A couple weeks ago my family wanted me to make something different than chocolate chip cookies. They had requirements though. They wanted cookies and they wanted them to be as good as my chocolate chip cookies but they wanted something different. Yep, that is what they said.
Ummm…okay. No pressure or anything.
Since expectations were high, I figured I couldn’t go wrong with peanut butter chocolate cookies. Totally different but still a cookie AND still delicious. Plus, with the added ingredient of Reese’s Mini Peanut Butter Cups, how could I go wrong?
I was right. These were a home run with the family! The only thing I warn is that you don’t give one to the neighborhood boy who is allergic to peanut butter but you don’t know and he doesn’t tell you. Ummmm…yeah. I can just imagine that would be bad. Real bad.
1 1/2 cups Flour
1/2 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup (8 tablespoons) unsalted butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla
1 large egg
2 tablespoons water
1 cup Reese’s Mini Peanut Butter Cups
1 cup Dark Chocolate Chips
1) Preheat the oven to 375°F.
2) In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.
4) Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well.
5) Stir in the mini peanut butter cups. You can also mix them in with the Kitchen Aid Mixer paddle attachment. That works too.
6) Stir in the dark chocolate chips.
7) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets with a spoon or a cookie scoop.
8) Bake the cookies for 7 to 9 minutes, or until they’re set. Remove them from the oven and cool on a rack.
Makes about 3 dozen cookies.