Peanut Butter Cup Cookies
This is a pretty basic cookie recipe in terms of the method, but the recipe has a couple of unusual ingredients. We use a mixture of butter and shortening, plus a bit of sour cream. This recipe comes from one of those church lady type cookbooks, Circle of Friends: 25 Chocolate Chip Cookie Recipes. I don’t know about you, but I always do what the church ladies say in the kitchen.
But we’re still just creaming together butter and sugar, adding sour cream, egg, and vanilla and mixing until smooth, then mixing in dry ingredients. No big deal. The only major difference is that w’ere replacing classic chocolate chips with mini peanut butter cups. You want the really tiny ones that come in a bag, not the individually wrapped ones. I mean, you could use those, but you’d want to chop them up first.
You may need to experiment a bit with the perfect bake time. Every oven is different. For me, it’s 14 minutes with 5 minutes cooling on the baking sheet before cooling on a wire rack. These are pretty killer warm out of the oven, though. Get yourself a cold glass of milk and indulge.
Make it magical
Peanuts are basically a miracle food as far as I’m concerned. I basically lived off peanut butter as a child. But when it comes to kitchen magick, you can use peanuts to call in prosperity and new opportunities. Peanuts are associated with Jupiter, the planet of expansion. So think big when using peanuts in your kitchen witchcraft. (Source: Amino)
Cookies are good, but giant Peanut Butter Cup Cookies are truly awesome. Just go ahead and make some. You’ll see.Print
Peanut Butter Cup Cookies
- Prep Time: 25
- Cook Time: 14
- Total Time: 39 minutes
- Yield: 10 cookies 1x
- Category: Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
- 2 ounces (4 tablespoons) butter, softened
- 2 ounces (4 tablespoons) shortening
- 3/8 cup granulated sugar
- 3/8 cup brown sugar, packed
- 1–1/2 teaspoons sour cream
- 3/4 teaspoon vanilla extract
- 1 egg
- 1 cup plus 2 tablespoons all-purpose of plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1–1/3 cups mini peanut butter cups
- Preheat your oven to 350 F (175C) and line your baking sheets with parchment or a silicone baking mat.
- In a large mixing bowl, use an electric mixer gradually turned up to medium-high to beat together the butter and shortening until light and fluffy. Add the sugar, brown sugar, sour cream, and vanilla, and beat again until well combined. Finally, beat in the egg until blended.
- In a separate bowl, add the flour, baking soda and salt. Gently whisk these together to incorporate all the ingredients. With your mixer on its lowest setting, slowly add in the dry ingredients mix until everything comes together.
- Finally stir in your mini peanut butter cups. At this point, I recommend chilling the dough for about 30 minutes.
- When you’re ready to bake your cookies, scoop out about a quarter cup of dough for each cookie onto your baking sheet. Make sure you leave plenty of space for them to grow. I have small baking sheets, so I can only fit three or four at a time.
- Bake your cookies for about 14 minutes or until golden around the edges. Allow them to cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely. Store in an air tight container.
Keywords: Peanut Butter, Chocolate, Cookies
Recipe adapted from Circle of Friends: 25 Chocolate Chip Cookie Recipes.