Thursday, November 26, 2009

Peanut Butter Cup Cookies

These cookies are the best peanut butter cookies I've ever had. Whereas so many other peanut butter cookies tend to be dry, these are moist and delectable. I tend to make these to take to parties, and normally it's all I can do to keep my husband from eating all of them before we get to our destination. I think the original recipe is from a Hershey's cookbook, but I'm not certain. You're supposed to make a huge roll of dough and make can-sized cookies, but I just make regular-sized cookies and skip the log step. I use Skippy... not sure how they would turn out with natural peanut butter. Makes about 30 cookies.

J'adore: Peanut Butter Cup Cookies

3/4 cup chunky peanut butter
1/2 cup (1 stick) butter, softened
1 cup packed light brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 1/2 tsp. vanilla
1 1/4 cups flour
2 cups quartered mini peanut butter cups

Cream peanut butter and butter with a mixer or in a food processor. Add sugar, baking powder, and baking soda, and blend again. Add egg and vanilla, and blend again. Blend in flour slowly until just mixed. Stir in peanut butter cups, cover, and refrigerate for approx. 1 hour.

Form cookies into patties of desired size, and place on cookie sheets. Bake at 375 for 10 minutes or until lightly browned. The trick with these cookies is not to cook them for a minute too long! They have to be just starting to lightly brown to be prefect. Allow to cool for a few minutes on the trays before transferring to a cookie rack.

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