Friday, August 13, 2010

Best Peanut Butter Cup Cookies EVERRRRR

So at the wedding shower this past weekend, I got a TON of new recipes. Which I plan on sharing with you. So get excited.

In an attempt to become the favorite wife at Mark's office I decided that every few weeks I'll send him in with a baked good. This will hopefully lead to some teasing for him while he is at work, plus I like to bake and really I can't just have three dozen cookies lying around the house. So really, everybody wins.

So today I sent Mark into work with the below cookies. The recipe came from my Mom and she calls them "Peanut Butter Cup Cookies." I'm going to call them "So good you can barely get to the point of baking them because the dough is so flipping delicious/Whoever invented peanut butter is a goddess"

And yes, I'm just assuming the inventor of Peanut Butter is a woman.

On to the goodness:

Ingredients:
2 1/4 cup flour
1/3 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup butter (yes, that's two sticks. I never said this was healthy)
3/4 cup smooth peanut butter (I even used natural and it worked out fine)
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp. vanilla
2 eggs
10 oz peanut butter cups
1 cup semi-sweet chocolate chips.


  1. Preheat oven to 350 degrees
  2. Combine the flour, cocoa, baking soda and salt in a mixing bowl.
  3. In a separate large bowl, beat the butter, peanut butter, sugars and vanilla until light and fluffy.
  4. Taste the mixture with your finger and just about die because it's delicious.
  5. Repeat tasting with your finger if desired.
  6. Add the eggs, one at a time, beating well after each addition until thoroughly blended. Stir in with wooden spoon the dry ingredients until smooth.
  7. Taste the mixture with your finger and just about die because it's delicious.
  8. Repeat tasting with your finger if desired.
  9. Coarsely chop the peanut butter cups and fold into batter along with chocolate chips
  10. Taste the mixture with your finger and just about die because it's delicious.
  11. Repeat tasting with your finger if desired.
  12. Spoon a heaping Tbsp. of dough about 2 inches apart onto an ungreased cookie sheet. Bake until slightly firm to the touch about 10-13 minutes (I had to go with the high end on the baking time.)
  13. Cool before transferring to cooling rack.
  14. But be sure to taste one when it's still hot and gooey.
***Steps 4, 5, 7, 8, 10, 11 and 14 are completely necessary. Otherwise your cookies will fail.***



The recipe says it makes 3 dozen... but I got closer to 4!

Enjoy!


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1 comment:

  1. "I'm going to call them "So good you can barely get to the point of baking them because the dough is so flipping delicious/Whoever invented peanut butter is a goddess"

    HAHAHA - You crack me up lady. I think you will quickly become the favoritist wife at Mark's office. No doubt!

    I just got an RSS feed (sooooo tech savvy) and you're the first blog!

    ReplyDelete